Animal by-product processing/ Ockerman

356 hal.: ill.; 21 cm

POTENTIAL USES OF MECHANICALLY DEBONED BULLFROG (RANA CATESBEIANA) MEAT TO PARTIALLY REPLACE LEAN PORK TO PRODUCE EMULSIFIED MEATBALLS

The objective of this study was to evaluate the qualities of emulsified meatballs where part of the lean pork was substituted with mechanically deboned bullfrog (Rana catesbeiana) meat (MDBM) during manufacturing and subsequently stored at 4C. Meatballs were manufactured by adding 0, 7.5, 15, 22.5 or 30% MDBM. The meatballs had higher moisture, lower protein and fat contents, darker color, lower water-holding capacity, higher cooking loss and softer texture as the MDBM usage level increased. The thiobarbituric acid and volatile basic nitrogen values of the products significantly (P < 0.05) increased, and the shear values, springiness and fracturability decreased as the MDBM usage level increased (P < 0.05). The products containing 7.5% MDBM had higher acceptable sensory characteristics than those samples containing more MDBM. In conclusion, emulsified meatballs that had 7.5% mechanically deboned bullfrog meat, substituted with equal quantities of the lean pork, were acceptable based on their physicochemical and sensory qualities

Yetim,H., Sagdic, O., Dogan,M., Ockerman, H.W. Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients.

Pastirma is a dry cured meat product which is pasted with cemen. This paste is prepared from ground fenugreek, garlic and red hot pepper (RHPP). In this study, the cemen mix/paste and all its ingredients were tested for their inhibitory effects on Escherichia coli, Staphylococcus aureus and Yersinia enterocolitica. All samples had a varying inhibitory effect against all the bacteria tested during 4 days of storage. Complete cemen paste showed the strongest inhibitory effect on the three pathogens compared to ingredients alone. Fenugreek and RHPP had a bacteriostatic effect while the cemen paste and garlic had a bactericidal effect. S. aureus was the most sensitive bacterium while Y. enterocolitica was the most resistant. The results of this study confirmed the protective effect of cemen paste and garlic in food preservation especially against E coli, S. aureus and Y. enterocolitica proving safety for public health. Hence it might be concluded that cemen paste is the first hurdle to prevent bacterial contamination, and a low pH (similar to 4.83) value would also add an additional barrier to secure safety of the product. Finally, it can be suggested that similar studies should be conducted on actual meat systems to confirm these findings. (c) 2006 Elsevier Ltd. All rights reserved