Effects of chitosan on the microbiological quality of ready to cook meatball
Bu çalışma, değişik seviyelerdeki kitosanın hazır köftelerin mikrobiyolojik kalitesi üzerine etkisinin araştırılması amacıyla gerçekleştirilmiştir. Farklı seviyelerde kitosan (0, 50, 100, 250 ve 500 mg/kg) içeren köfte hamurundan şekillendirilen köfte örnekleri polietilen filmle kaplandıktan sonra 4°C'de 8 gün boyunca muhafaza edilmiştir. Muhafaza periyodu sırasında örnekler duyusal özellikleri ve mikroorganizma sayılan yönünden analiz edilmiştir. Kontrol grubuyla karşılaştırıldığında kitosan ilavesi kullanılan miktara bağlı olarak mikrobiyel üremeyi yavaşlatmış ve raf ömründe artışa neden olmuştur. Sonuçlar hazır köftelerin mikrobiyolojik kalitesini artırmak ve raf ömrünü uzatmak için 100 mg/kg'dan az olmamak üzere kitosan ilavesinin doğal bir katkı olarak yararlı olabileceğini göstermektedir.
Hazır köftelerin mikrobiyolojik kalitesi üzerine kitosanın etkisi
The aim of this study was performed to investigate the effects of various levels of chitosau on the microbiological quality of meatballs. Meatball samples shaped from batter containing different levels of chitosan (0, 50, 100, 250 and 500 mg/kg) were wrapped with polyethylene film and stored at 4°C for 8 days. Organoleptic properties and microbial counts of meatball samples were periodically analyzed. Compared to control group, chitosan addition to meatballs delayed microbial growth and increased the spoilage period depending on the level used. The results indicated that chitosan addition at level of 100 mg/kg and over is to be useful as a natural preservative to improve the microbiological quality and extend the shelf- lile of ready to cook meatballs.
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- ISSN: 0250-2836
- Yayın Aralığı: Yılda 2 Sayı
- Yayıncı: İstanbul Üniversitesi Yayınevi
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