Özet:

This study was conducted to examine the effect of Jerusalem thorn (Paliurus spina-christi Mill./PSC) and oriental hackberry (Celtis tournefortii L./CT) fruits and black cumin (Nigella sativa L./NS) seed on the microbial quality and physicochemical properties during the storage of meatballs +4 oC. For this purpose, PSC, CT fruits, and NS seeds were added to the meatballs at 2% to form four groups, including the control. Prepared meatball samples were covered with stretch film in polyethylene plates and stored at 4±1 °C for 16 days. Analyzes were made on the 0, 4, 8, 12, and 16th days of storage in the meatball samples. The pH values of the meatball samples were determined between 5.89-6.02 on day 0 and between 6.10-6.49 on day 16, aw values between 0.956-0.964 on day 0 and 0.971-0.980 on day 16. Total mesophilic aerobic bacteria (TMAB), total psychrotrophic bacteria (TPAB), lactic acid bacteria (LAB), and yeast-mold counts of meatball samples were 5.14-5.53, 4.62-4.83, 5.04-5.32 and 3.40-3.87 log10 cfu/g, respectively on day 0, and 7.01-7.9, 7.64-8.24, 7.59-8.05 and 5.69-6.27 log10 cfu/g, respectively on day 16. It was determined that PSC and CT fruits and NS seed slowed down the microbial growth rate in the meatballs from the eighth day. The best antimicrobial effect was found in psychrotrophic bacteria for CT fruit, LAB and yeast-mold for NS seed. As a result, it can be recommended to add PSC, CT fruits, and NS seeds to their composition to extend the shelf life of meatballs up to one week. The results of this study can provide helpful information for anyone dealing with food and further studies investigating the shelf life of meat and meat products.