Turkish Food Anddrink

Total Page：16

File Type：pdf, Size：1020Kb

THE BEGINNER'S GUIDE TO TURKISH FOOD AND DRINK Enjoy the best of Turkish cuisine and beverages By Spot Blue International Property ( www.spotblue.com ) 1 2 3 APPETIZERS (MEZES) SOUPS (ÇORBALAR) MEAT (ET YEMEKLERI) Consisting of many vegetable Turks often eat soup for breakfast There are over 40 types of kebabs ingredients, popular mezes or as a hang-over cure. Try including doner, Urfa, Iskender include Haydari, Acili ezme, Fava Mercimek (lentil,) Ezogelin (bride's and testi but most Turks eat bean puree, & Deniz borulcesi. soup) or Iskembe (tripe) chicken. They also love BBQs! 4 5 6 FRUIT & VEGETABLES FISH & SEAFOOD STREET FOOD Salads are often drizzled with Turks especially like hamsi Favourite street food to taste lemon & olive oil. Aubergine is (anchovies). Calamari & octopus includes Midye (stuffed mussels,) also widely used. Turks buy fruit & are popular meze starters. Also Kumpir (jacket potatoes,) and veg from weekly farmers markets try Çipura (sea bream) Simit (sesame ring bread) 7 8 9 DESSERTS & SNACKS BREAD & RICE PASTRIES The most widely consumed Need to know : Bread and rice are Börek is baked or fried filo-pastry dessert and sweet snack is staple ingredients at most main filled with cheese, meat, spinach, Baklava. Also try Sutlac that is the meals. Turks traditionally fry rice or potato. Gozleme is similar & Turkish version of rice pudding in butter before boiling. often sold as a delicious snack. 10 11 12 PICKLES & OLIVES SOFT DRINKS ALCOHOLIC DRINKS Pickles (turşu) includes many Turkish tea (çay) is black, sweet Efes Pilsen is the No 1 beer in items but gherkins or hot peppers and served in tulip shaped Turkey, but Raki is the national are the most popular. Turks also glasses. Turkish coffee is drunk alcoholic drink. Mixed with water eat black & green olives (zeytin) occasionally. Also try Ayran, a & ice, it's nicknamed lion's milk. especially for breakfast. mixture of yogurt, salt and water. Wine (şarap) is also widely served Spot Blue International Property .

Copy Link

Recommended publications

ON the GRILL 32 Recipes for Perfect Grilling
ON THE GRILL 32 recipes for perfect grilling OptiGrill SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 INNOVATION SENSOR IC C T O A O M K O I N T G U A OPTIGRILL, THICKNESS COOKING LEVEL MEASUREMENT INDICATOR THE PLEASURE OF GRILLING FOOD TO PERFECTION The secret of grilling foods to perfection is determining the right temperature and cooking time according to food type, size and thickness. Treat yourself and your taste buds to meat cooked rare, medium or well done, and enjoy the pleasure of sharing and savouring. The origins of grilling An instant pleasure We invented grilling right after we discovered fire. That was when we Grilling often requires improvisation. No fuss, easy preparation, and accidentally learned how to make meat and fish more tender, easy no mess. In the kitchen or outdoors, it is plain fun. Transforming raw on the stomach and, best of all, delicious. One can easily imagine to cooked takes only a few quick steps: the meal is ready, the table is the succulent smell of the first piece of meat that accidentally fell set, and the time to savor has arrived! on the embers.
