Combined Effect of Electrical Stimulation and High-Oxygen Modified Atmosphere Packaging on the Sensorial Characteristics and Shelf-Life of Low-Fat Turkish Type Meatballs (Kofte)

Abstract

Kofte is a common meat product consumed traditionally in Turkey. Electrical Stimulation (ES) and high-oxygen Modified Atmosphere Packaging (MAP) are used to improve the quality properties of meat and meat products. This study was aimed to investigate whether the beneficial effect of ES still continues in processed meat and to search the effect of MAP on the quality characteristics (microbial loads, pH, water activity, thiobarbituric acid reactive substances value, instrumental texture and color, sensory analysis) and shelf-life of low-fat Turkish type meatballs. For this purpose, electrically stimulated (500 V, 50 Hz, 60 and 120 sec) meats were used to prepare the meatballs which were packaged under high-oxygen modified atmosphere (70%, O-2/30%, CO2) and meatballs were examined during storage (4 degrees C). MAP resulted in increase in shelf-life of meatballs upon the 6th day and ES improved the quality criteria of meatballs by improving the sensorial properties.