CEYDA DADALI, DUYGU KIŞLA

Kek ve Pilice İnoküle Edilen Salmonella Enteritidis’in Termal İnaktivasyonu

Bu çalışmada kek hamuruna ve çiğ bütün pilice inoküle edilen Salmonella Enteritidis’in konvektif tip fırında termal inaktivasyonu araştırılmıştır. Kek hamurunun tamamına ortalama 6,15 log-kob/g S. Enteritidis inoküle edilip 160°C’de alt-üst fan pişirme modunda 30 dakika ısıl işlem uygulanmıştır. Kekin soğuk noktası olan geometrik merkezden alınan örneklerde ısıl işlemin 5, 7 ve 10 dakikasında sırasıyla 1,49 log-kob/g, 2,06 log-kob/g, 4,29 log-kob/g S. Enteritidis azalışı sağlanmıştır. On beş dakika uygulanan ısıl işlem sonunda kek merkez sıcaklığı 85,69°C’ye ulaşmış olup S. Enteritidis tespit edilmemesine rağmen kek örneği pişmemiş olup duyusal özellikleri kabul edilebilir durumda değildir. Güvenli ve duyusal özellikleri tüketici tarafından kabul edilebilir olan kek 30 dakika süren ısıl işlemle elde edilmiştir. Bütün pilicin soğuk noktası olan göğüs orta bölgesine ısıl işlem öncesinde ortalama 7,29 log-kob/g S. Enteritidis inoküle edilip 220°C’de alt-üst fan modunda 60 dakika ısıl işlem uygulanmıştır. Otuz beş ve 45 dakika ısıl işlem uygulanan pilicin soğuk noktasında sıcaklık sırasıyla 59,33 ve 74,08°C’ye ulaşmış olup sırasıyla 1,93 log-kob/g ve 5,33 log-kob/g S. Enteritidis azalışı sağlanmıştır. 220°C’de 60 dakika ısıl işlem uygulanan bütün piliçte S. Enteritidis tespit edilmemiştir. 160°C’de alt-üst fan pişirme modunda 30 dakika ısıl işlem uygulanan kekler 4°C ve 25°C’de olmak üzere iki farklı depolama sıcaklığında 72 saat depolanmıştır. 220°C’de alt-üst fan pişirme modunda 60 dakika ısıl işlem uygulanan bütün piliç ise 4°C’de 72 saat depolanmıştır. Depolama sonrasında kek ve bütün piliç örneklerinde S. Enteritidis tespit edilmemiştir.

Thermal Inactivation of Salmonella Enteritidis Inoculated to Cake and Chicken

In this study, thermal inactivation of Salmonella Enteritidis inoculated to the cake dough and a whole raw chicken was investigated. The cake dough was inoculated with 6.15 logcfu/ g S. Enteritidis then, thermal treatment was applied at 160°C top-bottom fan cooking mode. The initial count of S. Enteritidis showed reductions 1.49 log-cfu/g, 2.06 log-cfu/g and 4.29 log-cfu/g in the samples from the cold point location from the geometric center of the cake at 5, 7 and 10 minutes of thermal treatment, respectively. Although S. Enteritidis is not detected at the end of 15 minutes of heat treatment, the center of the cake temperature has reached 85.69°C and the cake sample is uncooked and its sensory properties are not acceptable. The cake that is safe and favorable with the sensory properties to the consumers was obtained by heat treatment for 30 minutes. After the cold point of a whole raw chicken was inoculated with 7.29 log-cfu/g S. Enteritidis, thermal treatment was applied at 220°C top-bottom fan cooking mode. The temperature at the cold point of 35 and 45 minutes heat-treated chickens reached 59.33 and 74.08°C, respectively, and 1.93 log-cfu/g and 5.33 log-cfu /g S. Enteritidis reduction caused in the samples respectively. S. Enteritidis cells were not detected in the whole chicken heat treated at 220°C for 60 minutes. The cakes, heat treated at 160°C top-bottom fan cooking mode for 30 minutes, were stored at two different storage temperatures as 4°C and 25°C for 72 hours. The whole chicken, heat treated at 220°C top-bottom fan cooking mode for 60 minutes, was stored at 4°C for 72 hours. S. Enteritidis cells were not detected in the cake and the whole chicken samples after the storage period.

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