Araştırma Makalesi
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Köftenin Mikrobiyolojik, Kimyasal ve Duyusal Kalitesi Üzerine Nisin ve Natamisinin Etkileri

Yıl 2017, , 834 - 844, 08.12.2017

Emre Hastaoglu , Meryem Göksel Saraç Zehra Seba Keskin Fazıl Yozgat

https://doi.org/10.17776/csj.349817
Cited By: 1

Öz

Köfte, fiziksel ve kimyasal özelliklerinden
dolayı mikrobiyolojik bozulmaya en duyarlı gıdalardan biri olarak bilinir. Gıda
kaynaklı hastalıklar arasında et ve et ürünleri en büyük orana sahiptir. Nisin
ve natamisin mikroorganizmaların inhibisyonu için faaliyetleriyle bilinen doğal
katkı maddeleridir. Bu çalışmada, nisin ve natamisinin köfte kalitesi üzerine
etkileri ve bu doğal antimikrobiyallerin köftede kullanım olasılıkları
araştırılmıştır. Bu doğal antimikrobiyal maddeleri değişik oranlarda içeren
köfte örneklerin kalitelerini belirlemek için kimyasal, mikrobiyolojik ve
duyusal analizleri yapıldı. 0, 2.5 ve 5 g nisin/kg köfte ve 0, 2.5 ve 5g
natamisin/kg köfte içeren köfte örneklerinin depolamaya bağlı olarak 0, 5, 10
ve 15. günlerde nem, kül, yağ içeriği, pH, toplam aerobik mezofilik bakteri
sayımı ve duyusal değerleri araştırıldı. Duyusal kriter olarak sululuk,
gevreklik, farklı tat ve koku, renk, lezzet ve genel tat değerlendirildi. Çok
kriterli karar verme tekniklerinden SAW ve TOPSIS testleri duyusal analizlere
uygulandı. Sonuç olarak, bu antimikrobiyalleri içeren köftelerin kabul
edilebilir tüketim süresinin arttırdığı bulunmuştur. Duyusal analizlere göre 5
g nisin içeren köfte örneği en sevilen örnek olmuştur.

Anahtar Kelimeler

Nisin natamisin köfte doğal antimikrobiyal duyusal analiz çok kriterli karar verme

