The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdag meatballs

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dc.authoridYetim, Hasan/0000-0002-5388-5856
dc.authoridYILMAZ, ISMAIL/0000-0003-1116-0934
dc.authorwosidYetim, Hasan/ABG-7334-2020
dc.contributor.authorYilmaz, I
dc.contributor.authorYetim, H
dc.contributor.authorOckerman, HW
dc.date.accessioned2024-06-12T10:58:28Z
dc.date.available2024-06-12T10:58:28Z
dc.date.issued2002
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.1002/1521-3803(20020701)46:4<276
dc.identifier.endpage278en_US
dc.identifier.issn0027-769X
dc.identifier.issue4en_US
dc.identifier.pmid12224424en_US
dc.identifier.scopus2-s2.0-0042887540en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage276en_US
dc.identifier.urihttps://doi.org/10.1002/1521-3803(20020701)46:4<276
dc.identifier.urihttps://hdl.handle.net/20.500.14551/20079
dc.identifier.volume46en_US
dc.identifier.wosWOS:000177788400012en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWiley-V C H Verlag Gmbhen_US
dc.relation.ispartofNahrung-Fooden_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCooking Techniquesen_US
dc.subjectMicrobiological Floraen_US
dc.subjectTekirdag Meatballen_US
dc.titleThe effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdag meatballsen_US
dc.typeArticleen_US

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