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Çiğ Köftelere Üretim Sürecinde Farklı Yoğunluklarda Nisin, Lisozim ve Kitosan İlavesinin Bazı Mikroorganizma Profilindeki Değişim ve Bu Değişimin Raf Ömrü Üzerine Etkisi

Year 2014, Volume: 2 Issue: 2, 30 - 45, 01.10.2014

Abstract

Isı işlem görmemiş biri ürün olarak çiğ köftenin tüketimi halk sağlığı açısından risklidir. Bu çalışmada nisin, lisozim ve kitosan gibi doğal bazı antimikrobiyel maddelerin kullanılarak çiğ köftenin mikrobiyel bakteri profili ve raf ömrü üzerine etkisinin belirlenilmesi amaçlandı. Çiğ köfte örnekleri 11 gruba bölünerek aşağıdaki gruplarda miktarları belirtilen ajanlar ile yaklaşık 2 dakika yoğruldu (Kontrol, 25 μg nisin/g, 50 μg nisin/g, 100 μg nisin/g, 200 μg lisozim/g, 300 μg lisozim/g, 100 μg nisin /g +300 μg lisozim/g, %0.05 kitosan, %0.1 kitosan, %0.5 kitosan, 100 μg nisin/g +300 μg lisozim/g +%0.5 kitosan). Mikrobiyel ve kimyasal analizler üretimden sonra 24.,36.,48.ve 72.saatte tekrarlandı. Total aerob mezofil bakteri (TAB), E. coli, Coliform, Enterobacteriaceae, Enterococcus spp., maya ve küf, Sülfit indirgeyen bakteri, Staphylococcus-micrococcus, Staphylococcus aureus (S. aureus) ve Pseudomonas spp. sayısında önemli düzeyde azalma saptandı. Bu sonuçlar, nisin, lisozim ve kitosanın çiğ köftede hijyenik stabiliteyi sağlamada başarılı olduğunu göstermektedir

