Köfte, fiziksel ve kimyasal özelliklerinden dolayı mikrobiyolojik bozulmaya en duyarlı gıdalardan biri olarak bilinir. Gıda kaynaklı hastalıklar arasında et ve et ürünleri en büyük orana sahiptir. Nisin ve natamisin mikroorganizmaların inhibisyonu için faaliyetleriyle bilinen doğal katkı maddeleridir. Bu çalışmada, nisin ve natamisinin köfte kalitesi üzerine etkileri ve bu doğal antimikrobiyallerin köftede kullanım olasılıkları araştırılmıştır. Bu doğal antimikrobiyal maddeleri değişik oranlarda içeren köf

Abstract

Meatballs are known to be one of the foodstuffs most sensitive to microbiological deterioration due to their physical and chemical properties. Meat and meat products are known to be the leading sources of foodrelated diseases. Nisin and natamycin are natural additives which are known for their activities in the inhibition of microorganisms. In this study, an evaluation was made of the effects of nisin and natamycin on the properties of meatballs and the possibilities for use of these natural antimicrobials in meatballs were investigated. Chemical, microbiological and sensory analyses to determine quality were applied to meatball samples which included these natural antimicrobials at different ratios. Moisture, crispness, fat content, pH, total aerobic mesophilic bacteria count and sensory values of the meatball samples which included 0, 2.5 and 5 g nisin/kg and 0, 2.5 and 5 g natamycin/kg were analysed at 0 th , 5 th , 10 th and 15 th days, and changes in the product structure were recorded. The sensory properties of the meatballs were moisture, crispness, strange taste and odour, colour, flavour and overall taste. Multi-criteria decision-making techniques, SAW and TOPSIS tests were performed for the sensory analysis. The results showed that the acceptable consumption period of meatballs which included these antimicrobials was increased. According to the sensory analyses the most preferred meatball sample was that which included 5 g nisin.