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CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF THE BONAB KEBABS SOLD IN TABRIZ MARKET
Author(s) -
NEMATI M.,
GHORBANPOUR H.,
RAZAVIEH S.V.,
HOSEINI M.
Publication year - 2008
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2008.00112.x
Subject(s) - food science , clostridium perfringens , composition (language) , moisture , raw material , chemical composition , chemistry , salmonella , clostridium , biology , bacteria , linguistics , genetics , philosophy , organic chemistry
The objective of this research was to determine chemical composition and microbiological quality of the Bonab kebabs sold in the Tabriz market. In the chemical analysis, pH, moisture, protein, fat and salt contents, as well as some minerals such as Na, K, Fe and Cu were determined both for raw and cooked samples. The samples were examined for aerobic plate count (APC), coliforms, mold and yeast, Clostridium perfringens and Salmonella spp. to observe the hygienic quality of the Bonab kebabs.The results of the chemical analysis showed 5.99–6.45 pH, 66.23–56.94% of moisture, 14.3–19.59% of protein, 14.05–18.58% of fat, 2.06–2.72% of ash and 1.27–1.96% of salt values for the raw–cooked samples, respectively. The results for minerals were (mg/100 g): 0.72–1.06 Fe, 0.21–0.27 Cu, 573–745 Na and 616–913 K. The microbiological analysis showed 6.75–3.22 cfu/g APC, 5.30–1.69 cfu/g coliforms, 3.36–0 cfu/g Clostridium and 4.53–3.39 cfu/g mold and yeast for the raw–cooked samples, respectively. In conclusion, it could be proposed from the data that the Bonab kebabs sold in Tabriz market had acceptable nutritional value and hygienic quality, but future inspections are necessary for the hygenic quality of places which prepare these foods.PRACTICAL APPLICATIONS A wide range of ready‐to‐eat foods have been reported as a source of foodborne diseases in different countries. Because of lack of information on the incidence of foodborne diseases related to Bonab kebabs and absence of microbiological standards for this food product, the survey reported here was undertaken to explore populations and profiles of microorganisms on raw and cooked kebabs. Data reported for the first time from this study could be used to inform kebab producers and consumers of the potentially associated microbial hazards and adequate means for food protection.