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Aktif yenilebilir film kaplanarak piliç etinin raf ömrünün uzatılması ve lezzetinin geliştirilmesi

Yıl 2025, Cilt: 31 Sayı: 3, 516 - 521, 30.06.2025

Yahya Imar Mustafa Kemal Uslu , Ahmet Oktay Küçüközet , Firuze Ergin Zeren

Öz

Bu çalışmada sodyum kazeinat-nişasta karışımına (1:1) tuz, sarımsak özü, karabiber ve defne yaprağı yağı ilave edilerek aktif film (AF) üretilmiştir. AF, Salmonella'ya karşı önemli antibakteriyel aktivite göstermiştir. Piliç etlerini aktif filmle sarmak, buzdolabı koşullarında toplam mezofilik ve koliform bakteri sayısını yaklaşık 2.6 log cfu/g birim azaltmıştır. 19 gün sonra, ambalajsız etin psikrofil sayısı 6.80 cfu/g'den 10.67 cfu/g'ye yükselmişken, AF sarılı numunenin psikrofil sayısı 8.13 cfu/g'ye yükselmiştir. Sade sodyum kazeinat-nişasta filmi (PF) ve AF ile sarma, +4 °C'de saklanan piliç etinin raf ömrünü sırasıyla 8 günden 11 ve 19 güne çıkarmıştır. 4. gün numuneler 200 °C'de 30 dk. pişirilmiştir. Hem PF hem de AF filmi, pişirme kaybını ve sertliği azaltmıştır. Panelistler tarafından PF ile sarılmış piliç eti daha yumuşak olarak değerlendirilirken, AF ile sarılmış et daha lezzetli olarak değerlendirilmiştir.

