Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat.

摘要: Abstract The aim of this study was to determine the effects marination liquids prepared with koruk juice and dried pomace in terms meat safety. In study, containing two different concentrations (25% 50%) or (1% 2%) were separately without ingredients salt 0.1% thyme). Meat samples inoculated levels (≅3 log ≅6 log) food-borne pathogens (S. Typhimurium, E. coli O157:H7 L. monocytogenes) marinated at 4 °C for times (2, 24 48 h) treatment on target determined. As a result marinating process, counts S. monocytogenes high (≅6 reduced range 0.109–2.648 CFU/g, 0.264–3.373 CFU/g 0.023–2.781 respectively. most effective reducing Typhimurium achieved by ML1 (50% juice + 50% water) 48 h, while ML2 water + 1% salt + 0.1% thyme) 24 h monocytogenes. When low inoculum used log), determined under detection limits after even 2 h application. results sensory evaluation showed that sample 48 h favored appearance, color, texture, taste overall appreciation.