Kaynakça

  • [1] Eilers J.R., New foods provide new food safety challenges. Food Process. 1990; 51: 104-108.
  • [2] Smith-Palmer A., Stewart J., Fyfe L., The potential application of plant essential oils as natural food preservatives in soft cheese. Food Microbiol. 2001; 18: 463-470.
  • [3] Gould G.W., Industry perspectives on the se of natural antimicrobials and inhibitors for food applications. J. Food Prot. 1996; 59: 82-86.
  • [4] Hampikyan H., Çolak H., Nisin ve gıdalardaki antimikrobiyal etkisi. TSK Koruyucu Hekimlik Bülteni 2007; 6: 142-147.
  • [5] Bruno M.E., Montville T.J., Common mechanistic action of bacteriocins from lactic Acid bacteria. Appl. Environ. Microbiol. 1993; 59, 3003.
  • [6] Andersson R., Biopreservation of foods by means of starter cultures. International Seminar Progress in Food Microbiology 1989.
  • [7] Foegeding P.M., Thomas A.B., Pilkington D. H., Klaenhammer T. R., Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production. Appl. Environ. Microbiol. 1992; 58: 884.
  • [8] Okereke A., Montville T., Bacteriocin inhibition of Clostridium botulinum Spores by Lactic Acid Bacteria. J. Food Prot.1991; 54: 349-353.
  • [9] Davidson P.M., Harrison M.A., Microbial adaptation to stresses by food preservatives. Microbial Stress Adaptation and Food Safety, 3rd edition, CRC Press, 2003.
  • [10] Lemay M.J., Choquette J., Delaquis P.J., Gariépy C., Rodrigue N., Saucier L., Antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model. Int. J. Food Microbiol. 2002; 78: 217-226.
  • [11] Akkoç N., Şanlıbaba P., Akçelik M., Bakteriyosinler: alternatif gıda koruyucuları. Erciyes Üniversitesi Fen Bilim. Enstitüsü Derg. 2009; 25: 59-70.
  • [12] Rose N.L., Sporns P., Stiles M.E., McMullen L.M., Inactivation of nisin by glutathione in fresh meat. J. Food Sci. 1999; 64: 759-762.
  • [13] Stergiou V.A., Thomas L.V., Adams M.R., Interactions of nisin with glutathione in a model protein system and meat. J. Food Prot. 2006; 69: 951.
  • [14] Yılmaz L., Kurdal E., Peynir muhafazasında kullanılan doğal bir antimikrobiyal: natamisin. Gıda /The Journal of Food 2005; 30: 6.
  • [15] Ünlütürk A., Turantaş F., Gıda Mikrobiyolojisi. İzmir: Meta Basım, 2003.
  • [16] Gökalp H.Y., Kaya M., Tülek Y., Zorba Ö., Et ve Ürünlerinde Kalite Kontrolü ve Laboratuar Uygulama Kılavuzu, 2nd edition. Erzurum: Atatürk Ünv. Ziraat Fak. Ofset Tesisi, 1995.
  • [17] Soyer A., Et İşleme Teknolojisi Dersi Uygulama Notları. Ankara, 2008.
  • [18] Sallam K.I., Ishioroshi M., Samejima K., Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT - Food Sci. Technol. 2004; 37: 849-855.
  • [19] Afshari A., Mojahed M., Yusuff R., Simple additive weighting approach to personnel selection problem. Int. J. Innov. Manag. Technol. 2010; 1: 511-515.
  • [20] Hwang C.L., Yoon K., Methods for multiple attribute decision making. Lecture Notes in Economics and Mathematical Systems 1981; 58: 191.
  • [21] Pohekar S.D., Ramachandran M., Application of multi-criteria decision making to sustainable energy planning-A review. Renew. Sustain. Energy Rev. 2004; 8: 365-381.

The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs

Yıl 2017, , 834 - 844, 08.12.2017

Emre Hastaoglu , Meryem Göksel Saraç Zehra Seba Keskin Fazıl Yozgat

https://doi.org/10.17776/csj.349817
Cited By: 1

Öz

Meatballs are known to be one of the foodstuffs
most sensitive to microbiological deterioration due to their physical and
chemical properties. Meat and meat products are known to be the leading sources
of food-related diseases. Nisin and natamycin are natural additives which are
known for their activities in the inhibition of microorganisms. In this study,
an evaluation was made of the effects of nisin and natamycin on the properties
of meatballs and the possibilities for use of these natural antimicrobials in
meatballs were investigated. Chemical, microbiological and sensory analyses to
determine quality were applied to meatball samples which included these natural
antimicrobials at different ratios. Moisture, crispness, fat content, pH, total
aerobic mesophilic bacteria count and sensory values of the meatball samples
which included 0, 2.5 and 5 g nisin/kg and 0, 2.5 and 5 g natamycin/kg were
analysed at 0th, 5th, 10th and 15th
days, and changes in the product structure were recorded. The sensory
properties of the meatballs were moisture, crispness, strange taste and odour,
colour, flavour and overall taste. Multi-criteria decision-making techniques,
SAW and TOPSIS tests were performed for the sensory analysis. The results
showed that the acceptable consumption period of meatballs which included these
antimicrobials was increased. According to the sensory analyses the most
preferred meatball sample was that which included 5 g nisin.

Anahtar Kelimeler

Nisin natamycin meatball natural antimicrobial sensory analyse multi-criteria decision-making

