Araştırma Makalesi
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The effect of turmeric on microbial quality in meatballs

Yıl 2020, Cilt: 24 Sayı: 1, 9 - 16, 20.03.2020
https://doi.org/10.29050/harranziraat.589246

Öz

Investigation of the effects of turmeric on the pH and microbiological quality of the meatballs was aimed in this study. 2% and 4% turmeric was added to the meatballs, and these samples stored at refrigerator temperature. pH values, total aerobic bacteria, total coliform bacteria, lactic acid bacteria and Staphylococcus aureus counts of the samples were followed at daily intervals for five days. As a result of the analysis, it was shown that Total Aerobic Bacteria counts of the turmeric containing groups were lower compared to the control group. pH value of the 4% turmeric group was found lower than the control group. It was found that the Total Coliform Bacteria counts of the 4% turmeric group were lower when compared to the control group. As a result, the addition of 4% turmeric to the meatballs is effective on the microbiological quality of the meatballs.

Kaynakça

  • Abdollahzadeh, E., Rezaej, M., Hosseini, H. (2014). Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35, 177–183.
  • Anonim, (2000). Gıda Mikrobiyolojisi ve Uygulamaları. 2. Baskı, Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, Ankara.
  • Anonymous, (1990). Official Methods of Analysis of Association of Official Chemists, 15th Ed., AOAC Inc., Arlington, VA.
  • Anonymous, (2003). ISO–6888. Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Coagulase-Positive Staphylococci (Staphylococcus aureus and Other Species) - Part 1: Technique using Baird-Parker Agar Medium.
  • Arulkumar, A., Ramanchandran, K., Paramasivam, S., Palanivel, R., Miranda, J. M. (2017). Effects of turmeric (Curcuma longa) on shelf life extension and biogenic amine control of cuttlefish (Sepia brevimana) during chilled storage. CyTA - Journal of Food, 15(3), 441-447.
  • Bhawana, B., Basniwal, R. K., Buttar, H. S., Jain, V. K., Jain, N. (2011). Curcumin nanoparticles: Preparation, characterization, and antimicrobial study. Journal of Agricultural and Food Chemistry, 59(5), 2056–2061.
  • Biswas, A. K., Keshri, R. C., Bisht, G. S. (2004). Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions. Meat Science, 66, 733–741.
  • Buch, S., Pinto, S., Aparnathi, K. D. (2014). Evaluation of efficacy of turmeric as a preservative in paneer. Journal of Food Science and Technology, 51(11), 3226–3234.
  • Daneshyar, M. (2012). The effect of dietary turmeric on antioxidant properties of thigh meat in broiler chickens after slaughter. Animal Science Journal, 83, 599–604.
  • Daniel, N. W. (1991). Bioistatistic: A Foundation for Analysis in the Health Sciences, 5th Edition, Newyork: Wiley.
  • Davidson, P. M., Taylor, M. T. (2007). “Chemical Preservatives and Natural Antimicrobial Compounds”, in Food Microbiology: Fundamentals and Frontiers, Eds Doyle P, Beuchat LR, Montville TJ. Washington, DC: American Society for Microbiology Press, 713–734.
  • Deb, R., Kamthania, M., Bhowmik, S. (2013). Food shelf life enhancement: The preservative potential of turmeric. International Journal of Agriculture and Food Science Technology (IJAFST), 4(2), 30-32.
  • Estevez, M., Ramirez, R., Ventanas, S., Cava, R. (2007). Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pate. LWT-Food Science and Technology, 40, 58–65.
  • Farkas, J. (2007). “Physical Methods of Food Preservation”, in Food Microbiology: Fundamentals and Frontiers, eds. Doyle P, Beuchat LR, Montville TJ. Washington, DC: American Society for Microbiology Press, 685–705.
  • Fung, D. Y. C. (2009). Food Spoilage, Preservation and Quality Control. Encyclopedia of Microbiology (Third Edition), Pages 54-79. Editor-in-Chief: Moselio Schaechter.
  • Gill, A. O., Delaquis, P., Russo, P., Holley, R. A. (2002). Evaluation of antilisterial action of cilantro oil on vacuum packed ham. International Journal of Food Microbiology, 73, 83–92.
  • Gul, P., Bakht, J. (2015). Antimicrobial activity of turmeric extract and its potential use in food industry. Journal of Food Science and Technology, 52(4), 2272–2279.
