Kekik ve şerbetçi otu içeren yenilebilir filmlerin hamburgerlerin bazı mikrobiyal ve fizikokimyasal özellikleri üzerine etkisi
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Date
2019
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Selçuk Üniversitesi Fen Bilimleri Enstitüsü
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info:eu-repo/semantics/openAccess
Abstract
Bu çalışmada, hamburger köftesinin bazı fiziksel, kimyasal ve mikrobiyolojik özellikleri üzerine doğal antimikrobiyal madde olarak kekik ve şerbetçi otu sıvı ekstresi içeren yumurta akı proteini bazlı yenilebilir filmlerin etkisi incelenmiştir. Bu amaçla, hamburger köfteleri 5 farklı muamele grubuna; antimikrobiyal madde ve film bulundurmayan kontrol grubu (K), antimikrobiyal madde içermeyen film (YAP), %5 kekik (Thymus vulgaris L.) ekstraktlı film (KE), %5 şerbetçi otu (Humulus lupulus L.) ekstraktlı film (ŞE) ve antimikrobiyal maddelerin sinerjist etkisinin belirlenmesi amacıyla %2.5 kekik ekstraktı + %2.5 şerbetçi otu ekstraktlı film (KŞO) grupları şeklinde ayrılmıştır. Tüm örnekler 4 ℃'de 7 gün boyunca depolanmış ve depolamanın 1., 4. ve 7. günlerinde örneklerin renk, pH ve mikrobiyolojik analizleri yapılmıştır. Ayrıca 0. gün hammaddenin kimyasal kompozisyonunu belirlemek amacıyla nem, yağ, protein ve kül içerikleri belirlenmiş ve hazırlanan yenilebilir filmlerin renk ve kalınlık değerleri ölçülmüştür. Araştırmada kullanılan dana kıyma; %65 nem, %15.60 yağ, %18.29 protein ve %1.21 kül içeriğine sahiptir. Yenilebilir filmlerin renk değerleri incelendiğinde, ekstrakt ilavesinin filmlerde L* değerini düşürdüğü, a* ve b* değerlerini ise artırdığı tespit edilmiştir; kalınlık değerleri incelendiğinde, gerek ekstraktsız gerekse ekstraktlı filmlerin kalınlıklarının birbirlerine yakın sonuçlar verdiği, ekstrakt ilavesinin filmlerde kalınlığı bir miktar artırdığı gözlemlenmiştir. Mikrobiyoloji analizi sonuçlarına göre, örneklerin ortalama toplam mezofil aerob bakteri, maya-küf, koliform grup bakteri, Staphylococcus spp. ve Pseudomonas spp. sayılarının sırasıyla 6.12-8.43 log10kob/g, 2.50-5.46 log10kob/g, 4.87-7.35 log10kob/g, 4.15-6.17 log10kob/g ve 6.10-9.22 log10kob/g arasında değiştiği tespit edilmiştir. Renk analizi sonuçlarına göre, örneklerin ortalama L*, a* ve b* değerlerinin sırasıyla 34.85-43.98, 9.71-16.09 ve 3.95-11.94 arasında değiştiği belirlenmiştir. pH analizi sonuçlarına göre, örneklerin ortalama 5.41-6.80 arasında pH değerlerine sahip olduğu belirlenmiş olup, kontrol grubu hariç diğer gruplar birbirlerine yakın değerlere sahipken, kontrol grubunun depolamayla birlikte pH değerinin sürekli yükseldiği ve depolamanın son günü 6.80 ile en yüksek seviyeye ulaştığı tespit edilmiştir.
