Araştırma Makalesi
Yıl 2016,
Cilt: 1 Sayı: 1, 1 - 6, 31.07.2016
Öz
Bu
çalışmada, biberiye ekstraktı ilavesinin tavuk köftesinin duyusal, kimyasal ve
mikrobiyolojik özellikleri üzerine etkisi incelenmiştir. Bu amaçla tavuk
köfteleri ilave edilen ekstrakt miktarına göre 3 deneysel gruba (K, B5 ve B1
grubu) ayrılmış ve K grubu örneklerine %0, B5 grubu örneklerine %0,5 ve B1
grubu örneklerine ise %1 biberiye ekstraktı ilave edilmiştir. Köfte örnekleri
muhafazanın 0., 3., 5. ve 7. günlerinde duyusal, mikrobiyolojik (toplam
psikrofil bakteri, enterobakteri,
maya ve küf sayısı) ve kimyasal
(pH, tiyobarbütirik asit sayısı) yönden incelenmiştir. Mikrobiyolojik analiz
sonuçlarına göre, B1 ve B5 grubu örnekler arasında fark olmadığı tespit
edilmiştir. Deneysel örneklerin duyusal analiz sonuçları biberiye ekstraktının
tavuk eti ile uyumlu olduğunu göstermektedir.
Anahtar Kelimeler
Kaynakça
- 1. AOAC. Official Methods of Analysis of Association of Official Chemists. 15th Ed. AOAC Inc., Arlington, 1990. 2. Anonim. Gıda Mikrobiyolojisi ve Uygulamaları. 2. Baskı, Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, Ankara, 2000. 3. Athina GN, Vasiliki I, Giatrakou I, Savvaidis N. Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4°C microbiological and sensory evaluation. Innovative Food Science and Emerging Technologies, 11: 187-196, 2010. 4. Botsoglou NA, Grigoropoulou SM, Botsoglou E, Govaris A, Papageorgiou G. The effects of dietary oregano essential oil and a-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage. Meat Science, 65: 1193-1200, 2003. 5. Can ÖP. The effect of thyme oil on the shelf lıfe of chıcken balls durıng storage period. Slovenian Veterinary Research, 3: 19-26, 2012. 6. Chouliara E, Kontominas MG. Combined effect of thyme essential oil and modified atmosphere packaging to extend shelf life of fresh chicken meat. Recent Progress in Medicinal Plants: Natural Product. Studium Press, LLC, USA, 2006. 7. Çoban ÖE, Patır B. Antioksidan etkili bazı bitki ve baharatların gıdalarda kullanımı. Gıda Teknolojileri Elektronik Dergisi, 5(2): 7-19, 2010. 8. Ergezer H, Gökçe R. Kanatlı etlerinin marinasyon tekniği ile işlenmesi. PAÜ Mühendislik Bilimleri Dergisi, 10(2): 227-233, 2004. 9. Erol İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, Ankara, 2007. 10. Georgantelis D, Ambrosiadis I, Katikou P, Blekas G, Georgakis SA. Effect of rosemary extract, chitosan and a-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C. Meat Science, 76: 172-181, 2008. 11. Giatrakou V, Kykkidou S, Papavergou A, Kontominas MG, Savvaidis IN. Potential of oregano essential oil and MAP to extend the shelf-life of fresh swordfish: a comparative study with ice storage. Journal of Food Science, 73: M167-M173, 2008. 12. Gök V. Antioksidan Kullanımının Fermente Sucukların Bazı Kalite Özellikleri Üzerine Etkileri. Doktora Tezi, Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisligi Bölümü, Ankara, 2006. 13. Halkman AK. Gıda Mikrobiyolojisi Uygula¬maları. Başak Matbaacılık, Ankara, 2005. 14. Harrigan WF. Laboratory Methods in Mood Microbiology. Academic Pres, London, 1998. 15. Hasipek S, Aktaş N. Ülkemizde tavuk eti ve yumurtanın beslenmemizdeki yeri ve önemi. Uluslararası Tavukçuluk Kongresi, 22-25 Mayıs, İstanbul, 1991. 16. Juven BJ, Kanner J, Schved F, Weisslowicz H. Factors that interact with the antibacterial action of thyme essential oil and its active constituents. Journal of Applied Bacteriology, 76: 626-631, 1994. 17. Karpinska M. Effect of the addition of ground rosemary on the quality and shelflife of turkey meatballs during refrigerated storage. British Poultry Science, 49(6): 742-750, 2008. 