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Kimyasal Dekontaminasyon Yöntemlerinin Kanatlı Etinin Raf Ömrü Üzerine Etkisi

Year 2022, Volume: 6 Issue: 1, 34 - 44, 28.06.2022
https://doi.org/10.47137/usufedbid.1091796

Abstract

Son yıllarda sosyoekonomik nedenlerden kaynaklı kanatlı eti ve ürünlerine ilgi oldukça fazladır. Kanatlı etlerinin doğal florası üretim şartlarından kaynaklı çeşitli kontaminasyonlara maruz kaldıkları için önemli miktarda mikrobiyal yüke sahiptir. Bu nedenle güvenilir gıda üretmek için kanatlı etinin korunması ve muhafazası amacıyla birçok yöntem geliştirilmektedir. Bu çalışmada kanatlı etlerinin raf ömrünü uzatabilmek için kimyasal dekontaminasyon yöntemleri incelenmiştir.

References

  • 1. Özbay SD, Sarıçoban C. Et ve Et Ürünlerine Uygulanan Bazı Dekontaminasyon Yöntemleri. Avrupa Bilim ve Teknoloji Dergisi, 2014; 1 (3): 92-99.
  • 2. Gonzalez RJ, Sampedro F, Feirtag JM, Sanchez-Plata MX ve Hedberg CW. Prioritization of chicken meat processing ınterventions on the basis of reducing the salmonella residual relative risk. Journal of Food Protection, 2019; 82(9): 1575–1582.
  • 3. Cantalejo, MJ, Zouaghi F, Perez-Arnedo I. 2016. Combined effects of ozone and freeze-drying on the shelf-life of broiler chicken meat. Food Science and Technology, 2016; 68: 400-407.
  • 4. Chousalkar K, Sims S, McWhorter A, Khan S ve Sexton M. The effect of sanitizers on microbial levels of chicken meat collected from commercial processing plants. International Journal of Environmental Research and Public Health, 2019; 16:4807.
  • 5. Davidson PM, Sofos JH ve Branen AL. eds. FL.. 2005. Food Antimicrobials-An Introduction. Antimicrobials in Food, CRC Press, Boca Raton, 2005; 3:1–10.
  • 6. Alvarez-Sieiro P, Montalban-Lopez M, Mu D ve Kuipers O. Bacteriocins of lactic acid bacteria: extending the family. Appl Microbiol Biotechnol, 2016; 100:2939–2951.
  • 7. Dakheli MJ. Effects of grape and pomegranate waste extracts on poultry carcasses microbial, chemical, and sensory attributes in slaughterhouse. Food Science & Nutrition, 2020; 8: 5622-5630.
  • 8. Uran H, Çetin B. Etil pirüvat buharının tavuk etinin raf ömrü üzerine etkisi. European Journal of Science and Technology, 2018; 14: 255-260.
  • 9. Durak Z, Churey, JJ, Gates M, Sacks GL, Worobo WR. Decontamination of green onions and baby spinach by vaporized ethyl pyruvate. Journal of Food Protection,2012; 75(6): 1012-1022.
  • 10. Mani-López E, García, HS ve López-Malo A. Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Research International, 2012; 45: 713–721.
  • 11. Food and Agriculture Organization Toxicological evaluation of certain food additives with a review of general principles and of specifications. 17th Report of the Joint Food and Agriculture Organization of the United Nations/World Health Organization 1973; WHO Expert Committee on Food Additives. WHO Technical Series No. 539. FAO Nutrition Meetings Report Series No. 53.
  • 12. Food and Agriculture Organization. Specifications for the identity and purity of food additives and their toxicological evaluation: Emulsifiers, stabilizers, bleaching and maturing agents. 7th Report of the Joint Food and Agriculture Organization of the United Nations/World Health Organization Expert Committee on Food Additives. 1963; WHO Technical Report Series No. 281. FAO Nutrition Meetings Report Series No. 35.
  • 13.(Agrobest Multi Chelaton Advantage (AMCA) 2005). https://epdf.pub/organic-acids-and-food-preservation3fb298856c26492682f0f6e899ee6ce492411.html.
  • 14. Del R´ıo, E, Panizo-Mor´an M, Prieto M, Alonso-Calleja C, ve Capita R. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry. Internatinaol Journal Food Microbiol, 2007; 115:268–280.
  • 15. Gonz´alez-Fandos, E, Herrera B ve Maya N. 2009. Efficacy of citric acid against Listeria monocytogenes attached to poultry skin during refrigerated storage. Internatinol Journal Food Science.Technology, 2009; 44:262– 268.
  • 16. Samant SS, Crandall PG, O’Bryan C, Lingbeck JM, Martin EM ve Seo H. Sensory impact of chemical and natural antimicrobials on poultry products, Poultry Science. 2015; 94: 1699-1710.
  • 17. Theron MM, Lues JFR. Organic Acids and Meat Preservation. Food Reviews International, 2007; 23(2): 141-158.
  • 18. Kim C, Marshall D. Quality evaluation of refrigerated chicken wings treated with organic acids. Journal Food Quality, 2000; 23:327– 335.
