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Öğe Changes of microbiological quality in meatballs after heat treatment(Springer, 2005) Yilmaz, I; Arici, M; Gümüs, TThe effects of different cooking processes (grilling, oven and microwave cooking) on the microbial flora of the raw meatballs inoculated with E. coli O157:H7 at the level 2x10(4) supercript stop cfu/ml were investigated. The meatballs were stored at 4 degrees C. The flora of the raw meatballs is described in this paper. While Salmonella was found in each sample, none of the samples contained C. perfringens or E. coli O157:H7. The processes of grill cooking or microwave cooking decreased the microbial flora by 2-3 log cycles. E. coli O157:H7 was completely destroyed by all cooking methods. E. coli O157:H7 count of the raw meatball samples increased for 1.5 log cycles at the end of storage compared to beginning.Öğe Chemical composition and microbiological quality of the doner kebabs sold in Tekirdag market(Elsevier Sci Ltd, 2003) Kayisoglu, S; Yilmaz, I; Demirci, M; Yetim, HThe objective of this research was to determine chemical composition and hygienic quality of the doner kebabs sold in the Tekirdag market. In the chemical analysis; pH, moisture, protein, fat and salt contents as well as some minerals, Na, K, Zn, Fe and Cu, were determined. The samples were examined for aerobic plate count (APC), psychrotrophic bacteria, coliforms, mould and yeast, Clostridium perfringens and Salmonella spp. to observe the hygienic quality of the doner samples. The results of chemical analysis showed 5.86-6.03 pH, 61.28-51.67% moisture, 19.04-26.45% protein, 16.23-14.03% fat, 1.94-3.01% ash, and 1.28-2.08% salt values for the raw-cooked doner kebabs respectively. Chicken doner kebabs had higher pH, percentage protein and Cu content compared to beef doners while they had lower values for the percentage salt, Na, Zn, and Fe contents. The microbiological analysis showed 5.68-4.92 cfu/g APC, 5.14-3.48 cfu/g psychrotrophic bacteria, 4.79-2.88 cfu/g coliforms and 4.96-3.55 cfu/g mould and yeast for the raw-cooked doner kebab samples respectively. In general, chicken doner kebabs had higher APC, psychrotrophic bacteria and coliform counts than the beef doners. Although all of the raw kebabs contained presumptive Salmonella spp., 80% of the cooked chicken and 40% of the cooked beef samples also had these pathogens presumptively. Also, 80% of the raw doners, 60% of cooked chicken and 40% of beef samples contained C. perfringens. In conclusion, it could be proposed from the above data that the doner kebabs sold in Tekirdag market had very low hygienic quality; therefore, they would have a potential hazard for public health. (C) 2003 Elsevier Ltd. All rights reserved.Öğe The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdag meatballs(Wiley-V C H Verlag Gmbh, 2002) Yilmaz, I; Yetim, H; Ockerman, HWIn this research, the effects of different cooking processes (grilling, oven, and microwave cooking) on microbial flora and chemical composition of the raw and cooked meatballs as consumed in Tekirdag were investigated. Microbial flora of the raw meatballs was as follows: total bacteria, 6.02 x 10(6) cfu/g; psychrophilic bacteria, 1.3 x 10(5) cfu/g; yeast and mould, 2.4 x 10(5) cfu/g; coliforms, 1.1 x 10(5) cfu/g; Escherichia coli, 1.0 x 10(2) cfu/g; total staphylococcae, 3.3 x 10(2) cfu/g; Staphylococcus aureus, 85 cfu/g. While Salmonella was found in only one sample, none of the samples contained Clostridium perfringens. The cooking processes clearly decreased the microbial flora (2-3 log cycles in grilling (71degreesC) and oven-cooked (79degreesC), 3-4 log cycles in microwave (97degreesC) heating) of the meatballs. However, because of the crust formation and high moisture losses from the meatball surface in microwave heating, some sensorial defects were observed in the final product. Also, fat and moisture losses were higher in microwave cooking compared to the other cooking processes. In conclusion, it is advised to use slightly higher temperatures than used in the grilling or conventinal cooking procedures to increase microbial quality of the meatballs studied in this research.Öğe The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs(Elsevier Sci Ltd, 2003) Yilmaz, I; Daglioglu, OOat bran was used as a fat substitute in the production of meatballs. The effect of oat bran addition on the fatty acid composition, trans fatty acids, total fat, some physicochemical and sensory properties of the samples was studied. Meatballs were produced with four different formulations; the addition of 5, 10, 15 and 20% oat bran. Control samples were formulated with 25% fat addition as in commercial production. The major fatty acids were cis-oleic, palmitic and stearic acid in all the meatball samples, those with oat bran added as well as the control. Meatballs containing oat bran had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs made with 20% oat bran had the highest protein, salt and ash contents, L value (lightness), b value (yellowness), and the lowest moisture content and a value (redness). There was no significant difference among the meatball samples with respect to sensory properties, and all samples had high acceptability. (C) 2003 Elsevier Science Ltd. All rights reserved.