Karaçalı (Paliurus spina-christi Mill.), Dardağan (Celtis tournefortii L.) Meyvelerinin ve Çörek Otu (Nigella sativa L.) Tohumunun Köftelerin Mikrobiyal Kalitesi ve Fizikokimyasal Özellikleri Üzerine Etkilerinin Araştırılması

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