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- W2290804565 abstract "Ozet: Bu cal›flma, haz›r koftelerin mikrobiyolojik kalitesi ve raf omru uzerine sodyum laktat›n etkisini incelemek icin gerceklefltirilmifltir. Bu amacla, geleneksel yontemlere gore haz›rlanan ‹negol kofte hamuruna % 0,5, % 1,0 ve % 2,0 sodyum laktat ilave edilmifltir. Kofte ornekleri flekil verildikten sonra paketlenmifl ve buzdolab› s›cakl›¤›nda muhafaza edilmifltir. Muhafaza s›ras›nda periyodik olarak ornekler duyusal ozellikleri, amonyak miktar› ve mikroorganizma say›lar› bak›m›ndan analiz edilmifltir. Sodyum laktat ilavesi, urunun duyusal karakteristiklerini deifltirmemifltir. Kullan›lan konsantrasyona bal› olarak mikrobiyel uremeyi geciktirmifltir. Sodyum laktat iceren orneklerin raf omrunde, sodyum laktat icermeyen kontrol grubuyla karfl›laflt›r›ld›¤›nda onemli bir art›fl kaydedilmifltir. Kontrol grup kofte ornekleri 4. gun; % 0,5 ve % 1,0 sodyum laktat iceren ornekler s›ras›yla 6. ve 8. gun bozulmufltur. Buna karfl›n, % 2,0 sodyum laktat iceren ornekler muhafazan›n 10. gununde bile bozulma belirtileri gostermemifltir. Sonuclar, koftelere sodyum laktat ilavesinin mikrobiyolojik kaliteyi iyilefltirdii ve raf omrunu uzatt›¤›n› gostermektedir. Abstract: This study was performed to investigate the effects of sodium lactate on the microbiological quality and shelf-life of raw meatballs. For this purpose, 0.5%, 1.0% and 2.0% sodium lactate were added to the batter of Inegol meatballs that were prepared in accordance with traditional methods. The samples of meatballs were packed after being shaped and then were stored in a refrigerator for ten days. Over this time, the samples were periodically analysed for sensorial properties, ammonia amounts and microbial counts. The sensorial characteristics of the meatballs were not altered by the addition of sodium lactate. However, sodium lactate retarded microbial growth depending on the concentration used. Moreover, in the meatballs containing sodium lactate, a large increase in shelf-life was observed, compared with the control group not containing sodium lactate. The control group of refrigerated meatballs were spoiled by the 4 th day, but the samples containing 0.5% and 1.0% sodium lactate were spoiled by the 6 th and 8 th days respectively. The meatballs containing 2.0% sodium lactate did not show indications of spoiling even on the 10 th storage day. The" @default.
- W2290804565 created "2016-06-24" @default.
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- W2290804565 date "2002-01-01" @default.
- W2290804565 modified "2023-09-27" @default.
- W2290804565 title "Haz›r Köftelerin Mikrobiyolojik Kalitesi ve Raf Ömrü Üzerine Sodyum Laktat›n Etkisi" @default.
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