Effects of flavorings, storage conditions, and storage time on survival of Staphylocloccus aureus in Surk cheese
Yükleniyor...
Dosyalar
Tarih
2005
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Int Assoc Food Protection
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The objectives of this study were to determine the cumulative effects of flavorings (chili pepper, thyme, mint, cumin, nutmeg, allspice, clove, cinnamon, black pepper, salt, and hot red pepper paste), storage conditions, and storage time on the survival of Staphylococcus aureus in Surk cheese and to monitor the associated chemical changes. Surk cheese, a traditional Turkish cheese, was produced by heating diluted nonfat yogurt and adding flavorings to the resultant acid-heat card. The cheese was later inoculated with S. aureus, shaped conically, and stored aerobically for mold growth and anaerobically in olive oil for 30 days at room temperature. The moisture content of aerobically stored cheese decreased over time and led to increases in total solids, salt, salt-in-moisture, and ash content during ripening (P < 0.05). The presence or absence of the flavorings had no significant effect, whereas storage conditions and storage duration decreased the survival of S. aureus (P < 0.05).
Açıklama
Anahtar Kelimeler
Essential Oils, Antibacterial Activity, Antimicrobial Activity, Salmonella-Typhimurium, Staphylococcus-Aureus, Apple Juice, Population, Inhibition
Kaynak
Journal of Food Protection
WoS Q Değeri
Q1
Scopus Q Değeri
Q2
Cilt
68
Sayı
7
