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Nisin ve su ürünleri

Year 2015, Volume: 32 Issue: 2, 115 - 120, 15.01.2016

Zafer Ceylan , Sühendan Mol

https://doi.org/10.12714/egejfas.2015.32.2.08
Cited By: 4

Abstract

Nisin doğal ve güvenilir bir gıda katkı maddesidir ve Lactococcus lactis’ ten üretilir. Peynirden balığa ve içeceklere kadar çeşitli gıdalarda katkı maddesi olarak kullanılabilir. Nisin özellikle gram pozitif bakteriler üzerine etkili iken gram negatif ve maya küfler üzerine bir etkisi yoktur. Nisin vücuda alındıktan sonra sindirim enzimleri tarafından inaktif hale getirilir bu nedenle hiçbir toksik etki yaratmaz. Ayrıca, FDA tarafından onaylanan tek bakteriosindir. Nisin sadece toplam bakteriler üzerinde etkin değil aynı zamanda laktik asit bakterileri, koliform ve patojenler üzerine de etkilidir. Nisin su ürünlerinde bulunabilecek L. monocytogenes gibi bazı patojenler üzerine inhibe edici özelliğe sahiptir. Ayrıca; nisin üzerine yapılan pek çok çalışmaya göre, nisin su ürünlerinin mikrobiyolojik güvenliğini sağlar ve raf ömrünü uzatır. Balığın kokusu üzerine olumsuz bir etkisi yoktur. Dahası, balığın doğal kokusunu muhafaza eder. Balıketi pH’sı ve rengi üzerine de olumsuz bir etkisi yoktur. Nisin TVBN, TMA değerleri ve psikrofilik ve mezofilik bakteri sayısının artışını depolama süresince kontrol etmektedir. Ayrıca, nisin vakum paketleme, ışınlama ve diğer katkı maddeleri ile beraber başarı ile kullanılmaktadır. Bu sayede nisin su ürünlerinin raf ömrünü artıran güvenli ve doğal bir katkı maddesi olarak kabul edilmektedir.