Anahtar Kelimeler

Aktif film Defne yaprağı yağı Karabiber yağı Sarımsak özü Piliç et

Kaynakça

  • [1] Katiyo W, de Kock HL, Coorey R, Buys EM."Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage". Lebensmittel-Wissenschaft & Technologie, 1(128), 109468, 2020.
  • [2] Golden CE, Rothrock MJ, Mishra A. "Mapping foodborne pathogen contamination throughout the conventional and alternative poultry supply chains". Journal of Poultry Science, 100(7), 101157, 2021.
  • [3] Nychas G. New methods of food preservation. 1st ed. London, Blackie Academic & Professional, 1995.
  • [4] Arora DS, Kaur J. "Antimicrobial activity of spices". International Journal of Antimicrobial Agents, 12(3), 257-262, 1999.
  • [5] Han J, Lawson L, Han G, Han P. "Spectrophotometric method for quantitative determination of allicin and total garlic thiosulfinates". Analytical Biochemistry, 225(1), 157-160, 1995.
  • [6] Teneva D, Denkova Z, Goranov B, Denkova R, Kostov G, Atanasova T, Merdzhanov P. "Chemical composition and antimicrobial activity of essential oils from black pepper, cumin, coriander and cardamom against some pathogenic microorganisms. Acta Universitatis Cibiniensis". Series E: Food Technology, 20(2), 39-52, 2016.
  • [7] Smith‐Palmer SP, Stewart S, Fyfe F. "Antimicrobial properties of plant essential oils and essences against five important food‐borne pathogens". Letters in Applied Microbiology, 26(2), 118-122, 1998.
  • [8] Ramos C, Teixeira B, Batista I, Matos O, Serrano C, Neng N, Marques A. "Antioxidant and antibacterial activity of essential oil and extracts of bay laurel Laurus nobilis Linnaeus (Lauraceae) from Portugal". Natural Product Research, 26(6), 518-529, 2012.
  • [9] Zivanovic S, Chi S, Draughon AF. "Antimicrobial activity of chitosan films enriched with essential oils". Journal of Food Science, 70(1), 45-51, 2005.
  • [10] Seydim A, Sarikus G. "Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils". Food Research International, 39(5), 639-644, 2006.
  • [11] Oussalah M, Caillet S, Salmiéri S, Saucier L, Lacroix M. "Antimicrobial and antioxidant effects of milk proteinbased film containing essential oils for the preservation of whole beef muscle". Journal of Agricultural and Food Chemistry, 52(18), 5598-5605, 2004.
  • [12] Manjunath N. "Effect of carrageenan edible film with oleoresins of Piper nigrum (black pepper) on quality of buffalo meat steaks". The Pharma Innovation Journal, 8(9), 397-400, 2019.
  • [13] Dadalioǧlu I, Evrendilek GA. "Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens". Journal of Agricultural and Food Chemistry, 52(26), 8255-8260, 2004.
  • [14] Pranoto Y, Salokhe VM, Rakshit SK. "Physical and antibacte rial properties of alginate-based edible film incorporated with garlic oil". International Food Research Journal, 38(3), 267-272, 2005.
  • [15] Alparslan Y, Baygar T, Baygar T, Hasanhocaoglu H, Metin C. "Effects of gelatin-based edible films enriched with laurel essential oil on the quality of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage". Food Technology and Biotechnology, 52(3), 325-333, 2014.
  • [16] Miller R. Chemical and Physical Characteristics of Meat| Palatability. editors: Dikeman M, Devine C. Encyclopedia of Meat Sciences, 252-261, Elsevier, London, UK, Academic Press, 2014.
  • [17] Pietrasik Z, Shand P. "Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts". Meat Science, 71(3), 498-505, 2005.
  • [18] Jayasena DD, Ahn DU, Nam KC, Jo C. "Flavour chemistry of chicken meat: A review". Asian Journal of Animal Sciences, 26(5), 732-742, 2013.
  • [19] Küçüközet AO, Uslu MK. "Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films". Food Science and Technology International, 24(7), 576-584, 2018.
  • [20] Rode H, Dewet P, Cywes S. "The antimicrobial effect of allium-sativum l (garlic)". South African Journal of Science, 85(7), 462-464, 1989.
  • [21] Parris N, Dickey LC, Kurantz MJ, Moten RO, Craig JC. "Water vapor permeability and solubility of zein/starch hydrophilic films prepared from dry milled corn extract". Journal of Food Engineering, 32(2), 199-207, 1997.
  • [22] Lu F, Liu D, Ye X, Wei Y, Liu F. "Alginate–calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4 C". Journal of the Science of Food and Agriculture, 89(5), 848-854, 2009.
  • [23] Meilgaard MC, Carr BT, Civille GV. Sensory Evaluation Techniques. 3rd ed. Boca Raton, CRC press, 1999.
  • [24] Düzgüneş O, Kesici T, Kavuncu O, Gürbüz F. Araştırma ve Deneme Metotları (İstatistik Metotları-II). Ankara, Türkiye, Ankara Üniversitesi Ziraat Fakültesi Yayınları, 1987.
  • [25] Antunes P, Mourão J, Campos J, Peixe L. "Salmonellosis: the role of poultry meat". Clinical Microbiology and Infection, 22(2), 110-121, 2016.
  • [26] Lee SY, Nam SH, Lee HJ, Son SE, Lee HJ. "Antibacterial activity of aqueous garlic extract against Escherichia coli O157: H7, Salmonella typhimurium and Staphylococcus aureus". Journal of Food Hygiene and Safety, 30(2), 210216, 2015.
  • [27] Hikal DM. "Antibacterial activity of piperine and black pepper oil". Biosciences Biotechnology Research Asia, 15(4), 877-880, 2018.
  • [28] Sırıken B, Yavuz C, Güler A. "Antibacterial Activity of Laurus nobilis: A review of literature". Medical Science and Discovery, 5(11), 374-379, 2018.
  • [29] Gonzalez FE, Maya N, Martínez LA, Perez AI. "Efficacy of lactic acid and modified atmosphere packaging against Campylobacter jejuni on chicken during refrigerated storage". Foods, 9(1), 109, 2020.
  • [30] Ouattara B, Canh L, Vachon C, Mateescu M, Lacroix M. "Use of γ-irradiation cross-linking to improve the water vapor permeability and the chemical stability of milk protein films". Radiation Physics and Chemistry, 63(3-6), 821-825, 2002.
  • [31] Ozdemir N, Pola CC, TeixeiraB N, Hill E, Bayrak A, Gomes CL. "Preparation of black pepper oleoresin inclusion complexes based on beta-cyclodextrin for antioxidant and antimicrobial delivery applications using kneading and freeze drying methods: A comparative study". Lebensmittel-Wissenschaft & Technologie, 91, 439-445, 2018.
  • [32] Karsha PV, Lakshmi OB. "Antibacterial activity of black pepper (Piper nigrum Linn.) with special reference to its mode of action on bacteria". Indian Journal of Natural Products and Resources, 1(2), 213-215, 2010.
  • [33] Berri C, Besnard J, Relandeau C. "Increasing dietary lysine increases final pH and decreases drip loss of broiler breast meat". Poultry Science, 87(3), 480-484, 2008.
  • [34] Chauhan SS, LeMaster MN, Clark DL, Foster M K, Miller CE, England EM. "Glycolysis and pH decline terminate prematurely in oxidative muscles despite the presence of excess glycogen". Journal of Asian Medical Students' Association, 3(1), 255-264, 2019.
  • [35] Jairath G, Singh PK, Dabur RS, Rani M, Chaudhari M. "Biogenic amines in meat and meat products and its public health significance: A review". Journal of Food Science and echnology, 52, 6835-6846, 2015.
  • [36] Cerveny J, Meyer JD, Hall PA. Microbiological spoilage of meat and poultry products. 1st ed. New York, Springer Science & Business Media, 2009.
  • [37] Zhang H, Wu J, Guo X. "Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality". Food Science and Human Wellness, 5(1), 39-48, 2016.
  • [38] Jama N, Muchenje V, Chimonyo M, Strydom P, Dzama K, Raats J. "Cooking loss components of beef from Nguni, Bonsmara and Angus steers". African Journal of Agricultural Research, 3(6), 416-420, 2008.
  • [39] Lee Y, Owens C, Meullenet J. "The meullenet‐owens razor shear (mors) for predicting poultry meat tenderness: its applications and optimization". Journal of Texture Studies, 39(6), 655-672, 2008.
  • [40] Sharma R, Bhat ZF, Kumar A, Kumar S, Bekhit AEDA, Naqvi Z. “Characterization of Commiphora wightii based bioactive edible film and its efficacy for improving the storage quality of meat products". Journal of Food Safety, 41(5), e12909, 2021.

