Sabire Yerlikaya, Hülya Şen Arslan, Hanife Şimşek, Nur Özkaya
{"title":"各种乙醇提取物对鸡肉香肠某些微生物特性的影响","authors":"Sabire Yerlikaya, Hülya Şen Arslan, Hanife Şimşek, Nur Özkaya","doi":"10.55213/kmujens.1488048","DOIUrl":null,"url":null,"abstract":"In this study, the antimicrobial effects of different levels (0%, 5%, 10%) of ethanolic extract of propolis (EEP), sage (EES), lavender (EEL), yarrow (EEY), and yellow cantaron (EEC) on total psychrotroph aerobic bacteria (TPAB), total coliform and fecal coliform, yeast-mold in chicken sausage were investigated. The sausages were divided into 7 groups. The first and second groups were the control samples. The surface of second control group of chicken sausage was sprayed with only ethyl alcohol (70%). The third, fourth, fifth, sixth and seventh groups were sprayed with EEP, EES, EEC, EEY and EEL at two levels respectively: 5%, 10%. Prior to each treatment, sausages were left to be stored at +4ºC for 10 days. All extracts significantly (P","PeriodicalId":423199,"journal":{"name":"Karamanoğlu Mehmetbey Üniversitesi Mühendislik ve Doğa Bilimleri Dergisi","volume":"108 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The Effects of Various Ethanolic Extracts on Some Microbiological Properties of Chicken Sausages\",\"authors\":\"Sabire Yerlikaya, Hülya Şen Arslan, Hanife Şimşek, Nur Özkaya\",\"doi\":\"10.55213/kmujens.1488048\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this study, the antimicrobial effects of different levels (0%, 5%, 10%) of ethanolic extract of propolis (EEP), sage (EES), lavender (EEL), yarrow (EEY), and yellow cantaron (EEC) on total psychrotroph aerobic bacteria (TPAB), total coliform and fecal coliform, yeast-mold in chicken sausage were investigated. The sausages were divided into 7 groups. The first and second groups were the control samples. The surface of second control group of chicken sausage was sprayed with only ethyl alcohol (70%). The third, fourth, fifth, sixth and seventh groups were sprayed with EEP, EES, EEC, EEY and EEL at two levels respectively: 5%, 10%. Prior to each treatment, sausages were left to be stored at +4ºC for 10 days. All extracts significantly (P\",\"PeriodicalId\":423199,\"journal\":{\"name\":\"Karamanoğlu Mehmetbey Üniversitesi Mühendislik ve Doğa Bilimleri Dergisi\",\"volume\":\"108 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-07-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Karamanoğlu Mehmetbey Üniversitesi Mühendislik ve Doğa Bilimleri Dergisi\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.55213/kmujens.1488048\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Karamanoğlu Mehmetbey Üniversitesi Mühendislik ve Doğa Bilimleri Dergisi","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.55213/kmujens.1488048","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The Effects of Various Ethanolic Extracts on Some Microbiological Properties of Chicken Sausages
In this study, the antimicrobial effects of different levels (0%, 5%, 10%) of ethanolic extract of propolis (EEP), sage (EES), lavender (EEL), yarrow (EEY), and yellow cantaron (EEC) on total psychrotroph aerobic bacteria (TPAB), total coliform and fecal coliform, yeast-mold in chicken sausage were investigated. The sausages were divided into 7 groups. The first and second groups were the control samples. The surface of second control group of chicken sausage was sprayed with only ethyl alcohol (70%). The third, fourth, fifth, sixth and seventh groups were sprayed with EEP, EES, EEC, EEY and EEL at two levels respectively: 5%, 10%. Prior to each treatment, sausages were left to be stored at +4ºC for 10 days. All extracts significantly (P
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