Şeref TAĞI, Ayla SOYER, Hazret ÖZDEMİR, Mehser TURAN

NAR KABUĞU EKSTRAKTININ ANTİMİKROBİYEL VE ANTİOKSİDAN AKTİVİTESİNİN KÖFTE KALİTESİNE ETKİSİ

Bu çalışmada, soğukta depolanan köftenin mikrobiyel ve oksidatif stabilitesine nar kabuğu ekstraktı(NKE)'nın etkisi araştırılmıştır. Nar kabuğundan elde edilen sulu ekstrakttan liyofilize toz ekstrakt eldeedilmiş ve köfte formülasyonuna %0.1 (NKE1), %0.2 (NKE2) ve %0.3 (NKE3) konsantrasyonlarında ilaveedilmiştir. NKE içeren köfteler, %0.01 BHT içeren ve herhangi bir antioksidan kaynağı içermeyen kontrolörneklerle aerobik ortamda 4±1°C'de depolama süresince karşılaştırılmıştır. NKE, BHT'den daha yüksekantioksidan aktivite göstermiştir. Antimikrobiyel aktivite testlerinde, kullanılan NKE konsantrasyonlarından%0.2 ve %0.3 test edilen bakterilerden sadece Staphylococcus aureus üzerine inhibitör etki göstermiştir.Köftede TAMB, TAPB gelişimi, kontrol ve BHT'li örneklerle karşılaştırıldığında NKE ilavesi ile baskılanmıştır.NKE konsantrasyonu arttıkça, Enterobacteriaceae sayısındaki artış daha az olmuştur. Diğer yandan Lipidoksidasyonu, artan NKE düzeyi ile geciktirilmiştir. Köfteye %0.2-%0.3 NKE ilavesi, kötü koku oluşumunuve kokuşmanın algılanmasını 6 gün süreyle engellemiştir. Sonuç olarak, nar kabuğu, köftelerin raf ömrünüuzatmak amacıyla uygun bir doğal katkı maddesi olma potansiyeline sahiptir.

EFFECTS of ANTIMICROBIAL and ANTIOXIDANT ACTIVITY of POMEGRANATE PEEL EXTRACT on THE QUALITY of BEEF MEATBALLS*,

The antioxidant and antimicrobial effect of pomegranate peel extract (PE) was investigated in meatballsduring refrigerated storage at 4±1°C. Lyophilised powder extract obtained from water extract ofpomegranate peel was incorporated into freshly minced beef meat at 0.1%, 0.2% and 0.3% concentrationsand the results from these incorporations were compared with 0.01% BHT added and control (withoutany antioxidant) samples. PE showed higher antioxidant activity than BHT. PE at 0.2% and 0.3% levelshad antimicrobial activity against only Staphylococcus aureus among the bacteria tested. The growth oftotal viable microorganisms in meatball was significantly suppressed by PE addition as compared tocontrol and BHT samples. The increase in Enterobacteriaceae counts was reduced by the increase inPE concentration during 6 days of storage. PE treatment (0.1% to 0.3%) reduced lipid oxidation. Additionof 0.2% and 0.3% PE into meatball prevented the perception of off-odors and putrefactive odors for 6days. As a result, PE can be succesfully used to extend shelf life of meatballs.

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Çizelge 1. NKE içeren köftelerin 4±1°C'de 6 gün depolama sonrası duyusal değerlendirme sonuçları
Table 1. Sensory evaluation scores of PE treated raw meatballs after 6 days of storage at 4±1°C Uygulama Treatment Ransit koku Rancid odor Off-odor Putrefactive odor
General acceptability K BHT NKE1 NKE2 NKE3 5.00±0.00a 4.70±0.14b 5.00±0.00a 4.90±0.14a 5.10±0.14a 5.30±0.07a 5.35±0.07a 5.45±0.21a
a,b,c: Her bir sütunda farklı harf taşıyan ortalamalar arasındaki fark önemlidir (P_____0.01).
a,b,c: Different letters indicate significant difference (P_____0.01) in each column.
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