KİTOSAN KAPLAMANIN SOĞUTULARAK SAKLANAN ETLERİN MİKROBİYOLOJİK VE OKSİDATİF ÖZELLİKLERİNE ETKİSİNİN BELİRLENMESİ

Öz

Sığır eti, zengin besin içeriğinden dolayı bozulmaya duyarlı ve kısa raf ömrüne sahip bir gıdadır. Bu nedenle, sığır etinin raf ömrünün artırılması için birçok çalışma yapılmaktadır. Bu çalışmaların ise önemli bir kısmı yenilebilir film kaplamalar üzerine yoğunlaşmıştır. Bu çalışmada, kitosan film kullanılarak sığır etinin raf ömrünün uzatılması amaçlanmıştır. Bu amaçla, çalışmada kullanılan sığır eti kitosanla kaplanmış ve + 4 ºC'de buzdolabında saklanmıştır. Toplam mezofilik aerobik bakteri sayımı (TMAB), Stapylococcus aureus, Pseudomonas spp. ve tiyobarbitürik asit (TBARS) sayısı analizleri yapılmıştır. Sonuç olarak, kitosan kaplamanın TMAB, Pseudomonas spp. ve TBARS sayısını düşürdüğü tespit edilmiştir (p <0.05). Ayrıca, kitosan depolamanın 5. gününde tüm S. aureus 'u inhibe etmiştir. Nitekim bu çalışmadan elde edilen verilere göre kitosanın antimikrobiyal ve antioksidan özelliklerinden dolayı et endüstrisinde biyo-koruyucu olarak kullanılabileceği sonucuna varılmıştır.

Anahtar Kelimeler

• Kırmızı et
• kitosan
• kaplama
• Staphylococcus aureus
• Pseudomonas spp
• Thiobarbituric acid (TBA)

EVALUATION OF THE EFFECT OF CHITOSAN COATING ON MICROBIOLOGICAL AND OXIDATIVE PROPERTIES OF REFRIGERATED BEEF

Öz

Beef is an animal food sensitive to deterioration with short shelf-life due to its rich nutrient content. Many studies concerned with the use of edible coating are carried out to increase the shelf life of beef. In this study, it was aimed to extend the shelf life of beef using chitosan. For this purpose, the bovine meat was coated with chitosan and stored at +4 ºC for 7 days. Total mesophilic aerobic bacteria, Stapylococcus aureus, Pseudomonas spp. counts and thiobarbituric acid values were analyzed. As a result, it was found that the chitosan coating reduced the TMAB, Pseudomonas spp. counts and TBARS values (P < 0.05) and inhibited all S. aureus up to day 5 of storage. According to the data obtained from this study, it has been concluded that chitosan can be used as a bio-preservative in the meat industry due to the antimicrobial and antioxidantive properties.

Anahtar Kelimeler

• Beef
• chitosan
• coating
• Staphylococcus aureus
• Pseudomonas spp
• Thiobarbituric acid (TBA)

