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

Mehmet Elmalı

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

Keywords

Çiğ köfte, Hijyenik kalite, Nisin, Lisozim, Kitosan

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

Keywords

Çiğ köfte, Hygienic quality, Nisin, Lysozyme, Chitosan

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