EVALUATION OF THE ANTIMICROBIAL EFFECT OF SALICYLIC ACID ON MEATBALLS

Yıl 2019, Cilt: 4 Sayı: 3, 20 - 27, 31.12.2019

Burak Demirhan Esin Nagihan Kasap

Öz

Salicylic acid application prevents deterioration of some foods and also has positive effects on human health. The objective of this study was to the investigation of microbial quality changes during the refrigerator storage of the meatballs after dipping off the meatballs in sterile distilled water and salicylic acid solutions. In this research, the effects of salicylic acid on the microbial loads of the meatballs were investigated. For this purpose, total aerobic mesophilic and total aerobic psychrophilic bacteria counts, total anaerobic mesophilic bacteria counts, and total coliform bacteria counts were analyzed by the classical culture methods on Plate Count Agar, Reinforced Clostridial Agar, and Violet Red Bile Agar, respectively. The bacterial analysis was performed daily until the total aerobic mesophilic bacteria counts of control group reached to the microbiological limit of 7 log CFU g-1. It was found that salicylic acid containing groups had lower total aerobic mesophilic and total anaerobic mesophilic bacteria counts when compared to the control group. As a result, salicylic acid-containing groups generally have approximately 2 logarithmic lower bacterial loads according to the control group.

Anahtar Kelimeler

Food, food safety, meatball, microbial quality, salicylic acid

Kaynakça

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