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Article Name Determination of Physicochemical Properties and Monosodium Glutamate Content of Meat-Free Cig Kofte Sold in Sakarya
Author Name İnci CERİT, Gizem DENİZ, Tuğçe YÜLECİ, Büşra Elif ERGÜN, Melisa Gülşen AYGÜN, İrem KARADUMAN, Cennur CAN, Omca DEMİRKOL
Address Sakarya Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Sakarya/Türkiye
Abstract In this study, the chemical and microbiological properties of meat-free cig kofte provided from 9 different sales locations of 4 different firms in Sakarya were determined. In addition, the presence of monosodium glutamate, which is not allowed legally for use in cig kofte, was examined. The physicochemical analyses showed that the mean values of dry matter, ash content, salt content, pH and water activity were 49.4%, 3.0%, 3.4%, 5.0 and 0.94, respectively. There was not dye matter in any of the 9 samples, but monosodium glutamate was detected in all meat-free cig kofte samples of 4 different firms. According to microbiological analysis results, the counts of total aerobic mesophilic bacteria, total yeast and mold, coliform bacteria and Esherichia coli were determined as 1.6×105 cfu/g; 2.1×103 cfu/g; 3.7×101 MPN/g and 1.6×101 MPN/g, respectively. Salmonella spp. and Listeria monocytogenes were not detected in any of the 9 samples.
Published in Electronic Journal of Food Technologies
Issue 9
Volume 3
Pages 10-17
Year 2014
Type Paper
Language Turkish
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