Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage

Aksu M. İ., Kaya M.

FOOD CONTROL, vol.15, no.8, pp.591-595, 2004 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 15 Issue: 8
  • Publication Date: 2004
  • Doi Number: 10.1016/j.foodcont.2003.09.006
  • Journal Name: FOOD CONTROL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.591-595
  • Keywords: Urtica dioica L. (stinging nettle), sucuk (Turkish dry-fermented sausage), meat product, microbial flora, ESCHERICHIA-COLI O157-H7
  • Eskisehir Osmangazi University Affiliated: No

Abstract

The effect of dried-ground Urtica dioica L. on microbiological characteristics of Turkish dry-fermented sausage (sucuk) were investigated. Dried-ground Urtica dioica L. was added to sucuk batters by the rate of 0%, 1%, 3% and 5%, and microbiological analysis were made on the 0, 3, 7, 10 and 14 days of ripening period.