  • 19. Skrrivanova E, Molatova Z, Mateenova M, Houf K ve Marounek M. Inhibitory effect of organic acids on arcobacters in culture and their use for control of Arcobacter butzleri on chicken skin. International Journal Food Microbiology, 2011; 144:367–371.
  • 20. Del Rıo E, Panizo-Moran M, Prieto M, Alonso-Calleja C ve Capita R. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry. International Journal Food Microbiology, 2007; 115:268–280.
  • 21. Kolsarici N ve Candogan K. The effects of potassium sorbate and lactic acid on shelf life of vacuum-packed chicken meats. Poultry Science, 1995; 74:1884–1893.
  • 22. Cox N, Mercuri A, Juven B, Thomson J ve Chew V. Evaluation of succinic acid and heat to improve the microbiological quality of poultry meat. Journal Food Science, 1974; 39:985–987.
  • 23. Okolocha E ve Ellerbroek L. The influence of acid and alkaline treatments on pathogens and shelf life of the poultry meat. Food Control, 2005; 16:217–225.
  • 24. Kim C ve Marshall D. Microbiological, color and sensory changes of refrigerated chicken legs treated with selected phosphates. Food Res. International 1999; 32:209–215.
  • 25. Akarca G, Gök V, Tomar O. Gıda muhafazasında kullanılan bazı antimikrobiyaller. Kocatepe veteriner dergisi, 2014; 7(1): 59-68.
  • 26. Tamblyn KC ve Conner DE. Bactericidal activity of organic acids against Salmonella typhimurium attached to broiler chicken skin. Journal of Food Protection,1997a; 60: 623–633.
  • 27. Miller A J, Call JE ve Whiting R C. Comparison of organic acid salts for Clostridium botulinum control in an uncured Turkey product. Journal of Food, 1993; 56(11): 958- 962
  • 28. Papadopoulos LS, Miller RK, Acuff GR, Lucia LM, Vanderzant C ve Cross HR. Consumer and trained sensory comparisons of cooked beef top roundstreated with sodium lactate. Journal of Food Science, 1991a; 56: 1141–1146.
  • 29. Papadopoulos LS, Miller RK, Acuff GR, Lucia LM, Vanderzant C ve Cross HR. Effect of sodium lactate on microbial and chemical composition of cooked beef during storage. Journal of Food Science, 1991b; 56: 341–347.
  • 30. Dinçer AH, Baysal T. Decontamination techniques of pathogen bacteria in meat and poultry. Critical Reviews in Microbiology, 2004; 30(3):197-204.
  • 31. Gardner WH. Acidulants in food processing. 2. baskı. Handbook of food additives (syf. 225). Cleveland, OH: CRC Press: In T. E. Furia (Ed.);1972.
  • 32. Radkowskı M, Zdrodowska B ve Gomolka-Pawlıcka M. Effect of succinic acid on elimination of Salmonella in chicken meat, Journal of Food Protection 2018; 81(9): 1491- 1495.
  • 33. Doores S. Organic acids. 3. Baskı. New York, NY: Marcel Dekker Inc: In P. M. Davidson, & A. L. Branen (Eds.), Antimicrobials in foods (95–136).; 2005.
  • 34. Steininger CG, Harrison MA ve Berang ME. Application of antimicrobial treatment to whole carcasses during prechill can improve microbial quality of broiler parts, Journal of Food Safety, 2018; 38: e12434.
  • 35. Oğur R, Güler Ç. 21.yüzyılda niçin klorlama; TSK Koruyucu hekimlik bülteni; 2004; 3(8);186-195.
  • 36. Herdt, J., & Feng, H. (2009). Aqueous antimicrobial treatments to improve fresh and fresh-cut produce safety. Ames, IA: Wiley: In X. Fan, B. A. Niemira, C. J. Doona, F. E. Feeherry, & R. B. Gravani (Ed), Microbial safety of fresh produce 167–190; 2009.
  • 37. Capita R, Alonso-Calleja C, Garcı´a-Ferna´ ndez MC ve Moreno, B. Trisodium Phosphate (TSP) Treatment for Decontamination of Poultry, Food Sci Tech Int, 2002; 8(1):11–24.
  • 38. Loretz M, Stephan R ve Zweifel C. Antimicrobial activity of decontamination treatments for poultry carcasses, Food Control, 2010; 21: 791–804.
  • 39. Colin P ve Salvat G. (1996). Decontamination of poultry carcasses using trisodium phosphate treatment. 4. Bristol: University of Bristol Press: In: Hinton MH ve Rowlings C (Ed.); 1996 Factors affecting the microbial quality of meat, Microbial methods for the meat industry; 227–237.
  • 40. Özbay SD, Sarıçoban C. Et ve Et Ürünlerine Uygulanan Bazı Dekontaminasyon Yöntemleri, Avrupa Bilim ve Teknoloji Dergisi, 2014;1 (3): 92-99.
  • 41. Simpson CA, Sofos JN. Antimicrobial Ingredients. In: Tarte R. Ingredients in Meat Products, Properties, Functionally and Applications. New York: Springer; 2009; 301-377.

