BibTex RIS Kaynak Göster

Investigation of Ohmic Cooking Effectiveness of Meatballs Cooked to Different Final Temperatures

Yıl 2013, Cilt: 11 Sayı: 1, 27 - 33, 01.03.2013

Öz

Ohmic cooking were applied to meatball samples by using different central temperatures 70, 75 and 80°C at 15.26 V/cm voltage gradient, and the effects of the system on the microbial load, color, cooking yield and C/PU value of the samples were investigated. To determine the effects of ohmic cooking on pathogenic bacteria, meatballs were inoculated with Salmonella enteridis at a 3 log CFU/g level. The ohmic cooking treatments completely eliminated Salmonella enteridis from the samples, while total mesophilic aerobic bacteria counts of meatballs reduced ranging from 2.41 to 3.35 log unit P>0.05 . Use of different central temperature affected the central color properties of the samples. There were significant differences in the a*, ∆C, Hue and chroma values of center of the samples P

Kaynakça

  • [1] İçier, F., 2003. Gıdaların ohmik ısıtılmasının deneysel ve kuramsal olarak incelenmesi, Doktora tezi. Ege Universitesi, Izmir, 245 s.
  • [2] Parrott, D.L., 1992. Use of ohmic heating for aseptic processing of food particulates. Food Technology 46: 68-72.
  • [3] Sastry, S.K., 2008. Ohmic heating and moderate electric field processing. Food Science and Technology International 14(5): 419-422.
  • [4] Anon., 2000. Kinetics of Microbial Inactivation for Alternative Food Processing Technologies. Research Needs. U. S. Food and Drug Administration Center for Food Safety and Applied Nutrition June 2, 2000. http://www.cfsan.fda.gov/~comm/ift-need.html (Erişim tarihi: Kasım 2012).
  • [5] Anon., 2000. Kinetics of Microbial Inactivation for Alternative Food Processing Technologies.Ohmic and Inductive Heating. U. S. Food and Drug Administration Center for Food Safety and Applied Nutrition June 2, 2000. http://www.fda.gov/Food/ScienceResearch/Researc hAreas/SafePracticesforFoodProcesses/ucm10015 8.htm (Erişim tarihi: Kasım 2012).
  • [6] Anon., 2008. U.S. Department of Agriculture, Agricultural Research Service: Quality and Utilization of Agricultural Products (NP 306), June 11, 2008, Breakout. www.ars.usda.gov/SP2UserFiles/Program/306/Com binedBreakoutSession2.doc (Erişim tarihi: Kasım 2012).
  • [7] Anon., 2005. Ohmic Heating of Foods. Ohio State University Extension Factsheet. http://ohioline.osu.edu/fse-fact/0004.html (Erişim tarihi: Kasım 2012).
  • [8] Aymerich, T., Picouet, P.A., Monfort, J.M., 2008. Decontamination technologies for meat products. Meat Science 78: 114-129.
  • [9] ICMSF (International Commission on Microbiological Specifications for Foods)., 1998. Meat and Meat Products. In T.A. Roberts, J.I. Pitt, J. Farkas, F.H. Grau, (Eds), Microorganisms in Foods, Vol.6, London, UK., Blackie Academic and Professional.
  • [10] Ünlütürk, A., Turantaş, F., 1999. Et ve et ürünlerinde mikrobiyolojik bozulmalar, patojen mikroorganizmalar ve muhafaza yöntemleri, Ünlütürk, A. ve Turantaş, F. (Eds.), Gıda Mikrobiyolojisi, Mengi Tan Basımevi, İzmir, 263- 287s.
  • [11] Somavat, R., Mohamed, H.M.H., Chung, Y.K., Yousef, A.E., Sastry, S.K., 2012. Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating. Journal of Food Engineering 108: 69-76.
  • [12] Wang, W.C., Sastry, S.K., 2002. Effects of moderate electrothermal treatments on juice yield from cellular tissue. Innovative Food Science and Emerging Technologies 3: 371-377.
  • [13] Castro, I., Teixeira, J.A., Salengke, S., Sastry, S.K., Vicente, A.A., 2004. Ohmic heating of strawberry products: electrical conductivity measurement and ascorbic acid degradation kinetics. Innovative Food Science and Emerging Technologies 5: 27-36.
