Hava Sirkülasyonlu Fırın, Mikrodalga ve Halojen Lamba ile Kavurmanın Susamda Salmonella İnaktivasyonu ve Bazı Fizikokimyasal Özellikleri Üzerine Etkisi

Durmuş Sert; Emin Mercan

doi:10.18016/ksutarimdoga.vi.539670

TR EN

Hava Sirkülasyonlu Fırın, Mikrodalga ve Halojen Lamba ile Kavurmanın Susamda Salmonella İnaktivasyonu ve Bazı Fizikokimyasal Özellikleri Üzerine Etkisi

Öz

Bu araştırmada, hava sirkülasyonlu fırın, halojen lamba ve mikrodalga kavurma işleminin susam tohumlarında üç Salmonella serotipi karışımının (S. Typhimurium, S. Newport ve S. Montevideo) inaktivasyon etkinliği değerlendirilmiştir. Ayrıca kavurma proseslerinde ağırlık kaybı, tekstürel özellikler (sertlik), su aktivitesi ve susam tohumlarının renk değerleri incelenmiştir. Mikrodalga ve halojen kavurma 5.9 log kob/g ile inoküle edilen susam tohumlarında, sırasıyla 4 ve 9 dk sonra Salmonella'yı tamamen inaktive etmiştir. Bununla birlikte 15 dk boyunca hava sirkülasyonlu fırında kavurma işlemi Salmonella sayısında 2.0 log düşüş sağlamıştır. Halojen ve mikrodalga, hava sirkülasyonlu fırına kıyasla susam tohumlarının sertliğini ve a_w değerlerini azaltmıştır. Halojen ve mikrodalga kavurma işlemlerinde susam tohumunun ağırlık kaybı, hava sirkülasyonlu fırına göre daha hızlı olmuştur. Susam tohumlarının renk özellikleri kavurma yöntemlerinden önemli ölçüde etkilenmiştir. Sonuçlar halojen ve mikrodalga kavurma işleminin, susam tohumlarında Salmonella ile ilişkili riski önemli ölçüde azaltabileceğini göstermiştir. Ayrıca halojen ve mikrodalga uygulamaları, hava sirkülasyonlu fırına kıyasla kavurma süresini önemli ölçüde azaltmıştır.

Anahtar Kelimeler

Salmonella,Susam,Kavurma,Halojen lamba,Mikrodalga

References

Anaya I, Aguirrezabal A, Ventura M, Comellas L, Agut M 2008. Survivability of salmonella cells in popcorn after microwave oven and conventional cooking. Microbiological Research, 163(1): 73-79.
Anonim 2002. ISO 6579, Microbiology of food and animal feeding stuffs — horizontal method for the detection of salmonella spp. International Organization for Standardization, Geneva.
Anonim 2004. International food safety authorities network (infosan) — unusual sources of salmonella. World Health Organization, available at: http://www.Who.Int/foodsafety/fs_management/en/infosan_salm.Pdf.
Anonim 2012. Multistate outbreak of salmonella serotype bovismorbificans infections associated with hummus and tahini--united states, 2011. Centers for Disease Control and Prevention, Morbidity and mortality weekly report, 61(46): 944, available at: https://www.cdc.gov/mmwr/preview/ mmwrhtml/mm6146a3.htm.
Anonim 2013a. Multistate outbreak of salmonella montevideo and salmonella mbandaka infections linked to tahini sesame paste (final update). Centers for Disease Control and Prevention, Available at: https://www.cdc.gov/salmonella/monte video -tahini-05-13/index.html.
Anonim 2013b. Food recall and emergency response. Canadian Food Inspection Agency, Available at: http://www.Inspection.Gc.Ca/food/food-recall-and-emergencyresponse/eng/1300375639646/1300376138588.
Archer J, Jervis ET, Bird J, Gaze JE 1998. Heat resistance of salmonella weltevreden in low-moisture environments. Journal of Food Protection, 61(8): 969-973.
Brockmann S 2001. International outbreak of salmonella typhimurium dt104 due to contaminated sesame seed products—update from germany (baden-württemberg). Eurosurveillance weekly, 16.