18. Karpinska M, Borowski J Danowska-Oziewicz M. The use of natural antioxidants in ready-to-serve food. Food Chemistry, 72: 5-9, 2001. 19. Kurtcan Ü, Gönül M. Gıdaların duyusal değerlendirilmesinde puanlama metodu. EÜ Mühendislik Fakültesi Dergisi, 5: 137-146, 1987. 20. Liu HF, Booren AM, Gray JI, Crackel RL. Antioxidant efficacy of oleoresin rosemary and sodium tripolyphospate in restructured pork steaks. Journal of Food Science, 57(4): 803-806, 1992. 21. Mielnik MB, Aaby K, Skrede G. Commercial antioxidants control lipidoxidation in mechanically deboned turkey meat. Meat Science, 65: 1147-1155, 2003. 22. Mohan CO, Ravishankar CN, Lalitha KV, Srinivasa Gopal TK. Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloids, 26(1): 167-174, 2012. 23. Nassu RT, Goncalves LAG, Pereira da Silva MAA, Beserra FJ. Oxidative stability of fermented goat meat sausage with different levels ofnatural antioxidant. Meat Science, 63: 43-49, 2003. 24. Özoğul Y, Ayas D, Yazgan H, Özoğul F, Boğa KE, Özyurt G. The capability of rosemary extract in preventing oxidation of fish lipid. International Journal of Food Science and Technology, 45: 1717-1723, 2010. 25. Rıznar K, Celan S, Knez Z, Skerget M, Bauman D, Glaser R. Antioxidant and antimicrobial activity of rosemary extract in chicken frankfurters. Food Chemistry and Toxicology, 71: 425-429, 2006. 26. Sagoo S, Board R, Roller S. Chitosan inhibits growth of spoilage microorganisms in chilled pork products. Food Microbiology, 19: 175-182, 2002. 27. SAS. SAS/STAT User’s Guide. Release 6.12. Cary, NC: Statistical Analysis System Institute, Inc. 1996. 28. Seydim AC, Güzel-Seydim Z, Action JM, Dawson PL. Effects of rosemary extract and sodium lactate on quality of vacuum packeged ostrich meat. Journal of Food Science, 71: 71-76, 2006. 29. Skerget M, Kotnik P, Hadolin M, Hras AR, Simonic M, Knez Z. henols, proanthocyanidis, flavones and flavonols in some plant materials andtheir antioxidant activities. Food Chemistry, 89: 191-198, 2005. 30. Tarladgis BG, Watts BM, Younnathan MT, Dugan LR. A distillation method for the quantative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society, 37: 44-48, 1960.
Yıl 2016,
Cilt: 1 Sayı: 1, 1 - 6, 31.07.2016
Öz
Kaynakça
- 1. AOAC. Official Methods of Analysis of Association of Official Chemists. 15th Ed. AOAC Inc., Arlington, 1990. 2. Anonim. Gıda Mikrobiyolojisi ve Uygulamaları. 2. Baskı, Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, Ankara, 2000. 3. Athina GN, Vasiliki I, Giatrakou I, Savvaidis N. Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4°C microbiological and sensory evaluation. Innovative Food Science and Emerging Technologies, 11: 187-196, 2010. 4. Botsoglou NA, Grigoropoulou SM, Botsoglou E, Govaris A, Papageorgiou G. The effects of dietary oregano essential oil and a-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage. Meat Science, 65: 1193-1200, 2003. 5. Can ÖP. The effect of thyme oil on the shelf lıfe of chıcken balls durıng storage period. Slovenian Veterinary Research, 3: 19-26, 2012. 6. Chouliara E, Kontominas MG. Combined effect of thyme essential oil and modified atmosphere packaging to extend shelf life of fresh chicken meat. Recent Progress in Medicinal Plants: Natural Product. Studium Press, LLC, USA, 2006. 7. Çoban ÖE, Patır B. Antioksidan etkili bazı bitki ve baharatların gıdalarda kullanımı. Gıda Teknolojileri Elektronik Dergisi, 5(2): 7-19, 2010. 8. Ergezer H, Gökçe R. Kanatlı etlerinin marinasyon tekniği ile işlenmesi. PAÜ Mühendislik Bilimleri Dergisi, 10(2): 227-233, 2004. 9. Erol İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, Ankara, 2007. 