[Show full text]
Foodculture:Spainpage 42
NEW JERSEY BERGEN/HUDSON Winter 2018 the great restaurants of bergen/hudson FoodCulture:SpainPAGE 42 SAYOLA, TENAFLY YOUR GUIDE TO NEW JERSEY BERGEN/HUDSON FOOD CULTURE Elevate your next event at Biagio’s and The Terrace 16 :: Light up at these lush cigar lounges 24 :: Get in the spirit at these festive restaurants 36 :: D.I.Y. cooking tips and recipes from the area’s finest 50 $4.95 PUBLISHER’Snote the great restaurants of bergen/hudson 560 Sylvan Avenue, 3rd Floor, Englewood Cliffs, NJ 07632 (ph) 201.541.6500 :: (fax) 201.541.5506 :: diningout.com PUBLISHER WRITERS Paul Turpanjian Lianna Albrizio [email protected] Jessica D’Amico Nicole Israel BUSINESS DEVELOPMENT/ Melissa Sorge EVENT COORDINATOR Taylor Kelly Anchal Jain Conner Turpanjian [email protected] Arielle Witter ADVERTISING SALES EXECUTIVES CONTRIBUTING PHOTOGRAPHERS Lauren Carroll Lianna Albrizio [email protected] John Gonzalez, Paul Turpanjian, Greyly Boscan Mary Anne Meily and Lazaro Negrin; La Taberna Seth Litroff [email protected] Christine Nuzzo ADMINISTRATIVE COORDINATOR Jennifer Sutton Photography Jessica Hirsch Welcome to our winter issue! It may be chilly outside, but our dining scene knows Joanne Gianatiempo [email protected] Sebastian Heck how to keep it hot. Bundle up and get to exploring this season! Paul Turpanjian PRODUCTION COORDINATOR Arielle Witter Raymond Chabot © NYC & Company/Will Steacy Continuing our ongoing “Food Culture” series, this issue we ventured to Europe © NYC & Company/Joe Buglewicz LEAD MARKET EDITOR © NYC & Company/Julienne Schaer to discover the vibrant culinary scene of Spain. Although New Jersey may be an Lianna Albrizio ocean away, we have our own taste of Spain right here with a variety of Spanish [email protected] ON THE COVER Sayola, Tenafly restaurants all across Bergen and Hudson counties (page 42).
[Show full text]
Tugra Menu Final OL
Ottoman Cuisine The Ottoman Empire has reigned over the huge lands for centuries and coexisted with many nations and cultures. By synthesizing all the acquainted cultures in order to produce a unique taste of its own, through the time, the ottomans have enriched the ottoman cuisine. Several cuisines majorly deriving from Middle East, Middle Asia, the Balkans, Mediterranean and Europe are the main contributors to the Ottoman Cuisine. Cold Ottoman Bites Treat yourself as a Sultan. Our chef de Cuisine Mesut would like to offer you a large selection of cold mezze that used to be served in the court at the Ottoman Empire. Tuğra’s individual classic mezze 55 bites platter Hummus, Shrimps asidesi, Lentil, kofta Acili ezme, Haydari, Stuffed vine leaves Eggplant Salad Hummus platter 25 Mashed chickpeas with tahina and lemon salt Ottoman hummus with lamb 39 Warm hummus topped with lamb slices, cinnamon, pine nuts, and drizzling olive oil Midye dolma platter 28 ّ Stuffed mussels with rice and pine nuts served with ّ arugula and fresh lemon Izmir artichoke dolma with saffron 33 Stuffed artichoke dolma, vine leaves saffron sauce and fresh herbs Shrimps ‘Asidesi’ 85 Cooked with carrots, peas and tomatoes served with grilled zucchini wrapped with cheese Vine Leaves Dolma 29 Vine leaves dolma and berries with rice and pine nuts served with arugula and fresh lemon Hot Ottoman Mezze ‘Börek’ Dough, Pilafs Hot mezze were always served after cold mezze and were mainly made with sh meat and seasonal vegetables roasted in the oven or fried in light oil. Our selections are traditional vegetables, sh or we can prepare for you and Tuğra style.
[Show full text]
Soğuk (Cold) Mezes
SOĞUK (COLD) MEZES All Dips are served with Turkish Bread. ACI EZME (CHILLI DIP) (V) (VG) $9.50 Crushed tomatoes, roasted peppers & hot chili, mixed with our secret Taksim spice mix CACIK DIP (V) $9.00 Traditional Turkish Cacik made with fresh strained yoghurt & cucumbers, seasoned with garlic & dried mint CARROT DIP (V) $9.00 Lightly sautéed carrots combined with strained yoghurt, garlic & olive oil CAPSICUM DIP (V) $9.00 Roasted capsicum, combined with fresh drained yoghurt, seasonings, garlic & olive oil EGGPLANT DIP (V) $9.00 Roasted eggplants combined with fresh drained yoghurt, seasonings, garlic & olive oil HUMMUS DIP (V) (VG) (GF) $9.00 Slow cooked chickpeas, pureed and blended with tahini drizzled with cumin & olive oil TARAMA $9.50 Fish roe infused with olive oil & freshly squeezed lemon TRIO OF DIPS $20 Choose any 3 Dips from the above selection ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- CHEESE PLATE (V) (GF) $11 A selection of Mediterranean cheese with a drop of Olive Oil, served with crackers SHAKSHUKA (V) (VG) (GF) $12 Assorted pan-fried vegetables including eggplants, served with our chef's special slow cooked tomato sauce BABA GANUOSH – AUTHENTIC (V) (VG) (GF) $12 Smokey char-grilled eggplants & vegetables blended with olive oil and garlic ARTICHOKE HARMONI (V) (VG) (GF) $12 Sautéed artichokes combined with a harmony of lightly seasoned vegetables DOLMA (V) (VG) (GF) $12 Slow cooked seasoned pilaf rice wrapped in vine leaves, drizzled with lemon & extra virgin olive oil LENTIL KOFTE (V) (VG) $11.50 Bulgar wheat tossed with red lentils, sautéed onion, herbs & spices KIZARTMA (V) (VG) $11.50 A selection of assorted fried vegetables, topped with finely chopped tomato and garlic yogurt dressing Extras: Turkish Bread $3 per basket, Selection of mixed Pickles $4, Bowl of Rice $6 Strictly no split bills, no menu alterations on weekends or public holidays.
