Effects of Organic Acid Treatments and Modified Atmosphere Packaging on the Presence of Staphylococcus aureus and Escherichia coli O157:H7 and Shelf-life in Meatballs

Funda Yılmaz Eker; Esra Akkaya; Enver Barış Bingöl

Makale detayları

Effects of Organic Acid Treatments and Modified Atmosphere Packaging on the Presence of Staphylococcus aureus and Escherichia coli O157:H7 and Shelf-life in Meatballs

Yazarlar:

Funda Yılmaz Eker | Esra Akkaya | Enver Barış Bingöl

Yayıncı:

Afyon Kocatepe University

Ana Başlıklar:

Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Kocatepe Veteriner Dergisi Vol.17 Issue 3, pp.203-213

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001324768

pISSN:

1308-1594

Anahtar kelimeler:

Özet:

 This study was carried out to determine the effects of modified atmosphere packaging ambient air, 80:20O2:CO2 - MAP-O2, 0.4:30:69.60CO:CO2:N2 - MAP-CO combined with organic acid 1 and 2 sodium lactate, 0.5 potassium sorbate, 0.5 sodium citrate and 1 sodium acetate addition on the presence of Staphylococcus aureus and Escherichia coli O157:H7 in meatballs and the quality changes during cold storage. In this context, meatball samples experimentally contaminated with S. aureus and E. coli O157:H7 strains were treated with the relevant organic acids and then subjected to modified atmosphere packaging process. The samples were evaluated in terms of microbiological, physicochemical and sensory parameters during the 15-day storage period. The addition of 2 sodium lactate provided the highest inhibition on the number of S. aureus and E. coli O157:H7 in meatballs among the organic acids, while the combined CO packaging was the highest inhibition among the treatments. It was determined that off-odour formation was decreased in meatballs added with organic acids and packaged with CO, while red colour stability was achieved in sodium lactate-treated samples, the highest red colour values were observed in meatball samples packaged with CO. In conclusion, the application of organic acid treatment in combination with modified atmosphere packaging inhibits pathogenic microorganisms while prolonging the shelf-life and preserving the sensory properties of meatballs.

 This study was carried out to determine the effects of modified atmosphere packaging ambient air, 80:20O2:CO2 - MAP-O2, 0.4:30:69.60CO:CO2:N2 - MAP-CO combined with organic acid 1 and 2 sodium lactate, 0.5 potassium sorbate, 0.5 sodium citrate and 1 sodium acetate addition on the presence of Staphylococcus aureus and Escherichia coli O157:H7 in meatballs and the quality changes during cold storage. In this context, meatball samples experimentally contaminated with S. aureus and E. coli O157:H7 strains were treated with the relevant organic acids and then subjected to modified atmosphere packaging process. The samples were evaluated in terms of microbiological, physicochemical and sensory parameters during the 15-day storage period. The addition of 2 sodium lactate provided the highest inhibition on the number of S. aureus and E. coli O157:H7 in meatballs among the organic acids, while the combined CO packaging was the highest inhibition among the treatments. It was determined that off-odour formation was decreased in meatballs added with organic acids and packaged with CO, while red colour stability was achieved in sodium lactate-treated samples, the highest red colour values were observed in meatball samples packaged with CO. In conclusion, the application of organic acid treatment in combination with modified atmosphere packaging inhibits pathogenic microorganisms while prolonging the shelf-life and preserving the sensory properties of meatballs.

 This study was carried out to determine the effects of modified atmosphere packaging ambient air, 80:20O2:CO2 - MAP-O2, 0.4:30:69.60CO:CO2:N2 - MAP-CO combined with organic acid 1 and 2 sodium lactate, 0.5 potassium sorbate, 0.5 sodium citrate and 1 sodium acetate addition on the presence of Staphylococcus aureus and Escherichia coli O157:H7 in meatballs and the quality changes during cold storage. In this context, meatball samples experimentally contaminated with S. aureus and E. coli O157:H7 strains were treated with the relevant organic acids and then subjected to modified atmosphere packaging process. The samples were evaluated in terms of microbiological, physicochemical and sensory parameters during the 15-day storage period. The addition of 2 sodium lactate provided the highest inhibition on the number of S. aureus and E. coli O157:H7 in meatballs among the organic acids, while the combined CO packaging was the highest inhibition among the treatments. It was determined that off-odour formation was decreased in meatballs added with organic acids and packaged with CO, while red colour stability was achieved in sodium lactate-treated samples, the highest red colour values were observed in meatball samples packaged with CO. In conclusion, the application of organic acid treatment in combination with modified atmosphere packaging inhibits pathogenic microorganisms while prolonging the shelf-life and preserving the sensory properties of meatballs.

