Çeşitli Etanol Ekstraktlarının Tavuk Sosislerinin Bazı Mikrobiyolojik Özellikleri Üzerine Etkileri

Öz

Bu çalışmada farklı düzeylerde (%0, %5, %10) propolis (EEP), adaçayı (EES), lavanta (EEL), civanperçemi (EEY) ve sarı kantaron (EEC) etanolik ekstraktlarının antimikrobiyal etkileri araştırılmıştır. Tavuk sosisinde toplam psikrotrof aerobik bakteri (TPAB), toplam koliform ve fekal koliform, maya-küf analizleri gerçekleştirilmiştir. Sosisler 7 gruba ayrılmış olup birinci ve ikinci grup kontrol örnekleri olarak işaretlenmiştir. İkinci kontrol grubu tavuk sosisinin yüzeyine sadece etil alkol (%70) püskürtülmüştür. Üçüncü, dördüncü, beşinci, altıncı ve yedinci gruplara sırasıyla %5, %10 olmak üzere iki düzeyde EEP, EES, EEC, EEY ve EEL püskürtülmüştür. Her uygulamadan önce sosisler +4°C'de 10 gün süreyle depoya bırakılmıştır. Tüm ekstraktlar, kontrol örnekleriyle karşılaştırıldığında toplam psikrotrof aerobik bakteri (TPAB), toplam koliform ve fekal koliformu, maya-küf sayılarını önemli ölçüde azaltmıştır (P<0.05). %10 EEP’nin, kontrole (8,82 log kob/g) kıyasla TPAB sayısını 6,61 log kob/g'a düşürdüğü tespit edilmiştir. %5 EEC, koliform bakteriler üzerinde en az antimikrobiyal etkiyi (33,03 log kob/g) göstermiştir. Koliform bakteriler üzerinde %5 EEY (1,21 log kob/g) ve %5 EEP'nin (0,61 log kob/g) antimikrobiyal etkisinin %10 EEY (16,14 log kob/g) ve %10 EEP'den (3,87 log kob/g) daha yüksek olduğu belirlenmiştir. Tavuk sosislerinde maya-küf sayısı depolamanın 10. gününde 10,5 log kob/g'a ulaşmıştır. EEP’nin, populasyonu diğer ekstraktlara ve etanol muamelelerine göre daha etkili şekilde azalttığı tespit edilmiştir. Sonuçlar, antimikrobiyal ajan olarak EEP, EEL, EES, EEY ve EEC'nin sosislerdeki mikroorganizma sayısını azaltmak için kullanılabileceğini göstermektedir.

Anahtar Kelimeler

• Propolis
• adaçayı
• lavanta
• sarı kantaron
• civanperçemi

The Effects of Various Ethanolic Extracts on Some Microbiological Properties of Chicken Sausages

Abstract

In this study, the antimicrobial effects of different levels (0%, 5%, 10%) of ethanolic extract of propolis (EEP), sage (EES), lavender (EEL), yarrow (EEY), and St. John’s Wort (EEC) on total psychrotroph aerobic bacteria (TPAB), total coliform and fecal coliform, yeast-mold in chicken sausage were investigated. The sausages were divided into seven groups. The first and second groups were the control samples. The surface of second control group of chicken sausage was sprayed with only ethyl alcohol (70%). The third, fourth, fifth, sixth, and seventh groups were sprayed with EEP, EES, EEC, EEY, and EEL at two levels, respectively: 5%, and 10%. Prior to each treatment, sausages were left to be stored at +4ºC for ten days. All extracts significantly (P<0.05) reduced the numbers of total psychrotroph aerobic bacteria (TPAB), total coliform and fecal coliform, and yeast mold compared with control samples. 10% EEP reduced the TPAB count to 6.61 log cfu/g compared to the control (8.82 log cfu/g). 5% EEC showed the least antimicrobial effect (33.03 log cfu/g) on coliform bacteria. The antimicrobial effect of 5% EEY (1.21 log cfu/g) and 5% EEP (0.61 log cfu/g) were determined higher than 10% EEY (16.14 log cfu/g) and 10% EEP (3.87 log cfu/g) on coliform bacteria, respectively. Yeast-mold number in chicken sausages reached 10.5 log cfu/g on the 10th day of storage. EEP decreased the population more efficiently than the other extracts and ethanol treatments. The results indicate EEP, EEL, EES, EEY, and EEC as antimicrobial agents might be used to reduce the number of microorganisms in sausages.

Keywords

• Propolis
• sage
• lavender
• St. John’s Wort
• yarrow

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