References

  • Pellegrini A, Thomas U, Fellenberg R, Wild P. (1992). Bactericidal activities lysozyme and aprotinin against Gram- negative and Gram-positive bacteria related to their basic character J. Appl. Bacteriol. 72:180-187.
  • Mangalassary S. (2006). Liminating Listeria Monocytogenes in packed ready to eat poultry products by Combining in package pasteurization with nisin and/or lysozyme, Thesis, Clemson University, USA.
  • Chung W, Hancock RE. (2000). Action of lysozyme and nisin mixtures against lactic acid bacteria. Int. J. Food Microbiol. 60: 25–32.
  • Bostan K, Aldemir T, Aydın A. (2007). Chitosan and its antimicrobial activity, Türk Mikrobiyol Cem Derg.Türk Mikrobiyol Cem Derg. 37:118-127.
  • Darmadji P, Izumimoto M. (1994). Effect of chitosan in meat preservation. Meat Sci. 38:243-254.
  • Shahidi F, Arachchi JKM, JeonY. (1999). Food applications of chitin and chitosans Trends Food Sci. Technol. 10:37–51.
  • Mahan, FI. (2007). Kitosanla kaplanmış soyulmuş sosislerin mikrobiyolojik kalitesi ve raf ömürlerinin araştırılması, İstanbul University, Institue of Health Science, Thesis, İstanbul, Turkey.
  • Aldemir T, Bostan K. (2009). Effects of chitosan on the microbiological quality of ready to cook meatball. J. Fac. Vet. Med. İstanbul Univ. 35: 13-21.
  • Gokmen M. (2010). Türk sucuğu üretiminde kitosan kullanımı ve kalite üzerine etkileri, Selçuk University, Institute of Health Science, Thesis, Konya, Turkey.
  • Harrigan W. (1998).Laboratory methods in food microbiology third edition, Academic Press., USA.
  • Ertas N, Gonulalan Z. (2010). Kayseri ilinde satışa sunulan çiğ köftelerde Enterobacteriaceae grubu bakterilerin Enterohemorrhagic E. coli O157 H7 varlığının araştırılması J. Fac. Vet. Med. Univ. Erciyes, 7(1):1-6.
  • Cetinkaya F, Mus TE, Cıbık R, Levent B, Gulesen R. (2012).Assessment of microbiological quality of cig köfte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of Salmonella. Food Cont. 26:15-18.
  • Uzunlu S, Yıldırım I, Serdengecti N. (2004). Antalya il merkezinde tüketime sunulan çiğ köftelerin mikrobiyolojik kalitesinin incelenmesi Türk Mikrobiyol Cem. Derg. 34:257-261
  • Gezgin Z, Gunes G (2007). Influence of gamma irradiation on growth and survival of Escherichia coli O157:H7 and quality of ciğ köfte, a traditional raw meat product Int. J. Food Sci. Techno. 42:1067–1072.
  • Vural A, Aksu H, Erkan ME. (2006). Low-dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (ciğ köfte)Int. J. Food Sci. Techno.41: 1105–1107.
  • Yıldırım I, Uzunlu S, Topuz A. (2005). Effect of gamma irradiation on some principle microbiological and chemical quality parameters of raw Turkish meat ball Food Cont. 16:363–367.
  • Sagoo S, Board R, Roller S. (2002). Chitosan inhibits growth of spoilage microorganisms inchilled pork products J Food Mic. 19: 175-182.
  • Gerasimenko DV, Avdienko ID, Bannikova GE, Zueva OYU, Varlamov VP. (2004). Antibacterial effects of water-soluble low-molecular-weight chitosans on different microorganisms Appl. Biochem Microb. 40: 253-257.
  • Helander JM, Nurmiaho-Lassila FL, Ahvenainen R, Rhoades J,Roller S. (2001). Chitosan disrupts the barrier properties of the outer membrane of gramnegative bacteria. Int. J. Food Microbiol. 71: 235-244.
  • Liu H, Du Y, Wang X, L Sun. (2004). Chitosan kills bacteria through cell membrane damage Int. J.Food Microbiol. 95: 147-155.
  • Devlieghere F, Vermeulen A, Debevere J. (2004). Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables Food Microbiol. 21:703-714.
  • Wang GH. (1992). Inhibition and inactivation of five species of foodborne pathogens by chitosan J. Food Prot. 55: 916-919.

