Köftelerde zerdeçalın mikrobiyal kalite üzerine etkisi

Abstract

Investigation of the effects of turmeric on the pH and microbiological quality of the meatballs was aimed in this study. 2% and 4% turmeric was added to the meatballs, and these samples stored at refrigerator temperature. pH values, total aerobic bacteria, total coliform bacteria, lactic acid bacteria and Staphylococcus aureus counts of the samples were followed at daily intervals for five days. As a result of the analysis, it was shown that Total Aerobic Bacteria counts of the turmeric containing groups were lower compared to the control group. pH value of the 4% turmeric group was found lower than the control group. It was found that the Total Coliform Bacteria counts of the 4% turmeric group were lower when compared to the control group. As a result, the addition of 4% turmeric to the meatballs is effective on the microbiological quality of the meatballs.