Low-dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte)

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Tarih

2006

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Wiley

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

Raw meat ball is a traditional food, which is prepared by adding ground meat, spices and different supplements and consumed without any cooking process. The effect of low-dose gamma irradiation application on microbiological quality of raw meat ball was examined. In this study, 1, 2, and 3 kGy irradiation doses have decreased or eliminated the microorganism counts in raw meat ball, parallel with the increased doses. Coliform bacteria counts were reduced under detectable value after application of 2 kGy irradiation doses; Staphylococcus aureus, sulphite-reducing Clostridia, yeast and mould by the application of 3 kGy. It has been concluded that the low-dose gamma irradiation applications have increased the hygienic quality of raw meat balls and possible public health risks can be prevented.

Açıklama

Anahtar Kelimeler

Gamma Irradiation, Microbiological Quality, Raw Meat Ball (Cig Kofte)

Kaynak

International Journal of Food Science and Technology

WoS Q Değeri

Q3

Scopus Q Değeri

Q1

Cilt

41

Sayı

9

Künye