Study of Microwave and frying process on hamburger microbial properties

Subject Areas : Food Science and Technology

M.A  Torbati ¹ (Deputi of Food and Drug, Tabriz Medical Science University, Tabriz, Iran)
افشین  Javadi ² (Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran)
حشمت  Saderi Oskui ³ (Food and Drug Control Lab, Tabriz Medical Science University, Tabriz, Iran)
فرزانه  Tavakoli ⁴ (- Department of food Science and Technology, Faculty of Agriculture, Tabriz Branch, Islamic Azad University, Tabriz, Iran)

Received: 2011-01-07 Accepted : 2011-12-16 Published : 2011-11-22

Keywords: Hamburger, Frying, Micro-waving, microbial properties,

Abstract :

  The aim of this study was to determine the effect of microwaving and frying processes on microbial properties of hamburger. Samples were achieved throughout summer of 2010. Experiments were carried out on 30 samples of different hamburger brands achieved from various meat processing establishments around Tabriz. After preparation of the samples, microbial properties were examined while raw as well as after frying (5min in 100ºC) and microwaving (2 min in 10 watt). Microbial properties such as total bacterial count together with yeast and mold count were preformed. Results were statically analyzed with ANOVA test. Although, results showed a significant reduction in microbial count of fried and micro-waved hamburger compared to raw hamburger (P<0.001), the difference of total bacterial count in fried and micro-waved hamburgers were not satistically significant (0.374=P). However, satistically significant (P<0.05) decrement of yeasts and molds count in micro-waved samples were observed comparing with fried samples. According to the results, for cooking of hamburger, microwaving is preferred to frying method. However, the cost of microwaving should be considered.  

References:

منابع

• Atmaca, S., Akdag, Z., Dasdag, S. and Celik, S. (1996). Effect of microwaves on survival of some bacterial strains. Acta Microbiologicaet Immunologica Hungarica. 43: 371-378.


• Banik, S., Bandyopadhyay, S. and Ganguly, S. (2003). Bioeffects of microwave: a brief review. Bioresource Technology, 87: 155-159.


• Dreyfuss, M.S. and Chipley, J.R. (1980). Comparison of effects of sublethal microwave radiation and conventional heating on the metabolic activity of Staphylococcus aureus. Applied and Environmental Microbiology, 39: 13-16.


• Fung, D.Y.C. and Cunningham, F.E. (1980). Effect of microwaves on microorganisms in foods. Journal of Food Protection, 43: 641-650.


• Ishitani, T., Kojo, T. and Yanai, S. (1981). Effects of microwave irradiation of mould spores. National Food Research Institute, 38: 102-106.


• Institute of Standards and Industrial Research of Iran. (2007). Raw frozen hamburger-Specifications (Amendment No.1), ISIRI, No. 2304.


• Institute of Standards and Industrial Research of Iran. (2000). Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of microorganisms-Colony count technique at 30°C, 1^st Edition, ISIRI, No. 5272.


• Institute of Standards and Industrial Research of Iran. (1999). Meat and meat products-sampling method. 2^nd Edition, ISIRI, No. 690.


• Institute of Standards and Industrial Research of Iran. (1992). Detection and enumeration of molds and yeast colony count technique at 25°C. 10^th Edition, ISIRI, No. 997.


• Khalil, H. and Villota, R. (1989). The effect of microwave sublethal heating on the ribonucleic acids of Staphylococcus aureus. Journal of Food Protection, 52: 544-548.


• Kim, S.Y., Jo, E.K., Kim, H.J., Bai, K. and Park, J.K. (2008). The effects of high-power microwaves on the ultrastructure of Bacillus subtilis, Letters in Applied Microbiology, 47(1): 35-40.


• Kozempel, M., Cook, R.D., Scullen, O.J. and Annous, B.A. (2000). Development of a process for detecting non-thermal effects of a microwave energy on microorganisms at low temperature. Journal of Food Processing and Preservation, 24: 287-301.


• Kozempel, M.F., Annous, B.A., Cook, R.D., Scullen, O.J. and Whiting, R.C. (1998). Inactivation of microorganisms with microwaves at reduced temperatures. Journal of Food Protection, 61: 582-585.


• Stradley, L.) 2004). History and Legends of Hamburgers, web site What's Cooking America.www.whatscookingamerica.net/History/HamburgerHistory.htm


• Pino-Jelcic, S.A., Hong, S.M. and Park, J.K. (2006). Enhanced anaerobic biodegradability and inactivation of fecal coliforms and Salmonella spp. in wastewater sludge by using microwaves. Water Environment Research, 78(2): 209-16.


• Rahimi, F., Yousefi, R.A. and Aghaei, S. (2006). Isolation of Staph.aureus, E.coli and Salmonlla spp from Hamburger and sausage ingredients. Infectious and Tropical Diseases in Iran, 11(33):1-7 [In Farsi].


• Rosenberg, U. and Sinell, H.J. (1989). Effect of high frequency treatment on several microorganisms important to food health. Zentralbl Hyg Umweltmed, 188(3-4): 271-83.


• Rosenberg, U., and Bogl, W. (1987). Microwave pasteurization, sterilization, blanching, and pest control in the food industry. Food Technolgy, 41: 92-99.


• Samarketu, S.P., Singh, S.P. and Jha, R.K. (1996). Effect of direct modulated microwave modulation frequencies exposure on physiology of cyanobacterium Anabenadolilum. In Proceedings of the Asia Pacific Microwave Conference, pp. 155-158.


• Shamis, Y., Taube, A., Mitik-Dineva, N., Croft, R., Crawford, R.J. and Ivanova, E.P. (2008). Development of a microwave effect for bacterial decontamination of raw meat. Journal of Food Engineering, 4: 1-15.


• Woo, I.S., Rhee, I.K. and Park, H.D. (2000). Differential damage in bacterial cells by microwave radiation on the basis of cell wall structure. Applied Environmental Microbiology, 66(5): 2243-2247.


• Shamis, Y., Taube, A., Mitik-Dineva, N., Croft, R., Crawford, R.J. and Ivanova, E.P. (2011). Specific Electromagnetic Effects of Microwave Radiation on Escherichia coli. Applied and Environmental Microbiology, 77(9): 3017-3023.