  • Halkman, A. K. (2005). Merck Gıda Mikrobiyolojisi. 450 s., Ankara.
  • Han, S., Yang, Y. (2005). Antimicrobial activity of wool fabric treated with curcumin. Dyes and Pigments, 64, 157-161.
  • Hosny, I. M., El Kholy, W. I., Murad, H. A., El Dairouty, R. K. (2011). Antimicrobial activity of curcumin upon pathogenic microorganisms during manufacture and storage of a novel style cheese “Karishcum”. The Journal of American Science, 7(5), 611–618.
  • Karami, M., Alimon, A. R., Goh, Y. M. (2011). Effect of vitamin E, Andrographis paniculata and turmeric as dietary antioxidant supplementation on lipid and color stability of goat meat. Small Ruminant Research, 97, 67–71.
  • Liu, X., Zhu, L. I., Gao, X., Wang, Y., Lu, H., Tang, Y., Li, J. (2016). Magnetic molecularly imprinted polymers for spectrophotometric quantification of curcumin in food. Food Chemistry, 202, 309–315.
  • Lourenço, T. C., Mendonça, E. P., Nalevaiko, P. C., Melo, R. T., Silva, P. L., Rossi, D. A. (2013). Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination. Brazilian Journal of Poultry Science, 15(2), 79-82.
  • Lucera, A., Costa, C., Conte, A., Del Nobile, M. A. (2012). Food applications of natural antimicrobial compounds. Frontiers in Microbiology, Antimicrobials, Resistance and Chemotherapy, 3, 1-13.
  • Milon, M., Kabir, M. H., Hossain, M. A., Rahman, M., Azad, M. A. K., Hashem, M. A. (2016). Value added beef meatballs using turmeric (Curcuma longa) powder as a source of natural antioxidant. International Journal of Natural and Social Sciences, 3(4), 52-61.
  • Moghadamtousi, S. Z., Kadir, H. A., Hassandarvish, P., Tajik, H., Abubakar, S., Zandi, K. (2014). A review on antibacterial, antiviral, and antifungal activity of curcumin. BioMed Research International, 2014, 186864.
  • Mun, S. H., Joung, D. K., Kim, Y. S., Kang, O. H., Kim, S. B., Seo, Y. S., … Kwon, D. Y. (2013). Synergistic antibacterial effect of curcumin against methicillin-resistant Staphylococcus aureus. Phytomedicine, 20, 714-718.
  • Niamasa, N., Sittiwet, C. (2009). Antimicrobial activity of Curcuma longa aqueous extract. Journal of Pharmacology and Toxicology, 4(4), 173-177.
  • Oyagbemi, A. A., Saba, A. B., Ibraheem, A. O. (2009). Curcumin: From food spice to cancer prevention. Asian Pacific Journal of Cancer Prevention, 10, 963-968.
  • Pezeshk, S., Rezaei, M., Hosseini, H. (2011). Effects of turmeric, shallot extracts, and their combination on quality characteristics of vacuum packaged rainbow trout stored at 4 ± 1 °C. Journal of Food Science, 76, 387–391.
  • Shah, B. H., Nawaz, Z., Pertani, S. A., Roomi, A., Mahmood, H., Saeed, S. A., Gilani, A. H. (1999). Inhibitory effect of curcumin, a food spice from turmeric, on platelet-activating factor- and arachidonic acid-mediated platelet aggregation through inhibition of thromboxane formation and Ca2+ signaling. Biochemical Pharmacology, 58, 1167–1172.
  • Sharma, J., Pazhaniandi, P. P., Tanwar, V. K., Das, S. K., Goswami, M. (2012). Antioxidant effect of turmeric powder, nitrite and ascorbic acid on stored chicken mince. International Journal of Food Science and Technology, 47, 61–66.
  • Shelef, L. A., Naglik, O. A., Bogen, D. W. (1980). Sensitivity of some Common food-borne bacteria to the spices sage, rosemary and allspice. Journal of Food Science, 45(4), 1042-1044.
  • Tajkarmi, M. M., Ibrahim, S. A., Clive D. O. (2010). Antimicrobial herb and spice compounds in food. Food Control, 21, 1199–1218.
  • Tsigarida, E., Skandamis, P., Nychas, G. J. E. (2000). Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5°C. Journal of Applied Microbiology, 89, 901–909.
  • Turhan, S., Sarıcaoglu, F. T., Mortas, M., Yazıcı, F., Genccelep, H. (2017). Evaluation of color, lipid oxidation and microbial quality in meatballs formulated with bee pollen during frozen storage. Journal of Food Processing and Preservation, 41, e12916.
  • Wang, Y., Lu, Z., Wu, H., Lv, F. (2009). Study on the antibiotic activity of microcapsule curcumin against foodborne pathogens. International Journal of Food Microbiology, 136, 71–74.