Keywords

Nisin doğal gıda katkı maddeleri su ürünleri raf ömrü patojen hurdle etki

References

  • Abdollahzadeh, E., Rezaei, M., Abdollahzadeh, E. H., Rezaei M., Hosseini, H., 2014. Antibacterial Activity Of Plant Essential Oils And Extracts: The Role Of Thyme Essential Oil, Nisin, And Their Combination To Control Listeria monocytogenes İnoculated İn Minced Fish Meat. Food Control, 35; 1:177-183. doi:10.1016/j.foodcont.2013.07.004
  • Alanyalı, F. S., 2009. Gıdaların Kimyasal Koruyucularla Muhafazası Syf: 44-63 In: Gıda Muhafaza Açıköğretim Fakültesi Yayını, Eşkişehir, syf. 978-975-06-0636-6.
  • Altun, S., 2011. Dünden Bugüne Balıkçılık Balıkçılığın Tarihi. Dünya Gıda Dergisi, 27-30.
  • Altuğ, T., 2001. Gıda Katkı Maddeleri, Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Meta Basım, İzmir.
  • Angiş, S., Oğuzhan, P., 2008. Su Ürünlerinde Kullanilan Katki Maddeleri, Türkiye 10. Gıda Kongresi 2008, Erzurum, syf. 122.
  • Asghari, M., Alizadehdoghikolaei, E., Safari, R., Arshadi, A., Saeidiasl, M.R., 2010. Effect Of Bacteriocine And Sodium Acetate On Shelf-Life Of Silver Carp (Hypophthalmichthys molitrix) Fillet During Refrigerator Storage. Innovation in Food Science and Technology 3;55-64.
  • Ayana, B., 2007. Antimikrobiyal Yenilebilir Filmlerin Üretimi Ve Özelliklerinin Belirlenmesi, Yüksek Lisans Tezi, Mersin Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Ana Bilim Dalı.
  • Ariyapitipun T, Mustafa A, Clarke A.D., 2000. Survival of Listeria monocytogenes scott A On Vacuum-Packed Raw Beef Treated Withpolylactic Acid, Lactic Acid And Nisin. J. Food Prot., 63: 131-136.
  • Bouttefroy, A., Milliere, J.B., 2000. Nisin-Curvaticin 13 Combinations For Avoiding There Growth Of Bacteriocin Resistant Cells Of Listeria monocytogenes, International Journal of Food Microbiolgy, 62:65-75. doi:10.1016/S0168-1605(00)00372-X
  • Cabo, M.L., Herrera, J.J.R., Sampedro, G., Pastoriza, L., 2005. Application Of Nisin, CO2 And A Permeabilizing Agent In The Preservation Of Refrigerated Blue Whiting (Micromesistius poutassou), Journal of Science Food Agriculture, 85:1733–1740. doi: 10.1002/jsfa.2104
  • Ceylan, Z. 2014. Nisin ve Işınlama Teknolojilerinin Birlikte Kullaniminin Soğukta Depolanan Baliğin Raf Ömrüne Etkisi. Istanbul Üniversitesi Fen Bilimleri Enstitisü Yükseklisans Tezi. 104.
  • Chen, H., Chen, M., Chang, Y., 1997. Processing Of Low-Salted Mackerel Fillets Using Biopreservative, The Sixth International Congress On Food Industry New Aspects On Food Processing, Ege Üniversitesi Basımevi, Bornova, İzmir, 297-306.
  • Delves B. J., Blacburn, P., Evans, R.J., Hugenholtz, J., 1996. Applications Of The Bacteriocin, Nisin, Antonie Van Leeuwenhoek Kluwer Academic Publishers, 69: 193-202. doi: 10.1007/BF00399424
  • Delves, B. J. 2005. Nisin As a Food Preservative, Food Australia, 5-12.
  • El-Bedaway, A.E., Zaki, M.S., El-Sherbiney, A.M., Khalil, A.H., 1985. The Effect Of Certain Antibiotics On Boltifish (Tilapia nilotica) Preservation, Die Nahrung, 29(3), 303-308. doi: 10.1002/food.19850290318
  • Gao, M., Feng, L., Jiang, T., Zhu, J., Fu, L., Yuan, D., Li, J., 2014. The Use Of Rosemary Extract In Combination With Nisin To Extend The Shelf Life Of Pompano (Trachinotus Ovatus) Fillet During Chilled Storage. Food Control, 37:1-8. doi: 10.1016/j.foodcont.2013.09.010
  • Ghaly, A. E., Dave, D., Budge, S., Brooks, M. S., 2010. Fish Spoilage Mechanisms And Preservation Techniques, American Journal of Applied Sciences, 7 (7), 859-877. doi:10.3844/ajassp.2010.859.877
  • Ghomi, M.R., Nikoo, M., Heshmatipour, Z., Amir, J.A., Ovissipour, M., Hashemi, M., Faghani L. H., Hasandoost, M., Jadiddokhani, D. 2011. Effects Of Sodium Acetate And Nisin On Microbial And Chemical Changes And Fatty Acid Composition Of Grass Carp Ctenopharyngodon Idella During Refrigeration Storage. J. Food Saf.,
  • doi:10.1111/j.1745-4565.2010.00281.x
