Tavuk Eti Raf Ömrü Üzerine Biberiye ve Karanfil Uçucu Yağlarının Etkisi

Bu çalışmada gıdalara aroma vermek amacıyla tüketilen biberiye (Rosmarinus officinalis) ve karanfil (Syzygium aromaticum) bitkilerinin uçucu yağlarının, gıda patojenleri üzerine minumum etkili dozları, kanatlı etinin dekontaminasyonu ve raf ömrünün uzatılması yönünde etkileri araştırılmıştır. Çalışmanın ilk aşamasında 7 Gram pozitif (Brochotrix thermosphacta, Lactobacillus casei, Lactococcus lactis, Leuconostoc mesenteroides, Listeria monocytogenes, Micrococcus luteus, Staphylococcus aureus) ve altı Gram negatif bakteri (Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis, Salmonella typhimurium, Shigella dysanteriae, Yersinia enterocolitica:O3) üzerinde karanfil ve biberiye yağlarının 30. dakikada ve 24. saat sonunda etkili olabilen en düşük konsantrasyonları ayrı ayrı belirlenmiş ve karanfil yağının etkinliğinin biberiye yağından daha yüksek olduğu görülmüştür. Ayrıca biberiye ve karanfil yağlarının bakteriler üzerine 24. saatte daha etkili olmaları, her iki yağında geç etkili olduğunu göstermiştir. Kuru pedlere karanfil yağı, biberiye yağı ve bunların kombinasyonlarının püskürtme yöntemiyle emdirilerek, tavuk butlarının raf ömrüne etkisinin incelendiği çalışmalarda ise antimikrobiyal etkinlik açısından karanfil yağının, biberiye yağına göre daha başarılı olduğu gözlenmiştir. Biberiye ve karanfil yağının birlikte kullanıldığı deneme gruplarında tüm örneklerde muhafaza sürecinin başlangıç dönemlerinde 1 basamak ve daha fazla indirgeme sağlansa da sürecin sonlarına doğru bu fark kapanmış ve kontrol grubuna yakın değerler aldığı görülmüştür. Çalışmalarda karanfil yağı ve biberiye yağı tavuk etinin mikroflorası üzerinde etki sağlasa da raf ömrünü uzatmakta yeterli olamamıştır.

Anahtar Kelimeler:

Karanfil yağı, Biberiye yağı, Tavuk eti, Antibakteriyel etki

The Effect of Essential Oils of Rosemary and Clove on Shelf Life Chicken Meat

In this paper, the minimum effective doses of essential oils of rosemary (Rosmarinus officinalis) and clove (Syzygium aromaticum), which are consumed for aromatizing the foods, on the food pathogens, and the effects on decontamination of poultry meat and extending the shelf life were investigated. 7 Gram-positive (Brochotrix thermosphacta, Lactobacillus casei, Lactococcus lactis, Leuconostoc mesenteroides, Listeria monocytogenes, Micrococcus luteus, Staphylococcus aureus) and 6 Gram-negative (Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis, Salmonella typhimurium, Shigella dysanteriae, Yersinia enterocolitica: O3) bacteria were used. Firstly, the minimum effective doses of rosemary and clove essential oils at 30th minute and 24th hour were determined separately, and it was found that close oil is more effective than rosemary oil. Moreover, the fact that rosemary and close oils were more effective on bacteria at 24th hour indicates that both of the essential oils are delayed-effect ones. In experiments, where the effects on shelf life of drumsticks by spraying the oils of rosemary, clove and their combination, it was observed that close oil is more effective on the shelf life from antimicrobial efficiency aspect. In replication groups of this research, where the close and rosemary oils were used together, even though 1 increment or more decreases were observed during the beginning of storage of all the samples, this difference was closed towards the end, and the values that are close to control groups were determined. During the study, it was concluded that, although the rosemary and clove oils were effective on poultry meat’s microflora, they were not capable of expanding the shelf life.

Keywords:

Clove oil, Rosemary oil, Chicken meat, Antibacterial effects,

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