| Yazarlar (7) |
Gökhan Kürşad İncili
Türkiye |
|
Müzeyyen Akgöl
Türkiye |
|
Mehmet Emin Aydemir
Türkiye |
Dr. Öğr. Üyesi Selçuk ALAN
Türkiye |
|
Muhsin Mutlu
|
|
Osman İrfan İlhak
Türkiye |
|
Gülsüm Öksüztepe
Türkiye |
| Özet |
| In recent years, the increase in consumer demands for the products that are processed with natural additives has highlighted the use of natural substances in food processing and safety. For this purpose, the aim of this study is to determine the effect of homemade marinade that are prepared with the natural substances existing in every kitchens and restaurants on Salmonella Typhimurium, Listeria monocytogenes and natural microbiota of chicken wings, drumstick and breast meats. The results of this study revealed that the number of Salmonella Typhimurium decreased about 4.0 log10 in 24 h in marinade sauce, while no significant change was observed in the number of Listeria monocytogenes. The number of Salmonella Typhimurium decreased 0.9 and 1.4 log10 in the marinated chicken wing and breast meat. Marinade has a strong bacteriostatic effect on Listeria monocytogenes, total mesophilic aerobic … |
| Anahtar Kelimeler |
| Chiken meat products | Marination | Salmonella typhimurium | Listeria monocytogenes |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | LWT |
| Dergi ISSN | 0023-6438 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q4 |
| Makale Dili | Türkçe |
| Basım Tarihi | 12-2020 |
| Cilt No | 134 |
| Doi Numarası | 10.1016/j.lwt.2020.110231 |
| Makale Linki | http://dx.doi.org/10.1016/j.lwt.2020.110231 |
| Atıf Sayıları | |
| WoS | 23 |
| Google Scholar | 36 |
