Potasyum sorbat, lucodorm, laktik asit ve sodyum benzoat gibi maddelerin et ürünleri ve tabii bağırsaklarda koruyucu olarak kullanılma olanakları
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Date
1988
Authors
Ergüzel, Ece
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu araştırmada, fermente sucuklarda istenmeyen küf oluşumunu önlemek amacıyla, hava kurusu bağırsaklarda ve fermente sucuklar üzerinde çalışmalar yapıldı. Yapılan çalışmalar ve sunuşları aşağıdadır : 1.Hava kurusu bağırsaklar , %2 ’lik potasyum sorbat, % 0.2 ’lik sodyum benzoat, % 0.1 ’lik lucodormda 10 dakika ve %0,1 'lik laktik asitte 6 dakika tutuldu. Bu sürenin sonunda bağırsaklardaki küf ve maya sayısı saptanarak potasyum sorbatın, sodyum benzoatın, lucodormun, laktik asidin bağırsaktaki küf ve mayalar üzerindeki etkisi incelendi. Alınan sonuçlara göre %2 ’lik potasyum sorbat, %0.2 'lik sodyum benzoat, % 0.1 'lik lucodorm ve % 0.1 ’lik laktik asitin bağırsaktaki küf ve mayalara önemli bir etkide bulunmadığı gözlendi. 2.Fermente sucuklar, üretildikten 2 gün sonra %15 ’lik potasyum sorbat çözeltisine batırıldı. 1 haftalık olgunlaşma süresi sonunda, sucuklarda küf ve maya sayısı saptanarak %15 ’lik potasyum sorbatın küf ve mayalar üzerindeki etkisi incelendi. Alınan sonuçlara göre %15 ’lik potasyum sorbatın, fermente sucuklarda, özellikle olgunlaşma ve depolanma sırasında oluşan küflere etkili olduğu saptanmıştır.
In this research, studies were made on the air- dried intestines and fermented sausages in order to prevent the growth of undesirable moulds in fermented sausages. The researches and their results are as follows: 1. Air- dried intestines were trated with 2 % potassium sorbate, 0.2 % sodium L enzoate, 0.1 % lucodorn for ten minutes and 0.1 % lactic acid for six minutes. At the end of this period, the numbers of molds and yeasts in the intestine were determined and the effects of potassium sorbate, natrium benzoate, lactic acid and lucodom on molds and yeasts were observed. According to the results of these observations, it was found that 2 % potassium sorbat, 0,2 % natrium benzoate , 0.1 % lactic acid did not have any signiticant effects on molds and yeasts. 2. Fermented sousages were dired to solution of 15 % potassium sorbate 2 days ofter their production. At the end of a one-week maturation period, the number of moulds and yeasts in the sousages were determined and the effect of 15 % potassium sorbate on the molds and yeasts was examined. According to the results of this observation, it has been concluded that 15 % potassium sorbate was effective on growing molds in , especially during. The maturation and sterage period, fermented sausoges.
In this research, studies were made on the air- dried intestines and fermented sausages in order to prevent the growth of undesirable moulds in fermented sausages. The researches and their results are as follows: 1. Air- dried intestines were trated with 2 % potassium sorbate, 0.2 % sodium L enzoate, 0.1 % lucodorn for ten minutes and 0.1 % lactic acid for six minutes. At the end of this period, the numbers of molds and yeasts in the intestine were determined and the effects of potassium sorbate, natrium benzoate, lactic acid and lucodom on molds and yeasts were observed. According to the results of these observations, it was found that 2 % potassium sorbat, 0,2 % natrium benzoate , 0.1 % lactic acid did not have any signiticant effects on molds and yeasts. 2. Fermented sousages were dired to solution of 15 % potassium sorbate 2 days ofter their production. At the end of a one-week maturation period, the number of moulds and yeasts in the sousages were determined and the effect of 15 % potassium sorbate on the molds and yeasts was examined. According to the results of this observation, it has been concluded that 15 % potassium sorbate was effective on growing molds in , especially during. The maturation and sterage period, fermented sausoges.
Description
Keywords
Et, Mantarlar, Mikotoksinler, Meat, Fungi, Mycotoxins
Citation
Ergüzel, E. (1988). Potasyum sorbat, lucodorm, laktik asit ve sodyum benzoat gibi maddelerin et ürünleri ve tabii bağırsaklarda koruyucu olarak kullanılma olanakları. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Sağlık Bilimleri Enstitüsü.