The Antimicrobial Effects of Chopped Garlic in Ground Beef and Raw Meatball (Çiğ Köfte)

Aydın, Ali; Bostan, Kamil; Erkan, Mehmet Emin; Bingöl, Bariş

doi:10.1089/jmf.2005.066

Cited by 16 publications

(14 citation statements)

References 19 publications

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“…It would be speculated that Yoghurt or YS addition to the cig kofte may have been inhibit the growth of S. aureus and yeast. Similarly, Aydin et al (2007) reported that 5% and 10% of garlic added to cig kofte decreased yeast and mould counts. Additionally, S. aureus may be found in cig kofte as a contaminant depending on personal hygiene.…”

Section: Resultsmentioning

confidence: 93%

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Effect of yoghurt or yoghurt serum on microbial quality of cig kofte

et al. 2012

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Cig kofte, raw meatball is a traditionally produced meat product in Turkey and some other Middle East countries. It is prepared from mixtures of finely minced raw beef, bulgur, onions, various spices and tap water. Cig kofte is an uncooked product and popularly consumed with lettuce and lemon juice. In this study, yoghurt or yoghurt serum (YS) were added to the mixtures of cig kofte instead of tap water to reduce microbial risks of the raw meatball. Additionally, the effects of yoghurt and YS on some physicochemical characteristics of cig kofte were investigated. Cig kofte is generally consumed within a few hours after the preparation because of its raw nature. Also, it is generally sold under unhygienic conditions in restaurants and restaurant-like places. For this purpose, reducing of the microbial load of cig kofte is important. In the results, Escherichia coli and Listeria monocytogenes were not detected in any samples. While lactic acid bacteria count increased by addition of yoghurt and YS, the number of other microorganisms except for total aerobic mesophilic bacteria (TAMB) were decreased. The a w values and% moisture contents of the samples were varied between 0. 88-0.94 and 46.25-49.72, respectively. The pH values of the samples were slightly changed during the storage of 24 h while no changes detected in the control samples during the storage. In conclusion, it can be suggested that using the yoghurt or YS instead of tap water in the preparation of cig kofte might ensure the microbial safety, increase the nutritional value and its flavour or aroma.

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Section: Resultsmentioning

confidence: 93%

“…The differences among the TAMB counts of the samples during the storage period were also statistically significant (P<0.05) ( Table 2). In another study, Aydin et al (2007) reported that 5% and 10% of garlic added to formulation decreased the TAMB counts of the cig kofte. Therefore, some bioactive components of the additives e.g.…”

Section: Resultsmentioning

confidence: 93%

Effect of yoghurt or yoghurt serum on microbial quality of cig kofte

et al. 2012

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“…However, our preliminary study indicated that higher concentrations of garlic and onion resulted in reduced sensory quality of meat (data not shown in a tabular form). Aydin et al (2007) reported that chopped garlic inhibited the microbial growth in ground beef depending on the garlic concentration, but the effect was still minimal even at the highest concentration (10%).…”

Section: Microbiological Qualitymentioning

confidence: 99%

“…Due to their high antimicrobial activities, both garlic and onion can be used as natural preservatives to control microbial growth in various food products (Pszczola, 2002). Previous studies on the addition of garlic in ground beef revealed that it could minimize lipid oxidation and enhance the color and microbial safety of the meat (Aydin et al, 2007;Gupta and Ravishankar, 2005;Yin and Cheng, 2003). The effect of irradiation on fresh meat has been studied extensively.…”

Section: Introductionmentioning

confidence: 99%

Microbiological and Physicochemical Quality of Irradiated Ground Beef as Affected by Added Garlic or Onion

