Karaçalı (Paliurus spina-christi Mill.), Dardağan (Celtis tournefortii L.) Meyvelerinin ve Çörek Otu (Nigella sativa L.) Tohumunun Köftelerin Mikrobiyal Kalitesi ve Fizikokimyasal Özellikleri Üzerine Etkilerinin Araştırılması

Abstract

Bu çalışmanın amacı karaçalı (Paliurus spina-christi Mill../PSC), dardağan (Celtis tournefortii L./CT) meyveleri ve çörek otu (Nigella sativa L./NS) tohumunun, köftelerin +4 oC’deki muhafazasında mikrobiyal kalite ve fizikokimyasal özellikleri üzerindeki etkisinin araştırılmasıdır. Bu amaçla PSC, CT meyveleri ve NS tohumu köftelere %2 oranında ilave edilerek kontrol dahil dört grup oluşturuldu. Hazırlanan köfte örnekleri polietilen tabaklar içinde streç film ile kaplanarak 4±1 °C’de 16 gün muhafaza edildi. Köfte örneklerinde muhafazanın 0, 4, 8, 12 ve 16. günlerinde analizler yapıldı. Köfte örneklerinin pH değerleri 0. günde 5,89-6,02, 16. gününde ise 6,10-6,49 arasında, aw değerleri 0. günde 0,956-0,964, 16. gününde ise 0,971-0,980 arasında tespit edildi. Total mezofil aerob bakteri (TMAB), total psikrotrof bakteri (TPAB), Laktik asit bakterileri (LAB) ve maya-küf sayıları 0. gün sırasıyla, 5,14-5,53, 4,62-4,83, 5,04-5,32 ve 3,40-3,87 log10 kob/g arasında 16. günde ise sırasıyla 7,01-7,9, 7,64-8,24, 7,59-8,05 ve 5,69-6,27 log10 kob/g arasında saptandı. PSC, CT meyvesi ve NS tohumunun köftelerde sekizinci günden itibaren mikrobiyal üreme hızını yavaşlattığı saptandı. Özellikle CT meyvesinin psikrotrof bakteriler üzerinde, NS tohumunun ise LAB ve maya-küf üzerinde en iyi antimikrobiyal etki sağladığı saptandı. Sonuç olarak köftelerin raf ömrünü bir haftaya kadar uzatmak için bileşimlerine PSC, CT meyvelerinin ve NS tohumu eklenmesi önerilebilir. Bu çalışmanın sonuçları et ve et ürünlerinin raf ömürlerini araştıran ileri çalışmalar ve gıda ile uğraşan herkes için yararlı bilgiler sağlayabilir.

Keywords

• Celtis tournefortii L.
• Nigella sativa L.
• Paliurus spina-christi Mill.
• Köfte
• Mikrobiyolojik kalite

Project Number

VF.21.08

Investigation the Effects of Jerusalem Thorn (Paliurus spina-christi Mill.), Oriental Hackberry (Celtis tournefortii L.) Fruits and Black Cumin (Nigella sativa L.) Seed on Microbial Quality and Physicochemical Properties of Meatballs

Abstract

This study was conducted to examine the effect of Jerusalem thorn (Paliurus spina-christi Mill./PSC) and oriental hackberry (Celtis tournefortii L./CT) fruits and black cumin (Nigella sativa L./NS) seed on the microbial quality and physicochemical properties during the storage of meatballs +4 oC. For this purpose, PSC, CT fruits, and NS seeds were added to the meatballs at 2% to form four groups, including the control. Prepared meatball samples were covered with stretch film in polyethylene plates and stored at 4±1 °C for 16 days. Analyzes were made on the 0, 4, 8, 12, and 16th days of storage in the meatball samples. The pH values of the meatball samples were determined between 5.89-6.02 on day 0 and between 6.10-6.49 on day 16, aw values between 0.956-0.964 on day 0 and 0.971-0.980 on day 16. Total mesophilic aerobic bacteria (TMAB), total psychrotrophic bacteria (TPAB), lactic acid bacteria (LAB), and yeast-mold counts of meatball samples were 5.14-5.53, 4.62-4.83, 5.04-5.32 and 3.40-3.87 log10 cfu/g, respectively on day 0, and 7.01-7.9, 7.64-8.24, 7.59-8.05 and 5.69-6.27 log10 cfu/g, respectively on day 16. It was determined that PSC and CT fruits and NS seed slowed down the microbial growth rate in the meatballs from the eighth day. The best antimicrobial effect was found in psychrotrophic bacteria for CT fruit, LAB and yeast-mold for NS seed. As a result, it can be recommended to add PSC, CT fruits, and NS seeds to their composition to extend the shelf life of meatballs up to one week. The results of this study can provide helpful information for anyone dealing with food and further studies investigating the shelf life of meat and meat products.

Keywords

• Celtis tournefortii L.
• Meatball
• Microbiological quality
• Nigella sativa L.
• Paliurus spina-christi Mill.

