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Research Article
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Year 2025, Volume: 11 Issue: 3, 231 - 239, 01.07.2025

Erdem Özmen , Birol Kılıç , Azim Şimşek

https://doi.org/10.3153/FH25019

Abstract

Project Number

2309-YL-10

References

  • Ahmad, S., & Srivastava, P. K. (2007). Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat. Meat Science, 75(4), 603-609. https://doi.org/10.1016/j.meatsci.2006.09.008
  • Albayrak, M., & Gunes, E. (2010). Traditional foods: Interaction between local and global foods in Turkey. African Journal of Business Management, 4(4), 555.
  • AOAC (1997). Association of Official Analytical Chemists. In W. Horwitz (Eds.) Official methods of analysis (15th ed.). Washington, DC. ISBN: 0-935584-42-0
  • Baggio, S.R., & Bragagnolo, N. (2006). The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products. Food Chemistry, 95(4), 611-619. https://doi.org/10.1016/j.foodchem.2005.01.037
  • Bintsis, T. (2017). Foodborne pathogens. AIMS Microbiology, 3(3), 529. https://doi.org/10.3934/microbiol.2017.3.529
  • Bozkurt, H. (2009). The application, mathematical modelling and exergetic optimization of ohmic cooking in kofte production (Doctoral dissertation, M. sc. Thesis, Ege University, Izmir).
  • Bragagnolo, N. (2008). Cholesterol and cholesterol oxides in meat and meat products. In Handbook of muscle foods analysis (pp. 207-240). CRC Press. https://doi.org/10.1201/9781420045307.ch12
  • Burnham, G.M., Hanson, D.J., Koshick, C.M., & Ingham, S.C. (2008). Death of Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: a case study using biltong and droëwors. Journal of Food Safety, 28(2), 198-209. https://doi.org/10.1111/j.1745-4565.2008.00114.x
  • Can, O.P., Şahin, S., Erşan, M., & Harun, F. (2013). Sivas kofte and examination of microbiological quality. Biotechnology in Animal Husbandry, 29(1), 133-143. https://doi.org/10.2298/BAH1301133C
  • Chizzolini, R., Zanardi, E., Dorigoni, V., & Ghidini, S. (1999). Calorific value and cholesterol content of normal and low-fat meat and meat products. Trends in Food Science & Technology, 10(4-5), 119-128. https://doi.org/10.1016/S0924-2244(99)00034-5
  • Çimen, A., & Çiçek, Ü. (2021). Tokat ilinde satışa sunulan köfte ve dönerlerin bazı fiziksel, kimyasal ve serolojik özellikleri. Gaziosmanpaşa Bilimsel Araştırma Dergisi, 10(2), 71-83.
  • Dinh, T.T., Thompson, L.D., Galyean, M.L., Brooks, J.C., Patterson, K.Y., & Boylan, L.M. (2011). Cholesterol content and methods for cholesterol determination in meat and poultry. Comprehensive Reviews in Food Science and Food Safety, 10(5), 269-289. https://doi.org/10.1111/j.1541-4337.2011.00158.x
  • Güven, K., Mutlu, M.B., & Avci, O. (2006). Incidence and characterization of Bacillus cereus in meat and meat products consumed in Turkey. Journal of Food Safety, 26(1), 30-40. https://doi.org/10.1111/j.1745-4565.2005.00031.x
  • Kadariya, J., Smith, T.C., & Thapaliya, D. (2014). Staphylococcus aureus and staphylococcal food‐borne disease: an ongoing challenge in public health. BioMed Research International, 2014(1), 827965. https://doi.org/10.1155/2014/827965
  • Kregel, K.K., Prusa, K.J., & Hughes, K.V. (1986). Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating, and storage. Journal of Food Science, 51(5), 1162-1165. https://doi.org/10.1111/j.1365-2621.1986.tb13073.x
  • Lorenzo, J.M., Franco Ruiz, D., & Carballo, J. (2017). Fat content of dry-cured sausages and its effect on chemical, physical, textural and sensory properties. Fermented Meat Products, 1st ed.; Zdolec, N., Ed, 474-487. ISBN: 9781315369846
  • Nuray, M., & Oz, F. (2019). The effect of using different types and rates of onion‐water extract in meatball production on the formation of heterocyclic aromatic amines. Journal of the Science of Food and Agriculture, 99(7), 3538-3547. https://doi.org/10.1002/jsfa.9574
  • Öğütcü, M., Gevrek, S., & Arifoğlu, N. (2018). Physico‐chemical, textural, microbial and sensory properties of Turkish Tire meatball. Journal of Food Processing and Preservation, 42(10), e13768. https://doi.org/10.1111/jfpp.13768
  • Papadima, S.N., Arvanitoyannis, I., Bloukas, J.G., & Fournitzis, G.C. (1999). Chemometric model for describing Greek traditional sausages. Meat science, 51(3), 271-277. https://doi.org/10.1016/S0309-1740(98)00137-5
  • Rakha, A., Fatima, M., Bano, Y., Khan, M.A., Chaudhary, N., & Aadil, R.M. (2022). Safety and quality perspective of street vended foods in developing countries. Food Control, 138, 109001. https://doi.org/10.1016/j.foodcont.2022.109001
  • Rudel, L.L., & Morris, M.D. (1973). Determination of cholesterol using o-phthalaldehyde. Journal of Lipid Research, 14(3), 364-366. https://doi.org/10.1016/S0022-2275(20)36896-6
  • Sarıcaoğlu, F.T., & Turhan, S. (2013). Chemical composition, colour and textural properties of Akcaabat meatball: A traditional Turkish meat product. Gıda, 38(4), 191–198.
  • Sunarti, L.S. (2024). Bacterial Contamination in Food: Sources, Risks, and Prevention Strategies. International Journal of Pathogen Research, 13(6), 90-100. https://doi.org/10.9734/ijpr/2024/v13i6324
  • Şimşek, A., & Kılıç, B. (2020). Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Döner kebab during storage. Meat Science, 169, 108217. https://doi.org/10.1016/j.meatsci.2020.108217
  • Şimşek, A. (2022). An evaluation of the physicochemical and microbiological characteristics and the hygienic status of naturally fermented camel sausages (sucuks). Food Science and Technology, 42, e81321. https://doi.org/10.1590/fst.81321
  • Uysal, C., Enişte, İ., Çifçi, M., Şimşek, A., & Kılıç, B. (2022). Effects of different packaging methods and storage temperatures on physicochemical, microbiological, textural and sensorial properties of emulsion-type sausage chips. Journal of Stored Products Research, 98, 102002. https://doi.org/10.1016/j.jspr.2022.102002
  • Turkish Patent Institute. (2011). Burdur Şiş Köfte Geographical Indication. Official Gazette, July 3, 2011.
  • TFC (2011). Turkish Food Codex, Legislation of Microbiological Criteria. The Official Gazette No:29.12.2011/28157 TFC (2016). Turkish Food Codex, Legislation on Meat and Meat Products. The Official Gazette No, 18, 2016-29774
  • Yılmaz, İ., & Dağlıoğlu, O. (2003). The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Science, 65(2), 819-823. https://doi.org/10.1016/S0309-1740(02)00286-3
  • Yilmaz, I., Yetim, H., & Ockerman, H. W. (2002). The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdaǧ meatballs. Food/Nahrung, 46(4), 276-278. https://doi.org/10.1002/1521-3803(20020701)46:4<276::AID-FOOD276>3.0.CO;2-2
  • Yılmaz, I., & Demirci, M. (1995). A research on determining of the physical, chemical and microbiological properties of Tekirdağ meatball. Journal of Tekirdag Agricultural Faculty, 4(1/2),17-29.
  • Yu, S., Yu, P., Wang, J., Li, C., Guo, H., Liu, C., ... & Ding, Y. (2020). A study on prevalence and characterization of Bacillus cereus in ready-to-eat foods in China. Frontiers in Microbiology, 10, 3043. https://doi.org/10.3389/fmicb.2019.03043

