Effect of gamma irradiation on microbiological quality of fermented sausages

Basit Öğe Kaydı
dc.contributor.authorVural A.
dc.contributor.authorCiftcioglu G.
dc.contributor.authorAksu H.
dc.date.accessioned2024-04-24T18:45:40Z
dc.date.available2024-04-24T18:45:40Z
dc.date.issued2007
dc.departmentDicle Üniversitesien_US
dc.description.abstractTurkish fermented sausages are one of the commonly consumed meat products in Turkey. In this study the effects of low dose gamma irradiation (1, 2 and 3 kGy) on the microbiological quality properties of Turkish fermented sausages have been investigated. The numbers of total aerobic mesophilic bacteria, coliform, Staphylococcus aureus, mould, yeast, lactic acid bacteria, and sulphite reducing Clostridia were analyzed. In sausage samples it was determined the number of microorganisms decreased or were eliminated according to the increased doses of gamma irradiation. The dose of 1 kGy was sufficient to eliminate the yeasts and sulphite reducing Clostridia. Coliforms and moulds were reduced to under detectable values after the application of 2 kGy irradiation doses, Staphylococcus aureus and lactic acid bacteria by the application 3 kGy. It was concluded that the 2 kGy dose was sufficient to control bacterial population to maintain Turkish fermented sausages within designated standards for this product.en_US
dc.identifier.endpage427en_US
dc.identifier.issn0025-8628
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-34248569725
dc.identifier.scopusqualityQ4
dc.identifier.startpage425en_US
dc.identifier.urihttps://hdl.handle.net/11468/24778
dc.identifier.volume63en_US
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.relation.ispartofMedycyna Weterynaryjna
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFermented Sausageen_US
dc.subjectGamma İrradiationen_US
dc.subjectMicrobiological Qualityen_US
dc.titleEffect of gamma irradiation on microbiological quality of fermented sausagesen_US
dc.titleEffect of gamma irradiation on microbiological quality of fermented sausages
dc.typeArticleen_US

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu