Probiyotik, Prebiyotik, L-Arginin ve Çemen Otunun Ezme Kırmızı Etin Bazı Kalite Kriterleri Üzerine Olan Karşılaştırmalı Etkileri

The different combinations of bioactive compounds, probiotics (Streptococcus thermophilus ATCC 19258 and Lactobacillus bulgaricus BAA-2844), prebiotic (fructooligosaccharides, FOS), fenugreek, L-arginine, were added to the pâtė meat. Some meats contaminated with Salmonella Typhimurium 14028 Listeria monocytogenes 7644. Fermentation was applied only batches containing ‘probiotic’ or ‘probiotic prebiotic’ at two temperatures, 22 37°C. Although fermentation 37°C in combination additions ‘probiotics, arginine’ fenugreek’ resulted 2.51 2.36 log (cfu/g) reductions on total mesophile aerobic bacterial (TMAB) counts, respectively, these treatments lowered pH values below 4.20 22nd day storage caused an uncontrolled a sourish taste. On other hand, combined prebiotic, fenugreek ‘probiotic, 22°C, TMAB counts between 1.01-1.09 constant bacteriostatic effect, extended shelf life 10 days while improving sensory quality. addition inhibited more whereas antimicrobial effect L-arginine significant Typhimurium. adding compounds 22°C could eliminate pathogens meat batches, causing 5.91 6.11 monocytogenes, respectively.