Bitkisel ekstrakt kullanımının Tekirdağ köftesinin mikrobiyolojik ve duyusal özellikleri üzerine etkisi
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Dosyalar
Tarih
2008
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Baharatların antimikrobiyal etkileri tarih öncesi toplumlardan beridir bilinip, kullanılmaktadır. Son yüzyılda baharatın lezzet verici, bakterisidal, fungustatik, antimikrobiyal etkileri için farklı kullanımları üzerine birçok çalışma görülmektedir. Bu araştırmada, çiğ Tekirdağ köftesi üzerinde biberiye, limon, kekik ve sarımsak ekstraktlarının antimikrobiyal etkisi araştırılmıştır. Analizler numunelerin buzdolabı koşullarında (4°C) muhafazası sırasında yapılmıştır. Her bir ekstraktın köfteye katılma oranı %0,1’ dir ve muhafaza sırasında Toplam mezofilaerob canlı bakteri, E. coli, Staphylacoccus aureus, , Koliform grubu canlı bakterı, Salmonella, Maya ve Küf analizleri yapılmıştır. Toplam mezofil aerob canlı bakteri sayısında 7. gününde konrol numunede 4,4.109 kob/g olan değer, sarımsak, kekik, biberiye ve limon ekstraktı katılmış numunelerde sırasıyla 2,6.109 kob/g, 3,0.109 kob/g, 1,88.109 kob/g, 3,06.109 kob/g olarak bulunmuş, çok az da olsa Toplam mezofil aerob canlı bakteri sayısında bir düşüş olduğu tespit edilmiştir. E. coli’de , 7. günde kontrol numunede 5,0.105 kob/g olan değer sırasıyla sarımsak, kekik, biberiye ve limon ekstraktları katılmış numunelerde 3,0.102 kob/g, 5,0. 102 kob/g, 1,3. 103 kob/g ve 1,5.102 kob/g olarak bulunmuştur. i Staphylococcus aureus’ta 7. gün kontrol numunesinde 1,6.106 kob/g olan değer, sarımsak ekstraktı katılmış numunede 9,3.105 kob/g, kekik ekstraktı katılmış numunede 9,1.105 kob/g ve biberiye ekstraktı katılmış numunede 8,2.105 kob/g olarak kontrol numuneye oranla daha düşük Staphylacoccus aureus tespit edilmiştir Koliform gurubu canlı bakteri sayısında 7. gün yapılan analizlerde kontrol numune 9,0.107 kob/g olarak bulunurken, sarımsak, kekik, biberiye ve limon ekstraktı katılmış numunelerde sırasıyla 7,9.107 kob/g, 8,2.107 kob/g, 5,8.107 kob/g, 5.4.107 kob/g olarak bulunmuş, kontrol numuneye göre Koliform gurubu canlı bakteri sayısında az da olsa bir düşüş olduğu tespit edilmiştir. Maya-küf saysında 3. gün analizinde kontrol numunede 1,0.105 kob/g olan değer sarımsak ekstraktı katılmış numunede 2,0.102 kob/g kadar önemli bir düşüş göstermiştir. Kekik, limon ve biberiye ekstraktı katılmış numunelerde sırasıyla 1,0.103 kob/g, 5,5.103 kob/g, 1,8.104 kob/g değerinde bir düşüş göstermiştir. 5. gün kontrol numunede 1,5.106 kob/g olan değer sırasıyla, sarımsak, kekik ve limon ekstraktları katılmış numunelerde 2,6.107 kob/g, 1,17.107 kob/g, 3,06.107 kob/g olarak tespit edilmiştir. Çalışma sonunda bu bitki ekstraktlarının adı geçen mikroorganizmalar üzerinde farklı değerlerde antimikrobiyal etkisi olduğu tespit edilmiştir. Ekstrakt katılmış bazı Tekirdağ köftesi örneklerinde mikrobiyal gelişimin ekstraktlar tarafından engellendiği görülmüştür. Çalışmada kullanılan ekstraklar mikrobiyal gelişmeyi tam olarak durdurmasa da buzdolabı koşullarında mikroorganizmaların çoğalmasını yavaşlatabildiği görülmüştür.