  • [14] Icier, F., Ilicali, C., 2005. The use of tylose as a food analog in ohmic heating studies. Journal of Food Engineering 69: 67-77.
  • [15] Taylor, P.A., 1993. An Evaluation of the toxicity of various forms of chlorine to Ceriodaphnia dubia. Environmental Toxicology and Chemmistry 12: 925- 930.
  • [16] BAM (Bacteriological Analytical Manual). 2001. Chapter 3, Aerobic Plate Count. http://www.cfsan.fda.gov/~ebam/bam-18.html (Erişim tarihi: Aralık 2012).
  • [17] BAM (Bacteriological Analytical Manual). (2007). Chapter 5, Salmonella. http://www.cfsan.fda.gov/~ebam/bam-18.html (Erişim tarihi: Aralık 2012).
  • [18] Murphy, E.W., Criner, P.E., Grey, B.C., 1975. Comparison of methods for calculating retentions of nutrients in cooked foods. Journal of Agricultural and Food Chemistry 23: 1153-1157.
  • [19] McKenna, B. C., Lyng, J., Brunton, N., Shirsat, N., 2006. Advances in radio frequency and ohmic heating of meats. Journal of Food Engineering 77: 215-229.
  • [20] SPSS, 2006. Statistical Package, SPSS for Windows, Ver. 15.0, Chicago, SPSS, Inc.
  • [21] Zell, M., Lyng, J.G., Cronin, D.A., Morgan, D. J., 2010a. Ohmic cooking of whole beef muscleEvaluation of the impact of a novel rapid ohmic cooking method on product quality. Meat Science 86: 258–263.
  • [22] Piette, G., Buteau, M.L., De Halleux, D., Chiu, L., Raymond, Y., Ramaswamy, H.S., Dodtie, M., 2004. Ohmic cooking of processed meats and its effects on product quality. Journal of Food Science 69: 71- 78.
  • [23] Mitelut, A., Popa, M., Geicu, M., Niculita, P., Vatuiu, D., Vatuiu, I., Gilea, B., Balint, R., Cramariuc, R., 2011. Ohmic treatment for microbial inhibition in meat and meat products. Romanian Biotechnological Letters 16: 149-152.
  • [24] Knirsch, M.C., Santos, C.A., Vicente, A.A.M.O.S., Penna, T.C.V., 2010. Ohmic heating - a review. Trends in Food Science and Technology 21, 436- 442.
  • [25] İçier, F., Engin, M., Yıldız Turp, G, Şengün, İ.Y, Kendirci, P., Altuğ Onoğur, T., 2012. Ohmik kızılötesi ısıtma sisteminin kurulumu, performans değerlendirmesi ve köfte pişirilmesinde kullanımının bazı kalite özelliklerine etkisinin incelenmesi. TÜBİTAK (Türkiye Bilimsel ve Teknolojik Araştırma Kurumu), Proje No: 110 O 068.
  • [26] Lawrie, R. A., 1998. The eating quality of meat. In Meat Science (6th ed.). Woodhead Publishing Ltd., Cambridge. 226–230pp.
  • [27] Zell, M., Lyng, J.G., Denis, A., Cronin, D.A., Morgan, D.J., 2009. Ohmic cooking of whole beef muscle- optimization of meat preparation. Meat Science 81: 693-698.
  • [28] Ulu, H., 2006. Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs. Food Chemistry 95: 600–605.
  • [29] Gök, V., Akkaya, L., Obuz, E., Bulut, S., 2011. Effect of ground poppy seed as a fat replacer on meat burgers. Meat Science 89: 400–404.
  • [30] Yıldız-Turp, G., Serdaroglu, M., 2010. Effects of using plum puree on some properties of low fat beef patties. Meat Science 86: 896–900.
  • [31] Berry, B.W., Bigner-George, M.E., 1999. Properties of beef patties cooked to elevated internal temperatures as a means of reducing pink color. Journal of Muscle Food 10: 215-230.
  • [32] Bozkurt, H., Icier, F., 2010. Ohmic cooking of ground beef: effects on quality. Journal of Food Engineering 96: 481-490.
  • [33] Van Laack, R.L.J.M., Berry, B.W., Solomon, M.B., 1996. Variations in internal color of cooked beef patties. Journal of Food Science 61(2): 410-414.
  • [34] Zell, M., Lyng, J.G., Cronin, D.A., Morgan, D. J., 2010b. Ohmic cooking of whole turkey meat-Effect of rapid ohmic heating on selected product parameters. Food Chemistry 120: 724-729.

