Kuzelov, Aco and Andronikov, Darko and Naseva, Dijana and Marenceva, Daniela (2015) Effect of garlic extract on the microbiological status and sensory properties of pork minced meat. In: International conference on Food Science Engineering and Technology, 20-23 Oct 2015, Plovdiv, Bulgaria.
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Abstract
The paper presented the results of the impact of garlic extract on the
microbiological status and sensory properties of pork minced meat. For this purpose
were prepared four sets of ground meat from that first group without addition of the
garlic extract (control group), second group with addition of 0.1g / kg. extract third
group with addition of 0.2g / kg. extract and the fourth group with the addition of
0.3g / kg / ekstrakt.From each group were harvested randomly comes in nine samples
and they were studied. In none of the tested samples was determined the presence of
Proteus, clostridia, E. coli Salmonella, Listeria moncitogenes. They were determined
only the total number of bacteria which were mostly bacilli.The greatest total number
of bacteria were in the sample group of one group (control group). and lowest in
samples from group 3. group best marks in respect of all three properties reviewed
enzorni received samples from a group of 3.Exstract applied at a concentration of
0.3g / kg affect the microbiological status and does not affect the sensory
characteristics of the minced meat.
Keywords: Minced meat, microbiological status, sensory properties
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Aco Kuzelov |
| Date Deposited: | 01 Feb 2016 09:14 |
| Last Modified: | 01 Feb 2016 09:14 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/15181 |
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