Evaluation of Listeria monocytogenes Survival in Ice Cream Mixes Flavored with Herbal Tea Using Taguchi Method

被引：5

作者：

Ozturk, Ismet ^{[1
]}

Golec, Adem ^{[2
]}

Karaman, Safa ^{[1
]}

Sagdic, Osman ^{[1
]}

Kayacier, Ahmed ^{[1
]}

机构：

[1] Erciyes Univ, Dept Food Engn, Fac Engn, TR-38039 Kayseri, Turkey

[2] Erciyes Univ, Dept Ind Engn, Fac Engn, TR-38039 Kayseri, Turkey

来源：

FOODBORNE PATHOGENS AND DISEASE | 2010年 / 7卷 / 10期

关键词：

SPICE EXTRACTS; GREEN TEA; OPTIMIZATION; GROWTH; PLANT;

D O I：

10.1089/fpd.2010.0586

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, the effects of the incorporation of some herbal teas at different concentrations into the ice cream mix on the population of Listeria monocytogenes were studied using Taguchi method. The ice cream mix samples flavored with herbal teas were prepared using green tea and sage at different concentrations. Afterward, fresh culture of L. monocytogenes was inoculated into the samples and the L. monocytogenes was counted at different storage periods. Taguchi method was used for experimental design and analysis. In addition, some physicochemical properties of samples were examined. Results suggested that there was some effect, although little, on the population of L. monocytogenes when herbal tea was incorporated into the ice cream mix. Additionally, the use of herbal tea caused a decrease in the pH values of the samples and significant changes in the color values.

引用

页码：1263 / 1267

页数：5

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