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

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

Keywords

• Meatball
• microbial quality
• modified atmosphere packaging

İki farklı modifiye atmosferde paketlenen taze pişmemiş İnegöl köftelerde mikrobiyolojikdeğişikliklerin belirlenmesi

Abstract

Bu çalışma normal atmosferde (Kontrol:K) ve iki farklı modifiye atmosferde (MAP) (M1: %30 O2, %40 CO2, %30 N2ve 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

Keywords

• Köfte
• mikrobiyal kalite
• modifiye atmosfer paketleme

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