Results 91 to 100 of about 4,714 (161)

Thermal resistance of Listeria monocytogenes in Inegol meatballs

, 2005
This study was performed to determine the thermal resistance of L. monocytogenes at different heat treatments in Inegol meatballs. Inegol meatballs were divided into three groups. In group 1, meatballs were inoculated with 8.0 x 10(2), 1.9 x 10(3), 6.0 x

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Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs

, 2004
Rye bran was used as a fat Substitute in the production of meatballs. The effect of rye bran addition on the fatty acid composition, trans fatty acids, total fat, some physico-chemical and sensory properties of the samples was studied.
Yilmaz, I
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Enhancing pork meatball antioxidant potential and oxidative stability with seedless blackcurrant pomace ingredients and their effect on other quality characteristics

Applied Food Research
This study investigates the use of ingredients produced from the seedless blackcurrant ( Ribes nigrum L.) pomace (BCSk), a by-product of fruit processing, as antioxidants and quality enhancers of pork meatballs.
Kristi Kerner, Renata Baranauskienė, Rita Kazernavičiūtė, Alo Tänavots, Viive Sarv, Ivi Jõudu, Petras Rimantas Venskutonis   +6 more
doaj   +1 more source

Changes of microbiological quality in meatballs after heat treatment

, 2005
The effects of different cooking processes (grilling, oven and microwave cooking) on the microbial flora of the raw meatballs inoculated with E. coli O157:H7 at the level 2x10(4) supercript stop cfu/ml were investigated.
Gumus, Tuncay, İsmail Yılmaz, ARICI, Muhammet, Tuncay Gümüş, Arici, M, Gümüs, T, Muhammet Arıcı, Yilmaz, I   +7 more
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PHYSICOCHEMICAL AND ORGANOLEPTIC QUALITY OF CHICKEN FRIED MEATBALLS BROILER USING FLOUR IS DIFFERENT [PDF]

Fried meatballs are different from meatballs in general. Usually, meatballs are served with hot sauce. However, fried meatballs with a crunchy texture can be consumed as a snack.
Suryaningsi, D P, Libriani, R, M, Munadi L O, Hafid, H, zulkarnain, D, Aku, A S, Indi, A   +6 more
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Application of Liquid Smoke and Chitosan as Natural Preservatives for Tofu and Meatballs [PDF]

, 2014
Food can be occur physical and chemical changes mainly spoilage. To avoid this, the food is often added preservatives. Food preservatives currently very concerned about his safety, especially formaldehyde is often used when very dangerous to health ...
Muttaqin, Syahrizal, Purba, Resmayeti, Izaki, Ayu Fitri, Suseno, Sugeng Heri   +3 more
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Effect of sodium lactate on the microbiological quality and shelf life of ready to cook meatballs

, 2002
This study was performed to investigate the effects of sodium lactate on the microbiological quality and shelf life of raw meatballs For this purpose 0 5% 1 0% and 2 0% sodium lactate were added to the batter of Inegol meatballs that were prepared in ...
Bostan, K, Cetin, B
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Effects of cooking and cold storage on the survival of Campylobacter jejuni in meatballs

, 2001
The role of cooking and storage conditions on the survival of Campylobacter jejuni were determined on Inegol type meatballs which are Turkish specialities.
Bostan, K
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Combined Effects of Potato Peel Powder and Pomegranate Peel Powder on the Quality Attributes of Refrigerated Chicken Meatballs. [PDF]

Foods
Abdel-Moatamed BR, Roby MHH, Shaban MM.
europepmc   +1 more source

The effects of gamma irradiation on the quality of ready-to-cook meatballs

, 2008
The effects of gamma irradiation on microbial quality, lipid oxidation, and sensory characteristics of meatballs were studied, and these effects were compared with the effects on ground beef.
Karadag, Ayşe, Gunes, Guerbuez
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