dc.contributor.author | Cosansu, Serap | |
dc.contributor.author | Mol, Sühendan | |
dc.contributor.author | Alakavuk, Didem Ucok | |
dc.contributor.author | Ozturan, Samime | |
dc.date.accessioned | 2021-03-03T19:42:23Z | |
dc.date.available | 2021-03-03T19:42:23Z | |
dc.identifier.citation | Mol S., Cosansu S., Alakavuk D. U. , Ozturan S., "Survival of Salmonella Enteritidis during salting and drying of horse mackerel (Trachurus trachurus) fillets", INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, cilt.139, ss.36-40, 2010 | |
dc.identifier.issn | 0168-1605 | |
dc.identifier.other | av_55fff468-efdc-43ee-a907-84a7d8099cb5 | |
dc.identifier.other | vv_1032021 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12627/60734 | |
dc.identifier.uri | https://doi.org/10.1016/j.ijfoodmicro.2010.01.046 | |
dc.description.abstract | Survival of Salmonella Enteritidis inoculated (5-6 log cfu/g) on horse mackerel fillets was studied during salting and/or drying processes at 4 degrees C for up to 70 days. Sample groups were as follows: group A (salt/fish = 80/100), group B (salt/fish = 30/100), group C (salted as group A and dried after 15 days), group D (salted as group B and dried after 15 days), and group E (dried without salting). The salt content increased in all groups with a maximum level of 29.36%. Final salt contents (%) were higher (Pgroup D>group C>groups A and B (P<0.05). Salmonella survived 60 days in group A. 65 days in group B, 35 days in group C, 45 days in group D and 20 days in group E. Drying process following salting accelerated the elimination of this pathogen. Salmonella survived longer in salted samples than in salted-dried and dried samples. This work demonstrated that Salmonella may be inhibited by one of salting, drying and salting-drying techniques; however, processing periods should be long enough to reduce a(w) sufficient to inhibit this pathogen. (C) 2010 Elsevier B.V. All rights reserved. | |
dc.language.iso | eng | |
dc.subject | Mühendislik ve Teknoloji | |
dc.subject | Yaşam Bilimleri (LIFE) | |
dc.subject | Tarımsal Bilimler | |
dc.subject | Ziraat | |
dc.subject | Gıda Mühendisliği | |
dc.subject | Yaşam Bilimleri | |
dc.subject | Temel Bilimler | |
dc.subject | GIDA BİLİMİ VE TEKNOLOJİSİ | |
dc.subject | Tarım Bilimleri | |
dc.subject | Tarım ve Çevre Bilimleri (AGE) | |
dc.subject | Mikrobiyoloji | |
dc.title | Survival of Salmonella Enteritidis during salting and drying of horse mackerel (Trachurus trachurus) fillets | |
dc.type | Makale | |
dc.relation.journal | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | |
dc.contributor.department | Sakarya Üniversitesi , , | |
dc.identifier.volume | 139 | |
dc.identifier.startpage | 36 | |
dc.identifier.endpage | 40 | |
dc.contributor.firstauthorID | 68238 | |