BibTex RIS Kaynak Göster

Determination of Some Quality Properties and Nutritional Composition of Turkish Raw Meat Ball Produced with Marinated Atlantic Bonito (in English)

Yıl 2014, Cilt: 39 Sayı: 2, 63 - 70, 01.04.2014

Öz

This study was carried out to determine sensory, chemical, microbiological quality properties and nutritional composition of the raw meat ball produced with marinated Atlantic bonito. The raw meat ball samples were separated into three groups: Group A-Atlantic bonito:bulgur (1:1), Group B- Atlantic bonito:bulgur (2:1) and the control group-without Atlantic bonito. It was determined that B, A and K groups were spoiled in terms of sensory characteristics during storage period of 8 days at 4 °C; at days 4, 6 and 8, respectively. When microbiological analysis and TVB-N values stayed within acceptability limit values during storage, TBA values exceeded acceptability limit values at day 2 of the storage in the A and B groups ( P<0.05). The highest mean crude protein, crude lipid, moisture and crude ash contents were found in the B group, when the highest energy value was found in the A group.

Kaynakça

  • Ocal MH. 1997. Properties and Beauty of our Raw Meat ball. Ozlem Bookstore, Sanliurfa. p 158. 2. Cetin O, Dumen E, Bingol EB. 2008. Raw meat ball and some quality properties. Academic Food, 6 (3): 49-53.
  • Sagun E, Sancak YC, Durmaz H, Akkaya L. 1997. A research on hygienic qualities of raw meat balls marketed in Van province. Yuzuncu Yil Univ J Health Sci,3: 64.
  • Sancak YC, Isleyici O. 2006. A research on microbiological quality of raw meat balls. Yuzuncu Yil Univ J Vet Fac,17 (1-2): 81-86.
  • Gezgin Z, Gunes G. 2004. Providing microbial safety of raw meat ball with irradiation method. Traditional Food Symposium, 16-17 September, Van, Turkey.
  • Uzunlu S. 2002. Microbiological quality of raw meat ball and investigation of microbial variation at the different storage time and temperature. Ph.D. Dissertation, Akdeniz University, Turkey, 64 p.
  • Vural A, Yesilmen S. 2003. A study on microbiological quality of raw meat ball sold in Diyarbakir. J Turk Microbiol Assoc, 33: 350-355.
  • Uzunlu S, Yildirim I. 2003. Microbiological quality of raw meat ball and investigation of microbial variation at different storage time and temperature. Food, 28(5): 553-558.
  • Vural A, Aksu H, Erkan ME. 2006. Low dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte). Int J Food Sci Technol; 41: 1105-1107.
  • Dogan M, Cankurt H, Toker OS, Yetim H, Sagdic O. 2012. Effect of yoghurt or yoghurt serum on microbial quality of cig kofte. J Food Sci Technol.DOI 10.1007/s13197-012-0649-4.
  • Durmaz H, Sagun E, Sancak H, Sagdic O. 2007. The fate of two Listeria monocytogenes serotypes in ‘cig kofte’ at different storage temperatures. Meat Sci; 76: 123-127.
  • Baygar T, Erkan N, Mol S, Ozden O, Ucok D, Yildirim Y. 2008. Determination of the shelf life of trout (Oncorhynchus mykiss) raw meatball that packed under modified atmosphere. Pak J Nutr, 7(3): 412-417.
  • AOAC. 1980. Official methods of analysis. 13th Edition, Washington, DC, USA.
  • Ludorf W, Meyer V. 1973. Fishe und fisherzeuge. Z.Auflage. Verlag Paul Parey In Berlin und Hamburg, pp. 209-210.
  • Falch E, Overrien I, Solberg C, Slizyte R. 2010. Composition and calories. In: Seafood and Seafood Product Analysis, Toldrá F and Nollet LML (eds), Part III, CRC Press, pp. 257-288.
  • Hall GM. 1992. Fish Processing Technology. Blackie Academic Professional, NY, USA.
  • Tarladgis BG, Watts BM, Younathan MT, Dugan L. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc, 37: 44-48.
  • Curran CA, Nicoladies L, Poulter RG, Pors J. 1980. Splipidage of fish from Hong Kong at different storage temperatures. Trop Sci, 22: 367-382.
  • Baumgart J. 1986. Microbiologische untersuchung von lebensmittel. Behr’s verlag. B.Behr’s GmbH. Co., Hamburg, 76 p.
  • Amerina MA, Angborn RB, Roessler EB. 1965. Principles of Sensory Evaluation of Food. Academic Press, NY, USA.
  • Yildirim I, Uzunlu S, Topuz A. 2005. Effect of gamma irradiation on some principle microbiological and chemical quality parameters of raw Turkish meat ball. Food Control, 16: 363- 367.
  • Ozden O, Baygar T. 2003. The effect of different packaging methods on some quality criteria of marinated fishes. Turk J Vet Anim Sci, 27(4): 899- 906.
  • Sagun E, Alisarlı M, Durmaz H. 2003. Effect of different temperatures storage on Staphylococcus aureusgrowth and enterotoxin production in raw meat ball. Turk J Vet Anim Sci, 27: 839-845.
  • Arslan A, Guven A, Saltan S, Patir B. 1992. The microbiological quality of raw meat balls in Elazig. J Firat Univ Health Sci, 6: 6-13.
  • Gezgin Z, Gunes G. 2007. Influence of gamma irradiation on growth and survival of Escherichia coli O157:H7 and quality of cig kofte, a traditional raw meat product. Int J Food Sci Technol, 42: 1067-1072.
  • Hoyland DV, Taylor AJ. 1991. A review of the methodology of the 2-thiobarbituric acid test. Food Chem, 40: 271-291.
  • Raharjo S, Sofos JN, Schmidt GR. 1993. Solid phase acid extraction improves thiobarbituric acid method to determine lipid oxidation. J Food Sci, 58: 921-924, 932.
  • Boyd LC, Green DP, Giesbrecht FB, King MF. 1993. Inhibition of oxidative rancidity in frozen cooked fish flakes by tert-butylhydroquinone and rosemary extract. J Sci Food Agri, 61: 87-93.
  • Huss HH. 1995. Quality and Quality Changes in Fresh Fish. FAO Fishery Technic, Roma, Italy, 195 p.

