Elektrolize Suyun Tavuk Karkaslarında Mikrobiyal Yük ve Fizikokimyasal Özellikler Üzerine Etkisi
Yükleniyor...
Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, tavuk karkaslarında mikrobiyal yük ve fizikokimyasal özellikler üzerine elektrolize suların (kuvvetli asidik ve hafif asidik) etkileri belirlenmiştir. Tavuk kesimhanesinde kesim hattında mevcut kimyasal dekontaminasyon çözeltisi (klor dioksit) uygulanan tavuk karkasları kontrol grubu olarak kullanılmıştır. Örneklerin 1. ve 7. günlerde; nem, protein, yağ, kül, pH, renk, thiobarbitürik asit (TBA) miktarı, mikrobiyolojik karakteristiklerini belirlemek amacıyla da; toplam mezofilik aerobik bakteri (TMAB), toplam koliform grubu bakteri, Escherichia coli, Staphylococcus aureus, Campylobacter spp. ve Salmonella spp. analizleri yapılmıştır. Uygulamada kullanılan çözeltilerin pH, ORP (Oksidasyon Redüksiyon Potansiyeli) ve ACC (Mevcut Klor Konsantrasyonu) değerleri de belirlenmiştir. Tavuk karkaslarının ortalama nem, protein, yağ ve kül içeriklerinin sırasıyla; %75.12-75.34, %21.44-21.84, %1.06-1.18 ve %1.19-1.27 arasında olduğu belirlenmiştir. Dekontaminasyon çözeltileri ile muamele edilen tavuk karkaslarının ortalama pH değerlerinin 6.19-6.32 arasında değiştiği belirlenmiştir. Örneklerin TBA miktarlarının 0.07-0.23 mg malonaldehit/kg arasında değiştiği belirlenirken, en düşük TBA miktarları hafif asidik elektrolize su ve klor dioksit uygulanan örneklerde tespit edilmiştir. Tavuk karkaslarına yapılan uygulamaların, L* ve a* değerleri üzerine etkisi istatistiki olarak önemsiz (p>0.05), b* değeri üzerine etkisi ise önemli (p<0.01) düzeyde bulunmuştur. En yüksek b* değeri hafif asidik elektrolize su uygulanan örneklerde, en düşük b* değeri ise kuvvetli asidik elektrolize su uygulanan örneklerde tespit edilmiştir. Dekontaminasyon çözeltileriyle yapılan uygulama sonrasında; tavuk karkaslarının TMAB sayılarının 6.09-6.44 log kob/g, toplam Koliform grubu bakteri sayılarının ise 3.87-4.67 log kob/g arasında olduğu ve depolama süreci sonunda bakteri sayılarında artış meydana geldiği tespit edilmiştir. Escherichia coli sayıları üzerine, yapılan uygulamaların istatistiki açıdan önemli (p<0.01) olduğu ve en etkili grubun kuvvetli asidik elektrolize su uygulanan örneklerde olduğu tespit edilmiştir. Staphylococcus aureus sayıları üzerine, yapılan uygulamalar sonuncunda en düşük (p<0.01) bakteri sayısının kuvvetli asidik elektrolize su uygulanan örneklerde bulunduğu, hafif asidik ve kuvvetli asidik elektrolize su uygulamalarının kontrol grubuna kıyasla daha etkili olduğu sonucuna varılmıştır. Campylobacter spp. sayılarının 5.75-6.07 log kob/g arasında değiştiği belirlenmiştir. Depolama sürecinin sonunda tüm gruplarda Campylobacter spp. sayılarında azalma gözlenmiştir. Salmonella spp. sayıları üzerine, hafif asidik elektrolize su ve klor dioksit uygulamalarından benzer sonuçlar elde edilmiştir. Çalışmada kullanılan klor dioksit, kuvvetli asidik elektrolize su ve hafif asidik elektrolize su çözeltilerinin pH değerleri sırasıyla; 7.21, 2.38 ve 5.48 olarak tespit edilmiştir. ORP değerleri sırasıyla; 752.5 mV, 858.4 mV ve 620.8 mV olarak; ACC değerleri ise; 0.3 ppm, 30 ppm ve 10 ppm olarak belirlenmiştir. Sonuç olarak, tavuk kesimhanelerinde kesim hattında mevcut kullanılan klor dioksit çözeltisine alternatif olarak, hafif ve kuvvetli asidik elektrolize suların kullanımının uygun olabileceği düşünülmektedir.
