Effect of Oregano and Sage Extracts on Microbiological Quality of Molten Butter

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著者

    • AYAR Ahmet
    • Department of Food Engineering, Faculty of Agriculture, Selcuk University
    • OZCAN Musa
    • Department of Food Engineering, Faculty of Agriculture, Selcuk University
    • AKGUL Attila
    • Department of Food Engineering, Faculty of Agriculture, Selcuk University

抄録

Effects of oregano (<I>Origanum vulgare</I> L.) and sage (<I>Salvia fruticosa</I> L.) extracts on microbiological quality of butter were investigated. The extracts and their combinations were individually added into butter at 0.3% (w/w) concentrations. For comparison, 0.2% (w/w) sorbic acid was used. The close-up samples were stored at 20°C for 4 weeks. Microbiological qualities of butters treated with spices extracts were better than that of control. Spices extracts and their combinations exhibited antimicrobial effects in butter; however their antimicrobial activities were lower than that of sorbic acid. Oregano among the spices extracts showed highest inhibition effect on moulds and yeasts, lipolytic, proteolytic microorganisms and coliform group, and sage was effective on total bacteria, lactobacilli.

収録刊行物

  • Food science and technology research

    Food science and technology research 10(2), 111-113, 2004-05-01

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10013346542
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
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