İyonize radyasyonun Türk fermente sucuğunun hijyenik kalitesi ve korunma süresi üzerine etkisi

Abstract

count, pil and TBA values were not sufficient indices in determination of shelf-life and renewable of products. As a result, it was determined that the shelf-life of Turkish fermented sausage prepared by using starter culture after irradiation with 1 kGy dose, can be extended at least for one o month more over the untreated one at 10 C. 50count, pil and TBA values were not sufficient indices in determination of shelf-life and renewable of products. As a result, it was determined that the shelf-life of Turkish fermented sausage prepared by using starter culture after irradiation with 1 kGy dose, can be extended at least for one o month more over the untreated one at 10 C. 50

count, pil and TBA values were not sufficient indices in determination of shelf-life and renewable of products. As a result, it was determined that the shelf-life of Turkish fermented sausage prepared by using starter culture after irradiation with 1 kGy dose, can be extended at least for one o month more over the untreated one at 10 C. 50hazırlandığı tesbit edilemedi. Deneme ve kontrol örneklerinin korunma sürelerinin belirlenmesinde total aerobik bakteri sayısının kriter alınamayacağı görüldü. C, D ve E örneklerinin pil değerleri depolama süresince B örneklerine ait değerlerden düşük bulundu. Sonuç olarak 1 kGy dozla ışınlandıktan sonra starter o kültür ilave edilerek hazırlanan fermente sucukların 10 C de muhafaza sürelerinin kontrola göre en az bir ay daha fazla uzatılarak dört ay süreyle korunabilecekleri belirlenmiş bul unmak tadır. 48