A comparative study on the effects of glucose monohydrate, hot water, and sodium pyrophosphate on quality parameters and microbial flora of deboned and matured brisket

Date

2007-09-01

Author

Göğüş, Uğur
BOZOGLU, F.
Alpas, Hami

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

219
views

0
downloads

Organic acids, hot water (HW), and chlorine have been commonly used incarcass decontamination for years. However, it has been observed that organic acids have adverse effects on color and are corrosive, while HW is discoloring. On the other hand, glucose fermentation by lactic acid bacteria in meat during the rigor period might be effective in microbial inhibition, without producing an adverse effect on the organoleptic quality of meat. Therefore study, briskets were treated with 6 different applications: D(+) glucose monohydrate (GM) (16.51 g/100 mL, 15%) dip, HW dip, sodium pyrophosphate (SPP) and HW dip, GM + SPP + HW, and GM + HW combined dip. Then, the inhibition on Pseudomonas spp., Coliform and total Mesophile Aerob Bacteria growth, resulting in lower acidity loss (P < 0.01). Second, additional use of SPP with GM and HW did not enhance microbial inhibiton (P < 0.01). Finally and most importantly, GM, 15%, improved a and b Hunter values significantly (P < 0.01), producing a very intense red meat color that can be very attractive for meat producers and consumers.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/47311

Journal

JOURNAL OF FOOD SCIENCE

DOI

https://doi.org/10.1111/j.1750-3841.2007.00456.x

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field H-1 NMR relaxometry study Akkaya, Sinem; Özel, Barış; Öztop, Halil Mecit; YANIK, DERYA KOÇAK; GÖĞÜŞ, FAHRETTİN (Wiley, 2020-12-01) Pectin-wax-based emulsion systems could be used to form edible films and coatings with desired water permeability characteristics. Pectin is often used in food industry due to its gelling and viscosity increasing properties. Physical properties of pectin are highly dependent on its esterification degree. Waxes are commonly used as edible coatings to enhance the water barrier properties of food products. This study focuses on preparing emulsions with sunflower oil wax (SFW) and high methoxyl pectin (HMP) at ...
THE EFFECT OF DEPECTINIZATION AND CLARIFICATION ON THE FILTRATION OF SOUR CHERRY JUICE Şahin, Serpil (Elsevier BV, 1993-01-01) Filtration rate and resistance are affected by the operations prior to filtration in fruit juice production lines. In this research, the effects of depectinization and clarification on filtration resistance and rate were evaluated. Filtration studies on raw juice, depectinized juice and depectinized plus clarified juice were compared It was observed that pretreatments reduce the resistance considerably.
The effects of hydrogen peroxide, gallic acid and resveratrol on growth and catalase production of aspergillus fumigatus Doğan, Tunca; Ögel, Zümrüt Begüm; Department of Food Engineering (2008) The aim of this study was to analyze the effect of hydrogen peroxide and selected phenolic compounds on growth and catalase production of Aspergillus fumigatus. As a result of growing A. fumigatus at different temperatures it was observed that, growth and catalase production of this species were highest at 37 °C. Catalase production was highest in the presence of 1 mM H2O2, yielding a significant 3 fold increase with respect to the control. Biomass was also increased by 1,44 fold with respect to the control...
Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking Sakiyan, Ozge; Şümnü, Servet Gülüm; Sahin, Serpil; Meda, Venkatesh (Wiley, 2007-05-01) Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In ad...
Influence of alcohols on citric acid production by Aspergillus niger A-9 entrapped in polyacrylamide gels Yaykasli, KO; Demirel, G; Yasar, A (Elsevier BV, 2005-10-01) In this study, the production of citric acid has been achieved by using Aspergillus niger conidiaspores, entrapped in polyacrylamide gels, and the factors that affect this production have been investigated. On citric acid production the effect of starting sucrose concentration (100-180 g/l), the initial nitrogen concentration (0-0.3 g/l), the effect of the methanol concentration in 100ml feeding medium (0-6 ml), and finally the effect of ethanol concentration (0-6 ml) in 100 ml feeding medium were studied a...

Citation Formats

U. Göğüş, F. BOZOGLU, and H. Alpas, “A comparative study on the effects of glucose monohydrate, hot water, and sodium pyrophosphate on quality parameters and microbial flora of deboned and matured brisket,” JOURNAL OF FOOD SCIENCE, pp. 0–0, 2007, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/47311.