Extending shelf life and developing palatability of chicken meat by coating active edible film

Yıl 2025, Cilt: 31 Sayı: 3, 516 - 521, 30.06.2025

Yahya Imar Mustafa Kemal Uslu , Ahmet Oktay Küçüközet , Firuze Ergin Zeren

Öz

In this study, the active film (AF) was produced from sodium caseinatestarch mixture (1:1) by adding salt, garlic extract, black pepper, and bay laurel oil. AF exhibited significant antibacterial activity against Salmonella. Coating chicken meats with active film reduced the total number of mesophilic and coliform bacteria by about 2.6 log cfu/g units during refrigerated storage. After 19 days, the psychrophiles count of the unwrapped meat increased from 6.80 cfu/g to 10.67 cfu/g, while the psychrophiles count of the AF-coated sample increased only to 8.13 cfu/g. Plane sodium caseinate-starch film (PF) and AF coatings increased the shelf life of chicken meat stored at +4 °C from 8 days to 11 and 19 days, respectively. On day 4, the samples were roasted at 200 °C for 30 minutes. Both PF and AF film reduced cooking loss and instrumental tenderness. While chicken meat pre-coated with PF was evaluated as softer, meat coated with AF was considered more delicious by the panelists.

Anahtar Kelimeler

Active film Bay laurel oil Black pepper oil Garlic extract Chicken meat

Kaynakça

  • [1] Katiyo W, de Kock HL, Coorey R, Buys EM."Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage". Lebensmittel-Wissenschaft & Technologie, 1(128), 109468, 2020.
  • [2] Golden CE, Rothrock MJ, Mishra A. "Mapping foodborne pathogen contamination throughout the conventional and alternative poultry supply chains". Journal of Poultry Science, 100(7), 101157, 2021.
  • [3] Nychas G. New methods of food preservation. 1st ed. London, Blackie Academic & Professional, 1995.
  • [4] Arora DS, Kaur J. "Antimicrobial activity of spices". International Journal of Antimicrobial Agents, 12(3), 257-262, 1999.
  • [5] Han J, Lawson L, Han G, Han P. "Spectrophotometric method for quantitative determination of allicin and total garlic thiosulfinates". Analytical Biochemistry, 225(1), 157-160, 1995.
  • [6] Teneva D, Denkova Z, Goranov B, Denkova R, Kostov G, Atanasova T, Merdzhanov P. "Chemical composition and antimicrobial activity of essential oils from black pepper, cumin, coriander and cardamom against some pathogenic microorganisms. Acta Universitatis Cibiniensis". Series E: Food Technology, 20(2), 39-52, 2016.
  • [7] Smith‐Palmer SP, Stewart S, Fyfe F. "Antimicrobial properties of plant essential oils and essences against five important food‐borne pathogens". Letters in Applied Microbiology, 26(2), 118-122, 1998.
  • [8] Ramos C, Teixeira B, Batista I, Matos O, Serrano C, Neng N, Marques A. "Antioxidant and antibacterial activity of essential oil and extracts of bay laurel Laurus nobilis Linnaeus (Lauraceae) from Portugal". Natural Product Research, 26(6), 518-529, 2012.
  • [9] Zivanovic S, Chi S, Draughon AF. "Antimicrobial activity of chitosan films enriched with essential oils". Journal of Food Science, 70(1), 45-51, 2005.
  • [10] Seydim A, Sarikus G. "Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils". Food Research International, 39(5), 639-644, 2006.
  • [11] Oussalah M, Caillet S, Salmiéri S, Saucier L, Lacroix M. "Antimicrobial and antioxidant effects of milk proteinbased film containing essential oils for the preservation of whole beef muscle". Journal of Agricultural and Food Chemistry, 52(18), 5598-5605, 2004.
  • [12] Manjunath N. "Effect of carrageenan edible film with oleoresins of Piper nigrum (black pepper) on quality of buffalo meat steaks". The Pharma Innovation Journal, 8(9), 397-400, 2019.
  • [13] Dadalioǧlu I, Evrendilek GA. "Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens". Journal of Agricultural and Food Chemistry, 52(26), 8255-8260, 2004.
  • [14] Pranoto Y, Salokhe VM, Rakshit SK. "Physical and antibacte rial properties of alginate-based edible film incorporated with garlic oil". International Food Research Journal, 38(3), 267-272, 2005.
  • [15] Alparslan Y, Baygar T, Baygar T, Hasanhocaoglu H, Metin C. "Effects of gelatin-based edible films enriched with laurel essential oil on the quality of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage". Food Technology and Biotechnology, 52(3), 325-333, 2014.
  • [16] Miller R. Chemical and Physical Characteristics of Meat| Palatability. editors: Dikeman M, Devine C. Encyclopedia of Meat Sciences, 252-261, Elsevier, London, UK, Academic Press, 2014.
  • [17] Pietrasik Z, Shand P. "Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts". Meat Science, 71(3), 498-505, 2005.
