[ Ana Sayfa | Editörler | Danışma Kurulu | Dergi Hakkında | İçindekiler | Arşiv | Yayın Arama | Yazarlara Bilgi | E-Posta ] |
Fırat Üniversitesi Sağlık Bilimleri Veteriner Dergisi |
2014, Cilt 28, Sayı 3, Sayfa(lar) 117-122 |
[ Turkish ] [ Tam Metin ] [ PDF ] |
Effects of Chitosan and Some Essential Oils (Thyme, Clove, Rosemary), Individually or in Combination, on Inactivation of Salmonella Typhimurium in Cig Kofte (Turkish Raw Meatball) |
Hüsnü Şahan GÜRAN1, Gülsüm ÖKSÜZTEPE2 |
1Dicle Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, Diyarbakır, TÜRKİYE 2Fırat Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, Elazığ, TÜRKİYE |
Keywords: Chitosan, essential oils, Salmonella, inactivation, cig kofte |
This study was undertaken to determine the effects of chitosan and some essential oils on the
inactivation of Salmonella Typhimurium bacteria in “cig kofte” (raw meatball). For this purpose, cig
kofte was inoculated with Salmonella Typhimurium and divided into 8 portions, such that they were
treated differently in 8 groups, including Groups C (control), I (250 mg/kg thyme essential oil), II
(250 mg/kg clove essential oil), III (250 mg/kg rosemary essential oil), IV (500 mg/kg chitosan), V
(500 mg/kg chitosan + 250 mg/kg thyme essential oil), VI (500 mg/kg chitosan + 250 mg/kg clove
essential oil) and VII (500 mg/kg chitosan + 250 mg/kg rosemary essential oil). The eight cig kofte
portions were stored at 4±1 °C for 24 hours, and analyses for the numbers of Salmonella
Typhimurium, pH value, and water activity (aw) were performed at 0, 3, 6, 12 and 24 hours of
storage. At the end of the storage period (at the 24th hour), the highest level of pathogen reduction
was determined in group V (1.60 log10 CFU/g), while the level of pathogen reduction in groups I, II,
III, IV, VI and VII were determined as 0.57, 0.55, 0.54, 0.88, 0.58 and 0.68 log10 CFU/g
respectively.
|
[ Turkish ] [ Tam Metin ] [ PDF ] |
[ Ana Sayfa | Editörler | Danışma Kurulu | Dergi Hakkında | İçindekiler | Arşiv | Yayın Arama | Yazarlara Bilgi | E-Posta ] |