Effects of Chemical Decontamination Methods on the Shelf Life of Poultry Meat

Year 2022, Volume: 6 Issue: 1, 34 - 44, 28.06.2022
https://doi.org/10.47137/usufedbid.1091796

Abstract

In recent years, there has been a great interest in poultry meat and products due to socioeconomic reasons. The natural flora of poultry meat has a significant microbial load as it is exposed to various contaminations caused by production conditions. For this reason, many methods are being developed for the protection and preservation of poultry meat in terms of producing safe food. In this study, chemical decontamination methods were investigated in order to extend the shelf life of poultry meat.

References

  • 1. Özbay SD, Sarıçoban C. Et ve Et Ürünlerine Uygulanan Bazı Dekontaminasyon Yöntemleri. Avrupa Bilim ve Teknoloji Dergisi, 2014; 1 (3): 92-99.
  • 2. Gonzalez RJ, Sampedro F, Feirtag JM, Sanchez-Plata MX ve Hedberg CW. Prioritization of chicken meat processing ınterventions on the basis of reducing the salmonella residual relative risk. Journal of Food Protection, 2019; 82(9): 1575–1582.
  • 3. Cantalejo, MJ, Zouaghi F, Perez-Arnedo I. 2016. Combined effects of ozone and freeze-drying on the shelf-life of broiler chicken meat. Food Science and Technology, 2016; 68: 400-407.
  • 4. Chousalkar K, Sims S, McWhorter A, Khan S ve Sexton M. The effect of sanitizers on microbial levels of chicken meat collected from commercial processing plants. International Journal of Environmental Research and Public Health, 2019; 16:4807.
  • 5. Davidson PM, Sofos JH ve Branen AL. eds. FL.. 2005. Food Antimicrobials-An Introduction. Antimicrobials in Food, CRC Press, Boca Raton, 2005; 3:1–10.
  • 6. Alvarez-Sieiro P, Montalban-Lopez M, Mu D ve Kuipers O. Bacteriocins of lactic acid bacteria: extending the family. Appl Microbiol Biotechnol, 2016; 100:2939–2951.
  • 7. Dakheli MJ. Effects of grape and pomegranate waste extracts on poultry carcasses microbial, chemical, and sensory attributes in slaughterhouse. Food Science & Nutrition, 2020; 8: 5622-5630.
  • 8. Uran H, Çetin B. Etil pirüvat buharının tavuk etinin raf ömrü üzerine etkisi. European Journal of Science and Technology, 2018; 14: 255-260.
  • 9. Durak Z, Churey, JJ, Gates M, Sacks GL, Worobo WR. Decontamination of green onions and baby spinach by vaporized ethyl pyruvate. Journal of Food Protection,2012; 75(6): 1012-1022.
  • 10. Mani-López E, García, HS ve López-Malo A. Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Research International, 2012; 45: 713–721.
  • 11. Food and Agriculture Organization Toxicological evaluation of certain food additives with a review of general principles and of specifications. 17th Report of the Joint Food and Agriculture Organization of the United Nations/World Health Organization 1973; WHO Expert Committee on Food Additives. WHO Technical Series No. 539. FAO Nutrition Meetings Report Series No. 53.
  • 12. Food and Agriculture Organization. Specifications for the identity and purity of food additives and their toxicological evaluation: Emulsifiers, stabilizers, bleaching and maturing agents. 7th Report of the Joint Food and Agriculture Organization of the United Nations/World Health Organization Expert Committee on Food Additives. 1963; WHO Technical Report Series No. 281. FAO Nutrition Meetings Report Series No. 35.
  • 13.(Agrobest Multi Chelaton Advantage (AMCA) 2005). https://epdf.pub/organic-acids-and-food-preservation3fb298856c26492682f0f6e899ee6ce492411.html.
  • 14. Del R´ıo, E, Panizo-Mor´an M, Prieto M, Alonso-Calleja C, ve Capita R. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry. Internatinaol Journal Food Microbiol, 2007; 115:268–280.
  • 15. Gonz´alez-Fandos, E, Herrera B ve Maya N. 2009. Efficacy of citric acid against Listeria monocytogenes attached to poultry skin during refrigerated storage. Internatinol Journal Food Science.Technology, 2009; 44:262– 268.
  • 16. Samant SS, Crandall PG, O’Bryan C, Lingbeck JM, Martin EM ve Seo H. Sensory impact of chemical and natural antimicrobials on poultry products, Poultry Science. 2015; 94: 1699-1710.
  • 17. Theron MM, Lues JFR. Organic Acids and Meat Preservation. Food Reviews International, 2007; 23(2): 141-158.
  • 18. Kim C, Marshall D. Quality evaluation of refrigerated chicken wings treated with organic acids. Journal Food Quality, 2000; 23:327– 335.
