AKSEM AKSOY, Abamüslüm GÜVEN, MURAT GÜLMEZ

Bazı Bitki İnfüzyonları ve Hidrodistilatlarının Piliç Etlerinin Dekontaminasyonu ve Raf Ömrüne Etkisi [1]

Bu çalışmada baharat ya da çay olarak tüketilen bazı bitkilere ait ekstraktlar kanatlı etinin dekontaminasyonu ve raf ömrünün uzatılması amacıyla kullanılmıştır. Yapılan in vitro denemeler sonucunda kekik ve karanfil hidrodistilatları en etkili olurken, bunları sırasıyla biberiye, defne, reyhan izlemiştir. Sumak ve hibiskus ise bitki sıcak su infüzyonları arasında en etkili olarak belirlenmiştir. İncelenen hidrodistilatlar in vitro koşullarda etkili olurken in vivo koşullarda etkili bulunmamıştır. Sumak ve hibiskus infüzyonu ile kekik ve karanfil hidrodistilatlarının tavuk etlerinde dekontaminant ve raf ömrünü uzatıcı doğal ajan olarak mevcut kimyasal ajanlara alternatif olarak kullanılabileceği sonucuna varılmıştır.

Decontamination and Shelf-life Potential of Some Herbal Infussions and Hydrodistillates on Chicken Meat

This study aimed to investigate the possible use of natural spice and tea plants for decontaminating and extending shelf life of poultry meat. In vitro experiments showed that hydro distillate of thyme and clove determined to be the most eff ective antimicrobial sources followed by rosemary, laurel and basil. However, infusion of sumac and hibiscus had more antibacterial activity than that of the others. None of the hydro distillates appeared to be efficient for extending shelf life of the samples despite their in vitro efficiency. Sumac and hibiscus infusions, and thyme and clove hydro distillates have determined to be more eff ective natural herbal sources for decontamination and extending of shelf life of poultry meat as alternatives to chemical agents.

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