Probiyotik, Prebiyotik, L-Arginin ve Çemen Otunun Ezme Kırmızı Etin Bazı Kalite Kriterleri Üzerine Olan Karşılaştırmalı Etkileri

Araştırmada ezme (pâtė) sığır eti gruplarına probiyotik mikroorganizmalar; Streptococcus thermophilus ATCC 19258 ve Lactobacillus bulgaricus BAA-2844, prebiyotik (fruktooligosakkarit, FOS), toz halde çemen otu tohumu (Trigonella foenum graecum, fenugreek) ve L-arginin amino asidinin farklı kombinasyonları ilave edilmiş, takiben bu ezme et gruplarından “probiyotik” veya “probiyotik ve prebiyotik” ilave edilmiş olanlar 22 ve 37°C’de olmak üzere iki farklı sıcaklıkta 72 saat süre ile fermentasyon işlemine alınmıştır. “Probiyotik, prebiyotik ve arginine” ve “probiyotik, prebiyotik ve çemen out” ilaveleri, 37°C’deki fermentasyonla birleştirildiğinde, 4°C’de soğutma koşullarında muhafazaya alınan ezme etinin depolamanın 22. gününde, toplam mezofilik aerobik bakteri (TMAB) sayısını, sırasıyla 2.51 ve 2.36 log (kob/g) düzeylerinde baskılamıştır. Ancak aynı işlemler pH düzeyini 4.20 düzeyinin altına düşürerek ezme etinde aşırı ekşi tada neden olmuştur. “Probiyotik, prebiyotik, çemen otu ve arginine” veya “probiyotik, prebiyotik ve arginine” veya “probiyotik, prebiyotik ve çemen out” ilaveleri, 22°C’deki fermentasyonla birleştiğinde ise TMAB yükünü 1.01-1.09 log (kob/g) şeklinde çok daha az düzeyde baskılamış, buna karşılık bu uygulamaların duyusal kaliteyi korurken daha kontrollü bir fermentasyona ve sürekliliği olan mikrobiyostatik bir etkiye sahip olduğu belirlenmiştir. Ezme ete çemen otu ilavesinin Listeria monocytogenes üzerinde çok daha baskılayıcı etkiye sahip olduğu, arginin ilavesinin ise Salmonella Typhimurium üzerindeki baskılayıcı etkisinin daha fazla olduğu tespit edilmiştir. Probiyotik, prebiyotik, çemen otu ve arginin’in farklı kombinasyonlarının ezme kırmızı ete ilavelerinin, sıcaklık fark etmeksizin fermentasyon işlemi ile birleştirildiğinde, Salmonella Typhimurium ve Listeria monocytogenes bakterilerini sırası ile 5.91 ve 6.11 log (kob/g) düzeylerinde baskıladığı ortaya koyulmuştur.

Anahtar Kelimeler:

Probiyotik, Prebiyotik, Ezme kırmızı et, Biyoaktif gıda bileşeni, Mikrobiyel kalite, Duyusal kalite

Comparative Effects of Probiotic, Prebiotic, L-Arginine, and Fenugreek on Some Quality Criteria of Fermented Red Meat Pâtè

The different combinations of bioactive compounds, probiotics (Streptococcus thermophilus ATCC 19258 and Lactobacillus bulgaricus BAA-2844), prebiotic (fructooligosaccharides, FOS), fenugreek, and L-arginine, were added to the pâtė meat. Some pâtė meats were contaminated with Salmonella Typhimurium ATCC 14028 and Listeria monocytogenes ATCC 7644. Fermentation was applied only to batches containing ‘probiotic’ or ‘probiotic and prebiotic’ at two different temperatures, 22 and 37°C. Although fermentation at 37°C in combination with the additions of ‘probiotics, prebiotic and arginine’ and ‘probiotics, prebiotic and fenugreek’ resulted in 2.51 and 2.36 log (cfu/g) reductions on total mesophile aerobic bacterial (TMAB) counts, respectively, these treatments lowered the pH values of pâtė below 4.20 on the 22nd day of storage and caused an uncontrolled fermentation with a sourish taste. On the other hand, the combined additions of ‘probiotics, prebiotic, fenugreek and arginine’ or ‘probiotics, prebiotic and arginine’ or ‘probiotic, prebiotic and fenugreek’ in combination with fermentation at 22°C, caused reductions on TMAB counts between 1.01-1.09 log (cfu/g) with a constant bacteriostatic effect, and extended shelf life 10 days while improving the sensory quality. The addition of fenugreek inhibited Listeria monocytogenes more whereas the antimicrobial effect of L-arginine was more significant on Salmonella Typhimurium. The antimicrobial effect of adding the bioactive compounds in combination with fermentation at 22°C could eliminate the pathogens in the contaminated pâtė meat batches, causing 5.91 and 6.11 log (cfu/g) reductions on the counts of Salmonella Typhimurium and Listeria monocytogenes, respectively.

Keywords:

Probiotic, Prebiotic, Red meat pâtė, Bioactive food compound, Microbial quality, Sensory quality,

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