Brockmann SO, Piechotowski I, Kimmig P 2004. Salmonella in sesame seed products. Journal of Food Protection, 67(1): 178-180.
Buchholz A, Matthews K 2010. Reduction of salmonella on alfalfa seeds using peroxyacetic acid and a commercial seed washer is as effective as treatment with 20 000 ppm of Ca (OCl)2. Letters in Applied Microbiology, 51(4): 462-468.
Camoirano A, Bennicelli C, Bagnasco M, De Flora S 1999. Genotoxic effects in bacteria of the light emitted by halogen tungsten lamps having treated quartz bulbs. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 441(1): 21-27.
Datta A 1990. Heat and mass transfer in the microwave processing of food. Chemical Engineering Progress, 86(6): 47-53.
Demirekler P, Sumnu G, Sahin S 2004. Optimization of bread baking in a halogen lamp–microwave combination oven by response surface methodology. European Food Research and Technology, 219(4): 341-347.
Earnshaw R, Appleyard J, Hurst R 1995. Understanding physical inactivation processes: Combined preservation opportunities using heat, ultrasound and pressure. International Journal of Food Microbiology, 28(2): 197-219.
Heddleson RA, Doores S 1994. Factors affecting microwave heating of foods and microwave induced destruction of foodborne pathogens–a review. Journal of Food Protection, 57(11): 1025-1037.
Kahyaoglu T, Kaya S 2006a. Determination of optimum processing conditions for hot‐air roasting of hulled sesame seeds using response surface methodology. Journal of the Science of Food and Agriculture, 86(10): 1452-1459.
Kahyaoglu T, Kaya S 2006b. Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting. Journal of Food Engineering, 75(2): 167-177.
Khiyami M, Noura A, Basel B, Sher H 2011. Food borne pathogen contamination in minimally processed vegetable salads in riyadh, saudi arabia. Journal of Medicinal Plants Research, 5(3): 444-451.
Lake R, King N, Cressey P, Gilbert S, 2010. Salmonella (non-typhoidal) in high lipid foods made from sesame seeds, peanuts or cocoa beans. Prepared for New Zealand Food Safety Authority under project MRP/08/01.
Laroche C, Fine F, Gervais P 2005. Water activity affects heat resistance of microorganisms in food powders. International Journal of Food Microbiology, 97(3): 307-315.
Lu Y, Turley A, Dong X, Wu C 2011. Reduction of salmonella enterica on grape tomatoes using microwave heating. International Journal of Food Microbiology, 145(1): 349-352.
Ma L, Zhang G, Gerner-Smidt P, Mantripragada V, Ezeoke I, Doyle MP 2009. Thermal inactivation of salmonella in peanut butter. Journal of Food Protection, 72(8): 1596-1601.
Maskan M 2001. Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2): 169-175.
Olaimat AN, Holley RA 2012. Factors influencing the microbial safety of fresh produce: A review. Food Microbiology, 32(1): 1-19.
Özcan M, Akgül A 1994. Physical and chemical properties and fatty acid composition of tahin (sesame paste). Gıda, 19: 411-416.
Paine S, Thornley C, Wilson M, Dufour M, Sexton K, Miller J, King G, Bell S, Bandaranayake D, Mackereth G 2014. An outbreak of multiple serotypes of salmonella in new zealand linked to consumption of contaminated tahini imported from turkey. Foodborne Pathogens and Disease, 11(11): 887-892.
Podolak R, Enache E, Stone W, Black DG, Elliott PH 2010. Sources and risk factors for contamination, survival, persistence, and heat resistance of salmonella in low-moisture foods. Journal of Food Protection, 73(10): 1919-1936.
Pucciarelli AB, Benassi FO 2005. Inactivation of salmonella enteritidis on raw poultry using microwave heating. Brazilian Archives of Biology and Technology, 48(6): 939-945.
Saklar S, Katnas S, Ungan S 2001. Determination of optimum hazelnut roasting conditions. International Journal of Food Science & Technology, 36(3): 271-281.
Saklar S, Ungan S, Katnas S 1999. Instrumental crispness and crunchiness of roasted hazelnuts and correlations with sensory assessment. Journal of Food Science, 64(6): 1015-1019.
Shachar D, Yaron S 2006. Heat tolerance of salmonella enterica serovars agona, enteritidis, and typhimurium in peanut butter. Journal of Food Protection, 69(11): 2687-2691.
Shamis Y, Taube A, Shramkov Y, Mitik-Dineva N, Vu B, Ivanova EP 2008. Development of a microwave treatment technique for bacterial decontamination of raw meat. International Journal of Food Engineering, 4(3).
Torlak E, Sert D, Serin P 2013. Fate of salmonella during sesame seeds roasting and storage of tahini. International Journal of Food Microbiology, 163(2): 214-217.
Unicomb L, Simmons G, Merritt T, Gregory J, Nicol C, Jelfs P, Kirk M, Tan A, Thomson R, Adamopoulos J 2005. Sesame seed products contaminated with salmonella: Three outbreaks associated with tahini. Epidemiology and Infection, 133(06): 1065-1072.
Uysal N, Sumnu G, Sahin S 2009. Optimization of microwave–infrared roasting of hazelnut. Journal of Food Engineering, 90(2): 255-261.
Van Doren JM, Kleinmeier D, Hammack TS, Westerman A 2013. Prevalence, serotype diversity, and antimicrobial resistance of salmonella in imported shipments of spice offered for entry to the united states, FY2007–FY2009. Food Microbiology, 34(2): 239-251.
Willis C, Little CL, Sagoo S, de Pinna E, Threlfall J 2009. Assessment of the microbiological safety of edible dried seeds from retail premises in the united kingdom with a focus on salmonella spp. Food Microbiology, 26(8): 847-852.

