SavedAdd your journal

Journals / Gıda / 2019 / Cilt: 44 - Sayı: 2

ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT

YÜKSEK BASINÇ UYGULANMIŞ ETLE HAZIRLANAN ÇİĞ KÖFTELERİN BAZI FİZİKOKİMYASAL VE MİKROBİYOLOJİK KALİTE PARAMETRELERİNİN DEĞERLENDİRİLMESİ

Sinan UZUNLU
Journal
Gıda
Pages
340–347
Publication Date
2019-04-15
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Therefore, it is concluded that HHP treatment is a promising process for preparing Çiğ Köfte while maintaining its traditional recipe.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Raw Meatball (Çiğ Köfte) is a traditional Turkish food prepared from raw beef or lamb meat, bulgur, tomato and/or pepper paste, spices, and condiments that is treated with any process and consumed raw.
📊
Key Findings & Data:In this study, high hydrostatic pressure (HHP) was applied to post-rigor minced beef meat at 50–300 MPa for 20 mins at room temperature to improve safety of Çiğ Köfte.
💡
Conclusion & Impact:Therefore, it is concluded that HHP treatment is a promising process for preparing Çiğ Köfte while maintaining its traditional recipe.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Gıda güvenliği · yüksek hidrostatik basınç · Çiğ Köfte

Abstract

Raw Meatball (Çiğ Köfte) is a traditional Turkish food prepared from raw beef or lamb meat, bulgur, tomato and/or pepper paste, spices, and condiments that is treated with any process and consumed raw. In this study, high hydrostatic pressure (HHP) was applied to post-rigor minced beef meat at 50–300 MPa for 20 mins at room temperature to improve safety of Çiğ Köfte. Physicochemical (aw, moisture, pH, and colour) and total aerobic mesophilic bacteria analyses were performed on both minced beef and raw meatball samples. Significant (P <0.05) differences caused by the HHP treatment were observed in the physicochemical and microbial analyses: Total aerobic mesophilic bacteria counts decreased as HHP levels increased. Therefore, it is concluded that HHP treatment is a promising process for preparing Çiğ Köfte while maintaining its traditional recipe. The application of the current study is expected therefore, would be a new insight for ready-to-eat food sector.

Özet

Geleneksel bir Türk gıdası olan Çiğ Köfte dana veya koyun eti, bulgur, domates ve/veya biber salçası, baharat ve çeşniler ile hazırlanmakta ve hiçbir prosese tabi tutulmadan çiğ olarak tüketilmektedir. Bu çalışmada, Çiğ Köftenin güvenliğinin arttırılması için post-rigor dana kıyma etine 50-300 MPa’da 20 dakika oda sıcaklığında yüksek hidrostatik basınç uygulanmıştır. Dana kıyma eti ve Çiğ Köfte örneklerinde fizikokimyasal (aw, nem, pH ve renk) analizler ile toplam aerobik mezofilik bakteri analizleri yapılmıştır. Yüksek hidrostatik basınç uygulanması fizikokimyasal ve mikrobiyolojik analizlerde önemli (P <0.05) değişikliklere neden olmuştur. Toplam aerobik mezofilik bakteri sayıları yüksek hidrostatik basınç değerleri arttıkça azalma göstermiştir. Bu nedenle, Çiğ Köftenin geleneksel formülasyonunu koruyarak hazırlanmasında yüksek hidrostatik basınç uygulamasının gelecek vaat eden bir proses olduğu sonucuna varılmıştır. Bu çalışmada yer verilen uygulamanın tüketime hazır gıda sektörüne yeni bir bakış açısı getireceği beklenmektedir.

🔖

Cite This Article

UZUNLU, S. (2019). ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT. Gıda, Cilt: 44 - Sayı: 2, 340–347. https://ajindex.com/articles/39133

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (9)

  1. Anonymous (2007). Merck Gıda Mikrobiyolojisi Uygulamaları. Halkman, A. K. (baş ed.), Başar Matbaacılık Ltd. Şti., Ankara, 358 s. ISBN: 975-00373-0-8.
  2. AOAC (2000). Official methods of analysis of international. 17th ed., Association of Official Analytical Chemists, Gaithersburg, USA. Ardic, M., Durmaz, H. (2008). Determination of changes occurred in the microflora of cig kofte (raw meat balls) at different storage temperatures. Int J Food Sci Technol, 43(5): 805–809. Doi: 10.1111/j.1365-2621.2006.01519.x. Bárcenas, M.E., Altamirano-Fortoul, R., Rosell, C.M. (2010). Effect of high pressure processing on wheat dough and bread characteristics. LWT - Food Sci Technol, 43(1): 12–19. Doi: 10.1016/j.lwt.2009.06.019. Bermúdez-Aguirre, D., Barbosa-Cánovas, G.V. (2011). An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications. Food Eng Rev, 3(1): 44–61. Doi: 10.1007/s12393-010-9030-4.
  3. Cetin, O., Bingol, E.B., Akkaya, H. (2008). The microbiological, serological and parasitological quality of Cig Kofte (Raw Meatball) and its lettuce marketed in Istanbul. Polish J of Environ Stud, 17(5): 701-706.
  4. Cetinkaya, F., Mus, T.E., Cibik, R., Levent, B., Gulesen, R. (2012). Assessment of microbiological quality of cig kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of Salmonella. Food Control, 26(1): 15–18. Doi: 10.1016/j.foodcont.2012.01.001. Daryaei, H., Balasubramaniam, V.M. (2012). Microbial decontamination of food by high pressure processing. In: Microbial decontamination in the food industry, Demirci, A., Ngadi, M.O. (eds), Woodhead Publishing Limited, Cambridge (UK), pp. 370-406.
  5. Dogan, M., Cankurt, H., Toker, O.S., Yetim, H., Sagdic, O. (2014). Effect of yoghurt or yoghurt serum on microbial quality of cig kofte. J Food Sci Technol, 51(7): 1406–1410. Doi: 10.1007/s13197-012-0649-4.
  6. Erol, I., Mutluer, B., Vatansever, L. (1993). A tipi enterotoksin oluşturan Staphylococcus aureus’un çiğ köftede üreme ve toksin oluşturma yeteneğinin belirlenmesi. GIDA 18(5): 315-318.
  7. Gecgel, U. (2013). Changes in some physicochemical properties and fatty acid composition of irradiated meatballs during storage. J Food Sci Technol, 50(3): 505-513. Doi: 10.1007/s13197-011-0375-3.
  8. Jung, S., Ghoul, M., De Lamballerie-Anton, M. (2003). Influence of high pressure on the color and microbial quality of beef meat. LWT - Food Sci Technol, 36(6): 625–631. Doi: 10.1016/S0023-6438(03)00082-3.
  9. Kozan, H.I., Saricoban, C. (2016). The effects of