Marine Edilmiş Palamut ile Yapılan Çiğ Köftenin Bazı Kalite Özellikleri ve Besin Kompozisyonunun Belirlenmesi (İngilizce)

Yıl 2014, Cilt: 39 Sayı: 2, 63 - 70, 01.04.2014

Öz

Bu çalışmada, marine edilmış palamut ile yapılan çiğ köftenin duyusal, kimyasal, mikrobiyolojik özellikleri ile besin kompozisyonu belirlenmeye çalışılmıştır. Yalnızca bulgur ve katkı maddeleri içeren (palamut ilavesiz) grup (K), 1:1 palamut:bulgur oranı içeren grup (A) ve 2:1 palamut:bulgur oranı içeren grup (B) olmak üzere 3 grup Oluşturulmuştur. 4 °C’de 8 günlük depolama süresince B grubunun 4. günde, A grubunun 6. günde ve K grubunun 8. günde duyusal açıdan bozulduğu tespit edilmiştir. Depolama süresince mikrobiyolojik analiz değerleri ile TVB-N değeri tüketilebilirlik sınır değerleri içerisinde kalırken, TBA değerleri A ve B gruplarında depolamanın 2. günü tüketilebilirlik sınır değerlerini aşmıştır ( P<0.05). En yüksek ortalama protein, yağ, nem ve kül değerleri B grubunda, enerji değeri ise A grubunda belirlenmiştir.

