EFFECT OF LASER TRILOBUM SPICE ON NATURAL MICROFLORA OF KOFTE, A TURKISH GROUND MEAT PRODUCT

KIVANC M., AKGUL A.

NAHRUNG-FOOD, cilt.35, sa.2, ss.149-154, 1991 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 35 Sayı: 2
  • Basım Tarihi: 1991
  • Doi Numarası: 10.1002/food.19910350206
  • Dergi Adı: NAHRUNG-FOOD
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.149-154
  • Anadolu Üniversitesi Adresli: Hayır

Özet

The effect of Laser trilobum spice on natural microflora of "kofte", a Turkish ground meat product, prepared using three beef samples and stored at 7-degrees-C and 20-degrees-C was evaluated. Little or no inhibition was seen in all products and temperatures with 1.0% spice. Growth of natural microflora, namely total viables, coliforms, psychrotrophs and yeasts-moulds, was significantly inhibited by 2.0% of the spice, especially at 7-degrees-C. The inhibitory effect of the spice increased with decreased fat content and increased water and protein contents of beef samples. It was concluded that the usual addition of the spice improved the hygienic quality of the product containing low fat and stored at 7-degrees-C.