Araştırma Makalesi
BibTex RIS Kaynak Göster

ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT

Yıl 2019, Cilt: 44 Sayı: 2, 340 - 347, 15.04.2019
https://doi.org/10.15237/gida.GD19015

Öz

Raw Meatball (Çiğ Köfte) is a
traditional Turkish food prepared from raw beef or lamb meat, bulgur, tomato
and/or pepper paste, spices, and condiments that is treated with any process
and consumed raw. In this study, high hydrostatic pressure (HHP) was applied to
post-rigor minced beef meat at 50–300 MPa for 20 mins at room temperature
to improve safety of Çiğ Köfte. Physicochemical (a
w, moisture, pH,
and colour) and total aerobic mesophilic bacteria analyses were performed on
both minced beef and raw meatball samples. Significant (
P <0.05)
differences caused by the HHP treatment were observed in the physicochemical
and microbial analyses: Total aerobic mesophilic bacteria counts decreased as
HHP levels increased. Therefore, it is concluded that HHP treatment is a
promising process for preparing Çiğ Köfte while maintaining its traditional
recipe. The application of the current study is expected therefore, would be a
new insight for ready-to-eat food sector.

Kaynakça

  • Anonymous (2007). Merck Gıda Mikrobiyolojisi Uygulamaları. Halkman, A. K. (baş ed.), Başar Matbaacılık Ltd. Şti., Ankara, 358 s. ISBN: 975-00373-0-8.
  • AOAC (2000). Official methods of analysis of international. 17th ed., Association of Official Analytical Chemists, Gaithersburg, USA.
  • Ardic, M., Durmaz, H. (2008). Determination of changes occurred in the microflora of cig kofte (raw meat balls) at different storage temperatures. Int J Food Sci Technol, 43(5): 805–809. Doi: 10.1111/j.1365-2621.2006.01519.x.
  • Bárcenas, M.E., Altamirano-Fortoul, R., Rosell, C.M. (2010). Effect of high pressure processing on wheat dough and bread characteristics. LWT - Food Sci Technol, 43(1): 12–19. Doi: 10.1016/j.lwt.2009.06.019.
  • Bermúdez-Aguirre, D., Barbosa-Cánovas, G.V. (2011). An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications. Food Eng Rev, 3(1): 44–61. Doi: 10.1007/s12393-010-9030-4.
  • Cetin, O., Bingol, E.B., Akkaya, H. (2008). The microbiological, serological and parasitological quality of Cig Kofte (Raw Meatball) and its lettuce marketed in Istanbul. Polish J of Environ Stud, 17(5): 701-706.
  • Cetinkaya, F., Mus, T.E., Cibik, R., Levent, B., Gulesen, R. (2012). Assessment of microbiological quality of cig kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of Salmonella. Food Control, 26(1): 15–18. Doi: 10.1016/j.foodcont.2012.01.001.
  • Daryaei, H., Balasubramaniam, V.M. (2012). Microbial decontamination of food by high pressure processing. In: Microbial decontamination in the food industry, Demirci, A., Ngadi, M.O. (eds), Woodhead Publishing Limited, Cambridge (UK), pp. 370-406.
  • Dogan, M., Cankurt, H., Toker, O.S., Yetim, H., Sagdic, O. (2014). Effect of yoghurt or yoghurt serum on microbial quality of cig kofte. J Food Sci Technol, 51(7): 1406–1410. Doi: 10.1007/s13197-012-0649-4.
