Microbiological analysis of retail fresh Chalcalburnus tarichi caught from Van Lake in Turkey.
Yazarlar (2)
Prof. Dr. Kamil Ekici Van Yüzüncü Yıl Üniversitesi, Türkiye
Prof. Dr. Hünkar Avni DUYAR Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Technology | ||
| Dergi ISSN | 1993-6036 | ||
| Dergi Tarandığı Indeksler | SSCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2005 |
| Cilt / Sayı / Sayfa | 3 / 1 / 72–75 | DOI | – |
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| This study evaluated the microbiological quality of Chalcalburnus tarichi fish samples caught from Van lake in Turkey. The samples were analysed for total viable microbial count, lactic acid bacteria, coliforms, Staphylococcus aureus, Salmonella spp., and yeasts. Total viable counts varied from 103 to 2.6×106 cfu/g; lactic acid bacteria, from <101 to 5.3×103 cfu/g; coliforms, from <101 to 6.4×103 cfu/g; yeasts, from <101 to 5.3×103 cfu/g; S. aureus, from <10 to 4.4×103 cfu/g. Only one sample was positive for Salmonella spp. |
| Anahtar Kelimeler |