Kaynakça

  • [1] Eilers J.R., New foods provide new food safety challenges. Food Process. 1990; 51: 104-108.
  • [2] Smith-Palmer A., Stewart J., Fyfe L., The potential application of plant essential oils as natural food preservatives in soft cheese. Food Microbiol. 2001; 18: 463-470.
  • [3] Gould G.W., Industry perspectives on the se of natural antimicrobials and inhibitors for food applications. J. Food Prot. 1996; 59: 82-86.
  • [4] Hampikyan H., Çolak H., Nisin ve gıdalardaki antimikrobiyal etkisi. TSK Koruyucu Hekimlik Bülteni 2007; 6: 142-147.
  • [5] Bruno M.E., Montville T.J., Common mechanistic action of bacteriocins from lactic Acid bacteria. Appl. Environ. Microbiol. 1993; 59, 3003.
  • [6] Andersson R., Biopreservation of foods by means of starter cultures. International Seminar Progress in Food Microbiology 1989.
  • [7] Foegeding P.M., Thomas A.B., Pilkington D. H., Klaenhammer T. R., Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production. Appl. Environ. Microbiol. 1992; 58: 884.
  • [8] Okereke A., Montville T., Bacteriocin inhibition of Clostridium botulinum Spores by Lactic Acid Bacteria. J. Food Prot.1991; 54: 349-353.
  • [9] Davidson P.M., Harrison M.A., Microbial adaptation to stresses by food preservatives. Microbial Stress Adaptation and Food Safety, 3rd edition, CRC Press, 2003.
  • [10] Lemay M.J., Choquette J., Delaquis P.J., Gariépy C., Rodrigue N., Saucier L., Antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model. Int. J. Food Microbiol. 2002; 78: 217-226.
  • [11] Akkoç N., Şanlıbaba P., Akçelik M., Bakteriyosinler: alternatif gıda koruyucuları. Erciyes Üniversitesi Fen Bilim. Enstitüsü Derg. 2009; 25: 59-70.
  • [12] Rose N.L., Sporns P., Stiles M.E., McMullen L.M., Inactivation of nisin by glutathione in fresh meat. J. Food Sci. 1999; 64: 759-762.
  • [13] Stergiou V.A., Thomas L.V., Adams M.R., Interactions of nisin with glutathione in a model protein system and meat. J. Food Prot. 2006; 69: 951.
  • [14] Yılmaz L., Kurdal E., Peynir muhafazasında kullanılan doğal bir antimikrobiyal: natamisin. Gıda /The Journal of Food 2005; 30: 6.
  • [15] Ünlütürk A., Turantaş F., Gıda Mikrobiyolojisi. İzmir: Meta Basım, 2003.
  • [16] Gökalp H.Y., Kaya M., Tülek Y., Zorba Ö., Et ve Ürünlerinde Kalite Kontrolü ve Laboratuar Uygulama Kılavuzu, 2nd edition. Erzurum: Atatürk Ünv. Ziraat Fak. Ofset Tesisi, 1995.
  • [17] Soyer A., Et İşleme Teknolojisi Dersi Uygulama Notları. Ankara, 2008.
  • [18] Sallam K.I., Ishioroshi M., Samejima K., Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT - Food Sci. Technol. 2004; 37: 849-855.
  • [19] Afshari A., Mojahed M., Yusuff R., Simple additive weighting approach to personnel selection problem. Int. J. Innov. Manag. Technol. 2010; 1: 511-515.
  • [20] Hwang C.L., Yoon K., Methods for multiple attribute decision making. Lecture Notes in Economics and Mathematical Systems 1981; 58: 191.
  • [21] Pohekar S.D., Ramachandran M., Application of multi-criteria decision making to sustainable energy planning-A review. Renew. Sustain. Energy Rev. 2004; 8: 365-381.
Toplam 21 adet kaynakça vardır.

Ayrıntılar

Bölüm Engineering Sciences
Yazarlar

Emre Hastaoglu

Meryem Göksel Saraç

Zehra Seba Keskin

Fazıl Yozgat

Yayımlanma Tarihi 8 Aralık 2017
Gönderilme Tarihi 8 Ocak 2017
Kabul Tarihi 9 Ekim 2017
Yayımlandığı Sayı Yıl 2017

Kaynak Göster

APA Hastaoglu, E., Göksel Saraç, M., Seba Keskin, Z., Yozgat, F. (2017). The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs. Cumhuriyet Science Journal, 38(4), 834-844. https://doi.org/10.17776/csj.349817

Cited By

Antimicrobial effect of dried koruk (Vitis vinifera L.) pomace against food-borne pathogens inoculated in kofte
Food Science and Technology International
https://doi.org/10.1177/10820132231195142