Köftelerde zerdeçalın mikrobiyal kalite üzerine etkisi

Yıl 2020, Cilt: 24 Sayı: 1, 9 - 16, 20.03.2020
https://doi.org/10.29050/harranziraat.589246

Öz

Bu çalışmada, zerdeçalın köftelerin pH’sı ve mikrobiyolojik kalitesi üzerindeki etkileri incelenmesi amaçlanmıştır. Köftelere %2 ve %4 oranında zerdeçal ilave edilmiştir ve örnekler buzdolabı sıcaklığında muhafaza edilmiştir. Örnekler pH, toplam aerob mezofil bakteri, toplam koliform bakteri, laktik asit bakteri ve Staphylococcus aureus sayıları açısından beş gün süresince analiz edilmiştir. Analizler sonucunda zerdeçal kullanılan grupların Toplam Aerob Mezofil Bakteri sayısının kontrol grubuna kıyasla daha düşük düzeyde olduğu görülmüştür. %4 Zerdeçal içeren grubun pH değeri kontrol grubundan daha düşük olduğu bulunmuştur. Köftelerden %4 zerdeçal içeren grubun Toplam Koliform Bakteri sayısının kontrol grubuna kıyasla daha düşük değere sahip olduğu belirlenmiştir. Sonuç olarak, köftelere %4 konsantrasyonda zerdeçal ilave edilmesinin köftelerin mikrobiyolojik kalitesinde etkili olduğu görülmüştür.

