DETERMINING THE ANTIMICROBIAL EFFECT OF FERMENTED GRAPE JUICE IN CHICKEN MEAT MARINATION
Project no. 1265 · Status: Kapanmış · 2016
Summary
In this project, it is aimed to control and decrease microbial load chicken meat with using fermented grape juice instead of preservation methods which cause loss of nutritional value and / or may be harmful for human health and environment. Antimicrobial activity of fermented grape juices that obtained from native black grape varieties such as öküzgözü, boğazkere and kalecik karası was investigated. The amounts of polyphenolic compounds such as trans-resveratrol and quarsetin in fermented grape juices were determined. Changes in the number of yeasts, phychrophilic microorganisms and inoculated Salmonella typhimurium ATCC 14028 (3.2-3.8 log cfu/g) in chicken meat were determined after 2, 6 and 24 hours of marination. At the end of the project the microbial inhibition rate with marination and the amounts of trans-resveratrol and quercetin in the same samples were evaluated.