  • [18] Jayasena DD, Ahn DU, Nam KC, Jo C. "Flavour chemistry of chicken meat: A review". Asian Journal of Animal Sciences, 26(5), 732-742, 2013.
  • [19] Küçüközet AO, Uslu MK. "Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films". Food Science and Technology International, 24(7), 576-584, 2018.
  • [20] Rode H, Dewet P, Cywes S. "The antimicrobial effect of allium-sativum l (garlic)". South African Journal of Science, 85(7), 462-464, 1989.
  • [21] Parris N, Dickey LC, Kurantz MJ, Moten RO, Craig JC. "Water vapor permeability and solubility of zein/starch hydrophilic films prepared from dry milled corn extract". Journal of Food Engineering, 32(2), 199-207, 1997.
  • [22] Lu F, Liu D, Ye X, Wei Y, Liu F. "Alginate–calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4 C". Journal of the Science of Food and Agriculture, 89(5), 848-854, 2009.
  • [23] Meilgaard MC, Carr BT, Civille GV. Sensory Evaluation Techniques. 3rd ed. Boca Raton, CRC press, 1999.
  • [24] Düzgüneş O, Kesici T, Kavuncu O, Gürbüz F. Araştırma ve Deneme Metotları (İstatistik Metotları-II). Ankara, Türkiye, Ankara Üniversitesi Ziraat Fakültesi Yayınları, 1987.
  • [25] Antunes P, Mourão J, Campos J, Peixe L. "Salmonellosis: the role of poultry meat". Clinical Microbiology and Infection, 22(2), 110-121, 2016.
  • [26] Lee SY, Nam SH, Lee HJ, Son SE, Lee HJ. "Antibacterial activity of aqueous garlic extract against Escherichia coli O157: H7, Salmonella typhimurium and Staphylococcus aureus". Journal of Food Hygiene and Safety, 30(2), 210216, 2015.
  • [27] Hikal DM. "Antibacterial activity of piperine and black pepper oil". Biosciences Biotechnology Research Asia, 15(4), 877-880, 2018.
  • [28] Sırıken B, Yavuz C, Güler A. "Antibacterial Activity of Laurus nobilis: A review of literature". Medical Science and Discovery, 5(11), 374-379, 2018.
  • [29] Gonzalez FE, Maya N, Martínez LA, Perez AI. "Efficacy of lactic acid and modified atmosphere packaging against Campylobacter jejuni on chicken during refrigerated storage". Foods, 9(1), 109, 2020.
  • [30] Ouattara B, Canh L, Vachon C, Mateescu M, Lacroix M. "Use of γ-irradiation cross-linking to improve the water vapor permeability and the chemical stability of milk protein films". Radiation Physics and Chemistry, 63(3-6), 821-825, 2002.
  • [31] Ozdemir N, Pola CC, TeixeiraB N, Hill E, Bayrak A, Gomes CL. "Preparation of black pepper oleoresin inclusion complexes based on beta-cyclodextrin for antioxidant and antimicrobial delivery applications using kneading and freeze drying methods: A comparative study". Lebensmittel-Wissenschaft & Technologie, 91, 439-445, 2018.
  • [32] Karsha PV, Lakshmi OB. "Antibacterial activity of black pepper (Piper nigrum Linn.) with special reference to its mode of action on bacteria". Indian Journal of Natural Products and Resources, 1(2), 213-215, 2010.
  • [33] Berri C, Besnard J, Relandeau C. "Increasing dietary lysine increases final pH and decreases drip loss of broiler breast meat". Poultry Science, 87(3), 480-484, 2008.
  • [34] Chauhan SS, LeMaster MN, Clark DL, Foster M K, Miller CE, England EM. "Glycolysis and pH decline terminate prematurely in oxidative muscles despite the presence of excess glycogen". Journal of Asian Medical Students' Association, 3(1), 255-264, 2019.
  • [35] Jairath G, Singh PK, Dabur RS, Rani M, Chaudhari M. "Biogenic amines in meat and meat products and its public health significance: A review". Journal of Food Science and echnology, 52, 6835-6846, 2015.
  • [36] Cerveny J, Meyer JD, Hall PA. Microbiological spoilage of meat and poultry products. 1st ed. New York, Springer Science & Business Media, 2009.
  • [37] Zhang H, Wu J, Guo X. "Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality". Food Science and Human Wellness, 5(1), 39-48, 2016.
  • [38] Jama N, Muchenje V, Chimonyo M, Strydom P, Dzama K, Raats J. "Cooking loss components of beef from Nguni, Bonsmara and Angus steers". African Journal of Agricultural Research, 3(6), 416-420, 2008.
  • [39] Lee Y, Owens C, Meullenet J. "The meullenet‐owens razor shear (mors) for predicting poultry meat tenderness: its applications and optimization". Journal of Texture Studies, 39(6), 655-672, 2008.
  • [40] Sharma R, Bhat ZF, Kumar A, Kumar S, Bekhit AEDA, Naqvi Z. “Characterization of Commiphora wightii based bioactive edible film and its efficacy for improving the storage quality of meat products". Journal of Food Safety, 41(5), e12909, 2021.
Toplam 40 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makale
Yazarlar

