Amaç: İnsan beslenmesinde önemli yeri olan balık, yüksek protein ve diğer azotlu bileşikler içermesi nedeniyle mikrobiyal bozulmaya yatkın bir su ürünüdür. Besinlerde mikrobiyal yükü azaltmaya yönelik sentetik ve doğal birçok koruyucu madde kullanılmaktadır. Bitki özütleri antimikrobiyal özellikler taşımakta ve doğal oldukları için tüketiciler tarafından tercih edilmektedir. Bu çalışmada ayıklanmış hamsi balıklarının, farklı oranlarda limon (Citrus limon) kabuğu ve defne (Laurus nobilis L.) yaprağı özütleri içeren yıkama sularında bekletilmesinin Escherichia coli (E. coli) ve toplam bakteri sayısına etkileri incelenmiştir. Yöntem: Çalışmada balık yıkama suları olarak steril musluk suyu, limon kabuğu özütü (%50, %100 v/v), defne yaprağı özütü (%50, %100 v/v) ile çalışılmıştır. Özütler soxhelet cihazı ile ekstrakte edilmiştir. Hamsi balıkları iç organları çıkarılıp temizlenmiş şekilde satın alındıktan sonra yıkama sularında bekletilmiş, numunelerde toplam bakteri ve E. coli miktarları (log kob/g) tespit edilmiştir. Kullanılan özütlerin pH değerleri belirlenmiştir. Bulgular: Limon kabuğu ve defne yaprağı özütleri ile işlem görmüş balıklarda E. coli sayıları gruplar arasında farklılık göstermezken (p>0.05) toplam bakteri sayısı kontrol grubuna göre daha düşük bulunmuştur (p<0.05). Sonuç: Bu ekstraktların yüksek antibakteriyel etkileri nedeniyle çiğ balıklar için pişirme öncesi yıkama suyu olarak kullanılmasının uygun olacağı sonucuna varılmıştır.
Aim: Fish, which has an important place in human nutrition, is an aquatic product susceptible to microbial spoilage due to its high protein and other nitrogenous compounds. Many synthetic and natural preservatives are used to reduce microbial load in foods. Plant extracts have antimicrobial properties and are preferred by consumers because they are natural. In this study, the effects of soaking the picked anchovies in washing water containing different proportions of lemon (Citrus lemon) peel and laurel (Laurus nobilis L.) leaf extracts on the number of Escherichia coli (E. coli) and total bacteria were investigated. Method: In the study, sterile tap water, lemon peel extract (50%, 100% v/v), laurel leaf extract (50%, 100% v/v) were used as fish washing water. The extracts were extracted with a soxhelet apparatus. After the anchovies were purchased (internal organs were removed and cleaned) they were kept in washing water and the total amount of bacteria and E. coli in the samples (log cfu / g) were determined. Also, the pH values of the extracts were measured. Results: While the number of E.coli in the fishes treated with lemon peel and bay leaf extracts did not differ between the groups (p> 0.05), the total number of bacteria was found to be lower than the control group (p <0.05). Conclusion: It was concluded that these extracts should be used as pre-cooking washing water for raw fishes due to their high antibacterial effects.
Primary Language | Turkish |
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Subjects | Health Care Administration |
Journal Section | Articles |
Authors | |
Publication Date | August 25, 2021 |
Submission Date | September 15, 2020 |
Acceptance Date | April 14, 2021 |
Published in Issue | Year 2021 Volume: 14 Issue: 2 |
MEU Journal of Health Sciences Assoc was began to the publishing process in 2008 under the supervision of Assoc. Prof. Gönül Aslan, Editor-in-Chief, and affiliated to Mersin University Institute of Health Sciences. In March 2015, Prof. Dr. Caferi Tayyar Şaşmaz undertook the Editor-in Chief position and since then he has been in charge.
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