Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage

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Aksu M. İ., Kaya M.

FOOD CONTROL, cilt.15, sa.8, ss.591-595, 2004 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15 Sayı: 8
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1016/j.foodcont.2003.09.006
  • Dergi Adı: FOOD CONTROL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.591-595
  • Anahtar Kelimeler: Urtica dioica L. (stinging nettle), sucuk (Turkish dry-fermented sausage), meat product, microbial flora, ESCHERICHIA-COLI O157-H7
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Atatürk Üniversitesi Adresli: Evet

Özet

The effect of dried-ground Urtica dioica L. on microbiological characteristics of Turkish dry-fermented sausage (sucuk) were investigated. Dried-ground Urtica dioica L. was added to sucuk batters by the rate of 0%, 1%, 3% and 5%, and microbiological analysis were made on the 0, 3, 7, 10 and 14 days of ripening period.