Effects of Different Concentration of Nisin, Lysozyme, and Chitosan on The Changes of Microorganism Profile in Produced Çiğ Köfte (Turkish Traditional Meat Product; Raw Meatball) During The Production Stage
Abstract
Consumption of Çiğ Köfte as an uncooked meat product has some health risks for public health. Therefore, this study aimed to determine the effects of some natural antimicrobials such as nisin, lysozyme and chitosan on the bacterial profile in Çiğ köfte and also to determine the correlation between alterations in bacteria profile and shelf-life. Çiğ Köfte samples were divided into 11 groups and individually mixed with the indicated amount of chemical agents for 2 minutes (control, 25 µg nisin/g, 50 µg nisin/g, 100 µg nisin/g, 200 µg lysozyme/g, 300 µg lysozyme/g, 100 µg nisin/g +300 µg lysozyme/g, 0.05% chitosan, 0.1% chitosan, 0.5% chitosan, 100 µg nisin/g +300 µg lysozyme/g + 0.5% chitosan). Chemical and microbiological analyses were performed in samples at 24, 36, 48, and 72nd hrs after production. There was significant decline in the numbers of Total aerob mesophile microorganisms (TAB), E. coli, Coliform, Enterobacteriaceae, Enterococcus spp., yeastmould, Sulphite reducing bacteria, Staphylococcus-micrococcus, Staphylococcus aureus (S. aureus), Pseudomonas spp. in the chemical agent groups. The results of this study indicate that nisin, lysozyme, and chitosan can be used in order to provide hijyenic stability in the Çiğ köfte. Çiğ köfte, Hygienic quality, Nisin, Lysozyme, Chitosan
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References
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