Effectiveness of Corduk (Echinophora tenuifolia subsp. sibthorpiana) on safety and quality of kofte, a Turkish style meatball

Abstract

In this research, the effect of Echinophora tenuifolia subsp. sibthorpiana (Corduk) on the inactivation of Salmonella Typhimurium in kofte (Turkish style meatball) was evaluated; as well as the quality characteristics of kofte (proximate composition, oxidation level, color parameters, microbiological, and sensory properties), during storage period at 4 8C for 7 days. Using Corduk at concentrations of 0.5, 1, and 1.5% in kofte was reduced the number of Salmonella cells in the range of 0.35-1.0 log cfu/g. The lowest total mesophilic aerobic bacteria count was obtained from kofte containing 1.5% of Corduk, after 7 days of storage. Corduk improved the color properties of kofte; hence, at the end of the storage period, samples containing 1 and 1.5% of Corduk significantly had higher scores than the control samples. The results of this study indicate that using Corduk in kofte couldgive an opportunity to improve the safety of meat products while improving the sensory characteristics. Practical applicationsThe natural substances from aromatic plants and spices can act as antimicrobial agents while improving quality attributes of the product. Kofte is a Turkish style meatball widely consumed in Turkey. This study was focused on the inclusion of Corduk into kofte formulation to improve the safety and quality of the product. Results indicate that Corduk can be considered as effective natural preservative for meat products without any adverse effect on the sensory quality.

Beetroot (Beta vulgaris) Extract against Salmonella Typhimurium via Apoptosis-Like Death and Its Potential for Application in Cooked Pork

“…As natural antimicrobials and natural antioxidants, natural plant extracts have the potential to enhance the entire quality of meat products [ 8 , 37 , 38 ]. Cordeuk with concentrations of 0.5–1.5% could result in 0.35–1.0 log CFU/g reductions in S. Typhimurium in Turkish-style meatballs [ 39 ]. Similarly, Xing et al [ 29 ] found that 80 mg/mL of Chrysanthemum buds’ crude extract could reduce approximately 1-log CFU/g of S. Typhimurium in cooked chicken.…”

Bioactive compounds, antioxidant activity and sensory properties of Tarhana, a traditional fermented food, enriched with pickling herb (Echinophora tenuifolia L.)

“…Pickling herb (Echinophora tenuifolia L.) or PHET, is a commonly found herb in Turkey. It is also known as 'Çörtük otu', 'Turşu otu' and 'Tarhana otu' (Gokbulut et al, 2013;Sengun et al, 2018). Due to its pleasant smell and antifungal effects, fresh or dried leaves of PHET were used in different foods including pickles and meatballs (Sengun et al, 2018).…”

“…It is also known as 'Çörtük otu', 'Turşu otu' and 'Tarhana otu' (Gokbulut et al, 2013;Sengun et al, 2018). Due to its pleasant smell and antifungal effects, fresh or dried leaves of PHET were used in different foods including pickles and meatballs (Sengun et al, 2018). In addition to other properties, such ingredients including PHET may improve different functional properties of food products.…”