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Journals / Turkish Journal of Veterinary and Animal Sciences / 2013 / Cilt: 37 - Sayı: 6

Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball)

Enver Barış BİNGÖL
Hamparsun HAMPIKYAN
Hilal ÜZÜM ÇOLAK
Ömer ÇETIN
Pages
719–726
Publication Date
2022-11-05
DOI
—
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AI Summary & Key Takeaways

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

As a result, the shelf-life of çiğ köfe wasimproved with NaL addition; the growth of S. aureus was delayed dependent on NaL concentration used, and enterotoxin generationswere retarded up to 12 h in cold storage.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Çiğ köfte is a traditional raw meat product consumed almost everywhere in Turkey.
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Key Findings & Data:For this purpose, çiğ köfe samples were manufactured with diferent concentrations of sodium lactate (1%, 2%,3%, and 4% NaL) and examined either in ambient (20 ± 2 °C) or refrigerator (4 ± 2 °C) storage.
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Conclusion & Impact:As a result, the shelf-life of çiğ köfe wasimproved with NaL addition; the growth of S. aureus was delayed dependent on NaL concentration used, and enterotoxin generationswere retarded up to 12 h in cold storage.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Çiğ köfte is a traditional raw meat product consumed almost everywhere in Turkey. It has a poor hygienic quality and cancontain several pathogenic bacteria as no heating or cooking process is applied during any stage of manufacturing. The efects of sodiumlactate on the presence of Staphylococcus aureus were investigated during the display-life of çiğ köfe and the formation of enterotoxinswas also investigated. For this purpose, çiğ köfe samples were manufactured with diferent concentrations of sodium lactate (1%, 2%,3%, and 4% NaL) and examined either in ambient (20 ± 2 °C) or refrigerator (4 ± 2 °C) storage. As a result, the shelf-life of çiğ köfe wasimproved with NaL addition; the growth of S. aureus was delayed dependent on NaL concentration used, and enterotoxin generationswere retarded up to 12 h in cold storage.

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Cite This Article

BİNGÖL, E. B., HAMPIKYAN, H., ÇOLAK, H. Ü., ÇETIN, Ö. (2022). Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball). Turkish Journal of Veterinary and Animal Sciences, Cilt: 37 - Sayı: 6, 719–726. https://ajindex.com/articles/615312

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