Effect of Cold Storage on Quality and Safety of Kofta

摘要

The Study aimed to assess the microbial load of the used commodities (raw minced meat, spices ) and Kofta samples after its preparation without storage and after cold storage for 3 and 24 hr. Kofta samples cooked by different methods (frying - grilling and steaming) were sensory evaluated before storage and after cold storage for 3 and 24 hr. The results demonstrated that minced meat had 53 ×104CFU total counts, 40×103CFU E. coli and 8×102CFU Staph. aureus. However, spices showed 379 ×103CFU total counts and 353 ×103CFU molds and yeasts, Kofta samples before storage 98,3 × 104CFU total counts, 6,5 × 10CFU molds and yeasts, 36,5 × 103CFU E. coli and 7,5×102CFU Staph. aureus. Appreciable increases in total count of bacteria and molds and yeasts of raw Kofta compared to raw minced meat were observed. The total counts were decreased after storing Kofta for 3hr in the refrigerator, while increased with extending storage time up to 24 hr. All the applied cooking mothods decreased the total count, Staph. aureus and E. coli while destroyed molds and yeasts and Salmonella cells. The sensory evaluation demonstrated no significant differences in all attributes of Kofta samples cooked by steaming and grilling before storage and those stored for 3 hr or 24 hr. On the other hand, lower significant scores in taste, color, flavor, texture and appearance of samples cooked by frying method and stored for 24 hr compared to other samples storage for 3 hr and without storage were recorded.