Soğukta Depolanan Yeşil Kaplan Karidesinin (Penaeus semisulcatus, De Hann 1844) Farklı Esansiyel Yağlarla Muamele Edilmesinin Mikrobiyolojik Kalite Değişimi Üzerine Etkileri

Year 2026, Volume: 37 Issue: 1, 11 - 17, 29.03.2026

Süleyman Öner , Murat Metli

https://doi.org/10.36483/vanvetj.1768102

https://izlik.org/JA52ZD45EX

Abstract

Kolay bozulabilme özelliğine sahip karideslerin raf ömrünü arttırabilmek amacıyla farklı esansiyel yağların (timol, karvakrol ve eugenol) vakum paketlenmiş ve soğukta depolanmış yeşil kaplan karidesleri (Penaeus semisulcatus, De Hann 1844) üzerinde mikrobiyolojik etkileri araştırılmıştır. %1 oranında timol, karvakrol, eugenol ile muamele edilen deney grupları ile kontrol grubu vakum paketlenerek soğukta (4±1 °C) depolanmıştır. Başlangıçta mikrobiyolojik (toplam mezofilik aerobik bakteri sayımı - TMAB, toplam mezofilik anerobik bakteri sayımı - TMANB, toplam koliform bakteri sayımı, toplam maya sayımı, toplam küf sayımı) ve besin değerleri (Ham protein, lipit tayini, kuru madde, kül tayini) analizleri yapılmıştır. 24 günlük depolama sürecinde periyodik olarak mikrobiyolojik analizler yapılmıştır. Eugenolün TMAB, TMANB, toplam koliform, maya ve küf bakterilerine karşı en etkili esansiyel yağ asidi olduğu gözlenmiş, bunu timol, karvakrol takip etmiştir. Tüm sonuçlar göz önüne alındığında, kontrol grubu ile uygulama gruplarının kendi aralarında ve günler arasında istatistiksel farklılıklar tespit edilmiştir (p<0.01). Çalışma süresince mikrobiyolojik paremetrelerin değişimine bakıldığında raf ömrü açısından eugenol uygulanan grupta daha iyi bir mikrobiyal baskılama olduğu müşahede edilse de timol uygulaması duyusal olarak ve ürünlerin pazarlanma imkânları açısından daha iyi olduğu için, timol su ürünlerinde raf ömrünü arttırmak için esansiyel yağ olarak tercih edilebilir.

Keywords

Karides , mikrobiyolojik kalite , esansiyel yağ asidi , timol , karvakrol , eugenol

Ethical Statement

Bu çalışma, Hayvan Deneyleri Etik Kurullarının Çalışma Usul ve Esasları Hakkında Yönetmeliğin 8. Maddesinin (8). Fıkrasının k) bendinin 2. Alt bendi uyarınca HADYEK'in iznine tabi değildir. Bu makalede sunulan veri, bilgi ve belgeler akademik ve etik kurallar çerçevesinde elde edilmiştir.

Supporting Institution

Hatay Mustafa Kemal Üniversitesi, Bilimsel Araştırma Projeleri Koordinatörlüğü

Project Number

1004 D 0103

Thanks

Araştırmanın tamamlanmasında danışmanlık yapan Prof. Dr. Yasemin BİRCAN YILDIRIM'a teşekkür ederiz.

Effects of Treatment with Different Essential Oils on Microbiological Quality Changes in Cold-Stored Green Tiger Shrimp (Penaeus semisulcatus, De Hann 1844)

https://izlik.org/JA52ZD45EX

Abstract

In order to extend the shelf life of perishable shrimps, the microbiological effects of different essential oils (thymol, carvacrol and eugenol) on vacuum-packaged and cold-stored green tiger shrimps (Penaeus semisulcatus, De Hann 1844) were investigated. Experimental groups treated with 1% thymol, carvacrol, and eugenol and the control group were vacuum-packaged and stored at cold temperatures (4±1 °C). Initially, microbiological analyses (total mesophilic aerobic bacteria count, total mesophilic anaerobic bacteria count, total coliform bacteria count, total yeast count, total mold count) and nutritional values (crude protein, lipid determination, dry matter, ash determination) were performed. Microbiological analyses were performed periodically during the 24-day storage period. Eugenol was observed to be the most effective essential fatty acid against mesophilic aerobic bacteria, mesophilic anaerobic bacteria, total coliform, yeast and mold bacteria, followed by thymol and carvacrol. Considering all the results, statistical differences were found between the control and treatment groups and between days (p<0.01). Although changes in microbiological parameters during the study indicated better microbial suppression in the eugenol-treated group in terms of shelf life, thymol treatment is better for sensory evaluation and marketing purposes, so thymol may be preferred as an essential oil to extend shelf life in seafood.

Keywords

Shrimp , microbiological quality , essential fatty acid , thymol , carvacrol , eugenol

Ethical Statement

This study is not subject to the permission of HADYEK in accordance with the “Regulation on Working Procedures and Principles of Animal Experiments Ethics Committees” 8 (k). The data, information and documents presented in this article were obtained within the framework of academic and ethical rules.

Supporting Institution

Scientific Research Projects Coordinator of Hatay Mustafa Kemal University

Project Number

1004 D 0103

Thanks

We would like to thank Prof. Dr. Yasemin BİRCAN YILDIRIM for her consultancy in the completion of the research.

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