EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL

Tuba Aldemir; Kamil Bostan

doi:10.16988/iuvfd.28010

EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL

Abstract

ABSTRACT

The aim of this study was performed to investigate the effects of various levels of chitosan on the microbiological quality of meatballs. Meatball samples shaped from batter containing different levels of chitosan (0, 50, 100, 250 and 500 mg/kg) were wrapped with polyethylene film and stored at 4°C for 8 days. Organoleptic properties and microbial counts of meatball samples were periodically analyzed. Compared to control group, chitosan addition to meatballs delayed microbial growth and increased the spoilage period depending on the level used. The results indicated that chitosan addition at level of 100 mg/kg and over is to be useful as a natural preservative to improve the microbiological quality and extend the shelf- life of ready to cook meatballs.

Key Words: Chitosan, meatball, quality, microbiology

HAZIR KÖFTELERİN MİKROBİYOLOJİK KALİTESİ ÜZERİNE KİTOSANİN ETKİSİ

ÖZET

Bu çalişma, degişik seviyelerdeki kitosanin hazır köftelerin mikrobiyolojik kalitesi üzerine etkisinin araştırılması amacıyla gerçekleştirilmiştir. Farklı seviyelerde kitosan (0, 50, 100, 250 ve 500 mg/kg) içeren köfte hamurundan şekillendirilen köfte örnekleri polietilen filmle kaplandıktan sonra 4°C'de 8 gün boyunca muhafaza edilmiştir. Muhafaza periyodu sırasında örnekler duyusal özellikleri ve mikroorganizma sayıları yönünden analiz edilmiştir. Kontrol grubuyla karşılaştırıldığında kitosan ilavesi kullanılan miktara bağlı olarak mikrobiyel üremeyi yavaşlatmış ve raf ömründe artışa neden olmuştur. Sonuçlar hazır köftelerin mikrobiyolojik kalitesini arttırmak ve raf ömrünü uzatmak için 100 mg/kg'dan az olmamak üzere kitosan ilavesinin doğal bir katkı olarak yararlı olabileceğini göstermektedir.

Anahtar Kelimeler: Kitosan, köfte, kalite, mikrobiyoloji

Keywords

Kitosan, köfte, kalite, mikrobiyoloji

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Details

Primary Language

English

Subjects

-

Journal Section

-

Authors

Tuba Aldemir

Kamil Bostan

Publication Date

November 20, 2012

Submission Date

November 20, 2012

Acceptance Date

-

Published in Issue

Year 2009 Volume: 35 Number: 2

DOI

https://doi.org/10.16988/iuvfd.28010

IZ

https://izlik.org/JA76BZ87YM

Cite

RIS / Bibtex

APA

Aldemir, T., & Bostan, K. (2012). EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 35(2), 13-21. https://doi.org/10.16988/iuvfd.28010

AMA

1.Aldemir T, Bostan K. EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL. iuvfd. 2012;35(2):13-21. doi:10.16988/iuvfd.28010

Chicago

Aldemir, Tuba, and Kamil Bostan. 2012. “EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 35 (2): 13-21. https://doi.org/10.16988/iuvfd.28010.

EndNote

Aldemir T, Bostan K (November 1, 2012) EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 35 2 13–21.

IEEE

[1]T. Aldemir and K. Bostan, “EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL”, iuvfd, vol. 35, no. 2, pp. 13–21, Nov. 2012, doi: 10.16988/iuvfd.28010.

ISNAD

Aldemir, Tuba - Bostan, Kamil. “EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 35/2 (November 1, 2012): 13-21. https://doi.org/10.16988/iuvfd.28010.

JAMA

1.Aldemir T, Bostan K. EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL. iuvfd. 2012;35:13–21.

MLA

Aldemir, Tuba, and Kamil Bostan. “EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, vol. 35, no. 2, Nov. 2012, pp. 13-21, doi:10.16988/iuvfd.28010.

Vancouver

1.Tuba Aldemir, Kamil Bostan. EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL. iuvfd. 2012 Nov. 1;35(2):13-21. doi:10.16988/iuvfd.28010