Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef

Basit Öğe Kaydı
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridİncili, Gökhan Kürşad/0000-0003-1178-3365
dc.authoridKanmaz, Hilal/0000-0002-9363-8454
dc.authoridAYDEMIR, MEHMET EMIN/0000-0002-5849-1741
dc.authoridKaya, Busra/0000-0001-8207-9741
dc.authorwosidOksuztepe, Gulsum/W-2306-2018
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidİncili, Gökhan Kürşad/W-3869-2018
dc.authorwosidKaya, Büşra/KOD-5584-2024
dc.authorwosidKanmaz, Hilal/AAA-7257-2021
dc.contributor.authorIncili, Gokhan Kursad
dc.contributor.authorAydemir, Mehmet Emin
dc.contributor.authorAkgol, Muzeyyen
dc.contributor.authorKaya, Busra
dc.contributor.authorKanmaz, Hilal
dc.contributor.authorOksuztepe, Gulsum
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:50:23Z
dc.date.available2024-08-04T20:50:23Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe aim of this study was to evaluate Rheum ribes L. juice as a marinade against L. monocytogenes, E. coli O157:H7 and S. Typhimurium in vacuum packed raw beef. The juice was used at levels of 10%, 50%, and 100% for different marination times (2, 6 or 24 h). E. coli O157:H7 and S. Typhimurium counts in the marinated samples at 100% conc. for 24 h were found as 1.1 and 1.7 log(10) lower than the control group on day 0, respectively (P < 0.05). L. monocytogenes count was found approx. 3.0 log(10) lower than the control group on day 15 (P < 0.05). Total viable count, psychrotrophic bacteria, LAB counts, and pH values were found lower in the 100% conc. marinated samples than control group on day 0 (P < 0.05). A total of 22 volatiles were identified in Rehum ribes L. juice, and ethanol, ethylbenzene and xylene were found as major compounds. Observations showed that the juice exhibited strong antimicrobial activity against tested pathogens depending on the concentrations and marination time. In conclusion, it can be derived that Rheum Ribes L. juice can be used as an acidulant for the decontamination of meat and meat products, and can be a major component of marinades.en_US
dc.identifier.doi10.1016/j.lwt.2021.112016
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85109203430en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.112016
dc.identifier.urihttps://hdl.handle.net/11616/100026
dc.identifier.volume150en_US
dc.identifier.wosWOS:000684125700002en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRheum ribes L.en_US
dc.subjectRaw beefen_US
dc.subjectE. coli O157:H7en_US
dc.subjectListeria monocytogenesen_US
dc.subjectSalmonella typhimuriumen_US
dc.titleEffect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beefen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu