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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Effects of nisin and natamycin on microbiological and physiochemical qualities of meatball supplied from
Yildizeli, Sivas
Emre Hastaoglu, Meryem Goksel Sarac, Zehra Saba Keskin and Fazil Yozgat
Cumhuriyet University, Turkey
Meatball is known as the most sensitive food product towards microbiological spoilage because of its physical and chemical
properties. Meat and meat products have the biggest ratio as 70% among food-borne diseases. Nisin and natamycin are natural
compounds that intended of inhibition of microorganisms. Especially natamycin is patented antibiotics for promising to carcass
decontamination and an alternative to chemicals like trisodium phosphate and chloride. Farming and meat industry are important
daily breads for country public. In these sectors, neglecting of hygiene and standards were suspected and this was determined as
research subject and detected. Samples that were included antimicrobials at different ratios were analyzed in 0, 5, 10 and 15 days.
Structural changes of samples were examined during storage period. In this project, meatball samples whose quality criteria were
defined and which were supplied from Yildizeli the district of Sivas, were analyzed physicochemical and microbiologically after
adding nisin and natamycin at different ratios. Both nisin and natamycin were added to meatball samples in concentration to 0
(control group), 2.5 and 5.0 g/kg. Moisture, ash, fat, pH, microbiological analyses and sensory properties of the all samples were
evaluated. While any physically or chemically differences were not identified between all samples, sensory property values of control
group and nisin added group were the same. Study showed that the results were acceptable for the use of these antimicrobials in
meatball and were increased the shelf life of meatballs.
Biography
Emre Hastaoglu has completed his Master’s from Hacettepe University and continues his PhD studies at Hacettepe University. Currently, he is a Lecturer in Food
Technology program at Cumhuriyet University, Turkey.
Emre Hastaoglu et al., J Food Process Technol 2016, 7:12 (Suppl)