Physicochemical and Microbiological Properties of Sliced Lamb Kokoreç Packaged with Different Methods

Year 2024, Volume: 22 Issue: 2, 115 - 124, 04.09.2024

Orhan Özünlü , Haluk Ergezer , Ramazan Gökçe

https://doi.org/10.24323/akademik-gida.1543484

Abstract

This study aimed to determine the effect of different packaging systems [vacuum (V) and modified atmosphere packaging (MAP) (%30 CO2 + %70 N2)] on the physicochemical [pH, color and TBARS (Thiobarbituric Acid Reactive Substances)] and microbiological changes (total psychrophilic bacteria count, total coliform bacteria count and total yeast-mold count) in pre-cooked and sliced lamb kokoreç during refrigerated storage (4ºC) up to days 10. The moisture (%), fat (%), protein (%) and ash (%) content of the kokoreç samples were records as 56.13%, 32.45%, 10.35% and 1.07%, respectively. The pH value in kokoreç samples ranged from 6.65 to 7.26 and there was statistically difference on the each of storage periods except for the day 1 (p<0.05). The TBARS value of the samples significantly decreased with storage time (p<0.05). There were significant fluctuations in instrumental color values (CIE L*, a*, b*, C and h angle) of the packaged samples throughout storage. Each of analysis intervals, the MAP-coded sample had the highest total psychrophilic bacteria count. The total psychrophilic bacteria and total coliform bacteria count, total yeast-mold count of kokoreç samples significantly increased during storage (p<0.05).

Keywords

Kokoreç, Shelf life, Vacuum packaging, Modified atmosphere

Thanks

Bu çalışmada pişirilmiş ve dilimlenmiş kokoreç örneklerini sağlamak suretiyle yardımlarını esirgemeyen Akşeker Tarım Et Entegre Tesisleri A.Ş. (Konya, Türkiye) firmasına teşekkür ederiz.

Farklı Yöntemlerle Paketlenmiş Dilimli Kuzu Kokoreçlerin Fizikokimyasal ve Mikrobiyolojik Özellikleri

Abstract

Bu çalışmada, ön pişirilmiş ve dilimlenmiş kuzu kokoreçler vakum (V) ve modifiye atmosfer (%30 CO2 + %70 N2) altında paketlenmiş (MAP) ve depolama boyunca (4ºC, 10 gün) kokoreçlerin fizikokimyasal [pH, renk, TBARS (Thiobarbituric Acid Reactive Substances)] ve mikrobiyolojik özelliklerinde (toplam psikrofil bakteri sayımı, toplam koliform bakteri sayımı ve toplam maya-küf sayımı) meydana gelen değişiklikler araştırılmıştır. Kokoreçlerin nem, yağ, protein ve kül içerikleri sırasıyla %56.13, 32.45, 10.35 ve 1.07 olarak bulunmuştur. Kokoreçlerdeki pH değerinin 6.65 ile 7.26 arasında değişkenlik gösterdiği ve depolamanın ilk günü hariç diğer günlerde gruplar arasında anlamlı bir farklılığın olduğu tespit edilmiştir (p<0.05). Depolama boyunca tüm örneklerin TBARS değerlerinde önemli düşüşler görülmüştür (p<0.05). Örneklerin aletsel renk değerlerinde (CIE L*, a*, b*, C değeri, h açısı) önemli dalgalanmalar belirlenmiştir. Her bir analiz periyodunda, MAP kodlu örneklerde toplam psikrofil bakteri sayısı V kodlu örneklere kıyasla yüksek bulunmuştur. Depolama boyunca tüm örneklerin toplam koliform bakteri sayılarında ve toplam maya-küf sayılarında önemli artışlar gözlenmiştir (p<0.05).

Keywords

Kokoreç, Raf ömrü, Vakum paketleme, Modifiye atmosfer

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