Hava Sirkülasyonlu Fırın, Mikrodalga ve Halojen Lamba ile Kavurmanın Susamda Salmonella İnaktivasyonu ve Bazı Fizikokimyasal Özellikleri Üzerine Etkisi

Bu araştırmada, hava sirkülasyonlu fırın, halojen lamba vemikrodalga kavurma işleminin susam tohumlarında üç Salmonellaserotipi karışımının (S. Typhimurium, S. Newport ve S. Montevideo)inaktivasyon etkinliği değerlendirilmiştir. Ayrıca kavurmaproseslerinde ağırlık kaybı, tekstürel özellikler (sertlik), su aktivitesive susam tohumlarının renk değerleri incelenmiştir. Mikrodalga vehalojen kavurma 5.9 log kob/g ile inoküle edilen susam tohumlarında,sırasıyla 4 ve 9 dk sonra Salmonella'yı tamamen inaktive etmiştir.Bununla birlikte 15 dk boyunca hava sirkülasyonlu fırında kavurmaişlemi Salmonella sayısında 2.0 log düşüş sağlamıştır. Halojen vemikrodalga, hava sirkülasyonlu fırına kıyasla susam tohumlarınınsertliğini ve aw değerlerini azaltmıştır. Halojen ve mikrodalgakavurma işlemlerinde susam tohumunun ağırlık kaybı, havasirkülasyonlu fırına göre daha hızlı olmuştur. Susam tohumlarınınrenk özellikleri kavurma yöntemlerinden önemli ölçüde etkilenmiştir.Sonuçlar halojen ve mikrodalga kavurma işleminin, susamtohumlarında Salmonella ile ilişkili riski önemli ölçüdeazaltabileceğini göstermiştir. Ayrıca halojen ve mikrodalgauygulamaları, hava sirkülasyonlu fırına kıyasla kavurma süresiniönemli ölçüde azaltmıştır.

Effects of Forced-Air Oven, Microwave and Halogen Lamp Roasting on Salmonella Inactivation and Some Physicochemical Characteristics in Sesame Seed

This research evaluated the efficacy of forced-air oven, halogen lamp and microwave roasting to inactivate 3 serotypes of Salmonella (S. Typhimurium, S. Newport and S. Montevideo) in sesame seeds. Also, weight loss, textural properties (hardness), water activity and color values of sesame seeds were investigated during the roasting processes. Microwave and halogen roasting inactivated completely Salmonella in sesame seeds which inoculated with 5.9 log cfu/g after 4 and 9 min, respectively. However, forced-air oven roasting for 15 min achieved 2.0 log decrease in Salmonella. Halogen and microwave rapidly reduced hardness and aw values of sesame seeds compared to forced-air oven. Weight loss of sesame seed in halogen and microwave roasting processes was faster than that of forced-air oven. Color properties of sesame seeds were significantly affected by roasting methods. The results showed that halogen and microwave roasting can significantly minimize the risk associated with Salmonella in sesame seeds. Also, applications of halogen and microwave significantly decreased the roasting time as compared to forced-air oven.

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