  • 19. Skrrivanova E, Molatova Z, Mateenova M, Houf K ve Marounek M. Inhibitory effect of organic acids on arcobacters in culture and their use for control of Arcobacter butzleri on chicken skin. International Journal Food Microbiology, 2011; 144:367–371.
  • 20. Del Rıo E, Panizo-Moran M, Prieto M, Alonso-Calleja C ve Capita R. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry. International Journal Food Microbiology, 2007; 115:268–280.
  • 21. Kolsarici N ve Candogan K. The effects of potassium sorbate and lactic acid on shelf life of vacuum-packed chicken meats. Poultry Science, 1995; 74:1884–1893.
  • 22. Cox N, Mercuri A, Juven B, Thomson J ve Chew V. Evaluation of succinic acid and heat to improve the microbiological quality of poultry meat. Journal Food Science, 1974; 39:985–987.
  • 23. Okolocha E ve Ellerbroek L. The influence of acid and alkaline treatments on pathogens and shelf life of the poultry meat. Food Control, 2005; 16:217–225.
  • 24. Kim C ve Marshall D. Microbiological, color and sensory changes of refrigerated chicken legs treated with selected phosphates. Food Res. International 1999; 32:209–215.
  • 25. Akarca G, Gök V, Tomar O. Gıda muhafazasında kullanılan bazı antimikrobiyaller. Kocatepe veteriner dergisi, 2014; 7(1): 59-68.
  • 26. Tamblyn KC ve Conner DE. Bactericidal activity of organic acids against Salmonella typhimurium attached to broiler chicken skin. Journal of Food Protection,1997a; 60: 623–633.
  • 27. Miller A J, Call JE ve Whiting R C. Comparison of organic acid salts for Clostridium botulinum control in an uncured Turkey product. Journal of Food, 1993; 56(11): 958- 962
  • 28. Papadopoulos LS, Miller RK, Acuff GR, Lucia LM, Vanderzant C ve Cross HR. Consumer and trained sensory comparisons of cooked beef top roundstreated with sodium lactate. Journal of Food Science, 1991a; 56: 1141–1146.
  • 29. Papadopoulos LS, Miller RK, Acuff GR, Lucia LM, Vanderzant C ve Cross HR. Effect of sodium lactate on microbial and chemical composition of cooked beef during storage. Journal of Food Science, 1991b; 56: 341–347.
  • 30. Dinçer AH, Baysal T. Decontamination techniques of pathogen bacteria in meat and poultry. Critical Reviews in Microbiology, 2004; 30(3):197-204.
  • 31. Gardner WH. Acidulants in food processing. 2. baskı. Handbook of food additives (syf. 225). Cleveland, OH: CRC Press: In T. E. Furia (Ed.);1972.
  • 32. Radkowskı M, Zdrodowska B ve Gomolka-Pawlıcka M. Effect of succinic acid on elimination of Salmonella in chicken meat, Journal of Food Protection 2018; 81(9): 1491- 1495.
  • 33. Doores S. Organic acids. 3. Baskı. New York, NY: Marcel Dekker Inc: In P. M. Davidson, & A. L. Branen (Eds.), Antimicrobials in foods (95–136).; 2005.
  • 34. Steininger CG, Harrison MA ve Berang ME. Application of antimicrobial treatment to whole carcasses during prechill can improve microbial quality of broiler parts, Journal of Food Safety, 2018; 38: e12434.
  • 35. Oğur R, Güler Ç. 21.yüzyılda niçin klorlama; TSK Koruyucu hekimlik bülteni; 2004; 3(8);186-195.
  • 36. Herdt, J., & Feng, H. (2009). Aqueous antimicrobial treatments to improve fresh and fresh-cut produce safety. Ames, IA: Wiley: In X. Fan, B. A. Niemira, C. J. Doona, F. E. Feeherry, & R. B. Gravani (Ed), Microbial safety of fresh produce 167–190; 2009.
  • 37. Capita R, Alonso-Calleja C, Garcı´a-Ferna´ ndez MC ve Moreno, B. Trisodium Phosphate (TSP) Treatment for Decontamination of Poultry, Food Sci Tech Int, 2002; 8(1):11–24.
  • 38. Loretz M, Stephan R ve Zweifel C. Antimicrobial activity of decontamination treatments for poultry carcasses, Food Control, 2010; 21: 791–804.
  • 39. Colin P ve Salvat G. (1996). Decontamination of poultry carcasses using trisodium phosphate treatment. 4. Bristol: University of Bristol Press: In: Hinton MH ve Rowlings C (Ed.); 1996 Factors affecting the microbial quality of meat, Microbial methods for the meat industry; 227–237.
  • 40. Özbay SD, Sarıçoban C. Et ve Et Ürünlerine Uygulanan Bazı Dekontaminasyon Yöntemleri, Avrupa Bilim ve Teknoloji Dergisi, 2014;1 (3): 92-99.
  • 41. Simpson CA, Sofos JN. Antimicrobial Ingredients. In: Tarte R. Ingredients in Meat Products, Properties, Functionally and Applications. New York: Springer; 2009; 301-377.
There are 41 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Review Article
Authors

