The Effect of Frying – the Chemical, Microbiological, and Acrylamide Composition of Mussels as a Street Food

Kocatepe, Demet; Keskin, İrfan; Kaya, Yalçın

doi:10.1080/10498850.2018.1563260

Cited by 4 publications

(5 citation statements)

References 23 publications

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“…In general, proteins are not diminished by cooking and their digestibility is enhanced. Nevertheless, drastic heating may lead to a reduction in protein quality and a decrease in amino acids (Ghribi et al, 2017;Kocatepe et al, 2019;Venugopal, 2005).…”

Section: Cookingmentioning

confidence: 99%

“…To be more specific, clams and oysters treated with HPP have an extended shelf life and increased microbiological safety, and reduction of enzymatic activity and are no longer in need of shucking. Therefore, one could say that HPP, influences both safety and spoilage parameters (Gyawali et al, 2019;Linton et al, 2003;Ye et al, 2013) while it can also reduce labor costs for shucking (Kingsley, 2014).…”

Section: High Pressure Processingmentioning

confidence: 99%

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Functional Foods and Their Implications for Health Promotion

Hasan,

Arief,

Sangadji

2023

Journal of Nutrition Education and Behavior

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Section: Cookingmentioning

confidence: 99%

Section: High Pressure Processingmentioning

confidence: 99%

Functional Foods and Their Implications for Health Promotion

Hasan,

Arief,

Sangadji

2023

Journal of Nutrition Education and Behavior

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“…While some researchers dealt with street food handlers' practices (de Freitas, da Cunha, & Stedefeldt, 2019; Oliveira, & de São José, 2019). Research works focused on specific food items sold as street food, including mussels (Kocatepe, Keskin, & Kaya, 2019) and ready-to-eat beef (Shiningeni et al, 2019). The investigation on nutrition contents in street food was conducted to understand the community's knowledge and their understanding of healthy street food (Hill, Mchiza, Puoane, & Steyn, 2019).…”

Section: Current Research Trend On Street Foodmentioning

confidence: 99%

International culinary influence on street food: an observatory study

Khairatun

2020

JoSTE

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Purpose: This paper presents a street food profiling of one of the most popular tourist attractions in Melaka, Jonker Street. The main objective of this study is to develop a street food profile of Jonker Street in determining whether local or international culinary influence represents the food sold there. Research methodology: An on-site observation was conducted to investigate the types of food sold and the range of prices offered. A descriptive analysis was completed to characterize street food. Results: The findings indicated that most of the food sold here represents international and trendy flavor rather than local. Limitations: This study was self-funded and conducted on the Jonker Street location only. Due to that, no generalization can be derived from the data. Contribution: This study also provides a baseline reference for the tourism players in outlining strategies toward sustainable tourism relating to local culinary offerings. Keywords: Culinary tourism, Street food, Observatory study

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“…Many studies have been done about the shelf life of mussels stored under refrigerated conditions (Manousaridis et al, 2005;Erkan 2005;Caglak et al, 2008;Bongiorno et al, 2018;Tosun et al, 2018). In addition to this; many studies have been done about the microbiological quality of seafood products (Huss, 1997;Ripabelli et al, 1999;Papadopoulou et al, 2007;Cruz-Romero et al, 2008;Lampila and McMillin, 2012;Robert-Pillot et al, 2014;Okpola, 2014;Turan et al, 2013;Turan and Onay, 2015;Kocatepe et al, 2016;Kılınç et al, 2018;Kocatepe et al, 2019). However, in the literature there is limited study found about examining the microbiological quality and safe for human consumption of frozen mussels (Popovic et al, 2010;Georgescu et al, 2015;Angane et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Microbiological quality of frozen black mussels (Mytilus galloprovincialis, Lamarck, 1819) purchased from markets in the İzmir Province of Turkey

Kafa¹,

Kılınç²

2021

EgeJFAS

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The purpose of this study was to examine the microbiological quality and consumer safety of frozen black mussels purchased from four different markets (A, B, C, D) in the İzmir Province of Turkey. A total of 36 frozen black mussel packages, which contained approximately 50 mussels in each, were purchased from the markets. They were not only examined for total mesophilic, psychrotrophic, coliform and fecal coliform bacteria count but also investigated for pathogenic bacteria such as Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Vibrio spp. According to the results of the mesophilic bacteria counts, frozen black mussels did not exceed the microbiological limits set for safe consumption. The findings showed that frozen black mussels purchased from (A, B, C, D) of markets were safe for human consumption because pathogenic bacteria species such as E.coli, Salmonella spp., S. aureus, L. monocytogenes and Vibrio spp. were not present in the frozen mussel samples.

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The Effect of Frying – the Chemical, Microbiological, and Acrylamide Composition of Mussels as a Street Food

Cited by 4 publications

References 23 publications

Functional Foods and Their Implications for Health Promotion

Functional Foods and Their Implications for Health Promotion

International culinary influence on street food: an observatory study

Microbiological quality of frozen black mussels (Mytilus galloprovincialis, Lamarck, 1819) purchased from markets in the İzmir Province of Turkey

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