In this study, the effect of edible films based on egg white protein containing thyme and hops liquid extract as a natural antimicrobial agent on some physical, chemical and microbiological properties of hamburger patty were investigated. For this purpose, hamburger patties were divided into 5 different treatment groups; antimicrobial substance and film-free control group (K), antimicrobial substance-free film (YAP), 5% thyme (Thymus vulgaris L.) extract added film (KE), 5% hops (Humulus lupulus L.) extract added film (ŞE) and 2.5% thyme extract + 2.5% hops extract added film (KŞO) groups to determine the synergist effect of antimicrobial agents. All samples were stored for 7 days at 4 ℃ and color, pH and microbiological analyzes of the samples were made on the 1st, 4th and 7th days of storage. In addition, moisture, fat, protein and ash contents were determined in order to determine the chemical composition of raw material on day zeroth and the color and thickness values of the prepared edible films were measured. The minced beef used in the research; it has 65% moisture, 15.60% fat, 18.29% protein and 1.21% ash content. When the color values of edible films were examined, it was found that the addition of extract decreased L* value and increased a* and b* values in the films; when the thickness values were examined, it was observed that the thicknesses of the films with and without extracts yielded similar results and that the addition of the extract increased the thickness in the films. According to the results of the microbiology analysis, average total mesophile aerob bacteria, yeast-mold, coliform group bacteria, Staphylococcus spp. and Pseudomonas spp. the number of 6.12-8.43 log10cfu/g, 2.50-5.46 log10cfu/g, 4.87-7.35 log10cfu/g, 4.15-6.17 log10cfu/g and 6.10-9.22 log10cfu/g were found to vary between. According to the results of the color analysis, the mean L*, a* and b* values of the samples varied between 34.85-43.98, 9.71-16.09 and 3.95-11.94, respectively. According to the results of the pH analysis, it was determined that the samples had pH values between 5.41-6.80 on average, while the other groups had similar values except the control group, it was found that the pH value of the control group increased continuously with storage and reached the highest level with 6.80 on the last day of storage.
In this study, the effect of edible films based on egg white protein containing thyme and hops liquid extract as a natural antimicrobial agent on some physical, chemical and microbiological properties of hamburger patty were investigated. For this purpose, hamburger patties were divided into 5 different treatment groups; antimicrobial substance and film-free control group (K), antimicrobial substance-free film (YAP), 5% thyme (Thymus vulgaris L.) extract added film (KE), 5% hops (Humulus lupulus L.) extract added film (ŞE) and 2.5% thyme extract + 2.5% hops extract added film (KŞO) groups to determine the synergist effect of antimicrobial agents. All samples were stored for 7 days at 4 ℃ and color, pH and microbiological analyzes of the samples were made on the 1st, 4th and 7th days of storage. In addition, moisture, fat, protein and ash contents were determined in order to determine the chemical composition of raw material on day zeroth and the color and thickness values of the prepared edible films were measured. The minced beef used in the research; it has 65% moisture, 15.60% fat, 18.29% protein and 1.21% ash content. When the color values of edible films were examined, it was found that the addition of extract decreased L* value and increased a* and b* values in the films; when the thickness values were examined, it was observed that the thicknesses of the films with and without extracts yielded similar results and that the addition of the extract increased the thickness in the films. According to the results of the microbiology analysis, average total mesophile aerob bacteria, yeast-mold, coliform group bacteria, Staphylococcus spp. and Pseudomonas spp. the number of 6.12-8.43 log10cfu/g, 2.50-5.46 log10cfu/g, 4.87-7.35 log10cfu/g, 4.15-6.17 log10cfu/g and 6.10-9.22 log10cfu/g were found to vary between. According to the results of the color analysis, the mean L*, a* and b* values of the samples varied between 34.85-43.98, 9.71-16.09 and 3.95-11.94, respectively. According to the results of the pH analysis, it was determined that the samples had pH values between 5.41-6.80 on average, while the other groups had similar values except the control group, it was found that the pH value of the control group increased continuously with storage and reached the highest level with 6.80 on the last day of storage.
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Hamburger köftesi, Kekik ekstraktı, Şerbetçi otu ekstraktı, Edible film, Egg white protein, Hamburger patty, Hops extract, Thyme extract
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Olcay, H. S. (2019). Kekik ve Şerbetçi Otu İçeren Yenilebilir Filmlerin Hamburgerlerin Bazı Mikrobiyal ve Fizikokimyasal Özellikleri Üzerine Etkisi . (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
