Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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Institution Author: search.filters.institutionAuthor.Baysal, Ayşe Handan Dinçer

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  • Article
    Efficacy of Selected Chemicals on Survival of Salmonella on Turkey Meat
    (Lavoisier, 2007) Baysal, Ayşe Handan Dinçer; Ünlütürk, Adnan
    The influence of dipping Salmonella inoculated turkey breast meat in lactic acid (LA), fumaric acid (FA), trisodium phosphate (TSP) and sodium tripolyphosphate (STPP) solutions on the elimination of S.typhimurium was assessed. Dipping fillets in 1% LA, 1.5% LA, 0.5% FA, 10% TSP and 10% STPP reduced the number of S.typhimurium by about 1.9, 2.7, 2.6, 3.5 and 3.2 log units, respectively. While there was only one Salmonella positive sample out of three samples 2 hours after dipping the fillets with an initial inoculum of 3.1 log CFU Salmonella per fillet in 1.5% LA solution, no Salmonella positive sample was observed out of three samples dipped in 10% TSP solution. There were no Salmonella positive samples with an initial inoculum of 3.1 log CFU Salmonella per fillet after 2 and 24 hours of dipping in 10% TSP solution. There were no Salmonella positive fillets out of three samples dipped in 1.5% LA and 10% TSP solution with an initial inoculum of 2.6 log CFU Salmonella per fillet after 2 and 24 hours period.
  • Article
    Citation - WoS: 1
    Citation - Scopus: 2
    Effects of Selected Chemicals on Microbial Stability of Turkey Meat
    (Lavoisier, 2007) Baysal, Ayşe Handan Dinçer; Ünlütürk, Adnan
    The influence of dipping turkey breast meat in lactic acid (LA), fumaric acid (FA), lactic acid plus fumaric acid (LA + FA), trisodiurn phosphate (TSP) and sodium tripolyphosphate (STPP) solutions on aerobic mesophilic, psychrotrophic bacteria and yeast counts were assessed. 1-1.5% LA, 0.5% FA and 1% LA + 0.5% FA showed immediate inhibitory effects on aerobic mesophilic bacteria (0.3-0.6, 0.4 and 1.8 log unit reductions, respectively). 0.5% FA reduced psychrotrophic bacteria and yeast counts on fresh turkey breast fillets immediately by 1.1 and 0.4 log units, respectively. 5% TSP reduced aerobic mesophilic and psychrotrophic bacteria by 0.4 and 0.5 log units, respectively on breast fillets. 5% STPP reduced the yeast count on breast fillets immediately by 0.7 log unit. 1% LA, 0.5% FA and 1% LA + 0.5% FA reduced the psychrotrophic bacteria counts by 0.48, 0.23 and 1.27 log units after 8 days of storage, respectively in comparison to the untreated control samples. 1% LA + 0.5% FA treated fillets had a detectable discoloration and acid odour although there was no microbial spoilage at 14 days of storage. Dipping fillets in both 1% LA and 0.5% FA extended the storage life up to 4 days, without adversely affecting the colour.