Etil Pirüvat Buharının Tavuk Etinin Raf Ömrü Üzerine Etkisi

Yıl 2018, Sayı: 14, 255 - 260, 31.12.2018

Harun Uran , Bayram Çetin

https://doi.org/10.31590/ejosat.467569

Cited By: 1

Öz

Bu
çalışmada, buharlaştırılmış Etil Pirüvatın (EP) tavuk but etlerinin raf ömrü
üzerine etkisi araştırılmıştır. Bu amaçla tavuk eti örnekleri 1 L’lik kaplara
konmuş ve her bir kaba sırasıyla 42, 105 ve 420 mg /L hava olacak şekilde EP
ilave edilmiştir. Daha sonra kaplar kapatılıp +4^oC’de 10 gün boyunca
depolanmıştır. Bazı kalite özellikleri belirlenmek amacıyla örneklerde
mikrobiyolojik (Toplam Aerobik Mezofilik Bakteri, Enterobacteriaceae ve Maya-Küf sayıları) ve fizikokimyasal (pH, su
aktivitesi (a_w) ve Tiyobarbiturik Asit (TBA)) analizler depolamanın 3.,
6., 8. ve 10. günlerinde yürütülmüştür. Örnekler ayrıca depolamanın 3. ve 10.
günlerinde çeşitli duyusal kriterler açısından incelenmiştir. Elde edilen
sonuçlara göre EP uygulanmamış örneklere kıyasla 42 mg/L EP uygulanmış tavuk
but eti örneklerinin raf ömründe 4 gün; 105 ve 420 mg/L EP uygulanmış
örneklerin raf ömründe ise 4 günden daha fazla artış olduğu gözlenmiştir. Diğer
taraftan artan EP oranı örneklerde a_w ve pH değerleri açısından
değişime neden olmazken, TBA değerinde artışa neden olmuştur. Bununla birlikte
420 mg/L EP uygulanmış tavuk örneklerinde depolama periyodu boyunca yoğun EP
kokusu hissedilmiştir. Sonuç olarak buharlaştırılmış EP uygulamasının tavuk but
etlerinin raf ömrü üzerinde artış meydana getirdiği ve bu anlamda en uygun EP
konsantrasyonunun 105 mg/L EP olduğu belirlenmiştir.   

Anahtar Kelimeler

Etil Piruvat, tavuk eti, kalite, raf ömrü

Effect of Vaporized Ethyl Pyruvate on the Shelf Life of Chicken Meat

Öz

In this study, the effect of evaporated EP on the shelf life of chicken thigh meat was investigated. For this purpose, chicken meat samples placed in 1 L containers with 42, 105 and 420 mg/L in air vapour EP treatment and were stored at +4°C for 10 days after being sealed. To determine some quality characteristics of the samples, microbiological (Total Aerobic Mesophilic Bacteria, Enterobacteriaceae and Yeast-Mold count) and physicochemical (pH, aw, and TBA) analysis were carried out on the 3rd, 6th, 8th and 10th days of storage. Also sensorial analysis of samples were performed on the 3rd and 10th days. According to the obtained results; compared with untreatment EP samples of chicken thigh meat, 42 mg/L of air vaporized EP application provided an increase for 4 days, 105 and 420 mg/L of air vaporized EP applications provided an increase for over 4 days on the shelf life of chicken thigh meats. It was observed that the increase in the EP ratio caused an increase in the amount of TBA, while the EP application had no effect on the pH and aw of the samples. However, there is an intense EP smell was felt in the 420 mg/liter air vapourized EP samples throughout the storage period. As a result, it has been determined that evaporated EP application have an increased on the shelf life of chicken thigh meats and the most suitable concentration is 105 mg/L air vapourized EP.