Evaluation of the quality and safety of Burdur şiş köfte: Physicochemical and microbiological perspective

Year 2025, Volume: 11 Issue: 3, 231 - 239, 01.07.2025

Erdem Özmen , Birol Kılıç , Azim Şimşek

https://doi.org/10.3153/FH25019

Abstract

This research was conducted to evaluate the physicochemical characteristics and microbiological quality of raw and cooked Burdur şiş köfte collected from fast-food restaurants in Burdur, Türkiye. Results for physicochemical properties of raw Burdur şiş köfte samples were 5.84 pH, 58.53% moisture, 16.87% protein, 19.87% fat, 2.99% ash, 2.00% salt and 70.57 mg/100 g cholesterol, whereas, these values for cooked samples were 6.05, 61.85%, 22.88%, 11.10%, 3.13%, 2.11% and 72.65 mg/100 g, respectively. While the average counts (log CFU/g) of total mesophilic aerobic bacteria, total coliforms, yeasts-moulds, Bacillus cereus and Staphylococcus aureus in raw Burdur şiş köfte samples were 5.73, 3.83, 3.09, 2.31 and <1.00, respectively, these counts in cooked Burdur şiş köfte samples were 1.80, <1.00, <1.00, 1.40 and <1.00, respectively. Moreover, Salmonella spp. was not detected in any of the Burdur şiş köfte samples. In conclusion, the present research revealed that the cooked Burdur şiş köfte sold in Burdur had acceptable hygienic quality and nutritional value. On the other hand, some raw Burdur şiş köfte samples were found to have insufficient hygienic quality, which may create a potential health risk to consumers. Therefore, necessary precautions should be taken to ensure hygienic processing, especially during the manufacture of raw Burdur şiş köfte.

