Journal
FOOD CONTROL
Volume 15, Issue 8, Pages 591-595Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2003.09.006
Keywords
Urtica dioica L. (stinging nettle); sucuk (Turkish dry-fermented sausage); meat product; microbial flora
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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. According to the results, both the level of Urtica dioica L. and ripening time had a significant effects on the total aerobic mesophylic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus, yeast-mould and Enterobacteriaceae counts (p < 0.01). It was determined that the interactions ripening time x the levels of Urtica dioica L. had a significant effects on the counts of total aerobic mesophylic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus, yeast-mould and Enterobacteriaceae (P < 0.01). Enterobacteriaceae count were also found to be under the detectable level (<100 cfu/g) in sucuks (in day 14 of ripening) containing 3% and 5% Urtica dioica L. (C) 2003 Elsevier Ltd. All rights reserved.
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