The Effects of Various Ethanolic Extracts on Some Microbiological Properties of Chicken Sausages

Authors : Sabire Yerlikaya, Hülya Şen Arslan, Hanife Şimşek, Nur Özkaya

Pages : 9-17

Doi:10.55213/kmujens.1488048

View : 14 | Download : 37

Publication Date : 2024-12-15

Article Type : Research Paper

Abstract :In this study, the antimicrobial effects of different levels (0%, 5%, 10%) of ethanolic extract of propolis (EEP), sage (EES), lavender (EEL), yarrow (EEY), and St. John’s Wort (EEC) on total psychrotroph aerobic bacteria (TPAB), total coliform and fecal coliform, yeast-mold in chicken sausage were investigated. The sausages were divided into seven groups. The first and second groups were the control samples. The surface of second control group of chicken sausage was sprayed with only ethyl alcohol (70%). The third, fourth, fifth, sixth, and seventh groups were sprayed with EEP, EES, EEC, EEY, and EEL at two levels, respectively: 5%, and 10%. Prior to each treatment, sausages were left to be stored at +4ºC for ten days. All extracts significantly (P<0.05) reduced the numbers of total psychrotroph aerobic bacteria (TPAB), total coliform and fecal coliform, and yeast mold compared with control samples. 10% EEP reduced the TPAB count to 6.61 log cfu/g compared to the control (8.82 log cfu/g). 5% EEC showed the least antimicrobial effect (33.03 log cfu/g) on coliform bacteria. The antimicrobial effect of 5% EEY (1.21 log cfu/g) and 5% EEP (0.61 log cfu/g) were determined higher than 10% EEY (16.14 log cfu/g) and 10% EEP (3.87 log cfu/g) on coliform bacteria, respectively. Yeast-mold number in chicken sausages reached 10.5 log cfu/g on the 10th day of storage. EEP decreased the population more efficiently than the other extracts and ethanol treatments. The results indicate EEP, EEL, EES, EEY, and EEC as antimicrobial agents might be used to reduce the number of microorganisms in sausages.
Keywords : Propolis, adaçayı, lavanta, sarı kantaron, civanperçemi