Kitosanın kaplama materyali olarak et endüstrisinde kullanımı
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Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Aksaray Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada karbonhidrat bazlı yenilebilir bir film materyali olan kitosan ve vakum ambalajlamanın, kırmızı etlerin mikrobiyal ve kimyasal özelliklerine etkisi araştırıldı. Kırmızı etlerin yüksek su kapasitesili taze ürünler olmasından dolayı, raf ömürleri kısadır. Bu nedenle son zamanlarda kırmızı etlerin raf ömürlerini artırmaya yönelik çalışmalar yapılmaktadır. Özellikle yenilebilir olması, toksik hiçbir etkisinin olmaması, antimikrobiyal ve antifungal etkisi gibi birçok avantajından dolayı kitosan da et endüstrisinde yenilebilir kaplama olarak kullanılmaktadır. Çalışmada normal kırmızı et, kitosanla kaplanmış kırmızı et, vakum ambalajlanmış kırmızı et ve kitosanla kaplanmış vakum ambalajlanmış etler +4ºC'de depolanmıştır. Vakum ambalaj uygulanmamış etlerde depolama süresi 7 gün seçilmiş ve numuneler 0, 3, 5 ve 7. günlerde analize alınmıştır. Vakum ambalajlı etlerde ise depolama süresi 45 gün seçilmiş ve numuneler 0, 15, 30 ve 45. günlerde analize alınmıştır. Kitosan kaplama ve vakum ambalajlama uygulanmış kırmızı etlerde mikrobiyolojik olarak toplam mezofil aerob bakteri sayısı, Staphylococcus aureus ve Salmonella analizleri yapılmıştır. Kimyasal olarak ise etlerdeki TBA sayıları incelenmiştir. Yapılan analizler sonucunda kitosanın, toplam mezofil aerob bakteri sayısı ve Staphylococcus aureus sayısındaki artışı önemli ölçüde (p<0,05) engellediği, vakum paketlemenin ise kırmızı ette TBA sayısını düşürmede daha etkili olduğu saptanmıştır.
In this study, chitosan which is a material of carbohydrate based edible films and its effects on vacum packaging and microbial and chemical properties of red meat were studied. Red meat has a limited shelf life due to being fresh with having high amount of water activity. Therefore, plenty of studies have recently been carried out to enhance the shelf life of red meat. Fort his reason, chitosan is also used as an edible packaging material due to many advantages such as being edible, having no toxic effects and showing antimicrobial and antifungal activity and so on. In the study, normal red meat, normal red meat covered with chitosan, red meat which is vacum packaged and vacum packaged plus chitosan covered red meat were stored at + 4ºC. The storage time of meat samples which are not vacum packaged were selected as to be 7 days and during this time the samples were analyzed on the first, third, fifth and seventh days, respectively. On the other hand, the storage time of vacum packaged red meats were selected as to be 45 days and during this time the samples were analyzed on the first, fifteenth, thirtieth and forty fifth days, respectively. Total mesophile aerob bacteria, Staphylococcus aureus and Salmonella counting analysis were performed on chitosan coated and vacuum packaged red meat samples. As a chemical analysis, on the other hand, TBA numbers were analyzed. It has been concluded that chitosan remarkably inhibited the the growth of total mesophile aerobes, Staphylococcus aerus (p<0,05) and that vacum packaging was more effective on reducing the TBA number on read meat.
In this study, chitosan which is a material of carbohydrate based edible films and its effects on vacum packaging and microbial and chemical properties of red meat were studied. Red meat has a limited shelf life due to being fresh with having high amount of water activity. Therefore, plenty of studies have recently been carried out to enhance the shelf life of red meat. Fort his reason, chitosan is also used as an edible packaging material due to many advantages such as being edible, having no toxic effects and showing antimicrobial and antifungal activity and so on. In the study, normal red meat, normal red meat covered with chitosan, red meat which is vacum packaged and vacum packaged plus chitosan covered red meat were stored at + 4ºC. The storage time of meat samples which are not vacum packaged were selected as to be 7 days and during this time the samples were analyzed on the first, third, fifth and seventh days, respectively. On the other hand, the storage time of vacum packaged red meats were selected as to be 45 days and during this time the samples were analyzed on the first, fifteenth, thirtieth and forty fifth days, respectively. Total mesophile aerob bacteria, Staphylococcus aureus and Salmonella counting analysis were performed on chitosan coated and vacuum packaged red meat samples. As a chemical analysis, on the other hand, TBA numbers were analyzed. It has been concluded that chitosan remarkably inhibited the the growth of total mesophile aerobes, Staphylococcus aerus (p<0,05) and that vacum packaging was more effective on reducing the TBA number on read meat.
Açıklama
Anahtar Kelimeler
Kırmızı Et, Kitosan, Kaplama, Vakum, Paketleme, Staphylococcus Aureus, Salmonella, TBA, Meat, Chitosan, Coating, Vacuum, Packaging, Staphylococcus Aureus, Salmonella