Kaynakça

1. 1. Abdou, E.S., Nagy, K.S.A., Elsabee, MZ (2008). Extraction and characterization of chitin and chitosan from local sources. Bioresour Technol. 99 (5): 1359–1367, https://doi.org/10.1016/j.biortech.2007.01.051.
2. 2. Cha, D.S., Chinnan, M.S. (2004). Biopolymer-based antimicrobial packaging: A Review. Critical Reviews in Food Science and Nutrition. 44 (4): 223-237, https://doi.org/10.1080/10408690490464276.
3. 3. Coma, V., Martial-Gros, A., Garreau, S., Copinet, A., Salin, F., Deschamps, A. (2002). Edible antimicrobial films based on chitosan matrix. Journal of Food Sci. 67(3): 1162-1169, https://doi.org/10.1111/j.13652621.2002.tb09470.x.
4. 4. Cruz-Romero, M.C., Murphy, T., Morris, M., Cummins, E., Kerry, J. P. (2013). Antimicrobial activity of chitosan, organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications. Food Control. 34(2), 393-397, https://doi.org/10.1016/j.foodcont.2013.04.042.
5. 5. Darmadji, P., Izumimoto, M. (1994). Effect of chitosan in meat preservation. Meat Science 38(2): 243-254, https://doi.org/10.1016/0309-1740(94)90114-7.
6. 6. Decker, E.A., Warner, K., Richards, M.P., Shahidi, F. (2005). Measuring antioxidant effectiveness in food. J. Agric. Food Chem, 53(10): 4303-4310, https://doi.org/10.1021/jf058012x.
7. 7. Dehnad, D., Mirzaei, H., Djomeh, Z.E., Jafari, S.M. (2014). Thermal and antimicrobial properties of chitosan-nanocellulose films for extending shelf life of ground meat, Carbohydrate Polymers. 109: 148-154, https://doi.org/10.1016/j.carbpol.2014.03.063.
8. 8. Demir, A., Seventekin, N (2009). Kitin, kitosan ve genel kullanım alanları. Tekstil Teknolojileri Elektronik Dergisi. 3(2): 92-103.

