MİDYE ÖRNEKLERİNDE VIBRIO PARAHAEMOLYTICUS'A KARŞI KORUK, LİMON VE NAR SUYUNUN ANTİBAKTERİYEL ETKİSİ

Bu çalışmada, koruk, limon ve nar suyunun Vibrio parahaemolyticus’a karşı antibakteriyel etkisi araştırılmıştır. Bu amaçla, midye örneklerine yaklaşık 107 KOB/g V. parahaemolyticus inokule edilmiştir. İnokülasyon yapılan midye örnekleri 0, 30, 60 ve 90 dk koruk, limon ve nar suyunda bekletilmiş ve 4 oC’da 6 gün boyunca depolanmıştır. Depolama periyodunda, V. parahaemolyticus sayısı, pH ve titre edilebilir asitlik belirlenmiş ve duyusal parametreler açısından değerlendirilmiştir. Araştırma sonucunda, en yüksek antibakteriyel etki koruk suyu uygulanan deneme gruplarında görülmüştür (P <0.05). Denemenin 0. gününde koruk, limon ve nar suyu uygulanan gruplardaki V. parahaemolyticus sayısı, konsantrasyona bağlı olarak sırasıyla 2.22-2.64; 1.58-1.85 ve 1.44-1.71 log KOB/g düzeyinde azalma göstermiştir. Bu azalma eğilimi depolamanın diğer günlerinde de devam etmiştir. Duyusal değerlendirme sonucunda, nar suyunun, midye örneklerinin renk ve görünüşünü olumsuz etkilediği belirlenmiştir (P <0.05). Araştırma sonunda, ev uygulamalarında kullanılan sofra tipi asitleştiricilerin, özellikle koruk suyunun yüksek düzeyde antibakteriyel etkisinin olduğu, su ürünlerinde gıda güvenliğin sağlanması için kullanılabileceği belirlenmiştir.

Anahtar Kelimeler:

Midye, Vibrio parahaemolyticus, koruk, limon, nar, antibakteriyel etki

ANTIBACTERIAL EFFECT OF UNRIPE GRAPE, LEMON AND POMEGRANATE JUICE AGAINST VIBRIO PARAHAEMOLYTICUS IN MUSSELS SAMPLES

In this study, antibacterial effect of koruk (unriped grape), lemon and pomegranate juice against Vibrio parahaemolyticus was investigated. For this purpose, approximately 107 CFU/g V. parahaemolyticus were inoculated into mussel samples. Inoculated mussel samples were treated with koruk, lemon and pomegranate juice for 0, 30, 60 and 90 minutes and stored at 4 oC for 6 days. During the storage period, V. parahaemolyticus number, pH and titratable acidity value were determined and evaluated in terms of sensory parameters. As a result of the research, the highest antibacterial effect was detected in the koruk juice groups (P <0.05). On the 0th day of the experiment, the number of V. parahaemolyticus in the groups that were applied koruk, lemon and pomegranate juice were decreased by 2.22-2.64; 1.58-1.85, and 1.44-1.71 log CFU/g, respectively. This downward trend continued on other storage days. Sensory evaluation revealed that pomegranate juice negatively affected the color and appearance of mussel samples (P <0.05). As a result, it has been determined that acidic acidifiers used in home applications, especially the koruk juice has a high antibacterial effect, and can be used for food safety in seafood.

Keywords:

Mussel, Vibrio parahaemolyticus, koruk, lemon, pomegranate, antibacterial effect,

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