Kaynakça

  • Abdollahzadeh, E., Rezaej, M., Hosseini, H. (2014). Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35, 177–183.
  • Anonim, (2000). Gıda Mikrobiyolojisi ve Uygulamaları. 2. Baskı, Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, Ankara.
  • Anonymous, (1990). Official Methods of Analysis of Association of Official Chemists, 15th Ed., AOAC Inc., Arlington, VA.
  • Anonymous, (2003). ISO–6888. Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Coagulase-Positive Staphylococci (Staphylococcus aureus and Other Species) - Part 1: Technique using Baird-Parker Agar Medium.
  • Arulkumar, A., Ramanchandran, K., Paramasivam, S., Palanivel, R., Miranda, J. M. (2017). Effects of turmeric (Curcuma longa) on shelf life extension and biogenic amine control of cuttlefish (Sepia brevimana) during chilled storage. CyTA - Journal of Food, 15(3), 441-447.
  • Bhawana, B., Basniwal, R. K., Buttar, H. S., Jain, V. K., Jain, N. (2011). Curcumin nanoparticles: Preparation, characterization, and antimicrobial study. Journal of Agricultural and Food Chemistry, 59(5), 2056–2061.
  • Biswas, A. K., Keshri, R. C., Bisht, G. S. (2004). Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions. Meat Science, 66, 733–741.
  • Buch, S., Pinto, S., Aparnathi, K. D. (2014). Evaluation of efficacy of turmeric as a preservative in paneer. Journal of Food Science and Technology, 51(11), 3226–3234.
  • Daneshyar, M. (2012). The effect of dietary turmeric on antioxidant properties of thigh meat in broiler chickens after slaughter. Animal Science Journal, 83, 599–604.
  • Daniel, N. W. (1991). Bioistatistic: A Foundation for Analysis in the Health Sciences, 5th Edition, Newyork: Wiley.
  • Davidson, P. M., Taylor, M. T. (2007). “Chemical Preservatives and Natural Antimicrobial Compounds”, in Food Microbiology: Fundamentals and Frontiers, Eds Doyle P, Beuchat LR, Montville TJ. Washington, DC: American Society for Microbiology Press, 713–734.
  • Deb, R., Kamthania, M., Bhowmik, S. (2013). Food shelf life enhancement: The preservative potential of turmeric. International Journal of Agriculture and Food Science Technology (IJAFST), 4(2), 30-32.
  • Estevez, M., Ramirez, R., Ventanas, S., Cava, R. (2007). Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pate. LWT-Food Science and Technology, 40, 58–65.
  • Farkas, J. (2007). “Physical Methods of Food Preservation”, in Food Microbiology: Fundamentals and Frontiers, eds. Doyle P, Beuchat LR, Montville TJ. Washington, DC: American Society for Microbiology Press, 685–705.
  • Fung, D. Y. C. (2009). Food Spoilage, Preservation and Quality Control. Encyclopedia of Microbiology (Third Edition), Pages 54-79. Editor-in-Chief: Moselio Schaechter.
  • Gill, A. O., Delaquis, P., Russo, P., Holley, R. A. (2002). Evaluation of antilisterial action of cilantro oil on vacuum packed ham. International Journal of Food Microbiology, 73, 83–92.
  • Gul, P., Bakht, J. (2015). Antimicrobial activity of turmeric extract and its potential use in food industry. Journal of Food Science and Technology, 52(4), 2272–2279.
  • Halkman, A. K. (2005). Merck Gıda Mikrobiyolojisi. 450 s., Ankara.
  • Han, S., Yang, Y. (2005). Antimicrobial activity of wool fabric treated with curcumin. Dyes and Pigments, 64, 157-161.
  • Hosny, I. M., El Kholy, W. I., Murad, H. A., El Dairouty, R. K. (2011). Antimicrobial activity of curcumin upon pathogenic microorganisms during manufacture and storage of a novel style cheese “Karishcum”. The Journal of American Science, 7(5), 611–618.
  • Karami, M., Alimon, A. R., Goh, Y. M. (2011). Effect of vitamin E, Andrographis paniculata and turmeric as dietary antioxidant supplementation on lipid and color stability of goat meat. Small Ruminant Research, 97, 67–71.
