SavedAdd your journal

Journals / Ankara Üniversitesi Veteriner Fakültesi Dergisi / 2011 / Cilt: 58 - Sayı: 4

İki farklı modifiye atmosferde paketlenen taze pişmemiş İnegöl köftelerde mikrobiyolojik değişikliklerin belirlenmesi

Assessment of microbiological changes in fresh uncooked İnegöl meatballs stored under two different modified atmosphere packaging conditions

Seran TEMELLİ
Cem Kurtuluş Mehmet ŞEN
Şahsene ANAR
Pages
273–278
Publication Date
2022-10-12
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)

Results indicate that M2 group MAP, with less growth of spoilage bacteria, was apparently more beneficial for refrigerated storage of İnegöl meatballs.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study was conducted to assess the microbiological changes in fresh uncooked İnegöl meatballs stored at 4°C under ambient (Control: C), and two modified atmosphere packaging (MAP) (M1: 30% O2, 40% CO2, 30% N2 and M2: 60% O2, 30% CO2, 10% N2) conditions. pH measurements and microbiological analyses for total aerobic mesophilic bacteria (TAMB), Pseudomonas spp., Brochothrix thermosphacta (B. thermosphacta), Enterobacteriaceae, coliform bacteria, lactic acid bacteria (LAB), and yeast and molds were performed on days 0, 2, 5, 7, 10, 12, 15, 20 of storage.
📊
Key Findings & Data:Packaging under ambient atmosphere resulted in an increase in the counts of all microorganisms and pH values.
💡
Conclusion & Impact:Results indicate that M2 group MAP, with less growth of spoilage bacteria, was apparently more beneficial for refrigerated storage of İnegöl meatballs.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

This study was conducted to assess the microbiological changes in fresh uncooked İnegöl meatballs stored at 4°C under ambient (Control: C), and two modified atmosphere packaging (MAP) (M1: 30% O2, 40% CO2, 30% N2 and M2: 60% O2, 30% CO2, 10% N2) conditions. pH measurements and microbiological analyses for total aerobic mesophilic bacteria (TAMB), Pseudomonas spp., Brochothrix thermosphacta (B. thermosphacta), Enterobacteriaceae, coliform bacteria, lactic acid bacteria (LAB), and yeast and molds were performed on days 0, 2, 5, 7, 10, 12, 15, 20 of storage. Packaging under ambient atmosphere resulted in an increase in the counts of all microorganisms and pH values. TAMB in C group composed of mainly Pseudomonas spp. and B. thermosphacta. There was restricted growth of Pseudomonas spp. in both MAP groups. There was no change in TAMB and B. thermosphacta counts of M1 group, in contrast to an increase in LAB counts. In M2 group, an increase in TAMB and a decrease in B. thermosphacta with no change in LAB counts was observed. Results indicate that M2 group MAP, with less growth of spoilage bacteria, was apparently more beneficial for refrigerated storage of İnegöl meatballs.

Özet

Bu çalışma normal atmosferde (Kontrol:K) ve iki farklı modifiye atmosferde (MAP) (M1: %30 O2, %40 CO2, %30 N2 ve M2: %60 O2, %30 CO2, %10 N2) paketlenerek 4°C’de saklanan taze pişmemiş İnegöl köftelerde oluşan mikrobiyolojik değişikliklerin belirlenmesi amacı ile yapıldı. Saklamanın 0, 2, 5, 7, 10, 12, 15, 20. günlerinde pH ölçümleri yapılan örneklerde mikrobiyolojik olarak toplam aerobik mezofilik bakteri (TAMB), Pseudomonas spp., Brochothrix thermosphacta (B. thermosphacta), Enterobacteriaceae, koliform bakteri, laktik asit bakterileri (LAB) ve maya-küf analizleri gerçekleştirildi. Normal atmosferde paketleme tüm mikroorganizma sayılarında ve pH değerlerinde artışa neden oldu. Kontrol grubundaki TAMB sayısını başlıca Pseudomonas spp. and B. thermosphacta oluşturdu. Her iki MAP grubunda sınırlı bir Pseudomonas spp. üremesi belirlendi. M1 grubunda TAMB ve B. thermosphacta sayılarında bir değişme olmazken, LAB sayısında artış belirlendi. M2 grubunda TAMB sayısında artış ve B. thermosphacta sayısında azalma bulunurken LAB sayısında bir değişme gözlenmedi. Sonuçlar M2 grup MAP’nin, daha az sayıda bozuşma yapan bakteri üremesi nedeniyle İnegöl köftelerin soğukta saklanmasında daha yararlı olduğunu gösterdi.

🔖

Cite This Article

TEMELLİ, S., ŞEN, C. K. M., ANAR, Ş. (2022). İki farklı modifiye atmosferde paketlenen taze pişmemiş İnegöl köftelerde mikrobiyolojik değişikliklerin belirlenmesi. Ankara Üniversitesi Veteriner Fakültesi Dergisi, Cilt: 58 - Sayı: 4, 273–278. https://ajindex.com/articles/444945

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (13)

  1. Anar Ş (2010): Et ve Et Ürünleri Teknolojisi. Dora Yayınevi,
  2. Bursa. Barrera O, Rodríguez-Calleja JM, Santos JA, Otero A, García-López M-L (2007): Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat. Int J Food Microbiol, 115, 244–251.
  3. Bostan K (2001): Effects of cooking and cold storage on the survival of C. jejuni in meatballs. Arch Lebensmittelhyg, 52, 28–30.
  4. Clark DS, Lentz CP (1973): Use of mixtures of carbon dioxide and oxygen for extending shelf-life of prepackaged fresh beef. Can Inst Food Sci Technol J, 6, 194– 196. Dainty RH, Edwards RA, Hibbard CM, Ramantanis SV (1986): Bacterial sources of putrescine and cadaverine in chill stored vacuum-packaged beef. J Appl Bacteriol, 61, 117–123.
  5. Dhananjayan R, Han IY, Acton JC, Dawson PL (2006): Growth depth effects of bacteria in ground turkey meat patties subjected to high carbon dioxide or high oxygen atmospheres. Poultry Sci, 85, 1821–1828.
  6. Ercolini D, Russo F, Nasi A, Ferranti P, Villani F (2009): Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef. Appl Environ Microbiol, 75, 1990–2001.
  7. Gill CO, Badoni M (2003): Effects of storage under a modified atmosphere on the microbiological and organoleptic qualities of ground beef prepared from pasteurized manufacturing beef. Int J Food Sci Tech, 38, 233–240.
  8. Insausti K, Beriain MJ, Purroy A, Alberti P, Gorraiz C, Alzueta MJ (2001): Shelf life of beef from local Spanish cattle breeds stored under modifed atmosphere. Meat Sci, 57, 273–281.
  9. Jayas DS, Jeyamkondan S (2002): Modified atmosphere storage of grains, meats, fruits and vegetables. Biosystems Eng, 82, 235-251.
  10. Koutsoumanis KP, Stamatiou AP, Drosinos EH, Nychas G-JE (2008): Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora. Food Microbiol, 25, 915–921.
  11. Mano SB, Ordoñez JA, Garcia de Fernando GD (2000): Growth/survival of natural flora and Aeromonas hydrophila on refrigerated uncooked pork and turkey packaged in modified atmospheres. Food Microbiol, 17, 657–669.
  12. Nissen H, Alvseike O, Bredholt S, Holck A, Nesbakken T (2000): Comparison between the growth of Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in ground beef packed by three commercially used packaging techniques. Int J Food Microbiol, 59, 211–220.
  13. Ozturk A, Yilmaz N, Gunes G (2010): Effect of different mo