van vet j

Van Veterinary Journal

2149-3359 2149-8644

Van Yüzüncü Yıl Üniversitesi

The Effect of Essential Oils of Rosemary and Clove on Shelf Life Chicken Meat

Tavuk Eti Raf Ömrü Üzerine Biberiye ve Karanfil Uçucu Yağlarının Etkisi

Harmankaya

Sezen

KAFKAS ÜNİVERSİTESİ, KARS MESLEK YÜKSEKOKULU Vatansever

Leyla

KAFKAS ÜNİVERSİTESİ, VETERİNER FAKÜLTESİ

04 20 2017

28 1 11 19 05 03 2016 08 12 2016

1990

Van Veterinary Journal

In this paper, the minimum effective doses of essential oils of rosemary(Rosmarinus officinalis) and clove (Syzygium aromaticum), which are consumedfor aromatizing the foods, on the food pathogens, and the effects ondecontamination of poultry meat and extending the shelf life were investigated.7 Gram-positive (Brochotrix thermosphacta, Lactobacillus casei, Lactococcuslactis, Leuconostoc mesenteroides, Listeria monocytogenes, Micrococcus luteus,Staphylococcus aureus) and 6 Gram-negative (Escherichia coli,Pseudomonas aeruginosa, Salmonella enteritidis,Salmonella typhimurium, Shigelladysanteriae, Yersinia enterocolitica: O3) bacteria were used. Firstly, theminimum effective doses of rosemary and clove essential oils at 30thminute and 24th hour were determined separately, and it was foundthat close oil is more effective than rosemary oil. Moreover, the fact thatrosemary and close oils were more effective on bacteria at 24th hourindicates that both of the essential oils are delayed-effect ones. Inexperiments, where the effects on shelf life of drumsticks by spraying the oilsof rosemary, clove and their combination, it was observed that close oil is moreeffective on the shelf life from antimicrobial efficiency aspect. Inreplication groups of this research, where the close and rosemary oils wereused together, even though 1 increment or more decreases were observed duringthe beginning of storage of all the samples, this difference was closed towardsthe end, and the values that are close to control groups were determined. During the study, it was concludedthat, although the rosemary and clove oils were effective on poultry meat’smicroflora, they were not capable of expanding the shelf life.

Buçalışmada gıdalara aroma vermek amacıyla tüketilen biberiye (Rosmarinus officinalis) ve karanfil (Syzygium aromaticum) bitkilerinin uçucuyağlarının, gıda patojenleri üzerine minumum etkili dozları, kanatlı etinindekontaminasyonu ve raf ömrünün uzatılması yönünde etkileri araştırılmıştır.Çalışmanın ilk aşamasında 7 Gram pozitif (Brochotrix thermosphacta,Lactobacillus casei, Lactococcus lactis, Leuconostoc mesenteroides, Listeriamonocytogenes, Micrococcus luteus, Staphylococcus aureus) ve altı Gramnegatif bakteri (Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis, Salmonella typhimurium, Shigella dysanteriae,Yersinia enterocolitica:O3) üzerinde karanfil ve biberiye yağlarının 30.dakikada ve 24. saat sonunda etkili olabilen en düşük konsantrasyonları ayrı ayrıbelirlenmiş ve karanfil yağının etkinliğinin biberiye yağından daha yüksekolduğu görülmüştür. Ayrıca biberiye ve karanfil yağlarının bakteriler üzerine24. saatte daha etkili olmaları, her iki yağında geç etkili olduğunugöstermiştir. Kuru pedlere karanfil yağı, biberiye yağı ve bunlarınkombinasyonlarının püskürtme yöntemiyle emdirilerek, tavuk butlarının rafömrüne etkisinin incelendiği çalışmalarda ise antimikrobiyal etkinlik açısındankaranfil yağının, biberiye yağına göre daha başarılı olduğu gözlenmiştir. Biberiye ve karanfil yağının birliktekullanıldığı deneme gruplarında tüm örneklerde muhafaza sürecinin başlangıçdönemlerinde 1 basamak ve daha fazla indirgeme sağlansa da sürecin sonlarınadoğru bu fark kapanmış ve kontrol grubuna yakın değerler aldığı görülmüştür.Çalışmalarda karanfil yağı ve biberiye yağı tavuk etinin mikroflorası üzerindeetki sağlasa da raf ömrünü uzatmakta yeterli olamamıştır.

Karanfil yağı Biberiye yağı Tavuk eti Antibakteriyel etki

Clove oil Rosemary oil Chicken meat Antibacterial effects

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