9. 9. Devatkal, S.K., Thorat, P., Manjunatha, M. (2014). Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets, J Food Sci Technol, 51(10): 2685–2691, https://doi.org/10.1007/s13197-012-0753-5.
10. 10. Duncan, D.B. (1955). Multiple Rang and Multiple F Test. Biometrics. 11:1-42.
11. 11. Duran, A., Kahve, H.I. (2016). The use of chitosan as a coating material. Academic Journal of Science. 05(01): 167-172.
12. 12. Duran A, Kahve H.I. (2020). The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef. Meat Science. 162, 107961, https://doi.org/10.1016/j.meatsci.2019.107961.
13. 13. Estevéz, M., Ventanas, S., Cava, R. (2006). Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pate. Meat Science. 74(2): 396-403, https://doi.org/10.1016/j.meatsci.2006.04.010.
14. 14. Fan, W., Sun ,J., Chen, Y., Qiu, J., Zhang, Y., Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry. 115 (1): 66-70, https://doi.org/10.1016/j.foodchem.2008.11.060.
15. 15. ISO, 13720 (2010) Preview. Meat and meat products -- Enumeration of presumptive Pseudomonas app.
16. 16. Işık, H., Dağhan, Ş., Gökmen, S. (2013). Gıda endüstrisinde kullanılan yenilebilir kaplamalar üzerine bir araştırma. Gıda Teknolojileri Elektronik Dergisi. 8(1): 26-35.
17. 17. İncili, G.K., Karatepe, P., İlhak, O.İ. (2020). Effect of chitosan and Pediococcus acidilactici on E. coli O157: H7, Salmonella Typhimurium and Listeria monocytogenes in meatballs. LWT, 117, 108706, https://doi.org/10.1016/j.lwt.2019.108706.
18. 18. Kanatt, R.S., Chander, R., Sharma, A. (2008). Chitosan and mint mixture: A new preservative for meat and meat products. Food Chemistry. 107(2): 845-852, https://doi.org/10.1016/j.foodchem.2007.08.088.
19. 19. Kanatt, R.S., Rao, M.S., Chawla, S.P., Sharma, A. (2013). Effects of chitosan coating on shelf-life of ready-to-cook meat products during chilled storage. LWT, 53(1): 321-326, https://doi.org/10.1016/j.lwt.2013.01.019.
20. 20. Karadağ, A., Ömeroğlu, P.Y., Saner, S. (2008). Gıda Muhafazasında Yeni Teknolojilerin Kullanımı, Gıda Güvenliği Derneği.
21. 21. Karakaya, M., Sarıcoban, C., Yılmaz, M.T. (2005). The effect of Mutton, Goat, Beef and Rabbit Meat species and state of rigor on some technological parameters. Journal of Muscle foods, 17(1): 56-64, https://doi.org/10.1111/j.1745-4573.2006.00035.x.
22. 22. Kuzgun, K.N., İnanlı, G.A. (2013). Kitosan üretimi ve özellikleri ile kitosanın kullanım alanları. Türk Bilimsel Derlemeler Dergisi. 6 (2): 16-21.
23. 23. Liu, H., Du, Y., Wang, X., Sun, L. (2004). Chitosan kills bacteria through cell membrane damage. International Journal of Food Microbiology. 95(2): 147-155, https://doi.org/10.1016/j.ijfoodmicro.2004.01.022.
24. 24. Mehta, N., Ahlawat, S.S., Sharm,a D.P., Dabur, R.S. (2015). Novel trends in development of dietary fiber rich meat products-a critical review. J Food Sci Technol, 52(2): 633–647, https://doi.org/10.1007/s13197-013-1010-2.
25. 25. Olivera, D.F., Bambicha. R., Laporte, G., Cardenas, F.C., Mestorino, N. (2013). Kinetics of colour and texture changes of beef during storage. J Food Sci Technol, 50(4): 821–825, https://doi.org/10.1007/s13197-012-0885-7.
26. 26. Pranoto, Y., Rakshit, S.K., Salokhe, V.M. (2005). Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin. LWT. 38(8): 859- 865, https://doi.org/10.1016/j.lwt.2004.09.014.
27. 27. Rejane, C.G., Douglas, D.B., Odilio, B.G.A. (2009). A Review of the Antimicrobial Activity of Chitosan, Polímeros. 19(3): 241-247, http://dx.doi.org/10.1590/S0104-14282009000300013.
28. 28. Roller, S., Covill, N. (1999). The antifungal properties of chitosan in laboratory media and apple juice. International Journal of Food Microbiology. 47: 67-77, https://doi.org/10.1016/S0168-1605(99)00006-9.
29. 29. Sağdıç, O., Ekici, L., Yetim, H. (2008). Gıdaların Muhafazasında Yeni Mikrobiyal İnaktivasyon Metotları, Türkiye 10. Gıda Kongresi. Erzurum.
30. 30. Sharma, H., Mendiratta, S.K., Agarwal, R.K., Kumar, S., Soni, A. (2017). Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages, J Food Sci Technol, 54(2): 279–292, https://doi.org/10.1007/s13197-016-2461-z.
31. 31. Singh, T.P., Chatli, M.K., Sahoo, J. (2015). Development of chitosan based edible films: process optimization using response surface methodology, J Food Sci Technol, 52(5): 2530–2543, https://doi.org/10.1007/s13197-014-1318-6.
32. 32. Sirocchi, V., Devlieghere, F., Peelman, N., Sagratini, G., Maggi, F., Vittori, S., Ragert, P. (2017). Effect of Rosmarinus officinalis L. Essential oil combned with different packaging conditions to extend the shelf life of refrigerated beef meat. Food Chemistry, 221: 1069-1076, https://doi.org/10.1016/j.foodchem.2016.11.054.
33. 33. Sitoria, A.L., Ferrocino, I., Torrieri, E., Monaco, R.D., Mauriello, G., Villani, F., Ercolini, D. (2012). A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature. International Journal of Food Microbiology, 158(3): 186-194, https://doi.org/10.1016/j.ijfoodmicro.2012.07.011.
34. 34. Tarladgis, B.G., Watts, B.M., Younathan, M.T., Dugan, L.R. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am.n Oil Chem. Soc. 37(1): 44-48, https://doi.org/10.1007/BF02630824.
35. 35. Ünal, K., Babaoğlu, A.S., Karakaya, M. (2014). Effect of oregano, sage and rosemary essential oils on lipid oxidation and color properties of minced beef during refrigerated storage. Journal of Essential Oil Bearing Plants. 17(5): 797-805, https://doi.org/10.1080/0972060X.2014.956803.