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
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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: | https://eprints.ugd.edu.mk/id/eprint/16357 |
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