Sena Çınar This is me 0000-0003-4496-3979

Abdullah Dikici 0000-0001-7302-8766

Publication Date June 28, 2022
Submission Date March 22, 2022
Acceptance Date May 10, 2022
Published in Issue Year 2022 Volume: 6 Issue: 1

Cite

APA Çınar, S., & Dikici, A. (2022). Kimyasal Dekontaminasyon Yöntemlerinin Kanatlı Etinin Raf Ömrü Üzerine Etkisi. Uşak Üniversitesi Fen Ve Doğa Bilimleri Dergisi, 6(1), 34-44. https://doi.org/10.47137/usufedbid.1091796
AMA Çınar S, Dikici A. Kimyasal Dekontaminasyon Yöntemlerinin Kanatlı Etinin Raf Ömrü Üzerine Etkisi. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi. June 2022;6(1):34-44. doi:10.47137/usufedbid.1091796
Chicago Çınar, Sena, and Abdullah Dikici. “Kimyasal Dekontaminasyon Yöntemlerinin Kanatlı Etinin Raf Ömrü Üzerine Etkisi”. Uşak Üniversitesi Fen Ve Doğa Bilimleri Dergisi 6, no. 1 (June 2022): 34-44. https://doi.org/10.47137/usufedbid.1091796.
EndNote Çınar S, Dikici A (June 1, 2022) Kimyasal Dekontaminasyon Yöntemlerinin Kanatlı Etinin Raf Ömrü Üzerine Etkisi. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi 6 1 34–44.
IEEE S. Çınar and A. Dikici, “Kimyasal Dekontaminasyon Yöntemlerinin Kanatlı Etinin Raf Ömrü Üzerine Etkisi”, Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi, vol. 6, no. 1, pp. 34–44, 2022, doi: 10.47137/usufedbid.1091796.
ISNAD Çınar, Sena - Dikici, Abdullah. “Kimyasal Dekontaminasyon Yöntemlerinin Kanatlı Etinin Raf Ömrü Üzerine Etkisi”. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi 6/1 (June 2022), 34-44. https://doi.org/10.47137/usufedbid.1091796.
JAMA Çınar S, Dikici A. Kimyasal Dekontaminasyon Yöntemlerinin Kanatlı Etinin Raf Ömrü Üzerine Etkisi. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi. 2022;6:34–44.
MLA Çınar, Sena and Abdullah Dikici. “Kimyasal Dekontaminasyon Yöntemlerinin Kanatlı Etinin Raf Ömrü Üzerine Etkisi”. Uşak Üniversitesi Fen Ve Doğa Bilimleri Dergisi, vol. 6, no. 1, 2022, pp. 34-44, doi:10.47137/usufedbid.1091796.
Vancouver Çınar S, Dikici A. Kimyasal Dekontaminasyon Yöntemlerinin Kanatlı Etinin Raf Ömrü Üzerine Etkisi. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi. 2022;6(1):34-4.