The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs

KESKİN, Zehra SEBA; Goksel Sarac, Meryem; HASTAOGLU, EMRE; YOZGAT, FAZIL

The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs

Emre HASTAOĞLU, (Cumhuriyet University Yildizeli Vocational School, Sivas / TURKEY)

Meryem GÖKSEL SARAÇ, (Cumhuriyet University Yildizeli Vocational School, Sivas / TURKEY)

Zehra SEBA KESKİN, (Boş)

Fazıl YOZGAT (Cumhuriyet University Faculty of Economics and Aministrator Sciences, Sivas / TURKEY)

Cumhuriyet Science Journal

1 0

Yıl: 2017 Cilt: 38 Sayı: 4 Sayfa Aralığı: 834 - 844 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs

Öz:

Köfte, fiziksel ve kimyasal özelliklerinden dolayı mikrobiyolojik bozulmaya en duyarlı gıdalardan biri olarak bilinir. Gıda kaynaklı hastalıklar arasında et ve et ürünleri en büyük orana sahiptir. Nisin ve natamisin mikroorganizmaların inhibisyonu için faaliyetleriyle bilinen doğal katkı maddeleridir. Bu çalışmada, nisin ve natamisinin köfte kalitesi üzerine etkileri ve bu doğal antimikrobiyallerin köftede kullanım olasılıkları araştırılmıştır. Bu doğal antimikrobiyal maddeleri değişik oranlarda içeren köfte örneklerin kalitelerini belirlemek için kimyasal, mikrobiyolojik ve duyusal analizleri yapıldı. 0, 2.5 ve 5 g nisin/kg köfte ve 0, 2.5 ve 5g natamisin/kg köfte içeren köfte örneklerinin depolamaya bağlı olarak 0, 5, 10 ve 15. günlerde nem, kül, yağ içeriği, pH, toplam aerobik mezofilik bakteri sayımı ve duyusal değerleri araştırıldı. Duyusal kriter olarak sululuk, gevreklik, farklı tat ve koku, renk, lezzet ve genel tat değerlendirildi. Çok kriterli karar verme tekniklerinden SAW ve TOPSIS testleri duyusal analizlere uygulandı. Sonuç olarak, bu antimikrobiyalleri içeren köftelerin kabul edilebilir tüketim süresinin arttırdığı bulunmuştur. Duyusal analizlere göre 5 g nisin içeren köfte örneği en sevilen örnek olmuştur

Anahtar Kelime:

Köftenin Mikrobiyolojik, Kimyasal ve Duyusal Kalitesi Üzerine Nisin ve Natamisinin Etkileri

Öz:

Meatballs are known to be one of the foodstuffs most sensitive to microbiological deterioration due to their physical and chemical properties. Meat and meat products are known to be the leading sources of foodrelated diseases. Nisin and natamycin are natural additives which are known for their activities in the inhibition of microorganisms. In this study, an evaluation was made of the effects of nisin and natamycin on the properties of meatballs and the possibilities for use of these natural antimicrobials in meatballs were investigated. Chemical, microbiological and sensory analyses to determine quality were applied to meatball samples which included these natural antimicrobials at different ratios. Moisture, crispness, fat content, pH, total aerobic mesophilic bacteria count and sensory values of the meatball samples which included 0, 2.5 and 5 g nisin/kg and 0, 2.5 and 5 g natamycin/kg were analysed at 0th, 5th, 10th and 15th days, and changes in the product structure were recorded. The sensory properties of the meatballs were moisture, crispness, strange taste and odour, colour, flavour and overall taste. Multi-criteria decision-making techniques, SAW and TOPSIS tests were performed for the sensory analysis. The results showed that the acceptable consumption period of meatballs which included these antimicrobials was increased. According to the sensory analyses the most preferred meatball sample was that which included 5 g nisin

Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	HASTAOGLU E, Goksel Sarac M, KESKİN Z, YOZGAT F (2017). The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs. , 834 - 844.
Chicago	HASTAOGLU EMRE,Goksel Sarac Meryem,KESKİN Zehra SEBA,YOZGAT FAZIL The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs. (2017): 834 - 844.
MLA	HASTAOGLU EMRE,Goksel Sarac Meryem,KESKİN Zehra SEBA,YOZGAT FAZIL The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs. , 2017, ss.834 - 844.
AMA	HASTAOGLU E,Goksel Sarac M,KESKİN Z,YOZGAT F The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs. . 2017; 834 - 844.
Vancouver	HASTAOGLU E,Goksel Sarac M,KESKİN Z,YOZGAT F The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs. . 2017; 834 - 844.
IEEE	HASTAOGLU E,Goksel Sarac M,KESKİN Z,YOZGAT F "The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs." , ss.834 - 844, 2017.
ISNAD	HASTAOGLU, EMRE vd. "The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs". (2017), 834-844.

APA	HASTAOGLU E, Goksel Sarac M, KESKİN Z, YOZGAT F (2017). The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs. Cumhuriyet Science Journal, 38(4), 834 - 844.
Chicago	HASTAOGLU EMRE,Goksel Sarac Meryem,KESKİN Zehra SEBA,YOZGAT FAZIL The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs. Cumhuriyet Science Journal 38, no.4 (2017): 834 - 844.
MLA	HASTAOGLU EMRE,Goksel Sarac Meryem,KESKİN Zehra SEBA,YOZGAT FAZIL The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs. Cumhuriyet Science Journal, vol.38, no.4, 2017, ss.834 - 844.
AMA	HASTAOGLU E,Goksel Sarac M,KESKİN Z,YOZGAT F The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs. Cumhuriyet Science Journal. 2017; 38(4): 834 - 844.
Vancouver	HASTAOGLU E,Goksel Sarac M,KESKİN Z,YOZGAT F The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs. Cumhuriyet Science Journal. 2017; 38(4): 834 - 844.
IEEE	HASTAOGLU E,Goksel Sarac M,KESKİN Z,YOZGAT F "The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs." Cumhuriyet Science Journal, 38, ss.834 - 844, 2017.
ISNAD	HASTAOGLU, EMRE vd. "The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs". Cumhuriyet Science Journal 38/4 (2017), 834-844.