Kuzelov, Aco and Andronikov, Darko and Taskov, Nako and Saneva, Dusica and Sofijanova, Elenica (2015) Antimicrobiological effect of extracts from spices during production of semidurable national sausages. Macedonian Journal of Animal Science, 5 (1). pp. 25-30. ISSN 1857 - 7709
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Abstract
In this paper are given the test results of influence of various concentrations of extracts of spices on microbiological
analysis for semidurable national sausage. Examined is the impact of extract of garlic and basil at concentrations
of 0.1, 0.2 and 0.3 g of extract per kg mixture. For this purpose four samples are prepared: one is a control sample
without adding an extract, and the others are by adding 0.1, 0.2 and 0.3 g extract of basil and extract of garlic per
kg mixture. The presence of Proteus, Clostridia, E. coli, Salmonella, Listeria monocytogenes and total number of
bacteria was examined. From the beginning to the end of the examination none of the mentioned bacteria were found.
Total number of bacteria was established, which are mostly bacilli. In control samples compared with the other samples
during storage of the sausages, total number of bacteria was greater. The smallest total number of bacteria from
all tested samples was found in the sample with the addition of 0.3 g garlic extract per kg mixture compared with
basil extract which indicates a strong antibacterial effect of garlic extract. Sensory characteristics, like taste and smell
are better in the sample with the addition of 0.3 g extract of basil and extract of garlic per kg mixture compared with
other tested samples. Although, the samples with the addition on basil extract had better results, concentrations on
garlic extract which we used, have no negative effect on taste and smell.
| Item Type: | Article |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Darko Andronikov |
| Date Deposited: | 20 Aug 2015 10:10 |
| Last Modified: | 20 Aug 2015 10:10 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/13711 |
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