Kaynakça

  • Ocal MH. 1997. Properties and Beauty of our Raw Meat ball. Ozlem Bookstore, Sanliurfa. p 158. 2. Cetin O, Dumen E, Bingol EB. 2008. Raw meat ball and some quality properties. Academic Food, 6 (3): 49-53.
  • Sagun E, Sancak YC, Durmaz H, Akkaya L. 1997. A research on hygienic qualities of raw meat balls marketed in Van province. Yuzuncu Yil Univ J Health Sci,3: 64.
  • Sancak YC, Isleyici O. 2006. A research on microbiological quality of raw meat balls. Yuzuncu Yil Univ J Vet Fac,17 (1-2): 81-86.
  • Gezgin Z, Gunes G. 2004. Providing microbial safety of raw meat ball with irradiation method. Traditional Food Symposium, 16-17 September, Van, Turkey.
  • Uzunlu S. 2002. Microbiological quality of raw meat ball and investigation of microbial variation at the different storage time and temperature. Ph.D. Dissertation, Akdeniz University, Turkey, 64 p.
  • Vural A, Yesilmen S. 2003. A study on microbiological quality of raw meat ball sold in Diyarbakir. J Turk Microbiol Assoc, 33: 350-355.
  • Uzunlu S, Yildirim I. 2003. Microbiological quality of raw meat ball and investigation of microbial variation at different storage time and temperature. Food, 28(5): 553-558.
  • Vural A, Aksu H, Erkan ME. 2006. Low dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte). Int J Food Sci Technol; 41: 1105-1107.
  • Dogan M, Cankurt H, Toker OS, Yetim H, Sagdic O. 2012. Effect of yoghurt or yoghurt serum on microbial quality of cig kofte. J Food Sci Technol.DOI 10.1007/s13197-012-0649-4.
  • Durmaz H, Sagun E, Sancak H, Sagdic O. 2007. The fate of two Listeria monocytogenes serotypes in ‘cig kofte’ at different storage temperatures. Meat Sci; 76: 123-127.
  • Baygar T, Erkan N, Mol S, Ozden O, Ucok D, Yildirim Y. 2008. Determination of the shelf life of trout (Oncorhynchus mykiss) raw meatball that packed under modified atmosphere. Pak J Nutr, 7(3): 412-417.
  • AOAC. 1980. Official methods of analysis. 13th Edition, Washington, DC, USA.
  • Ludorf W, Meyer V. 1973. Fishe und fisherzeuge. Z.Auflage. Verlag Paul Parey In Berlin und Hamburg, pp. 209-210.
  • Falch E, Overrien I, Solberg C, Slizyte R. 2010. Composition and calories. In: Seafood and Seafood Product Analysis, Toldrá F and Nollet LML (eds), Part III, CRC Press, pp. 257-288.
  • Hall GM. 1992. Fish Processing Technology. Blackie Academic Professional, NY, USA.
  • Tarladgis BG, Watts BM, Younathan MT, Dugan L. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc, 37: 44-48.
  • Curran CA, Nicoladies L, Poulter RG, Pors J. 1980. Splipidage of fish from Hong Kong at different storage temperatures. Trop Sci, 22: 367-382.
  • Baumgart J. 1986. Microbiologische untersuchung von lebensmittel. Behr’s verlag. B.Behr’s GmbH. Co., Hamburg, 76 p.
  • Amerina MA, Angborn RB, Roessler EB. 1965. Principles of Sensory Evaluation of Food. Academic Press, NY, USA.
  • Yildirim I, Uzunlu S, Topuz A. 2005. Effect of gamma irradiation on some principle microbiological and chemical quality parameters of raw Turkish meat ball. Food Control, 16: 363- 367.
  • Ozden O, Baygar T. 2003. The effect of different packaging methods on some quality criteria of marinated fishes. Turk J Vet Anim Sci, 27(4): 899- 906.
  • Sagun E, Alisarlı M, Durmaz H. 2003. Effect of different temperatures storage on Staphylococcus aureusgrowth and enterotoxin production in raw meat ball. Turk J Vet Anim Sci, 27: 839-845.
  • Arslan A, Guven A, Saltan S, Patir B. 1992. The microbiological quality of raw meat balls in Elazig. J Firat Univ Health Sci, 6: 6-13.
  • Gezgin Z, Gunes G. 2007. Influence of gamma irradiation on growth and survival of Escherichia coli O157:H7 and quality of cig kofte, a traditional raw meat product. Int J Food Sci Technol, 42: 1067-1072.
  • Hoyland DV, Taylor AJ. 1991. A review of the methodology of the 2-thiobarbituric acid test. Food Chem, 40: 271-291.
  • Raharjo S, Sofos JN, Schmidt GR. 1993. Solid phase acid extraction improves thiobarbituric acid method to determine lipid oxidation. J Food Sci, 58: 921-924, 932.
  • Boyd LC, Green DP, Giesbrecht FB, King MF. 1993. Inhibition of oxidative rancidity in frozen cooked fish flakes by tert-butylhydroquinone and rosemary extract. J Sci Food Agri, 61: 87-93.
  • Huss HH. 1995. Quality and Quality Changes in Fresh Fish. FAO Fishery Technic, Roma, Italy, 195 p.
Toplam 28 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Nilgün Kaba Bu kişi benim