  • Hampikyan, H., Çolak, H., 2007. Nisin ve Gıdalardaki Antimikrobiyal Etkisi, TSK Koruyucu HekimlikBülteni,6,(2).
  • Kışla, D., Ünlütürk, A., 2003. Nisinin Antimikrobiyal Etkisi, Taze Ve İşlenmiş Balıklarda Kullanımı, Ege University Journal of Fisheries & Aquatic Sciences, 20(3-4), 543 – 550.
  • Koponen, O., 2004, Studies Of Producer Self-Protection And Nisin Biosynthesis Of Lactococcus lactis, Institute of Bio technology and Depertmant of Applied Chemistry and Microbiology.
  • Langroudi, H. F., Mehdi S., Abolghasem, K., Mohammad, R. G.,, Seyed, E. H., Soottawat, B., Zoheir, H., 2011. Effect Of Listeria monocytogenes Inoculation, Sodium Acetate And Nisin On Microbiological And Chemical Quality Of Grass Carp Ctenopharyngodonidella During Refrigeration Storage, African Journal of Biotechnology, 10(42), 8484-8490.
  • Lu, F., Ding ,Y., Ye, X., Liu, D., 2010. Cinnamon And Nisin In Alginatee Calcium Coating Maintain Quality Of Fresh Northern Snake Head Fish Fillets, LWT – Food Science and Technology,43,1331-1335.
  • Luck, E., Jager, M. 1995. Nisin Antimicrobial, Food Additives, 27, 208-213.
  • Mol, S., Ceylan, Z., 2011. Su Ürünleri Ve Işınlama Teknolojisi, Dünya Gıda Dergisi, 10, 79-87
  • Nel, S., Lues, J.F.R., Buys, E.M., Venter, P., 2004. Bacterial Populations Associated With Meat From The Deboning Room Of A High Through Put Red Meat Abattoi, Meat Science, 66, 667-674.
  • doi: 10.1016/S0309-1740(03)00187-6
  • Nykanen A., Lapvetelainen A., Hietanen,R. M., Kallio, H., 1999. Applicability Of Lactic Acid And Nisin To Improve The Microbiological Quality. International Journal of Food Microbiology,88-98.
  • Norhana, W.M.N., Poole, E.S., Deeth, H.C., Dykes, G.A., 2012. Effects Of Nisin, Edta And Salts Of Organic Acids On Listeria monocytogenes, Salmonella And Native Microflora On Fresh Vacuum Packed Shrimps Stored At 4°C, Food Microbiology, 31,43-50.
  • doi: 10.1016/j.fm.2012.01.007
  • Palumbo, S., Williams, A.C. 1990. Effect Of Temperature, Relative Humidity, And Suspending Menstrua On The Resistance Of Listeria monocytogenes To Drying. J. Food Prot. 53: 377-381.
  • Raju, C.V., Shamsundar, B.A., Udupa, K.S., 2003. The Use Of Nisin As A Preservative In Fish Sausage Stored At Ambient (28±2°C) And Refrigerated (6±2°C) Temperatures, International Journal of Food Science Technolgy, 38, 171-185. doi: 10.1046/j.1365-2621.2003.00663.x
  • Qian, Z.G., Jiang, L.F., Rui, L. 2013. Catfish Preservation Using Porphyra Yezoensis Composites Preservatives. Advance Journal of Food Science and Technology, 5(9): 1255-1259.
  • Saldamlı, İ., Uygun, Ü., 2005. Gıda Katkı Maddeleri, Hacettepe Yayınları, Ankara.
  • Shirazinejad, A. R., Noryati, I., Rosma, A., Darah, I. 2010. Inhibitory Effect Of Lactic Acid And Nisin On Bacterial Spoilage Of Chilled Shrimp, World Academy of Science, Engineering and Technology, 41.
  • Şentürk, Ş., Yüksel, B., Özer, H., Çakır, B., Bideci, E. 2002. Toplumun Beslenmede Bilinçlendirilmesi. T.C. Sağlık Bakanlığı Yayını. Ankara. 147.
  • Tayar, M. 2011. Osmanlı’da Balık ve Balıkçılık. Dünya Gıda Dergisi, 38-39.
  • Toylar, S. S., Bucchler, J.A., Yonemoto, W., 1990. CAMP Dependent Protein Kinase Frame Work For A Diverse Family Of Regulatory Enzymes, Annrev Biochemical, 59, 971-1005.
  • doi: 10.1146/annurev.bi.59.070190.004543
  • Tsironi N. T., Taoukis P. S., 2010. Modeling Microbial Spoilage And Quality Of Gilthead Seabream Fillets: Combined Effect Of Osmotic Pretreatment, Modified Atmosphere Packaging And Nisin On Shelf life, Journal of Food Science, 75, 4. doi: 10.1111/j.1750-3841.2010.01574.x
  • Yıbar, A., Çetinkaya, F., 2011. Su Ürünleri Ve Omega-3 Yağ Asitleri. Dünya Gıda Dergisi, 10, 22-26.
  • Zuckerman, H., Avraham, R.B., 2002, Control Of Growth Of L. monocytogenes In Fresh Salmon Using MicrogradTM And Nisin. Lebensm Wissu Technolgy., 35, 543–548. doi:10.1006/fstl.2002.0909