Köfte Örneklerinin Farklı Son Sıcaklıklara Ohmik Yöntemle Pişirme Etkinliğinin İncelenmesi

Yıl 2013, Cilt: 11 Sayı: 1, 27 - 33, 01.03.2013

Öz

Ohmik pişirmenin köfte örneklerinin mikrobiyal yükü, renk, pişme verimi, pişme değeri C ve pastörizasyon ünitesi PU değeri üzerine etkisini belirlemek üzere 15.26 V/cm voltaj gradyanı ile farklı merkez sıcaklıklarına 70, 75ve 80°C ulaşılana dek ohmik pişirme işlemi uygulanmıştır. Ohmik pişirmenin patojen mikroorganizmalar üzerine etkisini belirlemek amacıyla köfte örnekleri Salmonella enteridis ile 3 log kob/g seviyesinde bulaştırılmıştır. Çalışmada uygulanan ohmik pişirme işleminin, köfte örneklerine inokule edilen Salmonella enteridis’i tamamen elimine ettiği, örneklerin toplam mezofilik bakteri sayısını ise 2,41-3,35 logaritmik birim azalttığı tespit edilmiştir P>0.05 . Farklı merkez sıcaklıkları kullanımının, örneklerin renk özelliklerini etkilediği belirlenmiştir. Örneklerde örnek içi a*, ∆C, Hue ve kroma değerleri arasında anlamlı bir fark olduğu saptanmıştır P