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

Year 2014, Volume: 2 Issue: 2, 30 - 45, 01.10.2014

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

References

  • Pellegrini A, Thomas U, Fellenberg R, Wild P. (1992). Bactericidal activities lysozyme and aprotinin against Gram- negative and Gram-positive bacteria related to their basic character J. Appl. Bacteriol. 72:180-187.
  • Mangalassary S. (2006). Liminating Listeria Monocytogenes in packed ready to eat poultry products by Combining in package pasteurization with nisin and/or lysozyme, Thesis, Clemson University, USA.
  • Chung W, Hancock RE. (2000). Action of lysozyme and nisin mixtures against lactic acid bacteria. Int. J. Food Microbiol. 60: 25–32.
  • Bostan K, Aldemir T, Aydın A. (2007). Chitosan and its antimicrobial activity, Türk Mikrobiyol Cem Derg.Türk Mikrobiyol Cem Derg. 37:118-127.
  • Darmadji P, Izumimoto M. (1994). Effect of chitosan in meat preservation. Meat Sci. 38:243-254.
  • Shahidi F, Arachchi JKM, JeonY. (1999). Food applications of chitin and chitosans Trends Food Sci. Technol. 10:37–51.
  • Mahan, FI. (2007). Kitosanla kaplanmış soyulmuş sosislerin mikrobiyolojik kalitesi ve raf ömürlerinin araştırılması, İstanbul University, Institue of Health Science, Thesis, İstanbul, Turkey.
  • Aldemir T, Bostan K. (2009). Effects of chitosan on the microbiological quality of ready to cook meatball. J. Fac. Vet. Med. İstanbul Univ. 35: 13-21.
  • Gokmen M. (2010). Türk sucuğu üretiminde kitosan kullanımı ve kalite üzerine etkileri, Selçuk University, Institute of Health Science, Thesis, Konya, Turkey.
  • Harrigan W. (1998).Laboratory methods in food microbiology third edition, Academic Press., USA.
  • Ertas N, Gonulalan Z. (2010). Kayseri ilinde satışa sunulan çiğ köftelerde Enterobacteriaceae grubu bakterilerin Enterohemorrhagic E. coli O157 H7 varlığının araştırılması J. Fac. Vet. Med. Univ. Erciyes, 7(1):1-6.
  • Cetinkaya F, Mus TE, Cıbık R, Levent B, Gulesen R. (2012).Assessment of microbiological quality of cig köfte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of Salmonella. Food Cont. 26:15-18.
  • Uzunlu S, Yıldırım I, Serdengecti N. (2004). Antalya il merkezinde tüketime sunulan çiğ köftelerin mikrobiyolojik kalitesinin incelenmesi Türk Mikrobiyol Cem. Derg. 34:257-261
  • Gezgin Z, Gunes G (2007). Influence of gamma irradiation on growth and survival of Escherichia coli O157:H7 and quality of ciğ köfte, a traditional raw meat product Int. J. Food Sci. Techno. 42:1067–1072.
  • Vural A, Aksu H, Erkan ME. (2006). Low-dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (ciğ köfte)Int. J. Food Sci. Techno.41: 1105–1107.
  • Yıldırım I, Uzunlu S, Topuz A. (2005). Effect of gamma irradiation on some principle microbiological and chemical quality parameters of raw Turkish meat ball Food Cont. 16:363–367.
  • Sagoo S, Board R, Roller S. (2002). Chitosan inhibits growth of spoilage microorganisms inchilled pork products J Food Mic. 19: 175-182.
  • Gerasimenko DV, Avdienko ID, Bannikova GE, Zueva OYU, Varlamov VP. (2004). Antibacterial effects of water-soluble low-molecular-weight chitosans on different microorganisms Appl. Biochem Microb. 40: 253-257.
  • Helander JM, Nurmiaho-Lassila FL, Ahvenainen R, Rhoades J,Roller S. (2001). Chitosan disrupts the barrier properties of the outer membrane of gramnegative bacteria. Int. J. Food Microbiol. 71: 235-244.
  • Liu H, Du Y, Wang X, L Sun. (2004). Chitosan kills bacteria through cell membrane damage Int. J.Food Microbiol. 95: 147-155.
  • Devlieghere F, Vermeulen A, Debevere J. (2004). Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables Food Microbiol. 21:703-714.
  • Wang GH. (1992). Inhibition and inactivation of five species of foodborne pathogens by chitosan J. Food Prot. 55: 916-919.
There are 22 citations in total.

Details

Primary Language English
Subjects Engineering
Other ID JA75YC42BT
Journal Section Research Article
Authors

Mehmet Elmalı This is me

Publication Date October 1, 2014
Published in Issue Year 2014 Volume: 2 Issue: 2

Cite

APA Elmalı, M. (2014). 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. MANAS Journal of Engineering, 2(2), 30-45.
AMA Elmalı M. 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. MJEN. October 2014;2(2):30-45.
Chicago Elmalı, Mehmet. “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”. MANAS Journal of Engineering 2, no. 2 (October 2014): 30-45.
EndNote Elmalı M (October 1, 2014) 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. MANAS Journal of Engineering 2 2 30–45.
IEEE M. Elmalı, “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”, MJEN, vol. 2, no. 2, pp. 30–45, 2014.
ISNAD Elmalı, Mehmet. “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”. MANAS Journal of Engineering 2/2 (October 2014), 30-45.
JAMA Elmalı M. 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. MJEN. 2014;2:30–45.
MLA Elmalı, Mehmet. “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”. MANAS Journal of Engineering, vol. 2, no. 2, 2014, pp. 30-45.
Vancouver Elmalı M. 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. MJEN. 2014;2(2):30-45.

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