%0 Journal Article
%T ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT
%A Sinan Uzunlu
%J -
%D 2019
%X Raw Meatball (£¿i£¿ K£¿fte) is a traditional Turkish food prepared from raw beef or lamb meat, bulgur, tomato and/or pepper paste, spices, and condiments that is treated with any process and consumed raw. In this study, high hydrostatic pressure (HHP) was applied to post-rigor minced beef meat at 50¨C300 MPa for 20 mins at room temperature to improve safety of £¿i£¿ K£¿fte. Physicochemical (aw, moisture, pH, and colour) and total aerobic mesophilic bacteria analyses were performed on both minced beef and raw meatball samples. Significant (P <0.05) differences caused by the HHP treatment were observed in the physicochemical and microbial analyses: Total aerobic mesophilic bacteria counts decreased as HHP levels increased. Therefore, it is concluded that HHP treatment is a promising process for preparing £¿i£¿ K£¿fte while maintaining its traditional recipe. The application of the current study is expected therefore, would be a new insight for ready-to-eat food sector
%K G£¿da g¨¹venli£¿i
%K y¨¹ksek hidrostatik bas£¿n£¿
%K £¿i£¿ K£¿fte
%U http://dergipark.org.tr/gida/issue/43567/507477