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Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball

2012; Wiley; Volume: 38; Issue: 3 Linguagem: Inglês

10.1111/jfpp.12059

1745-4549

Enver Barış Bingöl, Hilal Çolak, Ömer Çetin, Hamparsun Hampikyan,

Microbial Inactivation Methods

Journal of Food Processing and PreservationVolume 38, Issue 3 p. 1024-1036 Original Article Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte – A Turkish Traditional Raw Meatball Enver Baris Bingol, Corresponding Author Enver Baris Bingol Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, 34320 Avcilar, Istanbul, TurkeyCorresponding author. TEL: +902124737070; FAX: +902124737241; EMAIL: [email protected]Search for more papers by this authorHilal Colak, Hilal Colak Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, 34320 Avcilar, Istanbul, TurkeySearch for more papers by this authorOmer Cetin, Omer Cetin Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, 34320 Avcilar, Istanbul, TurkeySearch for more papers by this authorHamparsun Hampikyan, Hamparsun Hampikyan The School of Vocational Studies, Beykent University, Istanbul, TurkeySearch for more papers by this author Enver Baris Bingol, Corresponding Author Enver Baris Bingol Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, 34320 Avcilar, Istanbul, TurkeyCorresponding author. TEL: +902124737070; FAX: +902124737241; EMAIL: [email protected]Search for more papers by this authorHilal Colak, Hilal Colak Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, 34320 Avcilar, Istanbul, TurkeySearch for more papers by this authorOmer Cetin, Omer Cetin Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, 34320 Avcilar, Istanbul, TurkeySearch for more papers by this authorHamparsun Hampikyan, Hamparsun Hampikyan The School of Vocational Studies, Beykent University, Istanbul, TurkeySearch for more papers by this author First published: 28 December 2012 https://doi.org/10.1111/jfpp.12059Citations: 4Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract Cig kofte is a meat product consumed traditionally almost everywhere in Turkey. It has a poor hygienic quality and can contain several pathogenic bacteria while no heating or cooking process is applied during any stage of manufacturing. The effects of sodium lactate on the microbiological and sensorial quality of cig kofte were investigated during display life (0, 3, 6, 12, 24 h) in order to determine the shelf life of the product. For this purpose, cig kofte samples were manufactured with various concentration of sodium lactate (1%, 2%, 3% and 4% NaL) and examined either in ambient (20C ± 2) or refrigerator (4C ± 2) storage. As a result, the hygienic quality and shelf life of cig kofte were somewhat improved; microbial growth was delayed dependent on NaL concentration used, and shelf life was increased up to 24 h. Although 1% and 2% NaL received appreciation by the panelists, an undesired loss of color and drying during storage may affect consumer's acceptance. Practical Application Cig kofte is a meat product that has a poor hygienic quality, while no heating or cooking process is applied during any stage of manufacturing. Since heat treatment is inappropriate for the raw characteristics of the product, it was aimed to prolong the shelf life of cig kofte by the addition of sodium lactate, which is used as aqueous form in food industry, in its recipe in company with cold water, which is a main ingredient added during the kneading process. Sodium lactate provides retardation on the microbial growth of cig kofte dependent on concentration used and increases the shelf life up to 24 h. Appearance is the first quality attribute evaluated by consumers when choosing a food product, so 1% and 2% NaL are more favorable by the panelists. References AMSA 1991. Guidlines for Meat Colour Evaluation, Nat. 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