Effects of organic acid treatments combined with modified atmosphere packaging on survival of pathogens and quality parameters of meatballs

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dc.authoridMURATOGLU, Karlo/0000-0001-8705-6813
dc.contributor.authorEker, F. Yilmaz
dc.contributor.authorAkkaya, E.
dc.contributor.authorMuratoglu, K.
dc.contributor.authorHampikyan, H.
dc.contributor.authorCetin, O.
dc.contributor.authorColak, H.
dc.contributor.authorBingol, E. B.
dc.date.accessioned2025-03-09T10:48:32Z
dc.date.available2025-03-09T10:48:32Z
dc.date.issued2024
dc.departmentİstanbul Beykent Üniversitesi
dc.description.abstractThe present work was conducted to determine the effects of organic acids (1 and 2% of sodium lactate, 0.5% potassium sorbate, 0.5% sodium citrate, and 1% sodium acetate) combined with ambient air and modified atmosphere packaging (HiOx: 80:20:0/O-2:CO2:N-2; CO: 0.4:30:69.60/CO:CO2:N-2) on the quality parameters and shelflife of meatballs, and to evaluate the survival of Salmonella Typhimurium and Listeria monocytogenes in inoculated meatballs stored at 4 degrees C for 15 d. Results indicated that the organic acid combinations delayed the microbial growth, and improved the shelf-life of meatballs. Lipid oxidation was retarded with organic acid treatments, and the meatballs in CO -MAP did not exceed the spoilage level during the storage period. A difference of 12 log and 2 - 3 log units of S. Typhimurium and L. monocytogenes counts were recorded between the untreated and organic acids treated meatballs, respectively, with effectiveness in HiOx and CO -MAP. Enhancement in colour and textural properties was detected in the meatballs treated with combined organic acids and 2% sodium lactate. Moreover, the overall acceptability of 2% sodium lactate treated meatballs was rated more palatable by the panellists at the end of the storage. In conclusion, organic acid treatments combined with modified atmosphere packaging can maintain the storage properties of meatballs without influencing the sensory characteristics during refrigerated storage.
dc.description.sponsorshipScientific Research Projects Coordination Unit of Istanbul University-Cerrahpasa [15423, 15427]
dc.description.sponsorshipThe present work was financially supported by the Scientific Research Projects Coordination Unit of Istanbul University-Cerrahpasa (project no.: 15423 and 15427).
dc.identifier.doi10.47836/ifrj.31.1.12
dc.identifier.endpage148
dc.identifier.issn1985-4668
dc.identifier.issn2231-7546
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85187497822
dc.identifier.scopusqualityQ3
dc.identifier.startpage128
dc.identifier.urihttps://doi.org/10.47836/ifrj.31.1.12
dc.identifier.urihttps://hdl.handle.net/20.500.12662/4588
dc.identifier.volume31
dc.identifier.wosWOS:001179437000010
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherUniv Putra Malaysia Press
dc.relation.ispartofInternational Food Research Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250310
dc.subjectorganic acids
dc.subjectpathogens
dc.subjectshelf-life
dc.subjectmeatball
dc.subjectmodified atmosphere packaging
dc.titleEffects of organic acid treatments combined with modified atmosphere packaging on survival of pathogens and quality parameters of meatballs
dc.typeArticle

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