In this study, the effects of electrolyzed water (strongly acidic and slightly acidic) on microbial load and physicochemical properties of chicken carcasses were determined. Chicken carcasses, which were treated with chemical decontamination solution (chlorine dioxide) on the slaughter line in the chicken slaughterhouse, were used as the control group. On the 1st and 7th days of the samples; In order to determine moisture, protein, fat, ash, pH, color, thiobarbituric acid (TBA) values and microbiological characteristics; total mesophilic aerobic bacteria (TMAB), total coliform bacteria, Escherichia coli, Staphylococcus aureus, Campylobacter spp. and Salmonella spp. analyzes were made. The pH, ORP (Oxidation Reduction Potential) and ACC (Available Chlorine Concentration) values of the solutions used in the application were also determined. The average moisture, protein, fat and ash contents of chicken carcasses were determined between 75.12-75.34%, 21.44%-21.84%, 1.06%-1.18% and 1.19%-1.27%, respectively. It was determined that the mean pH values of chicken carcasses treated with decontamination solutions ranged from 6.19 to 6.32. While the TBA values of the samples were determined to vary between 0.07-0.23 mg malonaldehyde/kg, the lowest TBA values were determined in the samples that were treated with slightly acidic electrolyzed water and chlorine dioxide. The effects of the treatments on chicken carcasses on L* and a* values were statistically insignificant (p>0.05), while the effect on b* value was significant (p<0.01). The highest b* value was determined in the samples applied slightly acidic electrolyzed water, and the lowest b* value was determined in the samples applied with strongly acidic electrolyzed water. After the application of chicken carcasses; It was determined that TMAB numbers were between 6.09-6.44 log cfu/g, total coliform group bacteria numbers were between 3.87-4.67 log cfu/g, and an increase in bacterial numbers occurred at the end of the storage period. It was determined that the applications on Escherichia coli numbers were statistically significant (p<0.01) and the most effective group was in the samples that were applied strongly acidic electrolyzed water. On Staphylococcus aureus counts, it was concluded that the lowest (p<0.01) bacterial count was found in the samples applied with strongly acidic electrolyzed water, and slightly acidic and strongly acidic electrolyzed water applications were more effective than the control group. It was determined that Campylobacter spp. counts ranged between 5.75-6.07 log cfu/g. At the end of the storage period, a decrease in Campylobacter spp. counts was observed in all groups. Similar results were obtained from slightly acidic electrolyzed water and chlorine dioxide applications on Salmonella spp. counts. The pH values of the chlorine dioxide, strong acidic electrolyzed water and slightly acidic electrolyzed water solutions used in the study were determined as 7.21, 2.38 and 5.48, respectively. ORP values were determined as 752.5 mV, 858.4 mV and 620.8 mV, while ACC values were found as 0.3 ppm, 30 ppm and 10 ppm., respectively. As a result, it is thought that the use of slightly and strongly acidic electrolyzed water may be appropriate as an alternative to the chlorine dioxide solution used in the slaughter line in chicken slaughterhouses.
In this study, the effects of electrolyzed water (strongly acidic and slightly acidic) on microbial load and physicochemical properties of chicken carcasses were determined. Chicken carcasses, which were treated with chemical decontamination solution (chlorine dioxide) on the slaughter line in the chicken slaughterhouse, were used as the control group. On the 1st and 7th days of the samples; In order to determine moisture, protein, fat, ash, pH, color, thiobarbituric acid (TBA) values and microbiological characteristics; total mesophilic aerobic bacteria (TMAB), total coliform bacteria, Escherichia coli, Staphylococcus aureus, Campylobacter spp. and Salmonella spp. analyzes were made. The pH, ORP (Oxidation Reduction Potential) and ACC (Available Chlorine Concentration) values of the solutions used in the application were also determined. The average moisture, protein, fat and ash contents of chicken carcasses were determined between 75.12-75.34%, 21.44%-21.84%, 1.06%-1.18% and 1.19%-1.27%, respectively. It was determined that the mean pH values of chicken carcasses treated with decontamination solutions ranged from 6.19 to 6.32. While the TBA values of the samples were determined to vary between 0.07-0.23 mg malonaldehyde/kg, the lowest TBA values were determined in the samples that were treated with slightly acidic electrolyzed water and chlorine dioxide. The effects of the treatments on chicken carcasses on L* and a* values were statistically insignificant (p>0.05), while the effect on b* value was significant (p<0.01). The highest b* value was determined in the samples applied slightly acidic electrolyzed water, and the lowest b* value was determined in the samples applied with strongly acidic electrolyzed water. After the application of chicken carcasses; It was determined that TMAB numbers were between 6.09-6.44 log cfu/g, total coliform group bacteria numbers were between 3.87-4.67 log cfu/g, and an increase in bacterial numbers occurred at the end of the storage period. It was determined that the applications on Escherichia coli numbers were statistically significant (p<0.01) and the most effective group was in the samples that were applied strongly acidic electrolyzed water. On Staphylococcus aureus counts, it was concluded that the lowest (p<0.01) bacterial count was found in the samples applied with strongly acidic electrolyzed water, and slightly acidic and strongly acidic electrolyzed water applications were more effective than the control group. It was determined that Campylobacter spp. counts ranged between 5.75-6.07 log cfu/g. At the end of the storage period, a decrease in Campylobacter spp. counts was observed in all groups. Similar results were obtained from slightly acidic electrolyzed water and chlorine dioxide applications on Salmonella spp. counts. The pH values of the chlorine dioxide, strong acidic electrolyzed water and slightly acidic electrolyzed water solutions used in the study were determined as 7.21, 2.38 and 5.48, respectively. ORP values were determined as 752.5 mV, 858.4 mV and 620.8 mV, while ACC values were found as 0.3 ppm, 30 ppm and 10 ppm., respectively. As a result, it is thought that the use of slightly and strongly acidic electrolyzed water may be appropriate as an alternative to the chlorine dioxide solution used in the slaughter line in chicken slaughterhouses.
Açıklama
Anahtar Kelimeler
Dekontaminasyon, elektrolize su, klor dioksit, mikrobiyal kalite, raf ömrü, tavuk karkas, Decontamination, electrolyzed water, chlorine dioxide, microbial quality, shelf life, chicken carcass
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Poçan, H. B., (2022). Elektrolize Suyun Tavuk Karkaslarında Mikrobiyal Yük ve Fizikokimyasal Özellikler Üzerine Etkisi. (Doktora Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