Öğe Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs(Elsevier Sci Ltd, 2004) Yilmaz, IRye bran was used as a fat Substitute in the production of meatballs. The effect of rye bran addition on the fatty acid composition, trans fatty acids, total fat, some physico-chemical and sensory properties of the samples was studied. Meatballs were produced with four different formulations including 5%, 10%, 15%, and 20% rye bran addition. Control samples were formulated with 10% fat addition. Meatballs containing rye bran had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs made with addition of 20% rye bran had the highest protein, ash contents, L value (lightness), b value (yellowness), and the lowest moisture, salt content and weight losses and a value (redness). There was a significant difference among the meatball samples in respect to sensory properties and 5%, 10%, rye bran added meatballs and control samples had high acceptability. (C) 2003 Elsevier Ltd. All rights reserved.Öğe Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil(Elsevier Sci Ltd, 2002) Yilmaz, I; Simsek, O; Isikli, MLow-fat (5.9-10.3% fat) cooked sausages were produced with seven different formulations. Sausages produced with total replacement of fat with sunflower oil had significantly lower oleic acid (C18:1) and higher linoleic (C18:2) and behenic (C22:0) fatty acid contents. Their ratio of TUFA/TS was 3.65 compared to 0.95-1.14 for the other sausages, Also these sausages had the lowest moisture content, highest overall palatability and were less firm. Sausages with tomato juice had the lowest pH value, total aerobic count and nitrite content. but were firmer. Sausages produced with reduced beef contents had lower fat contents, lower stearic (C18:0) and higher oleic (C18:1) fatty acid contents than sausages of high beef content, their texture was very soft and had the lowest score for juiciness. Finally the sausages with chicken meat had the lowest fat and highest salt contents, and lower stearic (C18:0) and higher linoleic (C18:3) fatty acid contents than those made with beef. Also their colour was lighter, less red and more yellow and they had the lowest flavor intensity and overall acceptability. (C) 2002 Elsevier Science Ltd. All rights reserved.Öğe Occurrence of vibrio and other pathogenic bacteria in Mytilus galloprovincialis and Venus gallina harvested from the Marmara Sea(Tubitak Scientific & Technological Research Council Turkey, 2005) Yilmaz, I; Bilgin, B; Öktem, BThe objective of this research was to determine microbiological quality of the Mytilus galloprovincialis and Venus gallina harvested in the Marmara Sea (Gelibolu Region). The samples were examined for total aerobic mesophilic bacteria (TAMB), coliform group bacteria, Escherichia coli, Staphylococcus aureus, Salmonella spp., Vibrio cholerae, and Vibrio parahaemolyticus. The microbiological analysis showed 2.1 x 10(4) - 1.9 x 10(6) cfu/g TAMB, 2.9 x 10(2) - 8.2 x 10(3) cfu/g coliform group bacteria, 78 - 2.5 x 10(2) cfu/g E. coli, 3.1 x 10(2) - 1.1 x 10(3) cfu/g S. aureus for the Mytilus galloprovincialis - Venus gallina mussels samples respectively. Salmonella spp., Vibrio cholerae and Vibrio parahaemolyticus were not detected in any samples examined. In general, Venus gallina samples had higher TAMB, coliform group bacteria, E. coli and S. aureus counts than the Mytilus galloprovincialis samples. The study confirms the risk associated with the consumption of mussels and the need of proper storage and preparation conditions prior to consumption. In addition, in order to prevent the health risks associated with mussels, heat treatment has to be applied prior to consumption.Öğe Physicochemical and sensory characteristics of low fat meatballs with added wheat bran(Elsevier Sci Ltd, 2005) Yilmaz, IWheat bran was used as a fat substitute in the production of meatballs. The effect of wheat bran addition on the fatty acid composition, trans fatty acids, total fat, some physicochemical, weight losses and sensory properties of the samples was studied. Meatballs were produced with four different formulations including 5%, 10%, 15% and 20% wheat bran addition. Control samples were formulated with 10% fat addition. Meatballs containing wheat bran had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs made with addition of 20% wheat bran had the highest ash, protein contents, L value (lightness), b value (yellowness), and the lowest moisture, salt content and weight losses and a value (redness). There was significant difference among the meatball samples in respect to sensory properties and control samples had higher acceptability than the other meatball samples. (c) 2004 Elsevier Ltd. All rights reserved.
