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Tarım Bilimleri Dergisi
Tar. Bil. Der.
Dergi web sayfası:
www.agri.ankara.edu.tr/dergi
Journal of Agricultural Sciences
Journal homepage:
www.agri.ankara.edu.tr/journal
TARIM BİLİMLERİ DERGİSİ — JOURNAL OF AGRICULTURAL SCIENCES 24 (2018) 445-452
Eects of Alginate Based Coatings with Pomegranate Peel Extract on
the Microbial Quality of Mackerel Fillets
Fatma ÖZTÜRKa, Hatice GÜNDÜZa, Göknur SÜRENGİLa
aIzmir Katip Celebi University, Faculty of Fisheries, Izmir, TURKEY
ARTICLE INFO
Research Article DOI: 10.15832/ankutbd.490936
Corresponding Author: Fatma ÖZTÜRK, E-mail: fatma.ozturk@ikc.edu.tr, Tel: +90 (232) 329 35 35 / 4215
Received: 02 March 2017, Received in Revised Form: 29 December 2017, Accepted: 03 January 2018
ABSTRACT
in vitro
stored at 4±1 oC for 13 days. L. monocytogenes, total aerobic mesophilic bacteria, total aerobic psychrophilic bacteria,
rd, 8th, and 13th day of storage period.
L. monocytogenes, E. coli O157:H7, and S. aureus (P<0.05). As a result of 13 days storage
oC, the number of L. monocytogenes
preservative in seafood products.
L. monocytogenes
© Ankara Üniversitesi Ziraat Fakültesi
1. Introduction
The Listeria monocytogenes is a gram-positive,
asporous, facultative anaerobic bacterium that
causes listeriosis from foodborne diseases. It has
been reported that most of the listeriosis outbreaks
occur through ready-to-eat foods such as dairy
products, salads, seafood, processed meats and
poultry (Chan & Wiedmann 2009). Synthetic
the development of pathogenic bacteria such as
L. monocytogenes in foods, but concerns about the
safety of these chemicals are increasing day by day
enrich in terms of phenolic compounds are used to
avoid the development of pathogenic or spoilage
bacteria and to prolong the shelf life of food
Today, the use of agricultural food industry’s
Eects of Alginate Based Coatings with Pomegranate Peel Extract on the Microbial Quality of Mackerel Fillets, Öztürk et al
Tarım Bilimleri Dergisi – Journal of Agricultural Sciences 24 (2018) 445-452446
that the roots, peels and leaves of many fruits and
vegetables have therapeutic properties (Balasundram
rich in bioactive compounds can be an alternative
of synthetic chemical additives because of their
studies (Negi & Jayaprakasha 2003; Kanatt et al
2010).
Pomegranate (Punica granatum L.) is a fruit
commonly produced in our country, and consumed
after being processed into by-products such as
both fresh and pomegranate syrup or pomegranate
and its derivatives and bioactive compounds such
terms of phytocompounds such as phenol, tannin
in the food industry and in the medicine (Al-Zoreky
2009).
and non-synthetic materials, derived from natural
antimicrobials, colorants and spices can be added
The purpose of this study is to determine the
2. Material and Methods
2.1. Material
Scomber scombrus) used in
The L. monocytogenes, Escherichia coli,
Escherichia coli O157:H7, Bacillus cereus,
Salmonella enteritis and Staphylococcus aureus
Aquaculture Faculty culture collection.
2.2. Method
2.2.1. Preparation of the extract
50 o
hours at 50 o
(Feresin et al 2000; Keyrouz et al 2011).
2.2.2. Preparation of bacterial inoculums
The stock cultures of L. monocytogenes, E. coli, E.
coli O157:H7, B. cereus, S. enteritis and S. aureus
oC on
-1
incubation at 30 oC for 24 hours.
