Determining the effect of wines produced from native grapes on the survival of Salmonella typhimurium and shelf life of chicken meat marination and resveratrol, quercetin and catechin levels

In this study, it was investigated that antimicrobial activity of 2, 6 and 24 hours marination of chicken meat with Öküzgözü, Kalecik and Boğazkere wines on the S. typhimurium, psychrophilic total viable and yeast number and the shelf life of poultry. Chicken meat samples were inoculated with 3.2-3.8 log cfu/g S. typhimurium and 3.7-5.3 log cfu/g yeast, and 5.6-7.3 log cfu/g psychrophilic total viable count were determined in the chicken meat. At the end of 2, 6 and 24 hours marination, reductions in the numbers of S. typhimurium were determined at 0.5-0.7, 0.5-1.0 and 1.0-1.5 log cfu/g, respectively. In addition; 2, 6 and 24 hours marinated chicken meat with Öküzgözü wines at refrigerator conditions (+4°C) were stored at for 14, 25 and 32 days; with Kalecik karası wines 13, 18 and 29 days; with Boğazkere wines stored for 13, 21 and 27 days, respectively. The average pH values were 3.5, 3.5 and 3.6; titratable acidity were 0.50, 0.47, and 0.55 ppm; % alcohol concentrations were 13.8, 14.2 and 12.9; amount of dry matter were as 38.6, 40.1 and 32.7 ppm determined of Öküzgözü, Kalecik karası and Boğazkere wines, respectively. The amounts of trans-resveratrol were determined as 6.3, 2.3 and 1.3 ppm; quercetin contents 4.5, 7.1 and 1.1 ppm; catechin contents 99.1, 71.6 and 95.6 ppm in Öküzgözü, Kalecik karası and Boğazkere wines respectively.