[Show full text]
YAZ 2021 Sapa’Da Akşam
YAZ 2021 Sapa’da Akşam BAŞLANGIÇ SOĞUKLAR SICAKLAR Acılı Kuru Cacık 28 Fırın Mücver 38 Süzme yoğurt, turşu biber, salatalık, kuru domates Süzme yoğurt, körpe roka, kuru domates Muhammara 32 Dana Dil Izgara 40 Antakya nar ekşili sarımsaklı kıtır ekşi maya ekmeği Köz patlıcan, semizotu, rezene, yeşil elma salatası Cevizli Mantı 42 Fesleğenli Domates Salatası 34 Tuzlu yoğurt, isot yağı Kırmızı soğan, kıl biber, ceviz, peynir Izgara Kuşkonmaz 48 Antakya Humus 42 Tire çamur peyniri, endivyen, çam fıstığı, ot ezmesi, Pastırma, isli nohut ve kavrulmuş susam narenciye Vegan opsiyon için pastırmasız tercih edilebilir. Izgara Balık Ekmek 56 Yıldız Anasonlu Enginar 44 Kızarmış Brioche ekmeği, tarama, taze baharat Portakallı taze bakla salatası, biber turşusu Ördek Topik 48 Ahtapot Izgara 62 Antalya hibeş, isli yağ, ızgara lavaş Köz biber, fıstık püresi, ot ezmesi, portakal, kişniş Levrek 50 Kokoreç Izgara 62 Sızma zeytinyağı, limon, Çengelköy salatalık, zeytin, Brioche ekmeği, köz biber salatası kişniş, kırmızı biber Acılı Kuzu Sosis Izgara 62 Patates ezmesi, ot salatası, tuzlu yoğurt SALATA Roka Salatası 32 TAŞ FIRINDAN ANA YEMEKLER Roka, çilek, Kars Gravyeri, domates, sumak sosu Dağ Kekikli Tavuk But 48 Ayvalık Salatası 34 Pazar otları, mantarlı fırın patates, bakla ezmesi Lor, vişne, roka, semizotu, bakla, nane, Balık Güveç 80 dereotu, maydanoz Levrek, havuç, arpacık soğan, tarhun, taze patates, Tahıllı Ton Balığı Salatası 48 biber, domates Firik buğdayı, beluga mercimek, maş fasulyesi, nohut, Kızarmış Somon 84 yer fıstığı, kuş üzümü, domates,
[Show full text]
3. Ottoman Contributions to the World.Pdf
Ottoman Contributions to the World Turkey is also the home of many other cultivated plants, such as chickpeas, lentils, apricots, almonds, figs, hazelnuts, cherries and sour cherries. Their origin is recorded in the Latin names for some of these species, such as Ficus caria, meaning "fig of Caria". Caria was an archaic civilization of Anatolia in the southern Aegean region. Similarly the cherry's scientific name Cerasus comes from the ancient name of its place of origin, today the province of Giresun on Turkey's Black Sea coast. Off the large number of ornamental flowers cultivated from Turkish wild forms, we can cite the tulip, crocus, snowdrop, lily and fritillary. TULIPS Although tulips are associated with Holland, both the flower and its name originated in the lâleh) as it is also called in Turkey, is a ,ﻩلال Persian empire. The tulip, or lale (from Persian flower indigenous to Turkey, Iran, Afghanistan and other parts of Central Asia. Although, it is unclear who first brought the flower to northwest Europe, it is the Turks who made tulip known in Europe. The most widely accepted story is that of Oghier Ghislain de Busbecq, ambassador from Ferdinand I to Suleyman the Magnificent of the Ottoman Empire in 1554. He remarks in a letter upon seeing "an abundance of flowers everywhere; Narcissus, hyacinths, and those which in Turkish Lale, much to our astonishment, because it was almost midwinter, a season unfriendly to flowers" (see Busbecq, qtd. in Blunt, 7). In Persian Literature (classic and modern) special attention has been given to these two flowers, in specific likening the beloved eyes to Narges and a glass of wine to Laleh.