Year 2015, Volume: 32 Issue: 2, 115 - 120, 15.01.2016

Zafer Ceylan , Sühendan Mol

https://doi.org/10.12714/egejfas.2015.32.2.08
Cited By: 4

Abstract

References

  • Abdollahzadeh, E., Rezaei, M., Abdollahzadeh, E. H., Rezaei M., Hosseini, H., 2014. Antibacterial Activity Of Plant Essential Oils And Extracts: The Role Of Thyme Essential Oil, Nisin, And Their Combination To Control Listeria monocytogenes İnoculated İn Minced Fish Meat. Food Control, 35; 1:177-183. doi:10.1016/j.foodcont.2013.07.004
  • Alanyalı, F. S., 2009. Gıdaların Kimyasal Koruyucularla Muhafazası Syf: 44-63 In: Gıda Muhafaza Açıköğretim Fakültesi Yayını, Eşkişehir, syf. 978-975-06-0636-6.
  • Altun, S., 2011. Dünden Bugüne Balıkçılık Balıkçılığın Tarihi. Dünya Gıda Dergisi, 27-30.
  • Altuğ, T., 2001. Gıda Katkı Maddeleri, Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Meta Basım, İzmir.
  • Angiş, S., Oğuzhan, P., 2008. Su Ürünlerinde Kullanilan Katki Maddeleri, Türkiye 10. Gıda Kongresi 2008, Erzurum, syf. 122.
  • Asghari, M., Alizadehdoghikolaei, E., Safari, R., Arshadi, A., Saeidiasl, M.R., 2010. Effect Of Bacteriocine And Sodium Acetate On Shelf-Life Of Silver Carp (Hypophthalmichthys molitrix) Fillet During Refrigerator Storage. Innovation in Food Science and Technology 3;55-64.
  • Ayana, B., 2007. Antimikrobiyal Yenilebilir Filmlerin Üretimi Ve Özelliklerinin Belirlenmesi, Yüksek Lisans Tezi, Mersin Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Ana Bilim Dalı.
  • Ariyapitipun T, Mustafa A, Clarke A.D., 2000. Survival of Listeria monocytogenes scott A On Vacuum-Packed Raw Beef Treated Withpolylactic Acid, Lactic Acid And Nisin. J. Food Prot., 63: 131-136.
  • Bouttefroy, A., Milliere, J.B., 2000. Nisin-Curvaticin 13 Combinations For Avoiding There Growth Of Bacteriocin Resistant Cells Of Listeria monocytogenes, International Journal of Food Microbiolgy, 62:65-75. doi:10.1016/S0168-1605(00)00372-X
  • Cabo, M.L., Herrera, J.J.R., Sampedro, G., Pastoriza, L., 2005. Application Of Nisin, CO2 And A Permeabilizing Agent In The Preservation Of Refrigerated Blue Whiting (Micromesistius poutassou), Journal of Science Food Agriculture, 85:1733–1740. doi: 10.1002/jsfa.2104
  • Ceylan, Z. 2014. Nisin ve Işınlama Teknolojilerinin Birlikte Kullaniminin Soğukta Depolanan Baliğin Raf Ömrüne Etkisi. Istanbul Üniversitesi Fen Bilimleri Enstitisü Yükseklisans Tezi. 104.
  • Chen, H., Chen, M., Chang, Y., 1997. Processing Of Low-Salted Mackerel Fillets Using Biopreservative, The Sixth International Congress On Food Industry New Aspects On Food Processing, Ege Üniversitesi Basımevi, Bornova, İzmir, 297-306.
  • Delves B. J., Blacburn, P., Evans, R.J., Hugenholtz, J., 1996. Applications Of The Bacteriocin, Nisin, Antonie Van Leeuwenhoek Kluwer Academic Publishers, 69: 193-202. doi: 10.1007/BF00399424
