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

Abstract

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.

Antioxidant and Textural Properties and Aroma and Fatty Acid Profile of Meatless Cig Kofte, a Special Food in Turkey, Produced by Industrial Processing

“…The color properties of cig kofte samples were investigated by Dogan et al . () and they reported L* , a* and b* values of the samples to be similar to the results in the present study and in the range of 40–42, 15.6–16.3 and 27.4–29, respectively.…”

“…Dogan et al . () reported that the DM content of cig kofte samples prepared using meat was in the range of 46.25–49.72%, and they stated that the DM content of cig kofte is affected directly from the ingredients used in the production. pH and a w are two important intrinsic factors determining the growth of microorganisms in foods.…”

“…Similar high a w values (0.88–0.94) were also reported by Dogan et al . () for the meat‐based cig kofte samples.…”

“…; Dogan et al . ; Güran and İlhak ). To the best of the authors' knowledge, this is the first study aimed at determining the quality properties of meatless cig kofte samples collected from different producers in Turkey for their physicochemical, textural and antioxidant properties, fatty acid composition and aroma profile.…”

High hydrostatic pressure inactivation of total aerobic bacteria in raw meatball

“…The study indicated replacing water with yoghurt and yoghurt serum in the formulation. Researchers stated its potential for preventing foodborne pathogens in Cig Kofte [8].…”