THE EFFECTS OF WATER, METHANOL AND PETROLIUM ETHER EXTRACTS OF Trachystemon Orientalis L. ON SOME QUALITY PROPERTIES AND SHELF LIFE OF GROUND BEEF

Abstract

In the study, the effects of Trachystemon orientalis L. (Kaldirik, Somar) on the shelf life of ground beef were investigated. Dried leaves were lyophilized after being treated with different solvents (petroleum ether, methanol and water). Lyophilized extracts were added to ground beef at different levels (250 ppm and 500 ppm), and the samples were stored at 2±1 °C. TBARS, pH, color values and Pseudomonas and Enterobacteriaceae counts of the ground beef samples were analyzed at 0, 24, 48, and 72 hours of storage. The addition of the extract increased the pH value of ground beef (P < 0.01) and prevented lipid oxidation (P < 0.01). The a* value was more preserved in the samples with 250 and 500 ppm water extract than in the other treatment groups. Addition of extract to ground beef prevented the growth of Pseudomonas and Enterobacteriaceae (P < 0.01). Storage time had significant effects on the investigated properties (P < 0.01). During storage, TBARS values of all samples increased (P < 0.01), while the highest increase was detected in control samples (P < 0.05).

Keywords

• Ground Beef
• Trachystemon orientalis L.
• Antimicrobial Effect
• Color
• Plant Extracts

SIĞIR KIYMASININ BAZI KALİTE ÖZELLİKLERİ VE RAF ÖMRÜ ÜZERİNE Trachystemon Orientalis L. SU, METANOL VE PETROL ETER EKSTRAKTLARININ ETKİLERİ

Abstract

Araştırmada, Trachystemon orientalis L.'nin (Kaldirik, Somar) sığır kıymasının raf ömrüne etkisi araştırılmıştır. Kurutulmuş Trachystemon orientalis L. yaprakları farklı solventler (petrol eter, metanol ve su) ile muamele edildikten sonra liyofilize edilmiştir. Liyofilize ekstraktlar kıymaya farklı seviyelerde (250 ppm ve 500 ppm) ilave edilmiş ve kıyma örnekleri 2±1 °C'de aerobik olarak depolanmıştır. Depolamanın 1., 24., 48. ve 72. saatlerinde örneklerin TBARS, pH ve renk özellikleri ile Pseudomonas ve Enterobactericea sayıları tespit edilmiştir. Ekstrakt ilavesi kıyma örneklerinin pH değerini artırmış (P < 0.01), lipid oksidasyonunu yavaşlatmıştır (P < 0.01). a* değeri 250 ve 500 ppm su ekstraktlı örneklerde diğer muamele gruplarına göre daha fazla korunmuştur. Kıymaya ekstrakt ilavesi Pseudomonas ve Enterobacteriaceae gelişimini engellemiştir (P < 0.01). İncelenen özellikler üzerine depolama süresinin önemli etkilerinin olduğu (P <0.01), depolama süresince bütün örneklerin TBARS değerlerinin arttığı (P <0.01), en fazla artışın ise kontrol grubu örneklerde olduğu tespit edilmiştir (P <0.05).

Keywords

• Sığır Kıyması
• Trachystemon orientalis L.
• Antioksidan
• Bitki Ekstraktı
• Antimikrobiyal
• Renk

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