ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT
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Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Raw Meatball (Çiğ Köfte) is a traditional Turkish food prepared from raw beef or lamb meat, bulgur, tomatoand/or pepper paste, spices, and condiments that is treated with any process and consumed raw. In thisstudy, high hydrostatic pressure (HHP) was applied to post-rigor minced beef meat at 50–300 MPa for 20mins 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 meatballsamples. Significant (P <0.05) differences caused by the HHP treatment were observed in thephysicochemical and microbial analyses: Total aerobic mesophilic bacteria counts decreased as HHP levelsincreased. Therefore, it is concluded that HHP treatment is a promising process for preparing Çiğ Köftewhile maintaining its traditional recipe. The application of the current study is expected therefore, would bea new insight for ready-to-eat food sector.
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
44
Sayı
2
