The antibacterial effects of plum sauce, pomegranate sauce and citric acid to chopped and minced meat

ABSTRACTMSc THESISTHE ANTIBACTERIAL EFFECTS OF PLUM SAUCE, POMEGRANATESAUCE AND CITRIC ACID TO CHOPPED AND MINCED MEATFadim YAPARDEPARTMENT OF FOOD ENGINERINGINSTITUTE OF NATURAL AND APPLIED SCIENCESUNIVERSITY OF ÇUKUROVASupervisor : Assoc. Prof. Işıl VARYear : 2006, Pages : 48Jury : Assist. Prof. Dr. Işıl VARAssoc. Prof. Zerrin ERGİNKAYAAssoc. Prof. Dr. Aydın ÖZTANIn this research, it is aimed to reduce microbial contamination due to wrongapplication during cutting, chopping, processing and storage of meat and meatproducts by using plum sauce, pomegranate sauce and citric acid which are known asantibacterial agents. For this purpose, chopped meat and minced meat were treatedwith plum sauce, pomegranate sauce and citric acid for reducing Enterobactericeae,Staphylococcus, Coliforms and Escherichia coli, total aerobic mesophilic bacteria.Results yield that, the numbers of Enterobactericeae, coagulase (-)Staphylococcus, total erobic mesophilic bacteria, Coliforms and Escherichia coliwere found in the range of 1×103 - 2,25×103 cfu/g, 9,5 ×10 2 - 1,41 ×103 cfu/g,5,25×105 - 9,6×105 cfu/g, 21 - 43 MPN/g, and 9,2 - 43 MPN/g, respectively, inchopped meat control samples. The counts of Enterobactericeae, coagulase (-)Staphylococcus, total erobic mesophilic bacteria, Coliforms and Escherichia coliwere found in the range of 10,5×103 - 25×103 cfu/g, 4,2 ×102- 7,1 ×102 cfu/g,1,04×106-1,19×106 cfu/g, 1,04×106-1,19×106 cfu/g, 21 -460 MPN/g, and 15 - 240MPN/g, respectively, in minced meat control samplesThe numbers of total ererobic mesophilic bacteria, Escherichia coli,Enterobactericeae, coagulase (-) Staphylococcus decreased in the chopped meat andminced meat treated with plum sauce, pomegranate sauce and citric acid, so ıt isshown that these agents have antibacterial effect on chopped meat and minced meat.Key Words : Antimicrobial effect, pomegranate sauce, plum sauce, citric acid.II