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

Year 2017, Volume: 28 Issue: 1, 11 - 19, 20.04.2017

Sezen Harmankaya , Leyla Vatansever

Abstract

In this paper, the minimum effective doses of essential oils of rosemary
(Rosmarinus officinalis) and clove (Syzygium aromaticum), which are consumed
for aromatizing the foods, on the food pathogens, and the effects on
decontamination of poultry meat and extending the shelf life were investigated.
7 Gram-positive (Brochotrix thermosphacta, Lactobacillus casei, Lactococcus
lactis, Leuconostoc mesenteroides, Listeria monocytogenes, Micrococcus luteus,
Staphylococcus aureus) and 6 Gram-negative (Escherichia coli,
Pseudomonas aeruginosa, Salmonella enteritidis,
Salmonella typhimurium, Shigella
dysanteriae, Yersinia enterocolitica: O3) bacteria were used. Firstly, the
minimum effective doses of rosemary and clove essential oils at 30^th
minute and 24^th hour were determined separately, and it was found
that close oil is more effective than rosemary oil. Moreover, the fact that
rosemary and close oils were more effective on bacteria at 24^th hour
indicates that both of the essential oils are delayed-effect ones. In
experiments, where the effects on shelf life of drumsticks by spraying the oils
of rosemary, clove and their combination, it was observed that close oil is more
effective on the shelf life from antimicrobial efficiency aspect. In
replication groups of this research, where the close and rosemary oils were
used together, even though 1 increment or more decreases were observed during
the beginning of storage of all the samples, this difference was closed towards
the end, and the values that are close to control groups were determined. During the study, it was concluded
that, although the rosemary and clove oils were effective on poultry meat’s
microflora, they were not capable of expanding the shelf life.

Keywords

Clove oil, Rosemary oil, Chicken meat, Antibacterial effects

Tavuk Eti Raf Ömrü Üzerine Biberiye ve Karanfil Uçucu Yağlarının Etkisi

Abstract

Bu
çalışmada gıdalara aroma vermek amacıyla tüketilen biberiye (Rosmarinus officinalis) ve karanfil (Syzygium aromaticum) bitkilerinin uçucu
yağlarının, gıda patojenleri üzerine minumum etkili dozları, kanatlı etinin
dekontaminasyonu ve raf ömrünün uzatılması yönünde etkileri araştırılmıştır.
Çalışmanın ilk aşamasında 7 Gram pozitif (Brochotrix thermosphacta,
Lactobacillus casei, Lactococcus lactis, Leuconostoc mesenteroides, Listeria
monocytogenes, Micrococcus luteus, Staphylococcus aureus) ve altı Gram
negatif 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 ayrı
belirlenmiş ve karanfil yağının etkinliğinin biberiye yağından daha yüksek
olduğu görülmüştür. Ayrıca biberiye ve karanfil yağlarının bakteriler üzerine
24. saatte daha etkili olmaları, her iki yağında geç etkili olduğunu
göstermiştir. Kuru pedlere karanfil yağı, biberiye yağı ve bunların
kombinasyonlarının püskürtme yöntemiyle emdirilerek, tavuk butlarının raf
ömrüne etkisinin incelendiği çalışmalarda ise antimikrobiyal etkinlik açısından
karanfil yağının, biberiye yağına göre daha başarılı olduğu gözlenmiştir. Biberiye ve karanfil yağının birlikte
kullanıldığı deneme gruplarında tüm örneklerde muhafaza sürecinin başlangıç
dönemlerinde 1 basamak ve daha fazla indirgeme sağlansa da sürecin sonlarına
doğru bu fark kapanmış ve kontrol grubuna yakın değerler aldığı görülmüştür.
Çalışmalarda karanfil yağı ve biberiye yağı tavuk etinin mikroflorası üzerinde
etki sağlasa da raf ömrünü uzatmakta yeterli olamamıştır.

Keywords

Karanfil yağı, Biberiye yağı, Tavuk eti, Antibakteriyel etki

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