Kaynakça

  • [1] İçier, F., 2003. Gıdaların ohmik ısıtılmasının deneysel ve kuramsal olarak incelenmesi, Doktora tezi. Ege Universitesi, Izmir, 245 s.
  • [2] Parrott, D.L., 1992. Use of ohmic heating for aseptic processing of food particulates. Food Technology 46: 68-72.
  • [3] Sastry, S.K., 2008. Ohmic heating and moderate electric field processing. Food Science and Technology International 14(5): 419-422.
  • [4] Anon., 2000. Kinetics of Microbial Inactivation for Alternative Food Processing Technologies. Research Needs. U. S. Food and Drug Administration Center for Food Safety and Applied Nutrition June 2, 2000. http://www.cfsan.fda.gov/~comm/ift-need.html (Erişim tarihi: Kasım 2012).
  • [5] Anon., 2000. Kinetics of Microbial Inactivation for Alternative Food Processing Technologies.Ohmic and Inductive Heating. U. S. Food and Drug Administration Center for Food Safety and Applied Nutrition June 2, 2000. http://www.fda.gov/Food/ScienceResearch/Researc hAreas/SafePracticesforFoodProcesses/ucm10015 8.htm (Erişim tarihi: Kasım 2012).
  • [6] Anon., 2008. U.S. Department of Agriculture, Agricultural Research Service: Quality and Utilization of Agricultural Products (NP 306), June 11, 2008, Breakout. www.ars.usda.gov/SP2UserFiles/Program/306/Com binedBreakoutSession2.doc (Erişim tarihi: Kasım 2012).
  • [7] Anon., 2005. Ohmic Heating of Foods. Ohio State University Extension Factsheet. http://ohioline.osu.edu/fse-fact/0004.html (Erişim tarihi: Kasım 2012).
  • [8] Aymerich, T., Picouet, P.A., Monfort, J.M., 2008. Decontamination technologies for meat products. Meat Science 78: 114-129.
  • [9] ICMSF (International Commission on Microbiological Specifications for Foods)., 1998. Meat and Meat Products. In T.A. Roberts, J.I. Pitt, J. Farkas, F.H. Grau, (Eds), Microorganisms in Foods, Vol.6, London, UK., Blackie Academic and Professional.
  • [10] Ünlütürk, A., Turantaş, F., 1999. Et ve et ürünlerinde mikrobiyolojik bozulmalar, patojen mikroorganizmalar ve muhafaza yöntemleri, Ünlütürk, A. ve Turantaş, F. (Eds.), Gıda Mikrobiyolojisi, Mengi Tan Basımevi, İzmir, 263- 287s.
  • [11] Somavat, R., Mohamed, H.M.H., Chung, Y.K., Yousef, A.E., Sastry, S.K., 2012. Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating. Journal of Food Engineering 108: 69-76.
  • [12] Wang, W.C., Sastry, S.K., 2002. Effects of moderate electrothermal treatments on juice yield from cellular tissue. Innovative Food Science and Emerging Technologies 3: 371-377.
  • [13] Castro, I., Teixeira, J.A., Salengke, S., Sastry, S.K., Vicente, A.A., 2004. Ohmic heating of strawberry products: electrical conductivity measurement and ascorbic acid degradation kinetics. Innovative Food Science and Emerging Technologies 5: 27-36.
  • [14] Icier, F., Ilicali, C., 2005. The use of tylose as a food analog in ohmic heating studies. Journal of Food Engineering 69: 67-77.
  • [15] Taylor, P.A., 1993. An Evaluation of the toxicity of various forms of chlorine to Ceriodaphnia dubia. Environmental Toxicology and Chemmistry 12: 925- 930.
  • [16] BAM (Bacteriological Analytical Manual). 2001. Chapter 3, Aerobic Plate Count. http://www.cfsan.fda.gov/~ebam/bam-18.html (Erişim tarihi: Aralık 2012).
  • [17] BAM (Bacteriological Analytical Manual). (2007). Chapter 5, Salmonella. http://www.cfsan.fda.gov/~ebam/bam-18.html (Erişim tarihi: Aralık 2012).
  • [18] Murphy, E.W., Criner, P.E., Grey, B.C., 1975. Comparison of methods for calculating retentions of nutrients in cooked foods. Journal of Agricultural and Food Chemistry 23: 1153-1157.
  • [19] McKenna, B. C., Lyng, J., Brunton, N., Shirsat, N., 2006. Advances in radio frequency and ohmic heating of meats. Journal of Food Engineering 77: 215-229.
  • [20] SPSS, 2006. Statistical Package, SPSS for Windows, Ver. 15.0, Chicago, SPSS, Inc.
  • [21] Zell, M., Lyng, J.G., Cronin, D.A., Morgan, D. J., 2010a. Ohmic cooking of whole beef muscleEvaluation of the impact of a novel rapid ohmic cooking method on product quality. Meat Science 86: 258–263.
  • [22] Piette, G., Buteau, M.L., De Halleux, D., Chiu, L., Raymond, Y., Ramaswamy, H.S., Dodtie, M., 2004. Ohmic cooking of processed meats and its effects on product quality. Journal of Food Science 69: 71- 78.
  • [23] Mitelut, A., Popa, M., Geicu, M., Niculita, P., Vatuiu, D., Vatuiu, I., Gilea, B., Balint, R., Cramariuc, R., 2011. Ohmic treatment for microbial inhibition in meat and meat products. Romanian Biotechnological Letters 16: 149-152.
  • [24] Knirsch, M.C., Santos, C.A., Vicente, A.A.M.O.S., Penna, T.C.V., 2010. Ohmic heating - a review. Trends in Food Science and Technology 21, 436- 442.
  • [25] İçier, F., Engin, M., Yıldız Turp, G, Şengün, İ.Y, Kendirci, P., Altuğ Onoğur, T., 2012. Ohmik kızılötesi ısıtma sisteminin kurulumu, performans değerlendirmesi ve köfte pişirilmesinde kullanımının bazı kalite özelliklerine etkisinin incelenmesi. TÜBİTAK (Türkiye Bilimsel ve Teknolojik Araştırma Kurumu), Proje No: 110 O 068.
  • [26] Lawrie, R. A., 1998. The eating quality of meat. In Meat Science (6th ed.). Woodhead Publishing Ltd., Cambridge. 226–230pp.
  • [27] Zell, M., Lyng, J.G., Denis, A., Cronin, D.A., Morgan, D.J., 2009. Ohmic cooking of whole beef muscle- optimization of meat preparation. Meat Science 81: 693-698.
  • [28] Ulu, H., 2006. Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs. Food Chemistry 95: 600–605.
  • [29] Gök, V., Akkaya, L., Obuz, E., Bulut, S., 2011. Effect of ground poppy seed as a fat replacer on meat burgers. Meat Science 89: 400–404.
  • [30] Yıldız-Turp, G., Serdaroglu, M., 2010. Effects of using plum puree on some properties of low fat beef patties. Meat Science 86: 896–900.
  • [31] Berry, B.W., Bigner-George, M.E., 1999. Properties of beef patties cooked to elevated internal temperatures as a means of reducing pink color. Journal of Muscle Food 10: 215-230.
  • [32] Bozkurt, H., Icier, F., 2010. Ohmic cooking of ground beef: effects on quality. Journal of Food Engineering 96: 481-490.
  • [33] Van Laack, R.L.J.M., Berry, B.W., Solomon, M.B., 1996. Variations in internal color of cooked beef patties. Journal of Food Science 61(2): 410-414.
  • [34] Zell, M., Lyng, J.G., Cronin, D.A., Morgan, D. J., 2010b. Ohmic cooking of whole turkey meat-Effect of rapid ohmic heating on selected product parameters. Food Chemistry 120: 724-729.
Toplam 34 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Research Article
Yazarlar