Supporting Institution

Fırat University Scientific Research Projects Coordination Unit

Project Number

VF.21.08

Thanks

I would like to thank Fırat University Scientific Research Projects Coordination Unit for providing financial support to this study

References

1. Ahmed A, Albi A, 2019: Effect of some natural plants oıls on the growth of some pathogenıc bacterıa. Sci J Appl Sci Sabratha Univ, 2 (3),1-19.
2. AOAC, 1990: Official Methods of Analysis (15th ed.). Association of Analytical Chemists. Arlington, VA.
3. AOAC, 1998: Crude protein in meat: block digestion method, 981.10. Official methods of analysis.
4. AOAC, 2000: Official Methods of Analysis 991.36. (17th ed.). Association of Analytical Chemists. Arlington, VA.
5. AOAC, 2002a: Determination of moisture content 950.46. Official methods of analysis.
6. AOACb, 2002b: Ash of Meat 920.153. Official methods of analysis.
7. Arslan S, 2021: Hayıt tohumu (Vitex agnus-castus L.) tozunun sığır köftelerinin çeşitli kalite özellikleri ve raf ömrü üzerine etkisinin araştırılması. Yüksek Lisans Tezi, NEVÜ, Fen Bilimleri Enstitüsü, Nevşehir.
8. Arslan L, Kaya E, 2021: Investigation of Antimicrobial and Antioxidant Activities of Paliurus spina-christi Mill. in Kahramanmaras, Turkey. KSU J Agric Nat, 24 (6), 1161-116.