Keywords

Burdur şiş köfte Consumer health Microbiological quality Physicochemical characteristics

Ethical Statement

The authors declare that this study does not involve experiments with human or animal subjects, and therefore, ethics committee approval is not required.

Supporting Institution

This study was supported by Süleyman Demirel University, the Department of Scientific Research Project.

Project Number

2309-YL-10

References

  • Ahmad, S., & Srivastava, P. K. (2007). Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat. Meat Science, 75(4), 603-609. https://doi.org/10.1016/j.meatsci.2006.09.008
  • Albayrak, M., & Gunes, E. (2010). Traditional foods: Interaction between local and global foods in Turkey. African Journal of Business Management, 4(4), 555.
  • AOAC (1997). Association of Official Analytical Chemists. In W. Horwitz (Eds.) Official methods of analysis (15th ed.). Washington, DC. ISBN: 0-935584-42-0
  • Baggio, S.R., & Bragagnolo, N. (2006). The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products. Food Chemistry, 95(4), 611-619. https://doi.org/10.1016/j.foodchem.2005.01.037
  • Bintsis, T. (2017). Foodborne pathogens. AIMS Microbiology, 3(3), 529. https://doi.org/10.3934/microbiol.2017.3.529
  • Bozkurt, H. (2009). The application, mathematical modelling and exergetic optimization of ohmic cooking in kofte production (Doctoral dissertation, M. sc. Thesis, Ege University, Izmir).
  • Bragagnolo, N. (2008). Cholesterol and cholesterol oxides in meat and meat products. In Handbook of muscle foods analysis (pp. 207-240). CRC Press. https://doi.org/10.1201/9781420045307.ch12
  • Burnham, G.M., Hanson, D.J., Koshick, C.M., & Ingham, S.C. (2008). Death of Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: a case study using biltong and droëwors. Journal of Food Safety, 28(2), 198-209. https://doi.org/10.1111/j.1745-4565.2008.00114.x
  • Can, O.P., Şahin, S., Erşan, M., & Harun, F. (2013). Sivas kofte and examination of microbiological quality. Biotechnology in Animal Husbandry, 29(1), 133-143. https://doi.org/10.2298/BAH1301133C
  • Chizzolini, R., Zanardi, E., Dorigoni, V., & Ghidini, S. (1999). Calorific value and cholesterol content of normal and low-fat meat and meat products. Trends in Food Science & Technology, 10(4-5), 119-128. https://doi.org/10.1016/S0924-2244(99)00034-5
  • Çimen, A., & Çiçek, Ü. (2021). Tokat ilinde satışa sunulan köfte ve dönerlerin bazı fiziksel, kimyasal ve serolojik özellikleri. Gaziosmanpaşa Bilimsel Araştırma Dergisi, 10(2), 71-83.
  • Dinh, T.T., Thompson, L.D., Galyean, M.L., Brooks, J.C., Patterson, K.Y., & Boylan, L.M. (2011). Cholesterol content and methods for cholesterol determination in meat and poultry. Comprehensive Reviews in Food Science and Food Safety, 10(5), 269-289. https://doi.org/10.1111/j.1541-4337.2011.00158.x
  • Güven, K., Mutlu, M.B., & Avci, O. (2006). Incidence and characterization of Bacillus cereus in meat and meat products consumed in Turkey. Journal of Food Safety, 26(1), 30-40. https://doi.org/10.1111/j.1745-4565.2005.00031.x
  • Kadariya, J., Smith, T.C., & Thapaliya, D. (2014). Staphylococcus aureus and staphylococcal food‐borne disease: an ongoing challenge in public health. BioMed Research International, 2014(1), 827965. https://doi.org/10.1155/2014/827965
  • Kregel, K.K., Prusa, K.J., & Hughes, K.V. (1986). Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating, and storage. Journal of Food Science, 51(5), 1162-1165. https://doi.org/10.1111/j.1365-2621.1986.tb13073.x
  • Lorenzo, J.M., Franco Ruiz, D., & Carballo, J. (2017). Fat content of dry-cured sausages and its effect on chemical, physical, textural and sensory properties. Fermented Meat Products, 1st ed.; Zdolec, N., Ed, 474-487. ISBN: 9781315369846
  • Nuray, M., & Oz, F. (2019). The effect of using different types and rates of onion‐water extract in meatball production on the formation of heterocyclic aromatic amines. Journal of the Science of Food and Agriculture, 99(7), 3538-3547. https://doi.org/10.1002/jsfa.9574
