Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat.

The aim of this study was to determine the effects of marination liquids prepared with koruk juice and dried koruk pomace in terms of meat safety. In the study, marination liquids containing two different concentrations of koruk juice (25% and 50%) or dried koruk pomace (1% and 2%) were prepared separately with or without ingredients (1% salt and 0.1% thyme). Meat samples inoculated with two different levels (≅3 log and ≅6 log) of food-borne pathogens (S. Typhimurium, E. coli O157:H7 and L. monocytogenes) were marinated at 4 °C for different times (2, 24 and 48 h) and the effects of the treatment on target pathogens were determined. As a result of marinating process, the counts of S. Typhimurium, E. coli O157:H7 and L. monocytogenes inoculated at high levels (≅6 log) on meat samples were reduced in the range of 0.109-2.648 log CFU/g, 0.264-3.373 log CFU/g and 0.023-2.781 log CFU/g, respectively. The most effective treatment in reducing the counts of S. Typhimurium and E. coli O157:H7 was achieved by marination with ML1 (50% koruk juice + 50% water) for 48 h, while marination with ML2 (50% koruk juice + 50% water + 1% salt + 0.1% thyme) for 24 h was the most effective treatment for L. monocytogenes. When low inoculum levels were used (≅3 log), the counts of pathogens on meat samples were determined under detection limits after marination even for 2 h application. The results of sensory evaluation showed that the sample marinated with ML2 for 48 h was the most favored sample in terms of appearance, color, texture, taste and overall appreciation.
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