Year 2019, Volume 44, Issue 2, Pages 340 - 347 2019-04-15

YÜKSEK BASINÇ UYGULANMIŞ ETLE HAZIRLANAN ÇİĞ KÖFTELERİN BAZI FİZİKOKİMYASAL VE MİKROBİYOLOJİK KALİTE PARAMETRELERİNİN DEĞERLENDİRİLMESİ
ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT

Sinan Uzunlu [1]

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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 (aw, 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. 

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 (aw, 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.

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Primary Language en
Subjects Science
Published Date 2019
Journal Section Articles
Authors

Orcid: 0000-0001-9824-7586
Author: Sinan Uzunlu (Primary Author)
Institution: ALANYA ALAADDİN KEYKUBAT ÜNİVERSİTESİ
Country: Turkey


Bibtex @research article { gida507477, journal = {GIDA}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {340 - 347}, doi = {10.15237/gida.GD19015}, title = {ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT}, key = {cite}, author = {Uzunlu, Sinan} }
APA Uzunlu, S . (2019). ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT. GIDA, 44 (2), 340-347. DOI: 10.15237/gida.GD19015
MLA Uzunlu, S . "ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT". GIDA 44 (2019): 340-347 <http://dergipark.org.tr/gida/issue/43567/507477>
Chicago Uzunlu, S . "ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT". GIDA 44 (2019): 340-347
RIS TY - JOUR T1 - ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT AU - Sinan Uzunlu Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD19015 DO - 10.15237/gida.GD19015 T2 - GIDA JF - Journal JO - JOR SP - 340 EP - 347 VL - 44 IS - 2 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD19015 UR - https://doi.org/10.15237/gida.GD19015 Y2 - 2019 ER -
EndNote %0 THE JOURNAL OF FOOD ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT %A Sinan Uzunlu %T ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT %D 2019 %J GIDA %P 1300-3070-1309-6273 %V 44 %N 2 %R doi: 10.15237/gida.GD19015 %U 10.15237/gida.GD19015
ISNAD Uzunlu, Sinan . "ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT". GIDA 44 / 2 (April 2019): 340-347. https://doi.org/10.15237/gida.GD19015