  • Delves, B. J. 2005. Nisin As a Food Preservative, Food Australia, 5-12.
  • El-Bedaway, A.E., Zaki, M.S., El-Sherbiney, A.M., Khalil, A.H., 1985. The Effect Of Certain Antibiotics On Boltifish (Tilapia nilotica) Preservation, Die Nahrung, 29(3), 303-308. doi: 10.1002/food.19850290318
  • Gao, M., Feng, L., Jiang, T., Zhu, J., Fu, L., Yuan, D., Li, J., 2014. The Use Of Rosemary Extract In Combination With Nisin To Extend The Shelf Life Of Pompano (Trachinotus Ovatus) Fillet During Chilled Storage. Food Control, 37:1-8. doi: 10.1016/j.foodcont.2013.09.010
  • Ghaly, A. E., Dave, D., Budge, S., Brooks, M. S., 2010. Fish Spoilage Mechanisms And Preservation Techniques, American Journal of Applied Sciences, 7 (7), 859-877. doi:10.3844/ajassp.2010.859.877
  • Ghomi, M.R., Nikoo, M., Heshmatipour, Z., Amir, J.A., Ovissipour, M., Hashemi, M., Faghani L. H., Hasandoost, M., Jadiddokhani, D. 2011. Effects Of Sodium Acetate And Nisin On Microbial And Chemical Changes And Fatty Acid Composition Of Grass Carp Ctenopharyngodon Idella During Refrigeration Storage. J. Food Saf.,
  • doi:10.1111/j.1745-4565.2010.00281.x
  • Hampikyan, H., Çolak, H., 2007. Nisin ve Gıdalardaki Antimikrobiyal Etkisi, TSK Koruyucu HekimlikBülteni,6,(2).
  • Kışla, D., Ünlütürk, A., 2003. Nisinin Antimikrobiyal Etkisi, Taze Ve İşlenmiş Balıklarda Kullanımı, Ege University Journal of Fisheries & Aquatic Sciences, 20(3-4), 543 – 550.
  • Koponen, O., 2004, Studies Of Producer Self-Protection And Nisin Biosynthesis Of Lactococcus lactis, Institute of Bio technology and Depertmant of Applied Chemistry and Microbiology.
  • Langroudi, H. F., Mehdi S., Abolghasem, K., Mohammad, R. G.,, Seyed, E. H., Soottawat, B., Zoheir, H., 2011. Effect Of Listeria monocytogenes Inoculation, Sodium Acetate And Nisin On Microbiological And Chemical Quality Of Grass Carp Ctenopharyngodonidella During Refrigeration Storage, African Journal of Biotechnology, 10(42), 8484-8490.
  • Lu, F., Ding ,Y., Ye, X., Liu, D., 2010. Cinnamon And Nisin In Alginatee Calcium Coating Maintain Quality Of Fresh Northern Snake Head Fish Fillets, LWT – Food Science and Technology,43,1331-1335.
  • Luck, E., Jager, M. 1995. Nisin Antimicrobial, Food Additives, 27, 208-213.
  • Mol, S., Ceylan, Z., 2011. Su Ürünleri Ve Işınlama Teknolojisi, Dünya Gıda Dergisi, 10, 79-87
  • Nel, S., Lues, J.F.R., Buys, E.M., Venter, P., 2004. Bacterial Populations Associated With Meat From The Deboning Room Of A High Through Put Red Meat Abattoi, Meat Science, 66, 667-674.
  • doi: 10.1016/S0309-1740(03)00187-6
  • Nykanen A., Lapvetelainen A., Hietanen,R. M., Kallio, H., 1999. Applicability Of Lactic Acid And Nisin To Improve The Microbiological Quality. International Journal of Food Microbiology,88-98.
