Effects of Combined Ohmic–Infrared Cooking Treatment on Microbiological Inactivation of Meatballs

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dc.contributor.authorSengun I.Y.
dc.contributor.authorIcier F.
dc.contributor.authorKor G.
dc.date.accessioned2019-10-27T08:04:14Z
dc.date.available2019-10-27T08:04:14Z
dc.date.issued2017
dc.departmentEge Üniversitesien_US
dc.description.abstractThe effectiveness of combined ohmic–infrared cooking system on the microbiological quality of meatballs was studied. In the first step, samples were precooked in an ohmic heater at 15.26 V/cm. In the second step, ohmically precooked samples were processed in the infrared heater for the final cooking purpose at different combinations of heat fluxes (3.7, 5.7, 8.5 kW/m2), application distances (10.5, 13.5, 16.5 cm) and application times (4, 8, 12 min). The effects of infrared process conditions on total mesophilic aerobic bacteria (TMAB) counts of meatball samples were investigated. TMAB counts of meatball samples were reduced, ranging between 1.96 and 4.50 logarithmic units, depending on infrared process conditions used. Mold and yeast, Staphylococcus aureus, Clostridium perfringens, Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 were not detected in the treated meatball samples. The effects of different infrared cooking conditions both on cooking value and pasteurization value were also determined. These results demonstrate the considerable potential for the application of ohmic–infrared combination cooking process to the meatballs. Practical Applications: Meat is a nutritious substrate for the growth of microorganisms and is highly susceptible to spoilage. The raw meat contaminated with pathogenic microorganisms is one of the main sources of foodborne illness. During conventional cooking, the interior region may not heat sufficiently and pathogens could survive in the product, unless the meat products have been properly heat-treated. Therefore, there is a potential need for alternative cooking technologies, which provide a valuable tool to reduce the risk of pathogen growth in the products while shortening the treatment time. In this study, the combination of ohmic and infrared heating technologies was used for cooking of the meatball. © 2015 Wiley Periodicals, Inc.en_US
dc.description.sponsorshipNational Council for Scientific Researchen_US
dc.description.sponsorshipThe authors are grateful for financial support provided for the project entitled ?Setting up and performance evaluation of ohmic?infrared heating system, and the investigation of its use in meatball cooking by considering its effects on some quality attributes? under project no: 110O068 by The Scientific and Technological Research Council of Turkey (TUBITAK), Bat? Climate SA, Ar?elik SA, Burdur G??birli?i Meat Plant. --en_US
dc.identifier.doi10.1111/jfpe.12309
dc.identifier.issn0145-8876
dc.identifier.issn0145-8876en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpe.12309
dc.identifier.urihttps://hdl.handle.net/11454/25485
dc.identifier.volume40en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBlackwell Publishing Inc.en_US
dc.relation.ispartofJournal of Food Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleEffects of Combined Ohmic–Infrared Cooking Treatment on Microbiological Inactivation of Meatballsen_US
dc.typeArticleen_US

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