Investigation of Ohmic Cooking Effectiveness of Meatballs Cooked to Different Final Temperatures

Year 2013, Volume: 11 Issue: 1, 27 - 33, 01.03.2013

İlkin Yücel Şengün Filiz İçier Gülen Yıldız-turp Ender Hikmet Arserim Gamze Kor

Abstract

Ohmic cooking were applied to meatball samples by using different central temperatures 70, 75 and 80°C at 15.26 V/cm voltage gradient, and the effects of the system on the microbial load, color, cooking yield and C/PU value of the samples were investigated. To determine the effects of ohmic cooking on pathogenic bacteria, meatballs were inoculated with Salmonella enteridis at a 3 log CFU/g level. The ohmic cooking treatments completely eliminated Salmonella enteridis from the samples, while total mesophilic aerobic bacteria counts of meatballs reduced ranging from 2.41 to 3.35 log unit P>0.05 . Use of different central temperature affected the central color properties of the samples. There were significant differences in the a*, ∆C, Hue and chroma values of center of the samples P

Keywords

Ohmic, Cooking, Microbiology, Meatball, Quality

Köfte Örneklerinin Farklı Son Sıcaklıklara Ohmik Yöntemle Pişirme Etkinliğinin İncelenmesi

Abstract

Ohmik pişirmenin köfte örneklerinin mikrobiyal yükü, renk, pişme verimi, pişme değeri C ve pastörizasyon ünitesi PU değeri üzerine etkisini belirlemek üzere 15.26 V/cm voltaj gradyanı ile farklı merkez sıcaklıklarına 70, 75ve 80°C ulaşılana dek ohmik pişirme işlemi uygulanmıştır. Ohmik pişirmenin patojen mikroorganizmalar üzerine etkisini belirlemek amacıyla köfte örnekleri Salmonella enteridis ile 3 log kob/g seviyesinde bulaştırılmıştır. Çalışmada uygulanan ohmik pişirme işleminin, köfte örneklerine inokule edilen Salmonella enteridis’i tamamen elimine ettiği, örneklerin toplam mezofilik bakteri sayısını ise 2,41-3,35 logaritmik birim azalttığı tespit edilmiştir P>0.05 . Farklı merkez sıcaklıkları kullanımının, örneklerin renk özelliklerini etkilediği belirlenmiştir. Örneklerde örnek içi a*, ∆C, Hue ve kroma değerleri arasında anlamlı bir fark olduğu saptanmıştır P

Keywords

Ohmik, Pişirme, Mikrobiyoloji, Köfte, Kalite

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