文摘

抗菌作用的香料牛排(Suya)

作者(年代):联合国Ekwenye *, I.G.Iroegbu

一些当地的香料的抗菌作用进行了研究。细菌负荷和类型与牛排进行评估。受欢迎的当地spices-ginger(生姜),大蒜(大蒜)和胡椒(Piper初步)进行了测试。香料的影响测量后直接加工的应用(粉)香料themeat立即烤前商业实践。可行的总数量确定后扩散板技术。同时,香料的组合的影响(合作)细菌负荷和植物牛排的决心。这些影响被测试了商用牛排牛排和实验室准备样品。这一发现表明,有有限的影响大蒜治疗细菌负荷为5.2%的样品比控制。合作的测试表明,大蒜和生姜的组合有明显的不如控制细菌负荷的少52.7%。生物分离包括假单胞菌金黄色葡萄,E。杆菌、芽孢杆菌链球菌和变形杆菌的物种。 It was concluded that spices had little or no bacteriostatic effects. The combination of garlic and ginger was recommended for use, since there was need for use of spices for taste. Observation of good hygiene and good sanitation during production of steak was also recommended.