LEYLA VATANSEVER, Murat GÜLMEZ, Nebahat ORAL, Abamüslüm GÜVEN, SALİH OTLU

Effects of sumac (Rhus coriaria L.), oregano (Oreganum vulgare L.) and lactic acid on microbiological decontamination and shelf-life of raw broiler drumsticks

Broiler etinin bakteriyolojik kalitesinin ve soğuk muhafaza (3±1ºC) raf ömrünün uzatılması amacıyla, steril musluk suyu, kekiğin %10’luk buhar distilatı, sumağın su ekstraktı ve %2’lik laktik asit broiler butlarına 10 dakika yüzey yıkaması şeklinde uygulanarak bunların antimikrobiyel etkileri karşılaştırıldı. Kontrol örneklerinin psikrotrof ve mezofil bakteri sayısı ile Enterobacteriaceae, koliform ve fekal koliform mikroorganizma yükü sırasıyla 4.8, 3.6, 3.4, 2.8 ve 1.6 log kob/g olarak bulundu. Koliform ve fekal koliformlar hariç aynı bakteri gruplarının sumak ve laktik asit uygulanmış örneklerdeki düzeylerinin sırasıyla 3.9, 2.8, 1 ve 3.7, 2.6, 1 log kob/g olduğu, koliform ve fekal koliformların ise saptama sınırının (0.05). Raf ömrü; kontrol, su ve kekik gruplarında 7 gün iken sumak ve Laktik asit gruplarında yaklaşık 14 gün olarak tespit edildi. Örneklerin renk ve kokuları dikkate alındığında sumak grubunun Laktik asit grubundan daha iyi olduğu gözlendi. Bu sonuçlara rağmen L. asit yerine antimikrobiyel ajan olarak kanatlı üretiminde sumak kullanılmasını önermeden önce daha detaylı araştırmalar yapılmalıdır.

Anahtar Kelimeler:

raf ömrü, Rhus coriaria, etlik piliç, tavuk eti, dezenfekte etme, laktik asit, mikrobiyal bulaşıklık, mikrobiyolojik kalite

Sumak (Rhus coriaria L), kekik (Oreganum vulgare L.) ve laktik asit'in broiler butlarının mikrobiyel dekontaminasyonu ve raf ömrü üzerine etkisi

In an attempt to improve the bacteriological quality and refrigerated shelf-life of broiler meat, 10 min surface wash treatments with sterile tap water, a steam distillate of oregano 10% (wt/v), water extract of sumac, and 2% (v/v) lactic acid were compared using a raw broiler drumstick model. The log10 cfu/g of the aerobic plate counts of psychrotrophs, mesophiles, Enterobacteriaceae, coliforms and faecal coliforms on the untreated control samples were determined to be 4.8, 3.6, 3.4, 2.8 and 1.6. The counts of same group of organisms, except coliforms and faecal coliforms, on sumac and lactic acid samples were 3.9, 2.8, 1 and 3.7, 2.6, 1, respectively. Number of coliforms and faecal coliforms was less than detectable level (<1 log cfu/g). There was no statistical difference between lactic acid and sumac (p>0.05) for all groups of bacteria counts. The shelf-life of the untreated, water treated and oregano treated samples was 7 days, whereas it was 14 days for sumac and lactic acid treated samples stored at 3±1ºC. With reference to color and odor, sumac appeared to be superior to lactic acid. However, more extensive studies on the subject should be done before recommend sumac as an alternative to lactic acid in antimicrobial interventions in poultry processing plants.

Keywords:

shelf life, Rhus coriaria, broilers, chicken meat, decontamination, lactic acid, microbial contamination, microbiological quality,

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