[Show full text]
Kafkas Cafe Cat.Pdf
www.kafkasfoods.com 1 Catalogue 2021 Catalogue kafkasfoods.com FOODS ABOUT US. 2 Catalogue 2021 Catalogue kafkasfoods.com ABOUT US. Kafkas Foods Ltd was founded in 2002. We are a pioneer in the sourcing, manufacturing EN and distributing of frozen food products. Our mission is to introduce premium quality products from our national heritage all around the world at affordable prices. Over the years, Kafkas Foods has become more competitive in three areas; providing 3 traditional products, international import/export and nationwide distribution. Kafkas Foods has considerably invested over the last 17 years which has enabled us to expand our range of products and services. Our initial aim was to be the No.1 Halal frozen food supplier of the UK. However, since then have expanded and developed our operation of frozen foods from meat, poultry, fish vegetables and pastries products. Our modern fleet of frozen delivery vehicles provide efficient, reliable, and regular deliveries throughout the UK and Ireland. Catalogue 2021 Catalogue kafkasfoods.com 4 Catalogue 2021 Catalogue kafkasfoods.com Catalogue 2021 Catalogue kafkasfoods.com 5 PASTALAR - CAKES 6 Cakes Catalogue 2021 Catalogue kafkasfoods.com A-2330 MAUN LEMON CHEESECAKE 12PCS 1 Qty 7 12X150GR Catalogue 2021 Catalogue A-2331 MAUN RASPBERRY CHEESECAKE 12PCS 1 Qty 12X150GR kafkasfoods.com A-2335 MAUN BELLA VISTA CAKE 1 Qty 9X165GR A-2336 A-2337 MAUN TIRAMISU SQUARE CAKE MAUN LATTE SQUARE CAKE 8 1 Qty 9X165GR 10X140GR Catalogue 2021 Catalogue A-2338 A-2339 MAUN MOSAIC CAKE MAUN OREO MONO CAKE
[Show full text]
A'ya Rooftop Lounge at Four Seasons Hotel
Istanbul's Best View: A’YA Rooftop Lounge at Four Seasons Hotel Istanbul at Sultanahmet April 21, 2016, Istanbul at Sultanahmet, Turkey Located on the rooftop at Four Seasons Hotel Istanbul at Sultanahmet, A’YA Lounge is one of the most awe inspiring terraces in the city with its unbeatable view of Hagia Sophia and Blue Mosque. Having various meanings, A’YA stands for beautiful, art, miracle and bird in different languages such as Japanese, Arabic and Hebrew. Open every day between 3:00 and 11:00 pm, A’YA serves an enriched food menu this summer. Different than previous years, the menu includes new grill and barbecue items such as homemade butcher beef sausage and Sultanahmet meatballs served with traditional white bean salad piyaz. The menu also includes mini mezze platter and Turkish sausage known as sucuk served on lavash bread. For seafood lovers, stuffed mussels with rice, raisin and dill is a must-try while visiting A’YA. 1 After months of dedicated work, not only the food but also the beverage menu has been refreshed for summer. In addition to classic international cocktails, the menu also offers eight signature cocktails inspired by the local flavours, spices and colours of Istanbul. An interesting option is Lohusa Sherbet, prepared with sherbet, gin, prosecco, Jagermeister and fresh lime juice. The main ingredient of this cocktail is a traditional drink given to women after childbirth to energise body. Another favourite on the menu is A’YApolitan, prepared with unripe grape juice, lime juice, gin and tonic. The neo-Ottoman rooftop lounge with the massive buttress of Hagia Sophia at eye level is an ideal venue to enjoy evening drinks with the backdrop of Old City.