  • Liu, X., Zhu, L. I., Gao, X., Wang, Y., Lu, H., Tang, Y., Li, J. (2016). Magnetic molecularly imprinted polymers for spectrophotometric quantification of curcumin in food. Food Chemistry, 202, 309–315.
  • Lourenço, T. C., Mendonça, E. P., Nalevaiko, P. C., Melo, R. T., Silva, P. L., Rossi, D. A. (2013). Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination. Brazilian Journal of Poultry Science, 15(2), 79-82.
  • Lucera, A., Costa, C., Conte, A., Del Nobile, M. A. (2012). Food applications of natural antimicrobial compounds. Frontiers in Microbiology, Antimicrobials, Resistance and Chemotherapy, 3, 1-13.
  • Milon, M., Kabir, M. H., Hossain, M. A., Rahman, M., Azad, M. A. K., Hashem, M. A. (2016). Value added beef meatballs using turmeric (Curcuma longa) powder as a source of natural antioxidant. International Journal of Natural and Social Sciences, 3(4), 52-61.
  • Moghadamtousi, S. Z., Kadir, H. A., Hassandarvish, P., Tajik, H., Abubakar, S., Zandi, K. (2014). A review on antibacterial, antiviral, and antifungal activity of curcumin. BioMed Research International, 2014, 186864.
  • Mun, S. H., Joung, D. K., Kim, Y. S., Kang, O. H., Kim, S. B., Seo, Y. S., … Kwon, D. Y. (2013). Synergistic antibacterial effect of curcumin against methicillin-resistant Staphylococcus aureus. Phytomedicine, 20, 714-718.
  • Niamasa, N., Sittiwet, C. (2009). Antimicrobial activity of Curcuma longa aqueous extract. Journal of Pharmacology and Toxicology, 4(4), 173-177.
  • Oyagbemi, A. A., Saba, A. B., Ibraheem, A. O. (2009). Curcumin: From food spice to cancer prevention. Asian Pacific Journal of Cancer Prevention, 10, 963-968.
  • Pezeshk, S., Rezaei, M., Hosseini, H. (2011). Effects of turmeric, shallot extracts, and their combination on quality characteristics of vacuum packaged rainbow trout stored at 4 ± 1 °C. Journal of Food Science, 76, 387–391.
  • Shah, B. H., Nawaz, Z., Pertani, S. A., Roomi, A., Mahmood, H., Saeed, S. A., Gilani, A. H. (1999). Inhibitory effect of curcumin, a food spice from turmeric, on platelet-activating factor- and arachidonic acid-mediated platelet aggregation through inhibition of thromboxane formation and Ca2+ signaling. Biochemical Pharmacology, 58, 1167–1172.
  • Sharma, J., Pazhaniandi, P. P., Tanwar, V. K., Das, S. K., Goswami, M. (2012). Antioxidant effect of turmeric powder, nitrite and ascorbic acid on stored chicken mince. International Journal of Food Science and Technology, 47, 61–66.
  • Shelef, L. A., Naglik, O. A., Bogen, D. W. (1980). Sensitivity of some Common food-borne bacteria to the spices sage, rosemary and allspice. Journal of Food Science, 45(4), 1042-1044.
  • Tajkarmi, M. M., Ibrahim, S. A., Clive D. O. (2010). Antimicrobial herb and spice compounds in food. Food Control, 21, 1199–1218.
  • Tsigarida, E., Skandamis, P., Nychas, G. J. E. (2000). Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5°C. Journal of Applied Microbiology, 89, 901–909.
  • Turhan, S., Sarıcaoglu, F. T., Mortas, M., Yazıcı, F., Genccelep, H. (2017). Evaluation of color, lipid oxidation and microbial quality in meatballs formulated with bee pollen during frozen storage. Journal of Food Processing and Preservation, 41, e12916.
  • Wang, Y., Lu, Z., Wu, H., Lv, F. (2009). Study on the antibiotic activity of microcapsule curcumin against foodborne pathogens. International Journal of Food Microbiology, 136, 71–74.
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Burak Demirhan 0000-0001-8551-1472

Yayımlanma Tarihi 20 Mart 2020
Gönderilme Tarihi 9 Temmuz 2019
Yayımlandığı Sayı Yıl 2020 Cilt: 24 Sayı: 1

Kaynak Göster

APA Demirhan, B. (2020). The effect of turmeric on microbial quality in meatballs. Harran Tarım Ve Gıda Bilimleri Dergisi, 24(1), 9-16. https://doi.org/10.29050/harranziraat.589246

Derginin Tarandığı İndeksler

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