İlkin Yücel Şengün Bu kişi benim

Filiz İçier Bu kişi benim

Gülen Yıldız-turp Bu kişi benim

Ender Hikmet Arserim Bu kişi benim

Gamze Kor Bu kişi benim

Yayımlanma Tarihi 1 Mart 2013
Yayımlandığı Sayı Yıl 2013 Cilt: 11 Sayı: 1

Kaynak Göster

APA Şengün, İ. Y., İçier, F., Yıldız-turp, G., Arserim, E. H., vd. (2013). Köfte Örneklerinin Farklı Son Sıcaklıklara Ohmik Yöntemle Pişirme Etkinliğinin İncelenmesi. Akademik Gıda, 11(1), 27-33.
AMA Şengün İY, İçier F, Yıldız-turp G, Arserim EH, Kor G. Köfte Örneklerinin Farklı Son Sıcaklıklara Ohmik Yöntemle Pişirme Etkinliğinin İncelenmesi. Akademik Gıda. Mart 2013;11(1):27-33.
Chicago Şengün, İlkin Yücel, Filiz İçier, Gülen Yıldız-turp, Ender Hikmet Arserim, ve Gamze Kor. “Köfte Örneklerinin Farklı Son Sıcaklıklara Ohmik Yöntemle Pişirme Etkinliğinin İncelenmesi”. Akademik Gıda 11, sy. 1 (Mart 2013): 27-33.
EndNote Şengün İY, İçier F, Yıldız-turp G, Arserim EH, Kor G (01 Mart 2013) Köfte Örneklerinin Farklı Son Sıcaklıklara Ohmik Yöntemle Pişirme Etkinliğinin İncelenmesi. Akademik Gıda 11 1 27–33.
IEEE İ. Y. Şengün, F. İçier, G. Yıldız-turp, E. H. Arserim, ve G. Kor, “Köfte Örneklerinin Farklı Son Sıcaklıklara Ohmik Yöntemle Pişirme Etkinliğinin İncelenmesi”, Akademik Gıda, c. 11, sy. 1, ss. 27–33, 2013.
ISNAD Şengün, İlkin Yücel vd. “Köfte Örneklerinin Farklı Son Sıcaklıklara Ohmik Yöntemle Pişirme Etkinliğinin İncelenmesi”. Akademik Gıda 11/1 (Mart 2013), 27-33.
JAMA Şengün İY, İçier F, Yıldız-turp G, Arserim EH, Kor G. Köfte Örneklerinin Farklı Son Sıcaklıklara Ohmik Yöntemle Pişirme Etkinliğinin İncelenmesi. Akademik Gıda. 2013;11:27–33.
MLA Şengün, İlkin Yücel vd. “Köfte Örneklerinin Farklı Son Sıcaklıklara Ohmik Yöntemle Pişirme Etkinliğinin İncelenmesi”. Akademik Gıda, c. 11, sy. 1, 2013, ss. 27-33.
Vancouver Şengün İY, İçier F, Yıldız-turp G, Arserim EH, Kor G. Köfte Örneklerinin Farklı Son Sıcaklıklara Ohmik Yöntemle Pişirme Etkinliğinin İncelenmesi. Akademik Gıda. 2013;11(1):27-33.

25964   25965    25966      25968   25967


88x31.png

Bu eser Creative Commons Atıf-GayriTicari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır.

Akademik Gıda (Academic Food Journal) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).