Yahya Imar

Mustafa Kemal Uslu

Ahmet Oktay Küçüközet

Firuze Ergin Zeren

Yayımlanma Tarihi 30 Haziran 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 31 Sayı: 3

Kaynak Göster

APA Imar, Y., Uslu, M. K., Küçüközet, A. O., Ergin Zeren, F. (2025). Extending shelf life and developing palatability of chicken meat by coating active edible film. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 31(3), 516-521.
AMA Imar Y, Uslu MK, Küçüközet AO, Ergin Zeren F. Extending shelf life and developing palatability of chicken meat by coating active edible film. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. Haziran 2025;31(3):516-521.
Chicago Imar, Yahya, Mustafa Kemal Uslu, Ahmet Oktay Küçüközet, ve Firuze Ergin Zeren. “Extending Shelf Life and Developing Palatability of Chicken Meat by Coating Active Edible Film”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 31, sy. 3 (Haziran 2025): 516-21.
EndNote Imar Y, Uslu MK, Küçüközet AO, Ergin Zeren F (01 Haziran 2025) Extending shelf life and developing palatability of chicken meat by coating active edible film. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 31 3 516–521.
IEEE Y. Imar, M. K. Uslu, A. O. Küçüközet, ve F. Ergin Zeren, “Extending shelf life and developing palatability of chicken meat by coating active edible film”, Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, c. 31, sy. 3, ss. 516–521, 2025.
ISNAD Imar, Yahya vd. “Extending Shelf Life and Developing Palatability of Chicken Meat by Coating Active Edible Film”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 31/3 (Haziran 2025), 516-521.
JAMA Imar Y, Uslu MK, Küçüközet AO, Ergin Zeren F. Extending shelf life and developing palatability of chicken meat by coating active edible film. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2025;31:516–521.
MLA Imar, Yahya vd. “Extending Shelf Life and Developing Palatability of Chicken Meat by Coating Active Edible Film”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, c. 31, sy. 3, 2025, ss. 516-21.
Vancouver Imar Y, Uslu MK, Küçüközet AO, Ergin Zeren F. Extending shelf life and developing palatability of chicken meat by coating active edible film. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2025;31(3):516-21.





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