THE EFFECT OF HEAT AND SODIUM LACTATE ON THE SALMONELLA TYPHIMURIUM IN GROUND BEEF

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

HABIBIPOUR R.; BAYAT SOMAYEH

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2011 | Volume:8 | Issue:2 (30) Page(s): 70-77

Download Full-Text

Persian Verion

View:

1,232

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF HEAT AND SODIUM LACTATE ON THE SALMONELLA TYPHIMURIUM IN GROUND BEEF

Author(s)

HABIBIPOUR R. | BAYAT SOMAYEH | Issue Writer Certificate

Keywords

D VALUEQ2

HEATQ3

SODIUM LACTATEQ2

SALMONELLA TYPHIMURIUMQ3

Abstract

Introduction: SODIUM LACTATE has been regarded as an antimicrobial substance for the preservation of food. The antimicrobial effect of SODIUM LACTATE at 0, 2.5 and 4.5% concentrations combined with HEAT treatment at different temperatures on the survival of SALMONELLA TYPHIMURIUM RTCC 1370 inoculated in to lean ground beef was studied. Materials and Methods: Samples were subjected to HEATing by immersion in a water bath stabilized at 60, 65, 70 and 75oC. Statistical analysis were performed by randomized design and Duncan`s Multiple Range Test. Results: The results indicated that HEATing temperature had significant effect on the thermal reduction time (D VALUE) of SALMONELLA TYPHIMURIUM in ground lean meat (P<0.05). The effect of SODIUM LACTATE was not significant (P>0.05). Interaction of HEATing and SODIUM LACTATE was only significant at 70 and 75oC (P<0.05). Conclusion: The results of this study indicated that antimicrobial effect of SODIUM LACTATE on SALMONELLA TYPHIMURIUM in ground lean meat is significant only when temprature is over 70oC.

Cites

No record.

References

No record.

Cite

APA: Copy

HABIBIPOUR, R., & BAYAT, SOMAYEH. (2011). THE EFFECT OF HEAT AND SODIUM LACTATE ON THE SALMONELLA TYPHIMURIUM IN GROUND BEEF. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 8(2 (30)), 70-77. SID. https://sid.ir/paper/143165/en

Vancouver: Copy

HABIBIPOUR R., BAYAT SOMAYEH. THE EFFECT OF HEAT AND SODIUM LACTATE ON THE SALMONELLA TYPHIMURIUM IN GROUND BEEF. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2011;8(2 (30)):70-77. Available from: https://sid.ir/paper/143165/en

IEEE: Copy

R. HABIBIPOUR, and SOMAYEH BAYAT, “THE EFFECT OF HEAT AND SODIUM LACTATE ON THE SALMONELLA TYPHIMURIUM IN GROUND BEEF,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 8, no. 2 (30), pp. 70–77, 2011, [Online]. Available: https://sid.ir/paper/143165/en

Related Journal Papers