İnegöl köfte hazırlanışı, yapım tekniği ve bileşiminin saptanması üzerine araştırmalar
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Date
1990
Authors
Soyutemiz, G. Ece
Journal Title
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Publisher
Uludağ Üniversitesi
Abstract
Bu araştırma İnegöl köftenin yapım teknolojisini, bileşimini ve kalitesini saptamak ve günlük yaşamımızda tüketim alanı gittikçe artan hamburger türü ürünlerle karşılaştırmak amacıyla yapıldı. İnegöl köftelerde kullanılan etin hazırlanması ve köftenin yapım devreleri yerinde izlenerek yapım teknolojisi belirlendi. İnegöl köftenin hazırlanmasında % 71 dana eti, % 12 kuzu eti, % 6.2 ekmek, % 0.6 sodyum bikarbonat, % 1 tuz, % 8.5 soğan, % 0.7 su kullanıldığı tesbit edildi. Çiğ ve pişmiş köfte numuneleri bakteriyolojik olarak toplam aerob bakteriler, proteolitik bakteriler, toplam stafilakoklar, S. aureus, koliform bakteriler, E.coli ve salmonella yönünden, kimyasal olarak ise rutubet, protein, yağ, kül ve tuz bakımından incelendi. Çiğ İnegöl köftelerde ortalama olarak toplam aerob bakterilerin sayısı 7.38x10⁶/g, proteolitik bakteriler 3.32x10⁵/g, toplam stafilakoklar 1.3x10⁶/g, S.aureus 4.73x10⁴/g, koliform bakteriler 7.96x10⁴/g olarak saptandı, örneklerin %75'inde. E.coli pozitif çıktı. Salmonellaya örneklerin hiçbirinde rastlanmadı. Ortalama rutubet miktarı %60.92, protein miktarı % 14.94, yağ miktarı % 9.4, kül miktarı %3.01, tuz miktarı % 1.45 bulundu. Pişmiş İnegöl köftelerde ortalama olarak toplam aerob bakterilerin sayısı 1.22x10⁴/g, proteolitik bakteriler 9.55/g, toplam stafilakoklar 1.68x10³/g, koliform bakteriler 0.42/g olarak saptandı. S.aureus,E.coli ve salmonellaya rastlanmadı.Ortalama rutubet miktarı % 58.73, protein miktarı % 16.94, yağ miktarı % 13.25, kül miktarı % 3.8, tuz miktarı % 1.72 olarak bulundu. Sonuçta pişirilerek satışa hazır duruma gelen İnegöl köftelerin hem bakteriyolojik bakımdan hem de besin değeri yönünden iyi kalitede olduğu görüldü. - 20 °C'de 30 gün süreyle dondurulduktan sonra ızgara edilen İnegöl köftelerden organoleptik olarak iyi sonuç elde edilmesi İnegöl köftelerin de hamburger köfteleri gibi dondurulduktan sonra tüketime sunulabileceğini göstermektedir.
Studies on the preparation, production technology and composition of İnegöl meat ball. The aim of this study was to investigate the production technology, composition and quality of İnegöl meat ball and also to compare it with fast foods like hamburgers of which consumption has been increased gradually nowadays. The production technology of İnegöl meat ball was determined by observing where it was produced. In the preparation of İnegöl meat ball 71 % veal, 12 % lamb» 6.2 % bread crumbs, 0.6 % sodium bicarbonate, 1 % salt, 8.5 % onion, 0.7 % water were used. The sampels of raw and grilled meat balls were analyzed bacteriologically for total aerob bacteria, proteolytic bacteria, total staphylococci, S.aureus, coliform bacteria, E.coli and salmonella, and chemically for moisture, protein, fat, ash and salt. The average counts achieved from the analysis of raw İnegöl meat ball were as follows: total aerob bacteria 7.38x10⁶/g, proteolytic bacteria 3.32x10⁵/g, total staphylococci 1.3x10⁶/g, S.aureus 4.73x10⁴/g, coliform bacteria 7.96x10⁴/g. 75 % of the samples had E.coli but none of the samples had salmonella. In raw samples, average amount of moisture 60.92 %, protein 14.94 %,fat 9.4 %, ash 3.01 %, salt 1.45 % were estimated. The average of bacteriological counts in grilled meat balls were detected as follows: total aerob bacteria 1.22x10⁴/g, proteolytic bacteria 9,55/g, total staphylococci 1.68x10³/g, coliform bacteria 0.42/g. S.aureus, E.coli and salmonella weren’t found out. Average amount of moisture 58,73 %, protein 16.94 %, fat 13.25 %, ash 3.8 %, salt 1.72 % were estimated in grilled meat balls. It was concluded that grilled İnegöl meat ball were well qualified both bacteriologically and nutritionally. The organoleptic tests of İnegöl meat balls that were kept frozen at - 20°C for 30 days were satisfied. Therefore, İnegöl meat ball can be consumed after they have been frozen like hamburger patties.
Studies on the preparation, production technology and composition of İnegöl meat ball. The aim of this study was to investigate the production technology, composition and quality of İnegöl meat ball and also to compare it with fast foods like hamburgers of which consumption has been increased gradually nowadays. The production technology of İnegöl meat ball was determined by observing where it was produced. In the preparation of İnegöl meat ball 71 % veal, 12 % lamb» 6.2 % bread crumbs, 0.6 % sodium bicarbonate, 1 % salt, 8.5 % onion, 0.7 % water were used. The sampels of raw and grilled meat balls were analyzed bacteriologically for total aerob bacteria, proteolytic bacteria, total staphylococci, S.aureus, coliform bacteria, E.coli and salmonella, and chemically for moisture, protein, fat, ash and salt. The average counts achieved from the analysis of raw İnegöl meat ball were as follows: total aerob bacteria 7.38x10⁶/g, proteolytic bacteria 3.32x10⁵/g, total staphylococci 1.3x10⁶/g, S.aureus 4.73x10⁴/g, coliform bacteria 7.96x10⁴/g. 75 % of the samples had E.coli but none of the samples had salmonella. In raw samples, average amount of moisture 60.92 %, protein 14.94 %,fat 9.4 %, ash 3.01 %, salt 1.45 % were estimated. The average of bacteriological counts in grilled meat balls were detected as follows: total aerob bacteria 1.22x10⁴/g, proteolytic bacteria 9,55/g, total staphylococci 1.68x10³/g, coliform bacteria 0.42/g. S.aureus, E.coli and salmonella weren’t found out. Average amount of moisture 58,73 %, protein 16.94 %, fat 13.25 %, ash 3.8 %, salt 1.72 % were estimated in grilled meat balls. It was concluded that grilled İnegöl meat ball were well qualified both bacteriologically and nutritionally. The organoleptic tests of İnegöl meat balls that were kept frozen at - 20°C for 30 days were satisfied. Therefore, İnegöl meat ball can be consumed after they have been frozen like hamburger patties.
Description
Keywords
İnegöl köfte, Hamburger patties, Preparation, Production, Content, Bacteriological quality
Citation
Soyutemiz, G. E. (1990). İnegöl köfte hazırlanışı, yapım tekniği ve bileşiminin saptanması üzerine araştırmalar. Yayınlanmamış doktora tezi. Uludağ Üniversitesi Sağlık Bilimleri Enstitüsü.