[Show full text]
Offers December 2020 Foodservice Edition
Foodservice OFFERS DECEMBER 2020 FOODSERVICE EDITION CHP180 NEW £0.55 Per Kg EXTRA JJ Super Crisp Warmer for Longer 3/8 Chips 4x2.27kg £4 COLLECTION: DELIVERY: OFF Pay online £8.99 £9.99 by card PAY ONLINE: PAY ONLINE: £4.99 £5.99 From £4.99 LAUNCH OFFER LAUNCH OFFER EXTRA EXTRA £2 Foodservice £3 OFF OFF Pay online Pay online by card by card BAC002 £2.64 per Kg VEG007 £0.75 per kg DON151 NEW £1.75 per Bag of 500g A1 Rindless Back Bacon (Red Tape) Loose Tomatoes JJ Premium Halal Cooked & Cut 1x2.27kg (Class I) 1x6kg Doner Kebab 4x500g COLLECTION: DELIVERY: COLLECTION: COLLECTION ONLY COLLECTION: DELIVERY: £7.99 £8.49 £5.49 £9.99 £10.99 PAY ONLINE: PAY ONLINE: BUY 5 OR MORE: PAY ONLINE: PAY ONLINE: £5.99 £6.49 £4.49 £6.99 £7.99 WE APOLOGISE THAT DUE TO MARKET CONDITIONS SOME PRODUCTS MAY BECOME UNAVAILABLE, QUANTITY LIMITS MAY BE APPLIED AND PRICES MAY VARY jjfoodservice.com | 01992 701 701 2 EXTRA SAVINGS SUBSCRIBE 3 PAY ONLINE BY CARD On selected items To our email list jjfoodservice.com | 01992 701 701 Be the first to receive exclusive offers l SCAN HERE EXTRA SAVINGS l PAY ONLINE BY CARD EXTRA SAVINGS l PAY ONLINE BY CARD EXTRA EXTRA EXTRA EXTRA EXTRA EXTRA Foodservice £2 £2 £2 50p 50p 50p OFF OFF OFF OFF OFF OFF Pay online Pay online Pay online Pay online Pay online Pay online by card by card by card by card by card by card BUR098 £0.25 per Burger £2.04 Per Fillet per Pack per steak per steak FIS759 FIS386 £7.33 MEA392 NEW £2.50 MEA393 NEW £2.60 MEA237 £9.99 per Kg JJ Basics Economy Halal Beef Burgers MSC Atlantic IQF Skinless Boneless Cod Fillets Aquafish Raw Vannamei Prawns P&D Fresh British Sirloin Steaks (8oz) Fresh British Ribeye Steaks (8oz) Fresh U.K Halal Lamb Neck Fillet (4oz) 48x113g (10-12oz) 1x12 (26/30, 900g net) 6x1.4kg 227g x 2 227g x 2 (Price per Kg) Box Appx.
[Show full text]
MENÜ Menü / Indeks Menüye Git Çorbalar / Soups Salatalar / Salad
MENÜ Menü / Indeks Menüye Git Çorbalar / Soups Salatalar / Salad tıkla tıkla gör gör Ara Sıcaklar Zeytinyağlılar Hot Appetizers Olive Oil Appetizers tıkla tıkla gör gör Deniz Mahsülleri Balıklar / Fishes Seafood tıkla tıkla gör gör Kebaplar / Kebabs Tatlılar / Desserts tıkla tıkla gör gör www.bysukru.com.tr Çorbalar Menüye Git Soups Balık Çorbası Mercimek Çorbası 25 TL Fish soup 15 TL Lentil Soup Kırlangıç, dereoto, havuç, Patates,soğan,mercimek, tereyağı, patates pulbiber, kekik Salatalar Salads Göbek Salata Mevsim Salata 30 TL Icberg Lettuce 30 TL Seasonal Salad Göbek, roka, domates Kıvırcık, akdeniz yeşilliği, salatalık, havuç havuç, karalahana Kuru Börülce Salata By Şükrü Salata 20 TL Cowpea Salad 60 TL House Specialty Salad Karides, peynir, soğan domates, peynir, p. biber www.bysukru.com.tr Salatalar Menüye Git Salads Çoban Salata Balık Salata 30 TL Mixed Salad 40 TL Sea Bass With Basil Domates, salatalık, Akya balığı, dereotu, biber, soğan, maydanoz soğan, limon, turşu Roka Salata Meyve Salata 35 TL Arugula Salad 30 TL Fruit Salad Roka, domates Mevsim meyveleri By Şükrü Peynir Tabağı Beyaz Peynir 60 TL By sukru speciality 20 TL White cheese cheese platzer www.bysukru.com.tr Ara Sıcaklar Menüye Git Hot Appetizers Paçanga Böreği Peynirli Muska Böreği 20 TL Fried Phllo With Pastra- 20 TL Savoury Pastry Pockets mi And Cheese Filling With Cheese Pastırma, taze kaşar, Yufka, maydonoz, peynir gravyer kaşar Kroket Peynirli Kabak Tava 30 TL Croquet With Cheese 30 TL Fried Pumpkin Gravyer eski kaşar, Taze kabak, yoğurt, buğday nişastası domates,
[Show full text]
