| Autor: |
Kuzelov, Aco, Andronikov, Darko, Naseva, Dijana, Marenceva, Daniela |
| Rok vydání: |
2015 |
| Předmět: |
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| Popis: |
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 |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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