2.2.3. Disk diusion method (Kirby-Bauer method)
the antibacterial activities of pomegranate peel
oC
2.2.4. Preparation of lm solution and application
to mackerel llets
Sodium alginate (Kimbiotek) and CaCl2 (Merck)
o
Eects of Alginate Based Coatings with Pomegranate Peel Extract on the Microbial Quality of Mackerel Fillets, Öztürk et al
Tarım Bilimleri Dergisi – Journal of Agricultural Sciences 24 (2018) 445-452 447
a magnetic stirrer. After having been cooled until
50 o
L. monocytogenes4
g-1
2 solution and kept
the refrigerator (4±1 oC) for 13 days.
2.2.5. Determination of the number of L.
monocytogenes in mackerel llets coated with
alginate lm
The number of L. monocytogenes
on 0, 3rd, 8th, and 13th day of storage period. For
106 from homogenate taking into account the 10-1
dilution rate, and planting according to the Most
Probable Number (MPN) method. For this purpose,
a 10 mL Fraser broth medium, and incubated at 37
oC for 24 hours. The number of L. monocytogenes
(Halkman 2005).
2.2.6. The microbiological analysis on mackerel
llets coated with alginate lm
The number of total aerobic mesophilic bacteria,
total aerobic psychrophilic bacteria, total yeast-
3rd, 8th, and 13th day of storage period.
appropriate dilutions and planted in petri dishes
at 30 o
10 days at 6.5 o
and incubated for 4-5 days at 30 o
used for enterobacteriaceae count and incubated for
24 hours at 37 o
the end of incubation (Harrigan 1998).
2.2.7. Statistical analysis
by Duncan Multiple Comparison Test. The SPSS
groups (IBM SPSS 2012).
3. Results and Discussion
3.1. Antibacterial activities of extracts
L. monocytogenes, E. coli O157:H7
and S. aureus (P<0.05). Similar results have been
(2009) reported that PPE could be used for the
inactivation of L. monocytogenes, S. aureus, E. coli
and Yersinia enterocolitica. Prashanth et al (2001)
P.
vulgaris and B. subtilis. Ahmad & Beg (2001)
S. aureus, E. coli and
Shigella dysenteriae.
increased based on increasing in PPE concentration.
S. enteritis,
B. cereus, E. coli O157:H7, E. coli, S. aureus and L.
monocytogenes
16 and 23 mm, respectively. Al-Zoreky (2009) found
these zone diameters as 17, 16, 13 and 20 mm for
Bacillus, E. coli, S. aureus and L. monocytogenes,
Eects of Alginate Based Coatings with Pomegranate Peel Extract on the Microbial Quality of Mackerel Fillets, Öztürk et al
Tarım Bilimleri Dergisi – Journal of Agricultural Sciences 24 (2018) 445-452448
(2010) determined that the inhibition zone diameters
of 25 mm for B. cereus, 20 mm for E. coli and 25
mm for S. aureus. Whereas Melendez & Capriles
(2006) found these as 12 mm for E. coli and 22 mm
for S. aureus. Mathabe et al (2006) reported that the
on S. aureus, E. coli, Salmonella typhi, Vibrio
cholera, S. dysenteriae, S. sonnei, S. exneri and S.
boydii
According to the results obtained by Hayrapetyan
et al (2012), L. monocytogenes, Bacillus subtilis,
B. cereus, E. coli and S. aureus
obtained by them, S. aureus, B. cereus, E. coli and
B. subtilis
to PE compared to L. monocytogenes. S. aureus
many food pathogens.
3.2. Changes in L. monocytogenes number of
mackerel llets during refrigerated storage
The number of L. monocytogenes detected during
oC is
given in Figure 2.
1.5
2
2.5
3
3.5
4
4.5
5
0 3 8 13
L. monocytogenes counts,
(MPN g
-1
)
Storage time (Day)
A B CDE
Figure 2- Changes in L. monocytogenes number
of mackerel llets during refrigerated storage (A,
control group-without PPE; B, samples treated
with 2.5% PPE; C, samples treated with 5% PPE;
D, samples treated with 7.5% PPE; E, samples
treated with 10% PPE)
The number of L. monocytogenes on mackerel
untreated samples than for treated samples.