The diffirent spices’s antimicrobial effects were known and used extensively even to the ancient times. In the last century, several reports have appeared in the literature on the diffirent uses of spices, such as in the flavoring, bacteriocidal, fungustatic, antimicrobial activity and other functions. In this research, the antibacterial effect of herbal extracts (rosemary, lemon, thyme and garlic ) were investigated in raw Tekirdağ meatballs. Analysis were carried out during the storage of meatballs samples in refrigerator (4°C). The consantration of extracts were %0,1 for each extract and E. coli, Staphylococcus aureus, Total aerobic mezofilic microorganism, koliform mikroorganism, Salmonlla, Yeast and mould analysis were invatigated in meatballs samples during the storage. E. coli was found as 5,0.105 kob/g in control samples in 7th day. Garlic, thyme, rosemary and lemon extracts added samples were found as 3,0.102 kob/g, 5,0. 102 kob/g, 1,3. 103 kob/g and 1,5.102 kob/g, respectively. Staphylococcus aureus was found as 1,6.106 kob/g in control sample, garlic, thyme and rosemary extracts added samples were found as 9,3.105 kob/g, 9,1.105 kob/g 8,2.105 kob/g, respectively in last day analysis. Total aerobic mezofilic microorganism was found as 4,4.109 kob/g in control samples, garlic, thyme, rosemary and lemon extracts added samples were found as 2,6.109 kob/g, 3,0.109 kob/g, 1,88.109 kob/g, 3,06.109 kob/g, respectively. Koliform mikroorganism was found as 9,0.107 kob/g in control sample, garlic, thyme, rosemary and lemon extracts added samples were found as 7,9.107 kob/g, 8,2.107 kob/g, 5,8.107 kob/g, 5.4.107 kob/g, respectively in last day analysis. iii Yeast and mould was found as 1,0.105 kob/g in control sample and garlic extract added samle was found as 2,0.102 kob/g in 3th day’s analysis. Thyme, lemon and rosemary extracts added samples were found 1,0.103 kob/g, 5,5.103 kob/g, 1,8.104 kob/g, respectively. The results indicated that plant extracts have diffirent values of antimicrobial activities on the diffirent microorganisms. The growth of microorganisms in some Tekirdağ meatballs samples , which are used in this study, have been inhibited by plant extracts. The addition of herbs and spices can be expected to aid in preserving foods held at refrigeration temratures, at which the multiplication of microorganisims is slow.
The diffirent spices’s antimicrobial effects were known and used extensively even to the ancient times. In the last century, several reports have appeared in the literature on the diffirent uses of spices, such as in the flavoring, bacteriocidal, fungustatic, antimicrobial activity and other functions. In this research, the antibacterial effect of herbal extracts (rosemary, lemon, thyme and garlic ) were investigated in raw Tekirdağ meatballs. Analysis were carried out during the storage of meatballs samples in refrigerator (4°C). The consantration of extracts were %0,1 for each extract and E. coli, Staphylococcus aureus, Total aerobic mezofilic microorganism, koliform mikroorganism, Salmonlla, Yeast and mould analysis were invatigated in meatballs samples during the storage. E. coli was found as 5,0.105 kob/g in control samples in 7th day. Garlic, thyme, rosemary and lemon extracts added samples were found as 3,0.102 kob/g, 5,0. 102 kob/g, 1,3. 103 kob/g and 1,5.102 kob/g, respectively. Staphylococcus aureus was found as 1,6.106 kob/g in control sample, garlic, thyme and rosemary extracts added samples were found as 9,3.105 kob/g, 9,1.105 kob/g 8,2.105 kob/g, respectively in last day analysis. Total aerobic mezofilic microorganism was found as 4,4.109 kob/g in control samples, garlic, thyme, rosemary and lemon extracts added samples were found as 2,6.109 kob/g, 3,0.109 kob/g, 1,88.109 kob/g, 3,06.109 kob/g, respectively. Koliform mikroorganism was found as 9,0.107 kob/g in control sample, garlic, thyme, rosemary and lemon extracts added samples were found as 7,9.107 kob/g, 8,2.107 kob/g, 5,8.107 kob/g, 5.4.107 kob/g, respectively in last day analysis. iii Yeast and mould was found as 1,0.105 kob/g in control sample and garlic extract added samle was found as 2,0.102 kob/g in 3th day’s analysis. Thyme, lemon and rosemary extracts added samples were found 1,0.103 kob/g, 5,5.103 kob/g, 1,8.104 kob/g, respectively. The results indicated that plant extracts have diffirent values of antimicrobial activities on the diffirent microorganisms. The growth of microorganisms in some Tekirdağ meatballs samples , which are used in this study, have been inhibited by plant extracts. The addition of herbs and spices can be expected to aid in preserving foods held at refrigeration temratures, at which the multiplication of microorganisims is slow.
Açıklama
Anahtar Kelimeler
Tekirdağ köftesi, antimikrobiyal, ekstraktlar, baharatlar, Tekirdağ meatball, antimicrobial, extracts, spices
