The effect of turmeric on microbial quality in meatballs

Year 2020, Volume: 24 Issue: 1, 9 - 16, 20.03.2020

Burak Demirhan

https://doi.org/10.29050/harranziraat.589246

Cited By: 1

Abstract

Investigation of the effects of turmeric on the pH and microbiological quality of the meatballs was aimed in this study. 2% and 4% turmeric was added to the meatballs, and these samples stored at refrigerator temperature. pH values, total aerobic bacteria, total coliform bacteria, lactic acid bacteria and Staphylococcus aureus counts of the samples were followed at daily intervals for five days. As a result of the analysis, it was shown that Total Aerobic Bacteria counts of the turmeric containing groups were lower compared to the control group. pH value of the 4% turmeric group was found lower than the control group. It was found that the Total Coliform Bacteria counts of the 4% turmeric group were lower when compared to the control group. As a result, the addition of 4% turmeric to the meatballs is effective on the microbiological quality of the meatballs.

Keywords

Curcumin, Food safety, Meatball, Microbiological quality, Turmeric

Köftelerde zerdeçalın mikrobiyal kalite üzerine etkisi

Abstract

Bu çalışmada, zerdeçalın köftelerin pH’sı ve mikrobiyolojik kalitesi üzerindeki etkileri incelenmesi amaçlanmıştır. Köftelere %2 ve %4 oranında zerdeçal ilave edilmiştir ve örnekler buzdolabı sıcaklığında muhafaza edilmiştir. Örnekler pH, toplam aerob mezofil bakteri, toplam koliform bakteri, laktik asit bakteri ve Staphylococcus aureus sayıları açısından beş gün süresince analiz edilmiştir. Analizler sonucunda zerdeçal kullanılan grupların Toplam Aerob Mezofil Bakteri sayısının kontrol grubuna kıyasla daha düşük düzeyde olduğu görülmüştür. %4 Zerdeçal içeren grubun pH değeri kontrol grubundan daha düşük olduğu bulunmuştur. Köftelerden %4 zerdeçal içeren grubun Toplam Koliform Bakteri sayısının kontrol grubuna kıyasla daha düşük değere sahip olduğu belirlenmiştir. Sonuç olarak, köftelere %4 konsantrasyonda zerdeçal ilave edilmesinin köftelerin mikrobiyolojik kalitesinde etkili olduğu görülmüştür.

Keywords

Gıda güvenliği, Köfte, Kurkumin, Mikrobiyolojik kalite, Zerdeçal

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