No. 1 (2021)
Articles

Antimicrobial effect of dried sage on the microbiological state of fresh Hungarian sausage

Published June 1, 2021
Miklós Posgay
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Viktória Kapcsándi
Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University
Erika Hanczné Lakatos
Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University
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APA

Posgay, M., Kapcsándi, V., & Hanczné Lakatos, E. (2021). Antimicrobial effect of dried sage on the microbiological state of fresh Hungarian sausage. Acta Agraria Debreceniensis, (1), 189–192. https://doi.org/10.34101/actaagrar/1/8708

The purpose of this study was to evaluate the microbial effect of dried sage (Salvia officinalis L.) on the traditional Hungarian sausage. We added 0.5, 1, 1.5, and 2 w/w% of sage to the sausages and tested them on the 0th, 7th and 14th day. The added dried sage had no effect on the tested microorganisms, but the sage extract inhibited Salmonella, Enterococcus faecium and Staphylococcus aureus.

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