EATERTAINMENT a Night out at City Perch Kitchen + Bar and IPIC
NEW JERSEY BERGEN/HUDSON Spring 2019 the great restaurants of bergen/hudson EATERTAINMENT A Night Out at City Perch Kitchen + Bar and IPIC PAGE 36 YOUR GUIDE TO NEW JERSEY BERGEN/HUDSON FOOD CULTURE In the kitchen with a “Rachael Ray” show alum 20 :: A look inside the new Barrymore Film Center 44 :: DIY cooking tips and recipes from the area’s finest 50 $4.95 DISPLAY UNTIL 06/01/19 DISPLAY PUBLISHER’Snote Paul Turpanjian and Chef Sherry Yard the great restaurants of bergen/hudson 560 Sylvan Avenue, 3rd Floor, Englewood Cliffs, NJ 07632 (ph) 201.541.6500 :: (fax) 201.541.5506 :: diningout.com PUBLISHER PRODUCTION COORDINATOR Paul Turpanjian Raymond Chabot [email protected] LEAD MARKET EDITOR BUSINESS DEVELOPMENT/ Lianna Albrizio EVENT COORDINATOR [email protected] Anchal Jain [email protected] WRITERS Lianna Albrizio Hello and welcome to another issue of DiningOut Magazine! I am currently writing Linda T. Barba Jessica D’Amico [email protected] Nicole Israel this during the polar vortex that has hit our area, and by the time you’re reading Taylor Kelly this, we’ll all be glad spring has sprung! ADVERTISING SALES EXECUTIVES Melissa Sorge Linda T. Barba Emily Weikl [email protected] Arielle Witter In this issue’s cover story, on page 36, we highlight City Perch, a personal favorite Lauren Carroll of mine. Their food is excellent and the menu diverse. I was thrilled to meet [email protected] CONTRIBUTING PHOTOGRAPHERS Lianna Albrizio IPIC Entertainment C.O.O. and celebrity chef, Sherry Yard. Many of you foodies Mary Anne Meily Greyly Boscan know chef Yard from her involvement with various food shows.
[Show full text]
Microbiological Evaluation of Stuffed Mussels
616 Journal of Food Protection, Vol. 71, No. 3, 2008, Pages 616–620 Copyright ᮊ, International Association for Food Protection Research Note Microbiological Evaluation of Stuffed Mussels DUYGU KIS¸LA* AND YASEMI˙NU¨ ZGU¨ N Department of Fishing and Fish Processing Technology, Ege University, Bornova,˙ Izmir, 35100, Turkey MS 07-436: Received 21 August 2007/Accepted 16 November 2007 ABSTRACT Downloaded from http://meridian.allenpress.com/jfp/article-pdf/71/3/616/1681876/0362-028x-71_3_616.pdf by guest on 28 September 2021 Stuffed mussel is a traditional food, sold by street vendors in coastal parts of Turkey and other Mediterranean countries. In the present study, the microbiological quality of not only the stuffing mixture, but also the outer surface of the stuffed mussels was evaluated for 1 year, and the effect of the ambient temperatures on the prevalence and the count levels of the microorganisms were evaluated. Fifty samples (750 stuffed mussels in total) were collected periodically, and microbiological analyses were performed by standard procedures for aerobic plate count, coliforms, fecal coliforms, Enterobacteriaceae, Staph- ylococcus aureus, Bacillus cereus, and Vibrio spp. Aerobic plate counts above 5 log CFU/g were obtained in 16 and 72% of stuffing mixture samples at high and low ambient temperatures, respectively, and average aerobic plate counts of outer surface samples at high and low ambient temperatures were 3.21 and 4.34 log CFU/ml, respectively. The prevalence and the count levels of coliforms, fecal coliforms, Enterobacteriaceae, and Vibrio spp. (except for the prevalence of Vibrio spp. in stuffing mixture samples) in the samples at high ambient temperatures were considerably higher compared with those at low ambient temperatures (P Ͻ 0.05).
[Show full text]