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Journals / Gıda / 1992 / Cilt: 17 - Sayı: 2

Effects of Sodium Tripolyphosphate, Storage Temperature and Storage Time on the Microbiological Properties of Hamburger (Turkish with English Abstract)

Hamburgerlerin Mikrobiyolojik Özelliklerine Sodyum Tripolifosfatın, Depolama Sıcaklığının ve Depolama Süresinin Etkisi Üzerinde Araştırmalar

A. Hamdi ERTAŞ
Ayla SOYER
Journal
Gıda
Pages
—
Publication Date
1992-04-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The reduction of these bacterial numbers at –20 oC was higher than at –10 oC.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Microbiological effects of sodium tripolyphosphate (0.1%; 0.2%; 0.3%) were investigated on hamburgers which were stored at –10 oC and –20 oC for 60 days.
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Key Findings & Data:No significant bacterial inhibition by sodium tripolyphosphate levels was observed on mesophilic, psychrotrophic and coliform bacterial numbers but the interaction of storage temperature and storage time affected significantly (P<0.01) on these bacteria.
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Conclusion & Impact:The reduction of these bacterial numbers at –20 oC was higher than at –10 oC.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Microbiological effects of sodium tripolyphosphate (0.1%; 0.2%; 0.3%) were investigated on hamburgers which were stored at –10 oC and –20 oC for 60 days. No significant bacterial inhibition by sodium tripolyphosphate levels was observed on mesophilic, psychrotrophic and coliform bacterial numbers but the interaction of storage temperature and storage time affected significantly (P<0.01) on these bacteria. The reduction of these bacterial numbers at –20 oC was higher than at –10 oC.

Özet

-10 oC de ve –20 oC de 60 gün süre ile depolanan hamburgerlerde sodyum tripolifosfatın (%0.1; %0.2; %0.3) mikrobiyolojik etkisi araştırılmıştır. Hamburgerlerin toplam mezofil aerobik, psikrofilik ve koliform grubu bakteri sayılarına sodyum tripolifosfat düzeyinin etkisinin olmadığı, depolama sıcaklığı ve depolama süresi interaksiyonunun etkisinin önemli (P<0.01) olduğu belirlenmiştir. Her üç grup bakteri yükündeki yıkım, -20 oC de depolamada daha fazla olmuştur.

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Cite This Article

ERTAŞ, A. H., SOYER, A. (1992). Effects of Sodium Tripolyphosphate, Storage Temperature and Storage Time on the Microbiological Properties of Hamburger (Turkish with English Abstract). Gıda, Cilt: 17 - Sayı: 2. https://ajindex.com/articles/40693

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