Kitosan ve Bazı Esansiyel Yağların (Kekik, Karanfil ve Biberiye) Tek Başlarına ve Kombine Halde Çiğ Köftede Salmonella Typhimurium Üzerine Etkileri

Bu araştırma, kitosan ve bazı esansiyal yağların çiğ köftede Salmonella Typhimurium bakterisinin inaktivasyonu üzerine etkilerinin belirlenmesi amacıyla gerçekleştirildi. Bu amaçla Salmonella Typhimurium ile kontamine edilen çiğ köfte; C (kontrol), I. grup (250 mg/kg kekik), II. grup (250 mg/kg karanfil), III. grup (250 mg/kg biberiye), IV. grup (500 mg/kg kitosan), V. grup (500 mg/kg kitosan + 250 mg/kg kekik), VI. grup (500 mg/kg kitosan + 250 mg/kg karanfil) ve VII. grup (500 mg/kg kitosan + 250 mg/kg biberiye) olmak üzere 8 gruba ayrıldı. 4±1 °C'de 24 saat muhafaza edilen gruplar, muhafazanın 0., 3., 6., 12. ve 24. saatlerinde Salmonella Typhimurium, pH ve su aktivitesi (aw)yönünden analiz edildi. Muhafaza sonunda (24. saat) en fazla patojen azalması V. grupta (1.60 log CFU/g) tespit edilirken I., II., III., IV., VI. ve VII. gruplarda ise sırasıyla 0.57, 0.55, 0.54, 0.88, 0.58 ve 0.68 log10 CFU/g olarak tespit edildi.

Effects of Chitosan and Some Essential Oils (Thyme, Clove, Rosemary), Individually or in Combination, on Inactivation of Salmonella Typhimurium in Cig Kofte (Turkish Raw Meatball)

This study was undertaken to determine the effects of chitosan and some essential oils on the inactivation of Salmonella Typhimurium bacteria in "cig kofte" (raw meatball). For this purpose, cig kofte was inoculated with Salmonella Typhimurium and divided into 8 portions, such that they were treated differently in 8 groups, including Groups C (control), I (250 mg/kg thyme essential oil), II (250 mg/kg clove essential oil), III (250 mg/kg rosemary essential oil), IV (500 mg/kg chitosan), V (500 mg/kg chitosan + 250 mg/kg thyme essential oil), VI (500 mg/kg chitosan + 250 mg/kg clove essential oil) and VII (500 mg/kg chitosan + 250 mg/kg rosemary essential oil). The eight cig kofte portions were stored at 4±1 °C for 24 hours, and analyses for the numbers of Salmonella Typhimurium, pH value, and water activity (aw)were performed at 0, 3, 6, 12 and 24 hours of storage. At the end of the storage period (at the 24th hour), the highest level of pathogen reduction was determined in group V (1.60 log10 CFU/g), while the level of pathogen reduction in groups I, II, III, IV, VI and VII were determined as 0.57, 0.55, 0.54, 0.88, 0.58 and 0.68 log10 CFU/g respectively.

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