Bengünur Çorapcı Bu kişi benim

Kübra Eryaşar Bu kişi benim

Yayımlanma Tarihi 1 Nisan 2014
Yayımlandığı Sayı Yıl 2014 Cilt: 39 Sayı: 2

Kaynak Göster

APA Kaba, N. ., Çorapcı, B. ., & Eryaşar, K. . (2014). Marine Edilmiş Palamut ile Yapılan Çiğ Köftenin Bazı Kalite Özellikleri ve Besin Kompozisyonunun Belirlenmesi (İngilizce). Gıda, 39(2), 63-70.
AMA Kaba N, Çorapcı B, Eryaşar K. Marine Edilmiş Palamut ile Yapılan Çiğ Köftenin Bazı Kalite Özellikleri ve Besin Kompozisyonunun Belirlenmesi (İngilizce). GIDA. Nisan 2014;39(2):63-70.
Chicago Kaba, Nilgün, Bengünur Çorapcı, ve Kübra Eryaşar. “Marine Edilmiş Palamut Ile Yapılan Çiğ Köftenin Bazı Kalite Özellikleri Ve Besin Kompozisyonunun Belirlenmesi (İngilizce)”. Gıda 39, sy. 2 (Nisan 2014): 63-70.
EndNote Kaba N, Çorapcı B, Eryaşar K (01 Nisan 2014) Marine Edilmiş Palamut ile Yapılan Çiğ Köftenin Bazı Kalite Özellikleri ve Besin Kompozisyonunun Belirlenmesi (İngilizce). Gıda 39 2 63–70.
IEEE N. . Kaba, B. . Çorapcı, ve K. . Eryaşar, “Marine Edilmiş Palamut ile Yapılan Çiğ Köftenin Bazı Kalite Özellikleri ve Besin Kompozisyonunun Belirlenmesi (İngilizce)”, GIDA, c. 39, sy. 2, ss. 63–70, 2014.
ISNAD Kaba, Nilgün vd. “Marine Edilmiş Palamut Ile Yapılan Çiğ Köftenin Bazı Kalite Özellikleri Ve Besin Kompozisyonunun Belirlenmesi (İngilizce)”. Gıda 39/2 (Nisan 2014), 63-70.
JAMA Kaba N, Çorapcı B, Eryaşar K. Marine Edilmiş Palamut ile Yapılan Çiğ Köftenin Bazı Kalite Özellikleri ve Besin Kompozisyonunun Belirlenmesi (İngilizce). GIDA. 2014;39:63–70.
MLA Kaba, Nilgün vd. “Marine Edilmiş Palamut Ile Yapılan Çiğ Köftenin Bazı Kalite Özellikleri Ve Besin Kompozisyonunun Belirlenmesi (İngilizce)”. Gıda, c. 39, sy. 2, 2014, ss. 63-70.
Vancouver Kaba N, Çorapcı B, Eryaşar K. Marine Edilmiş Palamut ile Yapılan Çiğ Köftenin Bazı Kalite Özellikleri ve Besin Kompozisyonunun Belirlenmesi (İngilizce). GIDA. 2014;39(2):63-70.

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