  • Erol, I., Mutluer, B., Vatansever, L. (1993). A tipi enterotoksin oluşturan Staphylococcus aureus’un çiğ köftede üreme ve toksin oluşturma yeteneğinin belirlenmesi. GIDA 18(5): 315-318.
  • Gecgel, U. (2013). Changes in some physicochemical properties and fatty acid composition of irradiated meatballs during storage. J Food Sci Technol, 50(3): 505-513. Doi: 10.1007/s13197-011-0375-3.
  • Jung, S., Ghoul, M., De Lamballerie-Anton, M. (2003). Influence of high pressure on the color and microbial quality of beef meat. LWT - Food Sci Technol, 36(6): 625–631. Doi: 10.1016/S0023-6438(03)00082-3.
  • Kozan, H.I., Saricoban, C. (2016). The effects of addition of lemon and pomegranate peel at different levels on the physicochemical properties of cig kofte during storage. JMAS, 4(1): 68-78.
  • Ma, H., Ledward, D.A. (2013). High pressure processing of fresh meat - Is it worth it? Meat Sci, 95(4): 897–903. Doi: 10.1016/j.meatsci.2013.03.025.
  • Mert, M., Buzrul, S., Alpas, H. (2013). Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice. High Pressure Res, 33(1): 55-63. Doi: 10.1080/08957959.2012.763035.
  • Pekel, C., Var, I., Kabak, B., Şener, A., Burcu, Ö. (2003). Çiğ köftelerin mikrobiyolojik kalitesi. I. Bölgesel Öğrenci Gıda Sempozyumu Adana’03, 17-18 Nisan Adana, Türkiye, 1-6 s.
  • Rastogi, N.K., Raghavarao, K.S.M.S., Balasubramaniam, V.M., Niranjan, K., Knorr, D. (2012). Opportunities and challenges in high pressure processing of foods. Crit Rev Food Sci Nutr, 47(August): 69–112. Doi: 10.1080/10408390600626420.
  • San Martín, M.F., Barbosa-Cánovas, G.V., Swanson B.G. (2002). Food processing by high hydrostatic pressure. Crit Rev Food Sci Nutr, 42(6): 627-645. Doi: 10.1080/20024091054274.
  • Steel, R.G.D., Torrie, J.H. (1980). Principles and procedures of statistics. McGraw-Hill International Book Company, Tokyo, 633 p.
  • Taban, B.M. (2012). Listeria monocytogenes in cig kofte without meat: A novel bulgur ball product. J Food Agric Environ, 10(2): 130–132.
  • Uzunlu, S., Yıldırım, I. (2003). Ciğ köftenin mikrobiyolojik kalitesi ve farklı muhafaza sıcaklık ve sürelerindeki mikrobiyal değişiminin incelenmesi. GIDA 28(5): 553-558.
  • Uzunlu, S., Yıldırım, I., Serdengecti, N. (2004). Antalya il merkezinde tüketime sunulan Çig Köftelerin mikrobiyolojik kalitesinin incelenmesi. Türk Mikrobiyol Cem Derg, 34: 257-261.
  • Uzunlu, S., Niranjan, K. (2016). High hydrostatic pressure inactivation of total aerobic bacteria in raw meatball. Pamukkale Univ Muh Bilim Derg, 22(7): 625-628. Doi: 10.5505/pajes.2016.93357.
  • Var, I., Kabak, B. (2005). Çiğ Köfte yapımında erik ekstraktı, nar ekşisi, ve limon suyu kullanımının antimikrobiyal etkilerinin araştırılması. Çukurova Üniversitesi Bilimsel Araştırma Projeleri Sonuç Raporu ZF/2003/YL49, Adana, Türkiye, 27 s.

YÜKSEK BASINÇ UYGULANMIŞ ETLE HAZIRLANAN ÇİĞ KÖFTELERİN BAZI FİZİKOKİMYASAL VE MİKROBİYOLOJİK KALİTE PARAMETRELERİNİN DEĞERLENDİRİLMESİ

Yıl 2019, Cilt: 44 Sayı: 2, 340 - 347, 15.04.2019
https://doi.org/10.15237/gida.GD19015

