Investigation the Effects of Jerusalem Thorn (Paliurus spina-christi Mill.), Oriental Hackberry (Celtis tournefortii L.) Fruits and Black Cumin (Nigella sativa L.) Seed on Microbial Quality and Physicochemical Properties of Meatballs

Year 2023, Volume: 12 Issue: 1, 27 - 34, 22.06.2023

Mehmet Emin Aydemir , Ali Arslan

https://doi.org/10.31196/huvfd.1222759

Abstract

This study was conducted to examine the effect of Jerusalem thorn (Paliurus spina-christi Mill./PSC) and oriental hackberry (Celtis tournefortii L./CT) fruits and black cumin (Nigella sativa L./NS) seed on the microbial quality and physicochemical properties during the storage of meatballs +4 oC. For this purpose, PSC, CT fruits, and NS seeds were added to the meatballs at 2% to form four groups, including the control. Prepared meatball samples were covered with stretch film in polyethylene plates and stored at 4±1 °C for 16 days. Analyzes were made on the 0, 4, 8, 12, and 16th days of storage in the meatball samples. The pH values of the meatball samples were determined between 5.89-6.02 on day 0 and between 6.10-6.49 on day 16, aw values between 0.956-0.964 on day 0 and 0.971-0.980 on day 16. Total mesophilic aerobic bacteria (TMAB), total psychrotrophic bacteria (TPAB), lactic acid bacteria (LAB), and yeast-mold counts of meatball samples were 5.14-5.53, 4.62-4.83, 5.04-5.32 and 3.40-3.87 log10 cfu/g, respectively on day 0, and 7.01-7.9, 7.64-8.24, 7.59-8.05 and 5.69-6.27 log10 cfu/g, respectively on day 16. It was determined that PSC and CT fruits and NS seed slowed down the microbial growth rate in the meatballs from the eighth day. The best antimicrobial effect was found in psychrotrophic bacteria for CT fruit, LAB and yeast-mold for NS seed. As a result, it can be recommended to add PSC, CT fruits, and NS seeds to their composition to extend the shelf life of meatballs up to one week. The results of this study can provide helpful information for anyone dealing with food and further studies investigating the shelf life of meat and meat products.

Keywords

Celtis tournefortii L., Meatball, Microbiological quality, Nigella sativa L., Paliurus spina-christi Mill.

Supporting Institution

Fırat University Scientific Research Projects Coordination Unit

Project Number

VF.21.08

Thanks

I would like to thank Fırat University Scientific Research Projects Coordination Unit for providing financial support to this study

Karaçalı (Paliurus spina-christi Mill.), Dardağan (Celtis tournefortii L.) Meyvelerinin ve Çörek Otu (Nigella sativa L.) Tohumunun Köftelerin Mikrobiyal Kalitesi ve Fizikokimyasal Özellikleri Üzerine Etkilerinin Araştırılması

Abstract

Bu çalışmanın amacı karaçalı (Paliurus spina-christi Mill../PSC), dardağan (Celtis tournefortii L./CT) meyveleri ve çörek otu (Nigella sativa L./NS) tohumunun, köftelerin +4 oC’deki muhafazasında mikrobiyal kalite ve fizikokimyasal özellikleri üzerindeki etkisinin araştırılmasıdır. Bu amaçla PSC, CT meyveleri ve NS tohumu köftelere %2 oranında ilave edilerek kontrol dahil dört grup oluşturuldu. Hazırlanan köfte örnekleri polietilen tabaklar içinde streç film ile kaplanarak 4±1 °C’de 16 gün muhafaza edildi. Köfte örneklerinde muhafazanın 0, 4, 8, 12 ve 16. günlerinde analizler yapıldı. Köfte örneklerinin pH değerleri 0. günde 5,89-6,02, 16. gününde ise 6,10-6,49 arasında, aw değerleri 0. günde 0,956-0,964, 16. gününde ise 0,971-0,980 arasında tespit edildi. Total mezofil aerob bakteri (TMAB), total psikrotrof bakteri (TPAB), Laktik asit bakterileri (LAB) ve maya-küf sayıları 0. gün sırasıyla, 5,14-5,53, 4,62-4,83, 5,04-5,32 ve 3,40-3,87 log10 kob/g arasında 16. günde ise sırasıyla 7,01-7,9, 7,64-8,24, 7,59-8,05 ve 5,69-6,27 log10 kob/g arasında saptandı. PSC, CT meyvesi ve NS tohumunun köftelerde sekizinci günden itibaren mikrobiyal üreme hızını yavaşlattığı saptandı. Özellikle CT meyvesinin psikrotrof bakteriler üzerinde, NS tohumunun ise LAB ve maya-küf üzerinde en iyi antimikrobiyal etki sağladığı saptandı. Sonuç olarak köftelerin raf ömrünü bir haftaya kadar uzatmak için bileşimlerine PSC, CT meyvelerinin ve NS tohumu eklenmesi önerilebilir. Bu çalışmanın sonuçları et ve et ürünlerinin raf ömürlerini araştıran ileri çalışmalar ve gıda ile uğraşan herkes için yararlı bilgiler sağlayabilir.

Keywords

Celtis tournefortii L., Nigella sativa L., Paliurus spina-christi Mill., Köfte, Mikrobiyolojik kalite

Project Number

VF.21.08

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