Rico¹,

Kim²,

Jo³

et al. 2009

Korean Journal for Food Science of Animal Resources

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The effects of garlic and onion on the microbiological and physicochemical properties of irradiated ground beef patties were evaluated. Ground beef was mixed with 0.5%(w/w) minced garlic or 2.5%(w/w) minced onion, vacuum-packed in oxygen-impermeable nylon/PE bags and then electron beam-irradiated at 2.5 kGy. All samples were kept at 4 o C for 8 d. Irradiation resulted in a 2-log CFU/g reduction in both aerobic and coliform bacteria. The microbial counts gradually increased during storage, but those in beef that contained garlic or onion were 1-log CFU/g lower than those of the control samples after 8 d of storage. The pH value decreased during storage in all meat samples, but this decrease was greater in non-irradiated beef than in irradiated beef. The lipid oxidation, volatile basic nitrogen content and Hunter color values of raw patties were generally not affected by irradiation or the addition of garlic and onion. Sensory evaluation of cooked patties showed that the off-odor was less pronounced in samples that contained added garlic or onion than in control samples, and that the overall acceptability of beef formulated with garlic was the highest. Overall, the results of this study indicate that the addition of garlic or onion in combination with irradiation treatment enhanced the microbial quality and improved the sensory quality of irradiated ground beef.

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“…On week 8; psychrotrophic bacteria count increased to 4.78 log cfu/g and 4.66 log cfu/g for anchovy and mussel pastes, respectively. Enterobactericeae and coliform bacteria could not be isolated throughout the period of fermentation for two groups due to slowing-down effect on microbiological growth of chopped garlic depending on the garlic concentration, along with some other spices such as black and red pepper [18,19]. Yeast and mould counts of anchovy and mussel pastes ranged between 2.58 log cfu/g (week 2, anchovy paste) and 1 >log cfu/g.…”

Section: Microbiological Analysismentioning

confidence: 99%

Production of Anchovy and Mussel Pastes as Appetizer

Kılınç¹,

Sahin²

2015

J Food Process Technol

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Anchovy (Engraulis encrasicholus) is a species which mostly caught from Black sea by seine catch. This species represents the majority of the marine species consumed in Turkey. Mussel (Mytilus galloprovincialis) is a bivalve that has long been used as a marine food by boiling and stuffing with rice. It is harvested from Mediterranean, Aegean and Marmara sea and is mainly consumed in coastal towns. In this study, anchovy and mussel were used for raw materials. Subsequent to filleting the anchovy and extracting the meat of mussel, these two species were boiled in salty water and grinded. Ultimately, they were introduced separately to the mix of tomato paste, red pepper paste, swatted garlic, cumin, fenugreek powder, ground pepper, salt and olive oil. On account of its consistence, this developed product can be conserved in a paste tube as well as it can be bottled in a glass jar to preserve. The paste is suitable specially for use as appetizer in every repasts and can also be used as consistent intensifier and flavouring supplement during the cooking process. Aside from the production, the shelf life of the product was appointed by routine microbiological test methods (total aerobic mesophilic, psychrotrophic, coliform, Enterobactericeae, Micrococcus, Staphylococcus bacteria, yeast and moulds counts) and also the species of microorganisms found in pastes were identified. This is the first report about anchovy and mussel pastes describing microbiological flora. Production of Anchovy and Mussel Pastes as AppetizerBerna Kilinc* and Volga Can Sahin Practical ApplicationThis novel products promise an easy method to prepare appetizers from anchovy and mussel. It is quite possible to produce this in domestic environment, using only simple kitchen materials. The products can be considered as fairly convenient for working class families with their relatively long shelf life duration (6-7 weeks). Although well sanitized utensils and use of latex gloves are highly recommended to minimize human-induced contamination such as Staphylococcus spp. Within better environmental conditions and with less human impact, these products promise new aquatic food products for the food industry.

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The Antimicrobial Effects of Chopped Garlic in Ground Beef and Raw Meatball (Çiğ Köfte)

Cited by 16 publications

References 19 publications

Effect of yoghurt or yoghurt serum on microbial quality of cig kofte

Effect of yoghurt or yoghurt serum on microbial quality of cig kofte

Microbiological and Physicochemical Quality of Irradiated Ground Beef as Affected by Added Garlic or Onion

Production of Anchovy and Mussel Pastes as Appetizer

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