The influence of the garlic extract on the chemical composition, microbiological status and the sensory characteristics of minced pork meat and the semi-durable sausage

Kuzelov, Aco and Andronikov, Darko and Taskov, Nako and Sofijanova, Elenica and Saneva, Dusica and Naseva, Dijana (2016) The influence of the garlic extract on the chemical composition, microbiological status and the sensory characteristics of minced pork meat and the semi-durable sausage. Macedonian journal of animal science, 6 (1). pp. 41-46. ISSN 1857 -7709

[img]
Preview
Text
Kuzelov Andronikov, taskov, Sofijanova, saneva, Naseva.pdf

Download (564Kb) | Preview

Abstract

In this paper are given the results from the analysis of the influence of the garlic extract on the chemical composition, the microbiological status and the sensory characteristics of minced pork meat and the semi-durable sausage. In order to do the analysis, we prepared the following four groups of minced pork meat and sausage: group 1 – without a garlic extract, group 2 – with garlic extract of 0.1 g/kg, group 3 – with a garlic extract of 0.2 g/kg, and group 4 – with a garlic extract of 0.3 g/kg. We randomly chose nine samples for the analyzis. Not one of the analyzed groups of minced pork meat and semi-durable sausage showed the presence of Clostridia, Escherichia coli, Salmonella or Listeria monocytogenes. The presence of other bacteria mostly bacilli was confirmed. The largest number of bacteria was confirmed in the controlled groups, while the smallest number of bacteria was in the group with a garlic extract of 0.3 g/kg. The controlled groups of minced pork meat and semi-durable sausage got very little sensory marks, while the best marked were the groups with an extract of 0.3 g/kg. Key words: extract garlic; chemical composition; sensory properties

Item Type: Article
Subjects: Agricultural Sciences > Agricultural biotechnology
Divisions: Faculty of Agriculture
Depositing User: Aco Kuzelov
Date Deposited: 05 Oct 2016 09:58
Last Modified: 05 Oct 2016 09:58
URI: http://eprints.ugd.edu.mk/id/eprint/16357

Actions (login required)

View Item View Item