  • Öğütcü, M., Gevrek, S., & Arifoğlu, N. (2018). Physico‐chemical, textural, microbial and sensory properties of Turkish Tire meatball. Journal of Food Processing and Preservation, 42(10), e13768. https://doi.org/10.1111/jfpp.13768
  • Papadima, S.N., Arvanitoyannis, I., Bloukas, J.G., & Fournitzis, G.C. (1999). Chemometric model for describing Greek traditional sausages. Meat science, 51(3), 271-277. https://doi.org/10.1016/S0309-1740(98)00137-5
  • Rakha, A., Fatima, M., Bano, Y., Khan, M.A., Chaudhary, N., & Aadil, R.M. (2022). Safety and quality perspective of street vended foods in developing countries. Food Control, 138, 109001. https://doi.org/10.1016/j.foodcont.2022.109001
  • Rudel, L.L., & Morris, M.D. (1973). Determination of cholesterol using o-phthalaldehyde. Journal of Lipid Research, 14(3), 364-366. https://doi.org/10.1016/S0022-2275(20)36896-6
  • Sarıcaoğlu, F.T., & Turhan, S. (2013). Chemical composition, colour and textural properties of Akcaabat meatball: A traditional Turkish meat product. Gıda, 38(4), 191–198.
  • Sunarti, L.S. (2024). Bacterial Contamination in Food: Sources, Risks, and Prevention Strategies. International Journal of Pathogen Research, 13(6), 90-100. https://doi.org/10.9734/ijpr/2024/v13i6324
  • Şimşek, A., & Kılıç, B. (2020). Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Döner kebab during storage. Meat Science, 169, 108217. https://doi.org/10.1016/j.meatsci.2020.108217
  • Şimşek, A. (2022). An evaluation of the physicochemical and microbiological characteristics and the hygienic status of naturally fermented camel sausages (sucuks). Food Science and Technology, 42, e81321. https://doi.org/10.1590/fst.81321
  • Uysal, C., Enişte, İ., Çifçi, M., Şimşek, A., & Kılıç, B. (2022). Effects of different packaging methods and storage temperatures on physicochemical, microbiological, textural and sensorial properties of emulsion-type sausage chips. Journal of Stored Products Research, 98, 102002. https://doi.org/10.1016/j.jspr.2022.102002
  • Turkish Patent Institute. (2011). Burdur Şiş Köfte Geographical Indication. Official Gazette, July 3, 2011.
  • TFC (2011). Turkish Food Codex, Legislation of Microbiological Criteria. The Official Gazette No:29.12.2011/28157 TFC (2016). Turkish Food Codex, Legislation on Meat and Meat Products. The Official Gazette No, 18, 2016-29774
  • Yılmaz, İ., & Dağlıoğlu, O. (2003). The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Science, 65(2), 819-823. https://doi.org/10.1016/S0309-1740(02)00286-3
  • Yilmaz, I., Yetim, H., & Ockerman, H. W. (2002). The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdaǧ meatballs. Food/Nahrung, 46(4), 276-278. https://doi.org/10.1002/1521-3803(20020701)46:4<276::AID-FOOD276>3.0.CO;2-2
  • Yılmaz, I., & Demirci, M. (1995). A research on determining of the physical, chemical and microbiological properties of Tekirdağ meatball. Journal of Tekirdag Agricultural Faculty, 4(1/2),17-29.
  • Yu, S., Yu, P., Wang, J., Li, C., Guo, H., Liu, C., ... & Ding, Y. (2020). A study on prevalence and characterization of Bacillus cereus in ready-to-eat foods in China. Frontiers in Microbiology, 10, 3043. https://doi.org/10.3389/fmicb.2019.03043
There are 32 citations in total.

Details

Primary Language English
Subjects Meat Technology, Food Microbiology, Food Technology
Journal Section Research Articles
Authors

Erdem Özmen 0009-0001-6013-8007

Birol Kılıç 0000-0001-6575-4418

Azim Şimşek 0000-0002-7570-0832

Project Number 2309-YL-10
Early Pub Date June 13, 2025
Publication Date July 1, 2025
Submission Date February 18, 2025
Acceptance Date March 23, 2025
Published in Issue Year 2025 Volume: 11 Issue: 3

Cite

APA Özmen, E., Kılıç, B., & Şimşek, A. (2025). Evaluation of the quality and safety of Burdur şiş köfte: Physicochemical and microbiological perspective. Food and Health, 11(3), 231-239. https://doi.org/10.3153/FH25019
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