Öz

Geleneksel bir Türk gıdası olan Çiğ Köfte dana veya koyun
eti, bulgur, domates ve/veya biber salçası, baharat ve çeşniler ile
hazırlanmakta ve hiçbir prosese tabi tutulmadan çiğ olarak tüketilmektedir. Bu
çalışmada, Çiğ Köftenin güvenliğinin arttırılması için post-rigor dana kıyma
etine 50-300 MPa’da 20 dakika oda sıcaklığında yüksek hidrostatik basınç
uygulanmıştır. Dana kıyma eti ve Çiğ Köfte örneklerinde fizikokimyasal (a
w,
nem, pH ve renk) analizler ile toplam aerobik mezofilik bakteri analizleri
yapılmıştır. Yüksek hidrostatik basınç uygulanması fizikokimyasal ve
mikrobiyolojik analizlerde önemli (
P <0.05) değişikliklere neden
olmuştur. Toplam aerobik mezofilik bakteri sayıları yüksek hidrostatik basınç
değerleri arttıkça azalma göstermiştir. Bu nedenle, Çiğ Köftenin geleneksel
formülasyonunu koruyarak hazırlanmasında yüksek hidrostatik basınç uygulamasının
gelecek vaat eden bir proses olduğu sonucuna varılmıştır. Bu çalışmada yer
verilen uygulamanın tüketime hazır gıda sektörüne yeni bir bakış açısı
getireceği beklenmektedir. 

Kaynakça

  • Anonymous (2007). Merck Gıda Mikrobiyolojisi Uygulamaları. Halkman, A. K. (baş ed.), Başar Matbaacılık Ltd. Şti., Ankara, 358 s. ISBN: 975-00373-0-8.
  • AOAC (2000). Official methods of analysis of international. 17th ed., Association of Official Analytical Chemists, Gaithersburg, USA.
  • Ardic, M., Durmaz, H. (2008). Determination of changes occurred in the microflora of cig kofte (raw meat balls) at different storage temperatures. Int J Food Sci Technol, 43(5): 805–809. Doi: 10.1111/j.1365-2621.2006.01519.x.
  • Bárcenas, M.E., Altamirano-Fortoul, R., Rosell, C.M. (2010). Effect of high pressure processing on wheat dough and bread characteristics. LWT - Food Sci Technol, 43(1): 12–19. Doi: 10.1016/j.lwt.2009.06.019.
  • Bermúdez-Aguirre, D., Barbosa-Cánovas, G.V. (2011). An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications. Food Eng Rev, 3(1): 44–61. Doi: 10.1007/s12393-010-9030-4.
  • Cetin, O., Bingol, E.B., Akkaya, H. (2008). The microbiological, serological and parasitological quality of Cig Kofte (Raw Meatball) and its lettuce marketed in Istanbul. Polish J of Environ Stud, 17(5): 701-706.
  • Cetinkaya, F., Mus, T.E., Cibik, R., Levent, B., Gulesen, R. (2012). Assessment of microbiological quality of cig kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of Salmonella. Food Control, 26(1): 15–18. Doi: 10.1016/j.foodcont.2012.01.001.
  • Daryaei, H., Balasubramaniam, V.M. (2012). Microbial decontamination of food by high pressure processing. In: Microbial decontamination in the food industry, Demirci, A., Ngadi, M.O. (eds), Woodhead Publishing Limited, Cambridge (UK), pp. 370-406.
  • Dogan, M., Cankurt, H., Toker, O.S., Yetim, H., Sagdic, O. (2014). Effect of yoghurt or yoghurt serum on microbial quality of cig kofte. J Food Sci Technol, 51(7): 1406–1410. Doi: 10.1007/s13197-012-0649-4.
  • Erol, I., Mutluer, B., Vatansever, L. (1993). A tipi enterotoksin oluşturan Staphylococcus aureus’un çiğ köftede üreme ve toksin oluşturma yeteneğinin belirlenmesi. GIDA 18(5): 315-318.
  • Gecgel, U. (2013). Changes in some physicochemical properties and fatty acid composition of irradiated meatballs during storage. J Food Sci Technol, 50(3): 505-513. Doi: 10.1007/s13197-011-0375-3.
  • Jung, S., Ghoul, M., De Lamballerie-Anton, M. (2003). Influence of high pressure on the color and microbial quality of beef meat. LWT - Food Sci Technol, 36(6): 625–631. Doi: 10.1016/S0023-6438(03)00082-3.
  • Kozan, H.I., Saricoban, C. (2016). The effects of addition of lemon and pomegranate peel at different levels on the physicochemical properties of cig kofte during storage. JMAS, 4(1): 68-78.
  • Ma, H., Ledward, D.A. (2013). High pressure processing of fresh meat - Is it worth it? Meat Sci, 95(4): 897–903. Doi: 10.1016/j.meatsci.2013.03.025.
  • Mert, M., Buzrul, S., Alpas, H. (2013). Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice. High Pressure Res, 33(1): 55-63. Doi: 10.1080/08957959.2012.763035.
  • Pekel, C., Var, I., Kabak, B., Şener, A., Burcu, Ö. (2003). Çiğ köftelerin mikrobiyolojik kalitesi. I. Bölgesel Öğrenci Gıda Sempozyumu Adana’03, 17-18 Nisan Adana, Türkiye, 1-6 s.
  • Rastogi, N.K., Raghavarao, K.S.M.S., Balasubramaniam, V.M., Niranjan, K., Knorr, D. (2012). Opportunities and challenges in high pressure processing of foods. Crit Rev Food Sci Nutr, 47(August): 69–112. Doi: 10.1080/10408390600626420.
  • San Martín, M.F., Barbosa-Cánovas, G.V., Swanson B.G. (2002). Food processing by high hydrostatic pressure. Crit Rev Food Sci Nutr, 42(6): 627-645. Doi: 10.1080/20024091054274.
  • Steel, R.G.D., Torrie, J.H. (1980). Principles and procedures of statistics. McGraw-Hill International Book Company, Tokyo, 633 p.
  • Taban, B.M. (2012). Listeria monocytogenes in cig kofte without meat: A novel bulgur ball product. J Food Agric Environ, 10(2): 130–132.
  • Uzunlu, S., Yıldırım, I. (2003). Ciğ köftenin mikrobiyolojik kalitesi ve farklı muhafaza sıcaklık ve sürelerindeki mikrobiyal değişiminin incelenmesi. GIDA 28(5): 553-558.
  • Uzunlu, S., Yıldırım, I., Serdengecti, N. (2004). Antalya il merkezinde tüketime sunulan Çig Köftelerin mikrobiyolojik kalitesinin incelenmesi. Türk Mikrobiyol Cem Derg, 34: 257-261.
  • Uzunlu, S., Niranjan, K. (2016). High hydrostatic pressure inactivation of total aerobic bacteria in raw meatball. Pamukkale Univ Muh Bilim Derg, 22(7): 625-628. Doi: 10.5505/pajes.2016.93357.
  • Var, I., Kabak, B. (2005). Çiğ Köfte yapımında erik ekstraktı, nar ekşisi, ve limon suyu kullanımının antimikrobiyal etkilerinin araştırılması. Çukurova Üniversitesi Bilimsel Araştırma Projeleri Sonuç Raporu ZF/2003/YL49, Adana, Türkiye, 27 s.
Toplam 24 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Sinan Uzunlu 0000-0001-9824-7586

