Impact of microwave heating on product safety and quality in meatballs

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dc.authoridMURATOGLU, Karlo/0000-0001-8705-6813
dc.authoridColak, Hilal/0000-0002-8293-7053
dc.contributor.authorAkkaya, Esra
dc.contributor.authorBingol, Enver Baris
dc.contributor.authorMuratoglu, Karlo
dc.contributor.authorHampikyan, Hamparsun
dc.contributor.authorCetin, Omer
dc.contributor.authorColak, Hilal
dc.date.accessioned2025-03-09T10:49:03Z
dc.date.available2025-03-09T10:49:03Z
dc.date.issued2024
dc.departmentİstanbul Beykent Üniversitesi
dc.description.abstractThe effects of microwave heating at different processing time and power levels (360 W, 600 W and 900 W) on Salmonella Typhimurium , Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus in Turkish type meatballs were evaluated. Besides, the changes in the textural and sensorial properties of meatballs were determined to reveal the cooking time and temperatures that would make the product safety without affecting the consumer preferences. In this direction, the experimentally contaminated meatballs were subjected to microwave heating at low, medium and high power levels for different processing times and analysed for the survival of the relevant pathogenic bacteria. The total aerobic bacteria count in meatballs could be reduced approximately 3 - 4 log CFU/g by medium and high microwave powers, whereas 5 - 7 log CFU/g inhibition was obtained in meatballs inoculated with pathogens. The increase in power level together with the increasing process time resulted in a decrease in the counts of bacteria and an undesirable effect on the textural and sensorial qualities of meatballs. Microwave heating at medium and high power levels as from 3 min, caused excessive drying and blackening of the product, making it difficult to consume due to crust formation. Consequently, to achieve optimal acceptability of the product by consumers, meatballs should be heated with a microwave power of 600 W and 900 W for 3 min.
dc.description.sponsorship(Pamukkale Technopark Technology Development Zone, Denizli, Turkey) for the calculation of power density of microwave
dc.description.sponsorshipThe present work was supported by the Research Fund of Istanbul University-Cerrahpas , a, Istanbul, Turkey. Project no.TSA-2016-22608. The authors would like to thank Ozkur Kuran (Mikrofab Ltd., Pamukkale Technopark Technology Development Zone, Denizli, Turkey) for the calculation of power density of microwave heating.r The authors would like to thank O zkur Kuran (Mikrofab Ltd., Pamukkale Technopark Technology Development Zone, Denizli, Turkey) for the calculation of power density of microwave heating.
dc.identifier.doi10.1016/j.ifset.2024.103643
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.scopus2-s2.0-85189545580
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2024.103643
dc.identifier.urihttps://hdl.handle.net/20.500.12662/4708
dc.identifier.volume93
dc.identifier.wosWOS:001220219600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInnovative Food Science & Emerging Technologies
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250310
dc.subjectMicrowave
dc.subjectPower level
dc.subjectPathogens
dc.subjectMeatball
dc.subjectProduct quality
dc.titleImpact of microwave heating on product safety and quality in meatballs
dc.typeArticle

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