Anahtar Kelimeler

Ethyl Pyruvate, chicken meat, quality, shelf life

Kaynakça

• AOAC (1984). Official methods of analysis. Centennial Edition. Association of Official Analytical Chemists, Washington D.C., USA.
• Beuchat, L.R., 1998. Surface decontamination of fruits and vegetables eaten raw: a review. WHO, p: 1-42. http://www.who.int/iris/handle/10665/64435
• Birkenmeier, G., Debebe, T., Krüger, M., Huse, K., Kacza, J., Mühlberg, K., König, B., 2016. Ethyl Pyruvate: An Anti-Microbial Agent that Selectively Targets Pathobionts and Biofilms. Plos One, 11(9): 1-19.
• Buncic, S., Sofos, J., 2011. Interventions to control Salmonella contamination during poultry, cattle and pig slaughter. Food Research International, 45: 641-655.
• Burt, S.A., Fledderman, M.J., Haagsman, H.P., van Knapen, F., Veldhuizen, E.J.A., 2007. Inhibition of Salmonella enterica serotype Enteritidis on agar and raw chicken by carvacrol vapour. International Journal of Food Microbiology, 119: 346–350.
• Cantalejo, M.J., Zouaghi, F., Perez-Arnedo, I., 2016. Combined effects of ozone and freeze-drying on the shelf-life of broiler chicken meat. Food Science and Technology, 68: 400-407.
• Chen, F., Mu, G., Li, C., Peng, M., Yang, X., Li, W., 2017. Inhibitory effects of ethyl pyruvate on platelet aggregation and phosphatidylserine exposure. Biochemical and Biophysical Research Communications, 487: 560-566.
• Del Río, E., Panizo-Morán, M., Prieto, M., Alonso-Calleja, C., Capita, R., 2007. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry. International Journal of Food Microbiology, 115(3): 268-80.
• Durak, Z., Churey, J.J., Gates, M., Sacks, G.L., Worobo, W.R., 2012. Decontamination of green onions and baby spinach by vaporized ethyl pyruvate. Journal of Food Protection, 75(6): 1012-1022.
• Efe, M., Gümüşsoy, K.S., 2005. Ankara garnizonunda tüketime sunulan tavuk etlerinin mikrobiyolojik analizi. Sağlık Bilimleri Dergisi, 14(3): 151-157.
• Gökoğlu, N., Yerlikaya, P., Uran, H., Topuz, O.K. 2010. The effect of modified atmosphere packaging on the quality and shelf life of Frankfurter type-sausages. Journal of Food Quality, 33: 367-380.
• Gosselin, R.E., Hodge, H.C., Smith, R.P., Gleason, M.N., 1976. Clinical toxicology of commercial products. Acute poisoning. 4th ed. Williams and Wilkins Press. Baltimore.
• Hungaro, H.M., Mendonça, R.C.S., Gouvea, D.M., Vanetti, M.C.D., Pinto, C.L.O., 2013. Use of bacteriophages to reduce Salmonella in chicken skin in comparison with chemical agents. Food Research International, 52: 75-81.
• International Organization for Standardization (ISO), 2004. 21528-2: Microbiology of food and animal feeding stuffs-Horizontal method for the detection and enumeration of Enterobacteriaceae. Part 2, Colony-count technique. Geneva: ISO.
• International Organization for Standardization (ISO), 2008. 21527-2: Microbiology of food and animal feeding stuffs-Horizontal method for the detection and enumeration of yeasts and moulds. Part 2, Colony-count technique. Geneva: ISO.
• International Organization for Standardization (ISO), 2013. Microbiology of the food chain-Horizontal method for the enumeration of microorganisms. Part 2, Colony count at 30 degrees by the surface plating technique. Geneva: ISO.
• Küçüköner, E., Dayısoylu, K.S., Küçüköner, Z., 1997. Tavuk eti mikroflorası ve mikrobiyolojisi. Çiftlik Dergisi (Turkish Poultry and Feed Magazine), 165: 64-69.
• Loretz, M., Stephan, R., Zweifel, C., 2009. Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey. Food Control, 21: 791-804. Nadarajah, D., Han, J.H., Holley, R.A., 2005. Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate. International Journal of Food Microbiology, 99: 269–279.
• Nierop, van W., Duse, A.G., Marais, E., Aithma, N., Thothobolo, N., Kassel, M., Stewart, R., Potgieter, A., Fernandes, B., Galpin, J.S., Bloomfield, S.F., 2005. Contamination of chicken carcasses in Gauteng, South Africa, by Salmonella, Listeria monocytogenes and Campylobacter. International Journal of Food Microbiology, 99: 1-6.
• Northcutt, J., Smith, D., Ingram, K.D., Hinton, J.A., 2007. Musgrove M. Recovery of bacteria from Broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions. Poultry Science, 86: 2239-2244.
• Obaidat, M.M., Frank, J.F., 2009. Inactivation of Escherichia coli O157:H7 on the intact and damaged portions of lettuce and spinach leaves by using allyl isothiocyanate, carvacrol, and cinnamaldehyde in vapor phase. Journal of Food Protection, 72: 2046–2055.
• Rahman, H., Asif, M., Qasim, M., Khan, T.A., Ullah, W., Jie, Y.. 2016. Molecular detection and antimicrobial resistance profile of zoonotic Salmonella Enteritidis isolated from broiler chickens in Kohat, Pakistan. Journal of the Chinese Medical Association, 80: 303-306.
• Soyer, A., Kolsarıcı, N., Candoğan, K., 1999. Tavuk Etlerinin Bazı Kalite Özellikleri ve Besin Ögelerine Geleneksel ve Mikrodalga ile Pişirme Yöntemlerinin Etkisi. Tr. J. of Agriculture and Forestry, 23(Ek sayı 2): 289-296.
• Tornuk, F., Durak, M.Z., 2015. A novel method for fresh-cut decontamination: Efficiency of vaporized ethyl pyruvate in reducing Staphylococcus aureus and Escherichia coli O157:H7 from fresh parsley. Journal of Foood Processing and Preservation, 39: 1518-1524.
• Tornuk, F., Bozkurt, F., Toker, O.S., Karasu, S., Arici, M., Durak, M.Z., 2015. Effect of vaporized ethyl pyruvate as a novel preservation agent for control of postharvest quality and fungal damage of strawberry and cherry fruits. Food Science and Technology, 65: 1044-1049.
• Tseng, T.F., Liu, D.C., Chen, M.T., 2000. Evaluation of transglutaminase on the quality of low-salt chicken meat-balls. Meat Science, 55(4): 427-431.