10. Georgantelis D, Ambrosiadis I, Katikou P, Blekas G, Georgakis SA. Effect of rosemary extract, chitosan and a-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C. Meat Science, 76: 172-181, 2008. 11. Giatrakou V, Kykkidou S, Papavergou A, Kontominas MG, Savvaidis IN. Potential of oregano essential oil and MAP to extend the shelf-life of fresh swordfish: a comparative study with ice storage. Journal of Food Science, 73: M167-M173, 2008. 12. Gök V. Antioksidan Kullanımının Fermente Sucukların Bazı Kalite Özellikleri Üzerine Etkileri. Doktora Tezi, Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisligi Bölümü, Ankara, 2006. 13. Halkman AK. Gıda Mikrobiyolojisi Uygula¬maları. Başak Matbaacılık, Ankara, 2005. 14. Harrigan WF. Laboratory Methods in Mood Microbiology. Academic Pres, London, 1998. 15. Hasipek S, Aktaş N. Ülkemizde tavuk eti ve yumurtanın beslenmemizdeki yeri ve önemi. Uluslararası Tavukçuluk Kongresi, 22-25 Mayıs, İstanbul, 1991. 16. Juven BJ, Kanner J, Schved F, Weisslowicz H. Factors that interact with the antibacterial action of thyme essential oil and its active constituents. Journal of Applied Bacteriology, 76: 626-631, 1994. 17. Karpinska M. Effect of the addition of ground rosemary on the quality and shelflife of turkey meatballs during refrigerated storage. British Poultry Science, 49(6): 742-750, 2008. 18. Karpinska M, Borowski J Danowska-Oziewicz M. The use of natural antioxidants in ready-to-serve food. Food Chemistry, 72: 5-9, 2001. 19. Kurtcan Ü, Gönül M. Gıdaların duyusal değerlendirilmesinde puanlama metodu. EÜ Mühendislik Fakültesi Dergisi, 5: 137-146, 1987. 20. Liu HF, Booren AM, Gray JI, Crackel RL. Antioxidant efficacy of oleoresin rosemary and sodium tripolyphospate in restructured pork steaks. Journal of Food Science, 57(4): 803-806, 1992. 21. Mielnik MB, Aaby K, Skrede G. Commercial antioxidants control lipidoxidation in mechanically deboned turkey meat. Meat Science, 65: 1147-1155, 2003. 22. Mohan CO, Ravishankar CN, Lalitha KV, Srinivasa Gopal TK. Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloids, 26(1): 167-174, 2012. 23. Nassu RT, Goncalves LAG, Pereira da Silva MAA, Beserra FJ. Oxidative stability of fermented goat meat sausage with different levels ofnatural antioxidant. Meat Science, 63: 43-49, 2003. 24. Özoğul Y, Ayas D, Yazgan H, Özoğul F, Boğa KE, Özyurt G. The capability of rosemary extract in preventing oxidation of fish lipid. International Journal of Food Science and Technology, 45: 1717-1723, 2010. 25. Rıznar K, Celan S, Knez Z, Skerget M, Bauman D, Glaser R. Antioxidant and antimicrobial activity of rosemary extract in chicken frankfurters. Food Chemistry and Toxicology, 71: 425-429, 2006. 26. Sagoo S, Board R, Roller S. Chitosan inhibits growth of spoilage microorganisms in chilled pork products. Food Microbiology, 19: 175-182, 2002. 27. SAS. SAS/STAT User’s Guide. Release 6.12. Cary, NC: Statistical Analysis System Institute, Inc. 1996. 28. Seydim AC, Güzel-Seydim Z, Action JM, Dawson PL. Effects of rosemary extract and sodium lactate on quality of vacuum packeged ostrich meat. Journal of Food Science, 71: 71-76, 2006. 29. Skerget M, Kotnik P, Hadolin M, Hras AR, Simonic M, Knez Z. henols, proanthocyanidis, flavones and flavonols in some plant materials andtheir antioxidant activities. Food Chemistry, 89: 191-198, 2005. 30. Tarladgis BG, Watts BM, Younnathan MT, Dugan LR. A distillation method for the quantative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society, 37: 44-48, 1960.
Toplam 1 adet kaynakça vardır.
Ayrıntılar
| Bölüm | Araştırma Makalesi |
|---|---|
| Yazarlar | |
| Yayımlanma Tarihi | 31 Temmuz 2016 |
| Yayımlandığı Sayı | Yıl 2016Cilt: 1 Sayı: 1 |