  • Norhana, W.M.N., Poole, E.S., Deeth, H.C., Dykes, G.A., 2012. Effects Of Nisin, Edta And Salts Of Organic Acids On Listeria monocytogenes, Salmonella And Native Microflora On Fresh Vacuum Packed Shrimps Stored At 4°C, Food Microbiology, 31,43-50.
  • doi: 10.1016/j.fm.2012.01.007
  • Palumbo, S., Williams, A.C. 1990. Effect Of Temperature, Relative Humidity, And Suspending Menstrua On The Resistance Of Listeria monocytogenes To Drying. J. Food Prot. 53: 377-381.
  • Raju, C.V., Shamsundar, B.A., Udupa, K.S., 2003. The Use Of Nisin As A Preservative In Fish Sausage Stored At Ambient (28±2°C) And Refrigerated (6±2°C) Temperatures, International Journal of Food Science Technolgy, 38, 171-185. doi: 10.1046/j.1365-2621.2003.00663.x
  • Qian, Z.G., Jiang, L.F., Rui, L. 2013. Catfish Preservation Using Porphyra Yezoensis Composites Preservatives. Advance Journal of Food Science and Technology, 5(9): 1255-1259.
  • Saldamlı, İ., Uygun, Ü., 2005. Gıda Katkı Maddeleri, Hacettepe Yayınları, Ankara.
  • Shirazinejad, A. R., Noryati, I., Rosma, A., Darah, I. 2010. Inhibitory Effect Of Lactic Acid And Nisin On Bacterial Spoilage Of Chilled Shrimp, World Academy of Science, Engineering and Technology, 41.
  • Şentürk, Ş., Yüksel, B., Özer, H., Çakır, B., Bideci, E. 2002. Toplumun Beslenmede Bilinçlendirilmesi. T.C. Sağlık Bakanlığı Yayını. Ankara. 147.
  • Tayar, M. 2011. Osmanlı’da Balık ve Balıkçılık. Dünya Gıda Dergisi, 38-39.
  • Toylar, S. S., Bucchler, J.A., Yonemoto, W., 1990. CAMP Dependent Protein Kinase Frame Work For A Diverse Family Of Regulatory Enzymes, Annrev Biochemical, 59, 971-1005.
  • doi: 10.1146/annurev.bi.59.070190.004543
  • Tsironi N. T., Taoukis P. S., 2010. Modeling Microbial Spoilage And Quality Of Gilthead Seabream Fillets: Combined Effect Of Osmotic Pretreatment, Modified Atmosphere Packaging And Nisin On Shelf life, Journal of Food Science, 75, 4. doi: 10.1111/j.1750-3841.2010.01574.x
  • Yıbar, A., Çetinkaya, F., 2011. Su Ürünleri Ve Omega-3 Yağ Asitleri. Dünya Gıda Dergisi, 10, 22-26.
  • Zuckerman, H., Avraham, R.B., 2002, Control Of Growth Of L. monocytogenes In Fresh Salmon Using MicrogradTM And Nisin. Lebensm Wissu Technolgy., 35, 543–548. doi:10.1006/fstl.2002.0909
There are 43 citations in total.

Details

Primary Language Turkish
Journal Section Review
Authors

Zafer Ceylan

Sühendan Mol

Publication Date January 15, 2016
Submission Date January 15, 2016
Published in Issue Year 2015 Volume: 32 Issue: 2

Cite

APA Ceylan, Z., & Mol, S. (2016). Nisin ve su ürünleri. Ege Journal of Fisheries and Aquatic Sciences, 32(2), 115-120. https://doi.org/10.12714/egejfas.2015.32.2.08

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