Yayımlanma Tarihi 15 Nisan 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 44 Sayı: 2

Kaynak Göster

APA Uzunlu, S. (2019). ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT. Gıda, 44(2), 340-347. https://doi.org/10.15237/gida.GD19015
AMA Uzunlu S. ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT. GIDA. Nisan 2019;44(2):340-347. doi:10.15237/gida.GD19015
Chicago Uzunlu, Sinan. “ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT”. Gıda 44, sy. 2 (Nisan 2019): 340-47. https://doi.org/10.15237/gida.GD19015.
EndNote Uzunlu S (01 Nisan 2019) ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT. Gıda 44 2 340–347.
IEEE S. Uzunlu, “ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT”, GIDA, c. 44, sy. 2, ss. 340–347, 2019, doi: 10.15237/gida.GD19015.
ISNAD Uzunlu, Sinan. “ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT”. Gıda 44/2 (Nisan 2019), 340-347. https://doi.org/10.15237/gida.GD19015.
JAMA Uzunlu S. ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT. GIDA. 2019;44:340–347.
MLA Uzunlu, Sinan. “ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT”. Gıda, c. 44, sy. 2, 2019, ss. 340-7, doi:10.15237/gida.GD19015.
Vancouver Uzunlu S. ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT. GIDA. 2019;44(2):340-7.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/