Details

Primary Language

Turkish

Subjects

-

Journal Section

Research Article

Authors

Durmuş Sert
0000-0002-4073-0468
Türkiye

Emin Mercan ^*
0000-0002-6805-4262
Türkiye

Publication Date

October 31, 2019

Submission Date

March 14, 2019

Acceptance Date

May 31, 2019

Published in Issue

Year 2019 Volume: 22

DOI

https://doi.org/10.18016/ksutarimdoga.vi.539670

IZ

https://izlik.org/JA89FZ26DU

Cite

RIS / Bibtex

APA

Sert, D., & Mercan, E. (2019). Hava Sirkülasyonlu Fırın, Mikrodalga ve Halojen Lamba ile Kavurmanın Susamda Salmonella İnaktivasyonu ve Bazı Fizikokimyasal Özellikleri Üzerine Etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 22, 212-221. https://doi.org/10.18016/ksutarimdoga.vi.539670

Cited By

The Effect of Different Stabilisers on the Quality Properties of Tahini Milk

Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi

https://doi.org/10.18016/ksutarimdoga.vi.1563485

Hava Sirkülasyonlu Fırın, Mikrodalga ve Halojen Lamba ile Kavurmanın Susamda Salmonella İnaktivasyonu ve Bazı Fizikokimyasal Özellikleri Üzerine Etkisi

Hava Sirkülasyonlu Fırın, Mikrodalga ve Halojen Lamba ile Kavurmanın Susamda Salmonella İnaktivasyonu ve Bazı Fizikokimyasal Özellikleri Üzerine Etkisi

Öz

Anahtar Kelimeler

Effects of Forced-Air Oven, Microwave and Halogen Lamp Roasting on Salmonella Inactivation and Some Physicochemical Characteristics in Sesame Seed

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

The Effect of Different Stabilisers on the Quality Properties of Tahini Milk