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    Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef
    (Elsevier B.V., 2021) Sengun, I.Y.; Yildiz Turp, G.; Cicek, S.N.; Avci, T.; Ozturk, B.; Kilic, G.
    The aim of the present study was to determine the effects of organic fruit vinegars (blackberry, pomegranate, rosehip, and grape) used as marination liquids (MLs) on food-borne pathogens inoculated on beef, as well as on the quality characteristics (physical, chemical, microbiological and sensory properties) of beef during marination process at 4 °C for 24 h. In the first part of the study, meat samples separately inoculated with Salmonella Typhimurium, Listeria monocytogenes and Escherichia coli O157:H7 (?6 log CFU/mL) were marinated in four different MLs and the count of S. Typhimurium, L. monocytogenes and E. coli O157:H7 on samples decreased in the range of 1.040–1.225, 1.420–1.913 and 1.232–1.435 log CFU/g, respectively. Marination with rosehip vinegar (MLR) was determined as the most effective treatment against all pathogens. In the second part of the study, proximate composition, color parameters, cooking yield, marinate absorption, pH, texture profile, aerobic plate count and sensory properties of marinated meat samples were determined. The moisture content of the samples marinated with grape vinegar (MLG) (73.50%) was found lower than of the samples marinated with other formulations (in the range of 75.95–76.65%) (P < 0.05). Marination by various MLs resulted in significant differences between the L*, a* and b* values of meat samples (P < 0.05). The hardness value of the samples was decreased by marination with MLR (P < 0.05) and was determined as 25.70 N. There were no significant differences between the meat samples marinated with the four different MLs in terms of cooking yield, marinate absorption and pH (P > 0.05). Aerobic plate count was reduced in the range of 0.589–0.950 log CFU/g for 24 h marination (P > 0.05). The highest sensory evaluation scores in terms of flavor were determined in meat samples marinated with MLG (P > 0.05). Therefore, different fruit vinegars used as MLs improved the safety and quality of meat at different levels. © 2020 Elsevier B.V.
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    Bioactive properties of Kombucha beverages produced with Anatolian hawthorn (Crataegus orientalis) and nettle (Urtica dioica) leaves
    (Elsevier Ltd, 2023) Kilic, G.; Sengun, I.Y.
    The aim of the present study was to evaluate the bioactive properties of plant tea and Kombucha samples produced using Anatolian hawthorn (KH), nettle leaves (KN) and black tea (KC, as control) during storage at 4 °C for 120 days. The total phenolic and flavonoid contents of Kombucha samples were found in the range of 995.33 mg GAE/L-2456.83 mg GAE/L and 75.21 mg CE/L-193.68 mg CE/L, respectively, where the values were higher than plant tea samples. During storage period, total phenolic contents of KC were generally higher than other samples, while higher total flavonoid content, total acidity and ash contents were found in KN. When antioxidant activity was detected by ABTS method, no significant differences was observed between Kombucha samples (89.68%–94.84%), while DPPH method gave higher results in KC than KH and KN. Although antioxidant activity of the samples showed a fluctuation during storage period, higher levels (80.48%–90.36% by ABTS method and 65.60%–70.76% by DPPH method) were observed in KC at the end of the storage (P < 0.05), which is compatible with the total phenolic content results. Antimicrobial activities of the samples were examined by detecting minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). MIC values were in the range of 15.63 ?g/mL-125.00 ?g/mL. Besides, antimicrobial effect of KN was found higher than KH and KC. However, inhibition effects of Kombucha samples were decreased at the end of the storage time. The results make Anatolian hawthorn and nettle leaves interesting for the production of Kombucha beverages, which have distinct bioactive properties. © 2023 Elsevier Ltd
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    The effects of koruk products used as marination liquids against foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium) inoculated on poultry meat
    (Academic Press, 2020) Sengun, I.Y.; Kilic, G.; Ozturk, B.
    In this study, the effects of marination liquids (MLs) prepared using koruk juice (25% and 50%) and dried koruk pomace (1% and 2%) with or without additives [salt (1%) and thyme (0.1%)] on meat safety were determined. In the first stage, the minimum inhibition concentration (MIC) values of MLs were observed in the range of 6.50% - >50% (v/v). In the second stage, Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium were inoculated on poultry meat at high and low inoculum doses (? 6 log and ? 3 log) and marinated at 4 °C for 2, 24 and 48 h. When high inoculum doses were used, E. coli O157:H7, L. monocytogenes and S. Typhimurium counts on meats were decreased by 0.78–2.52, 0.42–1.50 and 0.58–2.00 log CFU/g, respectively. Marination with 50% koruk juice without additives (ML1) for 48 h was determined as the most effective treatment on E. coli O157:H7 and S. Typhimurium, while the highest reduction of L. monocytogenes was achieved by 50% koruk juice with additives (ML2) for 48 h. The counts of pathogens inoculated on samples at low inoculum doses were reduced to undetectable levels for all treatment times. The results of this study revealed that koruk-based MLs are effective products for providing food safety. © 2020 Elsevier Ltd