Effect of Pine Cone Vinegar on The Survival of Listeria monocytogenes and Salmonella typhimurium and Some Physico-Chemical Properties in Raw Beef

Authors : Mehmet Emin Aydemir, Enes Sezer, Mehmet Nuri Giraz

Pages : 299-307

Doi:10.30607/kvj.1486348

View : 133 | Download : 166

Publication Date : 2025-01-03

Article Type : Research Paper

Abstract :Pine cones from pine (Pinus) trees contain various bioactive compounds with antibacterial and antioxidant activity. However, the use of pine cone products as functional foods or food additives is limited and there is a paucity of research in the literature. The objective of this study was the evaluation of pine cone vinegar as a marinade against Listeria monocytogenes and Salmonella typhimurium in raw beef. For this purpose, raw beef was marinated with pine cone vinegar at three different levels (25%, 50% and 75%) and three different marination times (2, 6 and 24 hours) and L. monocytogenes, S. typhimurium counts, pH and colour values (L*, a*, b*) were determined. Concentration*time interaction was significant for pH and the lowest pH value was found at 75% x 24 hours interaction. Although the marinating process had a significant effect on the colour values of the meat, the concentration x time interaction was not significant for the a* value (p>0.05). The number of S. typhimurium in pine cone vinegar decreased by 3.7 log10 in 2 hours and by 5.26 log10 in 6 hours (p<0.05). The number of L. monocytogenes decreased by 4.17 log10 in 2 hours and 5.29 log10 in 6 hours (p<0.05). The number of S. typhimurium and L. monocytogenes decreased significantly in marinated beef samples, with the greatest decrease being observed at 24 hours for all concentrations. After 24 hours of marination, Salmonella counts decreased by 1.69, 1.68 and 1.73 log10, and L. monocytogenes counts decreased by 3.6, 3.43 and 3.13 log10, respectively. The findings of this study indicate that pine cone vinegar can serve as an effective decontaminant for meat and meat products, making it a valuable component in marinades.
Keywords : Çam kozalağı, Listeria monocytogenes, Marinasyon, Sığır eti, Salmonella typhimurium