Effect of Pine Cone Vinegar on The Survival of Listeria monocytogenes and Salmonella typhimurium and Some Physico-Chemical Properties in Raw Beef

Abstract

Pine cones from pine (Pinus) trees contain various bioactive compounds with antibacterial and antioxidant activity. However, the use of pine cone products as functional foods or food additives is limited and there is a paucity of research in the literature. The objective of this study was the evaluation of pine cone vinegar as a marinade against Listeria monocytogenes and Salmonella typhimurium in raw beef. For this purpose, raw beef was marinated with pine cone vinegar at three different levels (25%, 50% and 75%) and three different marination times (2, 6 and 24 hours) and L. monocytogenes, S. typhimurium counts, pH and colour values (L*, a*, b*) were determined. Concentration*time interaction was significant for pH and the lowest pH value was found at 75% x 24 hours interaction. Although the marinating process had a significant effect on the colour values of the meat, the concentration x time interaction was not significant for the a* value (p>0.05). The number of S. typhimurium in pine cone vinegar decreased by 3.7 log10 in 2 hours and by 5.26 log10 in 6 hours (p<0.05). The number of L. monocytogenes decreased by 4.17 log10 in 2 hours and 5.29 log10 in 6 hours (p<0.05). The number of S. typhimurium and L. monocytogenes decreased significantly in marinated beef samples, with the greatest decrease being observed at 24 hours for all concentrations. After 24 hours of marination, Salmonella counts decreased by 1.69, 1.68 and 1.73 log10, and L. monocytogenes counts decreased by 3.6, 3.43 and 3.13 log10, respectively. The findings of this study indicate that pine cone vinegar can serve as an effective decontaminant for meat and meat products, making it a valuable component in marinades.

Keywords

• Beef
• Listeria monocytogenes
• Marinating
• Pine cone
• Salmonella typhimurium

Çam Kozalağı Sirkesinin Çiğ Sığır Etinde Listeria monocytogenes ve Salmonella typhimurium'un Hayatta Kalması ve Bazı Fiziko-Kimyasal Özellikler Üzerine Etkisi

Abstract

Çam (Pinus) ağacı türlerinden elde edilen çam kozalakları antibakteriyel ve antioksidan aktiviteye sahip çeşitli biyoaktif maddelere sahiptir. Ancak çam kozalağından elde edilen ürünlerin fonksiyonel gıda veya gıda katkı maddesi olarak kullanımı sınırlıdır ve literatürde bu konuda çok fazla araştırma bulunmamaktadır. Bu çalışmanın amacı da çam kozalağı sirkesinin çiğ sığır etlerinde Listeria monocytogenes ve Salmonella typhimurium karşı bir marinat olarak değerlendirmektir. Bu amaçla çam kozalağı sirkesi ile üç farklı konsantrasyon (%25, %50 ve %75) ve 3 farklı marinasyon süresininde (2, 6 ve 24 saat) çiğ sığır eti marine edilip, L. monocytogenes, S. typhimurium sayıları, pH ve renk değerleri (L*, a*, b*) belirlendi. pH için konsantrasyon*zaman etkileşimi önemli olduğu, en düşük pH değeri %75 x 24 saat etkileşiminde sapandı. Marinasyon işleminin etin renk değerleri üzerinde önemli etkileri olmasına rağmen, a* değeri için konsantrasyon x zaman etkileşimi önemli olmadığı belirlendi (p>0,05). Çam kozalağı sirkesinde S. typhimurium sayısının 2 saatte 3,7 log 10, 6 saatte ise 5,26 log 10 azaldığı tespit edildi (p<0,05). L. monocytogenes sayısının ise 2 saatte 4,17 log 10, 6 saatte ise 5,29 log 10 azaldığı tespit edildi (p<0,05). Marine edilmiş sığır eti örneklerinde S. typhimurium ve L. monocytogenes sayısının önemli düzeyde azaldığı en çok azalma tüm konsantrasyonlarda 24 saatte tespit edildi. 24 saat marinasyon sonrası Salmonella sayısı sırasıyla 1,69, 1,68 ve 1,73 log 10 azaldığı, L. monocytogenes sayısı ise sırasıyla 3,6, 3,43 ve 3,13 log 10 azaldığı saptandı. Bu çalışmanın sonuçları, çam kozalağı sirkesinin et ve et ürünlerinin dekontaminasyonu için kullanılabileceği ve marinatların önemli bir bileşeni olabileceğini ortaya koymuştur.

Keywords

• Çam kozalağı
• Listeria monocytogenes
• Marinasyon
• Sığır eti
• Salmonella typhimurium

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