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Determination of changes occurred in the microflora of cig kofte (raw meat balls) at different storage temperatures
Author(s) -
Ardic Mustafa,
Durmaz Hisamettin
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01519.x
Subject(s) - food science , mesophile , contamination , salmonella , cold storage , listeria monocytogenes , aerobic bacteria , coliform bacteria , listeria , lactic acid , chemistry , food storage , bacteria , biology , ecology , genetics , horticulture
Summary The aim of this study was to investigate the effect of different storage temperatures on the microbiological characteristics and pH values of cig kofte during storage. Storage temperature affected significantly total aerobic mesophilic bacteria (TAMB), coliforms, yeasts and moulds, lactic acid bacteria (LAB) and Staphylococcus aureus counts of cig kofte which had lower counts in refrigerator storage than in room storage following sixth hour for TAMB ( P < 0.001), coliform ( P < 0.01, P < 0.001), S. aureus ( P < 0.01, P < 0.001) and LAB ( P < 0.001) and at the end of storage for yeasts and moulds ( P < 0.001). Listeria and Salmonella spp. could not be detected at both refrigerator temperature and room temperature storage. In order to minimise the contamination level of cig kofte, use of best microbial quality minced meat and ingredients as well as good personnel hygiene is required and preserved. In addition, Cig kofte should be kept in refrigerator when leftovers remain for additional meals.