Staphylococcus aureus ile kontamine edilmiş sığır kıymaları üzerine kamkat kabuğu tozu ve kamkat suyunun antimikrobiyal etkisinin araştırılması

Year 2024, Volume: 28 Issue: 4, 690 - 699, 15.12.2024

Zübeyde Polat , Halil Yalçın , Ali Soyuçok , Rüveyda Çoban

https://doi.org/10.29050/harranziraat.1491438

Abstract

Et, protein ve yağ içeriği bakımından insan diyetinin en önemli gıdalarındandır. Et, temel besin ögeleri bakımından zengin olması nedeniyle mikroorganizmaların gelişmesi için uygun bir ortam sağlamakta ve uygun olmayan şartlarda mikrobiyel bozulma hızlı şekillenebilmektedir. Et ürünlerinde raf ömrünü etkileyen en önemli parametre ise mikrobiyal gelişimdir. Bu çalışma kamkat (Fortunella margarita Swing) meyvesinden elde edilen toz ve suyun S. aureus üzerinde etkisi araştırılmıştır. Kamkat tozu (KT) ve kamkat suyunun (KS) farklı dozları (%0.1 (w/w), %1 (w/w), %2 (w/w)) sığır kıymalarına eklendikten sonra örnekler pişirilip soğutulmuş ve sonra S. aureus ile kontamine edilerek +10 ºC’de 21 gün boyunca depolanmıştır. Depolanmanın 0, 7, 14 ve 21. günlerinde pH, su aktivitesi (aw), oksidasyon redüksiyon potansiyeli (ORP) analizleri ve S. aureus sayımı yapılmıştır. Yapılanlar analizler sonucunda tüm depolama günlerinde gruplar arası en düşük pH değeri KS20 (kamkat suyu %2 (w/w)) grubunda olmuştur (p<0.05). KS01 (kamkat suyu %0.01 (w/w)) hariç tüm gruplarda ilk ve son depolama günlerine göre aw değeri düşmüştür. Son depolama gününde en düşük ORP değeri K grubunda bulunmuştur (p<0.05). KS20 (kamkat suyu %2 (w/w)) grubu 2.23 log kob/g düşüş ile en yüksek inhibisyon derecesine sahip olmuştur (p<0.05). Kamkattan elde edilen toz/suyunun %2 (w/w) konsantrasyonunda et ürünlerine ilavesinin mikrobiyal gelişimin baskılanmasında önemli rol oynayacağı düşünülmektedir.

Keywords

dekontaminasyon, et ürünleri, Fortunella margarita Swing, halk sağlığı

Investigation of antibacterial effect of kumquat bark powder and kumquat juice on Staphylococcus aureus inoculated into beef

Abstract

This study was conducted to investigate the antibacterial effects of different doses of kumquat powder (KT) and kumquat juice (KS) in ground beef contaminated with S. aureus (ATCC 25923). After adding 10% (w/w)water and 2% (w/w) NaCl to the minced meat, different amounts of KS and KT (0.01% (w/w), 1% (w/w), 2% (w/w)) were added to form the experimental groups and the minced meat was cooked. Chilled ground meat was contaminated with S. aureus. pH, water activity (aw), oxidation reduction potential (ORP) analyzes and S. aureus counts were made on the 0, 7, 14 and 21 days of minced meat stored in a cold environment (+10 ºC) for 21 days. According to the findings, the lowest pH value between the groups on all storage days was in the KS20 (kamkat water 2% (w/w)) group. Except for KS01 (kumkat water 0.01% (w/w)), aw value decreased according to the first and last storage days in all groups. The lowest ORP value was found in the K group on the last storage day. The KS20 (kumquat water 2% (w/w)) group had the highest degree of inhibition with a decrease of 2.23 log cfu/g. According to the findings obtained from this study, a practical and healthy method can be created by adding kumquat powder/juice to prevent possible contamination risks in minced meat and to be used as a natural preservative. It has been demonstrated that S. aureus inhibition will be achieved, especially with the addition of 2% (w/w) kumquat juice.

Keywords

decontamination, meat products, Fortunella margarita Swing, public health

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