 Bu çalışma, organik asit 1 ve 2 sodyum laktat, 0,5 potasyum sorbat, 0,5 sodyum sitrat ve 1 sodyum asetat ilavesi ile kombine modifiye atmosfer paketleme uygulamalarının ortam havası, 80:20O2:CO2 - MAP-O2, 0,4:30:69,60CO:CO2:N2 - MAP-CO köftelerde Staphylococcus aureus ile Escherichia coli O157:H7 varlığı üzerine etkilerini belirlemek ve soğuk muhafaza süresince kalite değişimlerini ortaya koymak amacıyla gerçekleştirilmiştir. Bu kapsamda, deneysel olarak S. aureus ve E. coli O157:H7 suşları ile kontamine edilen köfte örnekleri ilgili organik asitler ile muamele edildikten sonra modifiye atmosfer paketleme işlemine tabi tutulmuştur. Örnekler 15 günlük muhafaza süresi boyunca mikrobiyolojik, fizikokimyasal ve duyusal parametreler yönünden değerlendirilmiştir. 2 sodyum laktat ilavesi köftelerdeki S. aureus ve E. coli O157:H7 sayısı üzerinde organik asitler içerisinde en yüksek inhibisyonu sağlarken, kombine olarak CO ile paketleme uygulamalar arasında en yüksek inhibisyon kaydedilen işlem olmuştur. Organik asit ilave edilen ve CO ile paketlenen köftelerde kötü koku oluşumunun azaldığı, sodyum laktat ile muamele edilen örneklerde kırmızı renk stabilitesi sağlanırken en yüksek kırmızı renk değerlerinin CO ile paketli köfte örneklerinde gözlendiği belirlenmiştir. Sonuç olarak, organik asit muamelesinin modifiye atmosfer paketlemeyle birlikte uygulanması patojen mikroorganizmalar üzerinde inhibisyon oluştururken, köftelerin raf ömrünün uzamasına ve duyusal özelliklerinin de korunmasına olanak sağlamaktadır.

Makale detayları

Effects of Organic Acid Treatments and Modified Atmosphere Packaging on the Presence of Staphylococcus aureus and Escherichia coli O157:H7 and Shelf-life in Meatballs

Yazarlar:

Funda Yılmaz Eker | Esra Akkaya | Enver Barış Bingöl

Yayıncı:

Afyon Kocatepe University

Ana Başlıklar:

Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Kocatepe Veteriner Dergisi Vol.17 Issue 3, pp.203-213

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001324768

pISSN:

1308-1594

Escherichia coli O157:H7

Meatballs

Modified Atmosphere Packaging

Organic acid

Shelf-life

Staphylococcus aureusEscherichia coli O157:H7

Köfte

Modifiye Atmosfer Paketleme

Organik Asit

Raf Ömrü

Staphylococcus aureus

Sayı

Makale detayları

Yazarlar: Funda Yılmaz Eker | Esra Akkaya | Enver Barış Bingöl

Yayıncı: Afyon Kocatepe University

Ana Başlıklar: Veteriner Gıda Hijyeni ve Teknolojisi

Dergi: Kocatepe Veteriner Dergisi Vol.17 Issue 3, pp.203-213

Belge Tipi: Makale

Yayın Tarihi: 9/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001324768

pISSN: 1308-1594

Sayı

Yazarlar:

Funda Yılmaz Eker | Esra Akkaya | Enver Barış Bingöl

Yayıncı:

Afyon Kocatepe University

Ana Başlıklar:

Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Kocatepe Veteriner Dergisi Vol.17 Issue 3, pp.203-213

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001324768

pISSN:

1308-1594