High hydrostatic pressure inactivation of total aerobic bacteria in raw meatball

被引：1

作者：

Uzunlu, Sinan ^{[1
]}

Niranjan, Keshavan

机构：

[1] Pamukkale Univ, Sch Appl Sci, Denizli, Turkey

来源：

PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI | 2016年 / 22卷 / 07期

关键词：

High hydrostatic pressure; Raw meatball; Food safety; Traditional foods;

D O I：

10.5505/pajes.2016.93357

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

The current study aimed at the improvement of raw meatball (Cig Kofte) safety, by using high hydrostatic pressure (HP) treatment. Beef mince, one of the main raw material of meatball, was treated by high HP at 400 MPa for 15 minutes at 22 degrees C. After the HP treatment, 3-decimal reduction was achieved, by measuring total viable counts. HP treated and non-treated (control) beef mince were used in Cig Kofte preparation for evaluation. Any colour change was observed visually between the HP treated and control group samples. Indigenous microbial load of beef mince was inactivated by high HP that increased safety of traditional Turkish food. Therefore, it is proposed to process meat with high HP to prepare a safe ready-to-eat Cig Kofte.

引用

页码：625 / 628

页数：4

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