9. Can ÖP, Şahin S, 2019: Effect of rosemary essential oil coated vacuum packaging on the quality of chicken meatballs at+ 4° C. TURJAF, 7 (12), 2165-2169.
10. Casaburi A, Piombino P, Nychas GJ, Villani F, Ercolini D, 2015: Bacterial populations and the volatilome associated to meat spoilage. Food microbiol, 45, 83-102.
11. Ceylan Ş, Harsıt B, Saral O, Özcan, M, Demir İ, 2020: Comparison of antioxidant and antimicrobial activities of plant extracts Centaury (Hypericum montbretii and Hypericum bupleuroides) and Blackthorn (Paliurus spina-christi Mill.) in Artvin, Giresun region of Turkey. ACU Orman Fak Derg, 21 (1), 13-20.
12. Chauhan P, Das AK, Nanda, PK, Kumbhar V, Yadav JP, 2018: Effect of Nigella sativa seed extract on lipid and protein oxidation in raw ground pork during refrigerated storage. Nutr Food Sci, 48 (1), 2-15.
13. Çağlar MY, Veli G, Tomar O, Akarca G, 2018: Determination of the effect of different ground mustard seeds on quality characteristics of meatballs. Korean J Food Sci Anim Resour Korean J Food Sci An, 38 (3), 530.
14. Daoutidou M, Plessas S, Alexopoulos A, Mantzourani I, 2021: Assessment of antimicrobial activity of pomegranate, cranberry, and black chokeberry extracts against foodborne pathogens. Foods, 10 (3), 486.
15. Doulgeraki AI, Ercolini D, Villani F, Nychas GJE, 2012: Spoilage microbiota associated to the storage of raw meat in different conditions. Int J Food Microbiol, 157 (2), 130-141.
16. Efenberger-Szmechtyk M, Nowak A, Czyzowska A, 2021: Plant extracts rich in polyphenols: Antibacterial agents and natural preservatives for meat and meat products. Crit Rev Food Sci Nut, 61 (1), 149-178.
17. El-Adawy TA, El-Beltagy AE, Atef AA, 2021: Antimicrobial and antioxidant effıcacy of some natural plants extracts. Menoufia J Food and Dairy Sci, 6 (3), 33-34.
18. Ercolini D, Ferrocino I, Nasi A, Ndagijimana M, Vernocchi P, La Storia A, Laghi L, Mauriello G, Guerzon ME, Villani F, 2011: Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions. Appl Environ Microbiol, 77 (20), 7372-7381.
19. Gecibesler IH, 2019: Antioxidant activity and phenolic profile of turkish Celtis tournefortii. Chem Nat Compd, 55 (4), 738-742.
20. Halid SA, Rahim A, 2018: Physicochemical and microbiological characteristics of beef meatballs in Palu City. AGROLAND Agric Sci J (e-Journal), 5 (2), 104-111.
21. ISO 15214, 1998: Microbiology of food and animal feeding stuffs-horizontal method for the enumeration of mesophilic lactic acid bacteria-colony-count technique at 30 °C.
22. ISO 21527-1, 2008: Microbiology of food and animal feeding stuffs: horizontal method for the enumeration of yeasts and moulds.
23. İncili GK, Akgöl M, Aydemir ME, Alan S, Mutlu M, İlhak Oİ, Öksüztepe G, 2020: Fate of Listeria monocytogenes and Salmonella Typhimurium in homemade marinade and on marinated chicken drumsticks, wings and breast meat. LWT, 134, 110231.
24. İncı̇lı̇ GK, Aydemı̇r ME, Akgöl M, Kaya B, Kanmaz H, Öksüztepe G, Hayaloğlu AA, 2021: Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157: H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef. LWT, 150, 112016.
25. Jahan I, Haque MA, Hashem MA, Rima FJ, Akhter S, Hossain MA, 2018: Formulation of value added beef meatballs with pomegranate (Punica granatum) extract as a source of natural antioxidant. Int J Meat Sci, 6 (1), 12-18.
26. Kahraman E, 2021: Börülce (Vigna unguiculata) ununun Kırklareli köftesi üretiminde kullanım olanakları. Yüksek Lisans Tezi, NKÜ Fen Bil Enst, Tekirdağ.
27. Keser S, Keser F, Kaygili O, Tekin S, Turkoglu I, Demir E, Turkoglu S, Karatepe M, Sandal S, Kirbag S, 2017: Phytochemical compounds and biological activities of Celtis tournefortii fruits. Ana. Chem Lett, 7 (3), 344-355.
28. Kırca A, Arslan E, 2008: Antioxidant capacity and total phenolic content of selected plants from Turkey. Int J Food Sci, 43 (11), 2038-2046.
29. Lang KW, Steinberg MP, 1980: Calculation of moisture content of a formulated food system to any given water activity. J Food Sci, 45 (5), 1228-1230.
30. Leistner L, 2000: Basic aspects of food preservation by hurdle technology. Int J Food Microbiol, 55 (1-3), 181-186.
31. Liao W, Badri W, Alhibshi AH, Dumas E, Ghnimi S, Gharsallaoui A, Errachid A, Elaïssari A, 2021: Food Applications Of Nigella Sativa Essential Oil. In Black Cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications, Ramazan MF (ed), 433-455, Springer.
32. Mahros MM, Abd-Elghany SM, Sayed-Ahmed MZ, Alqahtani SS, Sallam KI, 2021: Improving the microbiological quality, health benefits, and storage time of cold-stored ground mutton supplemented with black seed. LWT, 138, 110673.
33. Mansur AR, Song EJ, Cho YS, Nam YD, Choi YS, Kim DO, Seo YS, Nam TG, 2019: Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging. Food Microbiol, 77, 166-172.
34. Nikmaram N, Budaraju S, Barba FJ, Lorenzo JM, Cox RB, Mallikarjunan K, Roohinejad S. 2018: Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products. Meat Sci, 145, 245-255.
35. Prommachart R, Belem TS, Uriyapongson S, Rayas-Duarte P, Uriyapongson J, Ramanathan R. 2020: The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage. Meat Sci, 164, 108091.
36. Purba R, Suseno SH, Izaki AF, Muttaqin S, 2014: Application of liquid smoke and chitosan as natural preservatives for tofu and meatballs. Int J Appl Sci 4 (2), 2012-2017.
37. Singh S, Das SS, Singh G, Schuff C, de Lampasona MP, Catalan CA, 2014: Composition, in vitro antioxidant and antimicrobial activities of essential oil and oleoresins obtained from black cumin seeds (Nigella sativa L.). Biomed Res Int, 2014, 918209.
38. SPSS 2017: Windows user’s guide, version 24.0, SPSS Inc, Michigan Ave, Illinois.
39. Şen A 2018: Antioxidant and anti-inflammatory activity of fruit, leaf and branch extracts of Paliurus spina-christi P. Mill. Marmara Pharm Jl, 22 (2), 328-333.
40. Takım K, Işık M, 2020: Phytochemical Analysis of Paliurus spina-christi Fruit and Its Effects on Oxidative Stress and Antioxidant Enzymes in Streptozotocin-Induced Diabetic Rats. Appl Biochem Biotechnol, 191 (4), 1353-1368.
41. Takım K, 2021: Bioactive component analysis and investigation of antidiabetic effect of Jerusalem thorn (Paliurus spina-christi) fruits in diabetic rats induced by streptozotocin. J Ethnoph, 264,113263.
42. USDA/FSIS 2011: Microbiology laboratory guidebook. Metot 3.01, Quantitative analysis of bacteria in foods as sanitary indicators.
43. Yıldırım A, Duran M, Koç M, 2018: Su aktivitesinin ve farkli kurutma sistemlerinin biyoaktif bileşenlerin stabiliteleri üzerine etkisi. Gıda, 43 (3), 512-522.
44. Yıldırım I, Uğur Y, Kutlu T, 2017: Investigation of antioxidant activity and phytochemical compositions of Celtis tournefortii. Free Radic Antioxid, 7 (2), 160-165.
45. Yu L, Chai M, Zeng M, He Z, Chen J, 2018: Effect of lipid oxidation on the formation of Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine in Chinese-style sausage during storage. Food Chem, 269, 466-472.
46. Zor M, Aydin S, Güner ND, Başaran N, Başaran AA, 2017: Antigenotoxic properties of Paliurus spina-christi Mill fruits and their active compounds. BMC Complement Altern Med, 17 (1), 1-10.
47. Zwolan, A, Pietrzak D, Adamczak L, Chmiel M, Kalisz S, Wirkowska-Wojdyła M, Florowski T, Oszmiański J, 2020: Effects of Nigella sativa L. seed extracts on lipid oxidation and color of chicken meatballs during refrigerated storage. LWT, 130, 109718.