beginning of storage, the number of bacteria
that had been 104 MPN g-1
3 MPN g-1 in the control
1 MPN g-1 in the samples treated
the number of L. monocytogenes decreased
Figure 1- Antibacterial activity of PPE against bacterial species tested using disc diusion assay
Eects of Alginate Based Coatings with Pomegranate Peel Extract on the Microbial Quality of Mackerel Fillets, Öztürk et al
Tarım Bilimleri Dergisi – Journal of Agricultural Sciences 24 (2018) 445-452 449
in vitro and in vivo
that the PPE prepared by Al-Zoreky (2009) using
L. monocytogenes, S. aureus, Escherichia coli and
Yersinia enterocolitica. The methanolic of PPE
caused decreasing more than 1 log in the number
of L. monocytogenesoC. At
the last of the 46-day storage period and at 4 oC,
Hayrapetyan et al (2012) found that the number
of L. monocytogenes of meat patties that of the
-1 -1, respectively.
on the survival level of L. monocytogenes and
V. parahaemolyticus in the cooked shrimp and
that the count of L. monocytogenes in the samples
3.3. Changes in the number of TAMB, TAPB and
enterobacteriaceae in mackerel llets during
refrigerated storage
The change in the number of TAMB during 13 days
of storage (0, 3, 8 and 13. days) is given in Figure
PPE concentration increased, the number of TAMB
storage at 4 o
The number of TAMB (means±standard errors)
-1,
respectively, at the last of the storage period.
4.50
5.00
5.50
6.00
6.50
7.00
03813
Total aerobic p sychrophile bacteria,
-1
)
Storage time (Day)
A B C D E
a
4.50
5.00
5.50
6.00
6.50
7.00
0 3 8 13
Total yeast-mould,
-1
)
Storage time (Day)
A B C D E
b
4.50
5.0
5.50
6.0
6.50
7.0
0 3 8 13
Total enterobactericea,
-1
)
Storage time (Day)
A B C D E
c
4.50
5.00
5.50
6.00
6.50
7.00
03813
Total aerobic mesop hile bacteria,
-1
)
Storage time (Day)
A B C D E
d
Figure 3- Changes in the number of TAMB (a), TAPB (b), enterobacteriaceae (c) and TYM (d) in mackerel
llets during refrigerated storage. (A, control group-without PPE; B, samples treated with 2.5% PPE; C,
samples treated with 5% PPE; D, samples treated with 7.5% PPE; E, samples treated with 10% PPE)
Eects of Alginate Based Coatings with Pomegranate Peel Extract on the Microbial Quality of Mackerel Fillets, Öztürk et al
Tarım Bilimleri Dergisi – Journal of Agricultural Sciences 24 (2018) 445-452450
The change in the total number of TAPB is
given in Figure 3b. At the end of storage (day
13), the number of TAPB of the controls and of
determined as 5.35±0.05, 5.11±0.07, 5.35±0.12,
-1, respectively.
3c. On the 13th
-1,
levels of control and other groups have not been
The change in the number of enterobacteriaceae
oC is given
end of storage, the number of enterobacteriaceae
6.07±0.14, 6.01±0.14, 5.88±0.18 and 5.53±0.13
-1, respectively.
months at -18 o
-1, respectively. In addition, the count
control group in the study carried out by Özdemir et
al (2014). Furthermore, as the concentration of the
seen that the antibacterial quality increases as the
in the study conducted by Basiri et al (2014). These
investigators investigated the impact of vacuum
shrimp stored at +4 oC for 10 days. TAPB, LAB and
than the control group in the PPE supplemented
groups.
4. Conclusions
pathogens, primarily on L. monocytogenes, can be
used as a natural preservative in seafood products.
Abbreviations and Symbols
PP Pomegranate peel
PPE
CFU
TAPB
TAMB
MPN Most probable number
TYM Total yeast-mould
LAB Lactic acid bacteria
TAMB
TAPB
TMK Toplam maya küf
Eects of Alginate Based Coatings with Pomegranate Peel Extract on the Microbial Quality of Mackerel Fillets, Öztürk et al
Tarım Bilimleri Dergisi – Journal of Agricultural Sciences 24 (2018) 445-452 451
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