Yıl: 2013 Cilt: 37 Sayı: 6 Sayfa Aralığı: 719 - 726 Metin Dili: İngilizce İndeks Tarihi: 29-07-2022

Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball)

Öz:
Çiğ köfte is a traditional raw meat product consumed almost everywhere in Turkey. It has a poor hygienic quality and cancontain several pathogenic bacteria as no heating or cooking process is applied during any stage of manufacturing. The efects of sodiumlactate on the presence of Staphylococcus aureus were investigated during the display-life of çiğ köfe and the formation of enterotoxinswas also investigated. For this purpose, çiğ köfe samples were manufactured with diferent concentrations of sodium lactate (1%, 2%,3%, and 4% NaL) and examined either in ambient (20 ± 2 °C) or refrigerator (4 ± 2 °C) storage. As a result, the shelf-life of çiğ köfe wasimproved with NaL addition; the growth of S. aureus was delayed dependent on NaL concentration used, and enterotoxin generationswere retarded up to 12 h in cold storage.
Anahtar Kelime:

Konular: Ziraat Mühendisliği
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA BİNGÖL E, CETIN O, ÜZÜM ÇOLAK H, HAMPIKYAN H (2013). Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball). , 719 - 726.
Chicago BİNGÖL ENVER BARIŞ,CETIN Omer,ÜZÜM ÇOLAK Hilal,HAMPIKYAN Hamparsun Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball). (2013): 719 - 726.
MLA BİNGÖL ENVER BARIŞ,CETIN Omer,ÜZÜM ÇOLAK Hilal,HAMPIKYAN Hamparsun Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball). , 2013, ss.719 - 726.
AMA BİNGÖL E,CETIN O,ÜZÜM ÇOLAK H,HAMPIKYAN H Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball). . 2013; 719 - 726.
Vancouver BİNGÖL E,CETIN O,ÜZÜM ÇOLAK H,HAMPIKYAN H Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball). . 2013; 719 - 726.
IEEE BİNGÖL E,CETIN O,ÜZÜM ÇOLAK H,HAMPIKYAN H "Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball)." , ss.719 - 726, 2013.
ISNAD BİNGÖL, ENVER BARIŞ vd. "Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball)". (2013), 719-726.
APA BİNGÖL E, CETIN O, ÜZÜM ÇOLAK H, HAMPIKYAN H (2013). Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball). Turkish Journal of Veterinary and Animal Sciences, 37(6), 719 - 726.
Chicago BİNGÖL ENVER BARIŞ,CETIN Omer,ÜZÜM ÇOLAK Hilal,HAMPIKYAN Hamparsun Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball). Turkish Journal of Veterinary and Animal Sciences 37, no.6 (2013): 719 - 726.
MLA BİNGÖL ENVER BARIŞ,CETIN Omer,ÜZÜM ÇOLAK Hilal,HAMPIKYAN Hamparsun Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball). Turkish Journal of Veterinary and Animal Sciences, vol.37, no.6, 2013, ss.719 - 726.
AMA BİNGÖL E,CETIN O,ÜZÜM ÇOLAK H,HAMPIKYAN H Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball). Turkish Journal of Veterinary and Animal Sciences. 2013; 37(6): 719 - 726.
Vancouver BİNGÖL E,CETIN O,ÜZÜM ÇOLAK H,HAMPIKYAN H Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball). Turkish Journal of Veterinary and Animal Sciences. 2013; 37(6): 719 - 726.
IEEE BİNGÖL E,CETIN O,ÜZÜM ÇOLAK H,HAMPIKYAN H "Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball)." Turkish Journal of Veterinary and Animal Sciences, 37, ss.719 - 726, 2013.
ISNAD BİNGÖL, ENVER BARIŞ vd. "Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball)". Turkish Journal of Veterinary and Animal Sciences 37/6 (2013), 719-726.