RESTRUCTURED BEEF AND TURKEY STEAKS

Raw Materials from U.S. Choice beef chucks boned 24 h postmortem and frozen boneless turkey thighs stored approximately 120 h were flaked and incorporated in four restructured formulations with each containing 1.0% NaCl and 0.25% sodium tripolyphosphate (STP). Formulations included beef (B), beef plus 0.5% sugar (BS), 50% turkey (BT) and 50% beef and 50% turkey plus 0.5% sugar (BTS). At 0, 21 and 84 day, subjective evaluations were conducted for discoloration, cohesiveness, muscle cut resemblance and overall appearance. Objective measurements included Hunter Color and TBA values. Overall appearance and discoloration (measured visually and objectively) were affected more by storage time than by raw materials and flavor adjuncts. The effect of raw materials and sugar on the sensory attributes was minimal except that the formulations containing turkey had higher TBA values.     

MICROBIOLOGICAL QUALITY OF FURTHER-PROCESSED TURKEY PRODUCTS

SUMMARY —The increased production and consumption of frozen, further-processed turkey products has created a need for more information on their microbiological quality. Samples of frozen, further-processed turkey products including roasts, rolls, turkey in gravy and turkey with stuffing and gravy were purchased either in a retail market or directly from the processor. Numbers of aerobic and anaerobic organisms, Staphylococcus aureus, Clostridium perfringens and coliform bacteria in each product were determined. Conventional agar plate count and multiple-tube dilution-to-extinction techniques were employed. In addition, enrichment techniques were used to ascertain the presence of salmonellae and C. perfringens. More than one procedure was utilized in each analysis for comparisons of methodology. Results of analyses carried out on these products show a wide range in total numbers of microorganisms present. In the 35 raw products examined, all were found to contain coliform types, 19 E. coli, 25 S. aureus, 7 C. perfringens; salmonellae were found in only 3 samples. In the 38 cooked products analyzed, the incidence of these types of organisms was lower. Neither salmonellae nor E. coli were found, whereas, 16 of 38 contained coliform types, 6 of 38 contained C. perfringens and only one of 38 was positive for S. aureus.     

RESTRUCTURED PORK CHOPS WITH ADDED TURKEY THIGHS

Raw materials from the shoulders of U.S. No. 1 pork carcasses boned at 24 h postmortem and frozen boneless turkey thighs stored for approximately 120h were flaked and incorporated in four formulations for restructured chops each containing 1.0% NaCl and 0.25% sodium tripolyphospahte (STP). Formulations included pork (P), pork plus 0.5% sugar (PS), 50% pork and 50% turkey (PT) and 50% pork and 50% turkey plus 0.5% sugar (PTS). At 0, 21 and 84 days, subjective evaluations were conducted for discoloration, cohesiveness, muscle cut resemblance and overall appearance. Objective measurements included Hunter Color and TBA values. Turkey and sugar had a minimal effect on appearance traits, texture and juiciness and no significant effect on tenderness and flavor regardless of storage time. Results suggested that turkey dark muscle can replace pork with minimal effects on appearance, taste and oxidative rancidity.     

OCCURRENCE OF AFLATOXINS IN VARIOUS NUTS COMMERCIALIZED IN TURKEY

Nuts are important agricultural commodities in Turkey as they are exported and largely consumed domestically. Two hundred and seventeen samples of hazelnuts, pistachio nuts and peanuts were randomly collected from public markets, bazaars, supermarkets and retail stores in several regions of Turkey and analyzed for the incidence of aflatoxin (B1, B2, G1, G2) contamination by high-performance liquid chromatography. The levels of aflatoxin B1 (AFB1) and the total aflatoxins in the majority of samples analyzed (87.09%) were so low that they were not quantifiable. Thirty-one samples (14.28%) were found to have low levels of aflatoxins, below the Turkish National regulatory limits of 5 µg/kg for AFB1 and 10 µg/kg for total aflatoxins. However, four samples (1.84%) showed a level of contamination that exceeded the maximum tolerated levels set in the Turkish regulations. The highest value of AFB1 was 36.81 µg/kg in pistachio nuts. This article reports the data of the first survey on the presence of aflatoxins in nuts sampled in three distinct regions of Turkey.

PRACTICAL APPLICATIONS

The formation of aflatoxins depends not only on the genetic potential of mold strains but also on environmental factors, especially during post-harvest transportation and storage. Although further national surveys must be performed on a regular base, the results of the present study indicate a reduced level of aflatoxin contamination of nut-based products compared to earlier observations. The results conclude that implementation of stricter quality control measures, technical assistance to private sector actors and regulatory initiatives to support employment of these strategies undertaken in recent years by the National Authorities have paid back.     

MICROBIOLOGICAL QUALITY OF WHEAT STORED UNDER DIFFERENT CONDITIONS IN TURKEY

Four different types of wheat storage systems are widely used in the Marmara region. The existing storage conditions were studied and changes in the microbiological quality of the stored wheat under these conditions were assessed.
Depending on the external conditions, ambient temperatures and relative humidities in the stores were 17–26°C and 50–65% RH during summer and 3–10°C and 62–83% RH during winter, respectively. The low relative humidity level during harvesting and subsequent storage was adequate for obtaining low levels of moisture content and water activity in the produci for safe storage. The increase in relative humidity of the air during winter months did not affect the moisture content of the product considerably and the low temperature prevented mold growth. Therefore, all of the four different storage facilities were suitable for safe storage of grain for a period of one year without significant losses in quality due to microbiological load.     

INTERACTIONS BETWEEN CARNOSINE AND SELECTED ANTIOXIDANTS IN GROUND TURKEY1

The antioxidant activity of 0.5% carnosine alone and in combination with selected antioxidants was investigated in uncooked ground turkey stored at 4C. A combination of tocopherol (0.05%) and carnosine exhibited additive antioxidant activity in salted and unsalted ground turkey. An ascorbyl palmitate (0.05%)/carnosine combination decreased TBARS 1.5 fold in salted ground turkey but was less effective in unsalted muscle (0.15% ascorbyl palmitate). Combining carnosine with STP (0.5%) or citrate (0.01 or 0.05%) did not increase the antioxidant activity of carnosine in ground turkey. These data suggest that tocopherol and ascorbyl palmitate could enhance the antioxidant activity of carnosine.