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Dergiler / Gazi Sağlık Bilimleri Dergisi / 2019 / Cilt: 4 - Sayı: 3

EVALUATION OF THE ANTIMICROBIAL EFFECT OF SALICYLIC ACID ON MEATBALLS

Burak DEMİRHAN
Esin Nagihan KASAP
Sayfa
20–27
Yayın Tarihi
2019-12-31
DOI
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Yapay Zeka Hızlı Bakış & Çıkarımlar

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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

As a result, salicylic acid-containing groups generally have approximately 2 logarithmic lower bacterial loads according to the control group.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Salicylic acid application prevents deterioration of some foods and also has positive effects on human health.
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Temel Bulgular & Veri:The bacterial analysis was performed daily until the total aerobic mesophilic bacteria counts of control group reached to the microbiological limit of 7 log CFU g-1.
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Sonuç & Katkı:As a result, salicylic acid-containing groups generally have approximately 2 logarithmic lower bacterial loads according to the control group.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Food · food safety · meatball

Özet

Salicylic acid application prevents deterioration of some foods and also has positive effects on human health. The objective of this study was to the investigation of microbial quality changes during the refrigerator storage of the meatballs after dipping off the meatballs in sterile distilled water and salicylic acid solutions. In this research, the effects of salicylic acid on the microbial loads of the meatballs were investigated. For this purpose, total aerobic mesophilic and total aerobic psychrophilic bacteria counts, total anaerobic mesophilic bacteria counts, and total coliform bacteria counts were analyzed by the classical culture methods on Plate Count Agar, Reinforced Clostridial Agar, and Violet Red Bile Agar, respectively. The bacterial analysis was performed daily until the total aerobic mesophilic bacteria counts of control group reached to the microbiological limit of 7 log CFU g-1. It was found that salicylic acid containing groups had lower total aerobic mesophilic and total anaerobic mesophilic bacteria counts when compared to the control group. As a result, salicylic acid-containing groups generally have approximately 2 logarithmic lower bacterial loads according to the control group.

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Bu Makaleye Atıf Yap

DEMİRHAN, B., KASAP, E. N. (2019). EVALUATION OF THE ANTIMICROBIAL EFFECT OF SALICYLIC ACID ON MEATBALLS. Gazi Sağlık Bilimleri Dergisi, Cilt: 4 - Sayı: 3, 20–27. https://ajindex.com/articles/759718

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