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SORBİK ASİT VE TUZLARININ SÜT VE SÜT ÜRÜNLERİNDE KULLANIMI

Year 2005, Volume: 4 Issue: 1, 77 - 83, 29.12.2005

Abstract




Sorbik
asit ve tuzları gıdaların muhafazasında yaygın olarak kullanılan antimikrobiyal
bir maddedir. Potas-yum tuzu olan potasyum sorbat suda oldukça yüksek
çözünürlük oranına sahip olduğu için tercih sebebi olmaktadır. Etkinlikleri
ortam şartlarına bağlı olarak değişen bu antimikrobiyalin etki mekanizması
üzerine değişik veriler bulunmakla beraber bu konuda tam bir fikir birliği
yoktur.




 




Bu
derlemede sorbik asit ve tuzlarının kullanım alanları, etki mekanizmaları ve
süt ve süt ürünlerinde yarat-tığı etkiler literatür verilerine dayanılarak
incelenmiştir.




References

  • 1. Abdalla, O.M., Davidson, P.M. and Christen, G.L. (1993). Survival of selected pathogenic bacteria in white pickled cheese made with lactic acid bacteria or antimicrobials. J. of Food Prot., 56 (11), 972-976.
  • 2. Aly, M.E. (1996). Prolongation of the keeping quality of Mozzarella cheese by treatment with sorbate. Nahrung-Food, 40 (4), 194-200.
  • 3. Aurelio, L.M., Stella, M.A. and Enrique, P. (2005). Aspergillus flavus growth in the presence presevatives and naturally occuring antimicrobial compounds. International Journal of Food Microbiology, 99 (2), 119-128.
  • 4. Beuchat, L.R. (1981a). Combined effects of solutes and food preservatives on rates of inactivation of and colony formation by heated spores and vegetative cells of molds. Appl. Environ. Mic., 41, 472-477.
  • 5. Beuchat, L.R. (1981b). Effects of potassium sorbate and sodium benzoate on inactivating yeasts in broths containing NaCl and sucrose. J. of Food Prot., 44, 765-769.
  • 6. Charvalos, E., Tzatrakis, M., Tsatsakis, A. and Petrikkos, G. (2001). Controlled release of sorbic acid with antifungal activities. Appl. Microbiol. Biotechnol., Dec. 57 (5-6), 770-775.
  • 7. Çakmakçı, S. ve Çelik, İ. (1995). Gıda Katkı Maddeleri. Atatürk Üniv. Ziraat Fak. Ders Notu, No: 164, Erzurum.
  • 8. Desrosier, N.W. (1977). The Technology of Food Preservation. Fourth Edition, The Avi Publishing Company, Inc, Westport-Connec-ticut, USA.
  • 9. Doğruer, Y., Gürbüz, Ü. ve Nizamlıoğlu, M. (1996). Potasyum sorbatın beyaz peynirin kimyasal ve mikrobiyolojik kalitesine etkisi. Vet. Bil. Derg., 12 (1), 109-116.
  • 10. Dziezek, J.D. (1986). Antimicrobial agents. Food Technology, 40 (9), 104-111.
  • 11. Elliot, P.H. and Gray, R.J.H. (1981). Salmone-lla sensivitiy in a sorbate-modified atmoshphere combination system. J. Food Prot., 44, 903-908.
  • 12. Elliot, P.H., Tomlins, R.I. and Gray, R.J.H. (1982). Inhibition and inactivation of Staph aureus in a sorbate-modified atmoshphere com-bination system. J. Food Prot., 45, 1112-1116.
  • 13. El-Zayat, A.T. (1988). Toxic bacteria in soft cheese. Egyptian J. of Food Sci., 16 (1/2), 127-134.
  • 14. Kasrazadeh, M. and Genigeorgis, C. (1994). Potential growth and control of Salmonella in Hispanic type soft cheese. Int. J. of Food Mic., 22 (2/3), 127-140.
  • 15. Kıvanç, M. (1989). Gıda koruyucusu olarak sorbik asit ve tuzları: I. Genel özellikleri. Gıda, 14 (5), 315-320.
  • 16. Kıvanç, M. (1991). Gıda koruyucusu olarak sorbik asit ve tuzları: III. Genel özellikleri. Gıda, 16 (1), 39-45.
  • 17. Kurt, A. ve Özdemir, S. (1995). Farklı dozlarda hidrojen peroksit (H2O2) ve potasyum sorbat katılarak muhafaza edilmiş koyun sütlerinden yapılan beyaz peynirlerin randımanı ve bileşi-mi. Tr. J. of Vet. and Animal Sci., 19, 51-57.
  • 18. Liewen, M.B. and Marth, E.H. (1985). Growth and inhibition of microorganisms in the presen-ce of sorbic acid: A rewiew. Journal of Food Protection, 48 (4), 364-375.
  • 19. Lück, E. (1980). Antimicrobial Food Additives. Springer-Verlag, p. 183-189, Newyork, USA.
  • 20. Magdoub, M.N.T., Shehata, A.E. and Fayed, E.O. (1988). Effect of adding some gasformers inhibiting salts to cheese milk on the chemical properties and bacteriological quality of Domi-ati cheese. Egyptian J. of Mic., 23 (2), 287-299.
  • 21. Marin, S. Ve ark. (2003). Efficacy of sorbates on the control growth of Eurotium species in bakery products with near neutral pH. Inter-national Journal of Food Microbiology, 87 (3), 251-258.
  • 22. Marriot, N.G., Lechowich, R.V. and Pierson, M.D. (1981). Use of nitrite and nitrite-sparing agents in meats: A review. J. of Food Prot., 44, 881-885.
  • 23. Morad, M.M., Branen, A.L. and Brekke, C.J. (1982). Antimicrobial activity of buthylated hydroxyanisole and potassium sorbate against natural microflora in raw turkey meat and Salmonella tyhphimurium in cooked turkey meat. J. of Food Prot., 45, 1038-1040.
  • 24. Nelson, K.A, Busta, F.F., Sofos, J.N. and Wagner, M.K. (1983). Effect of polyphosphates in combination with nitrite-sorbate or sorbate on Cl. Botulinum growth and toxin production. J. of Food Prot., 46, 846-850.
  • 25. Nielsen, P.V., Beuchat, L.R. and Frisvad, J.C. (1989). Growth and fumitremorgin production by Neosartorya fischeri as affected by food preservatives and organic acids. J. of Applied Bacteriology., 66 (3), 197-207.
  • 26. Park, H.S. and Marth, E.H. (1972). Inactivation of Salmonella tyhphimurium by sorbic acid. J. of Milk Food Tech., 35, 532-539.
  • 27. Piccinin, D.M. and Shelef, A. (1995). Survival of Listeria monocytogenes in cottage cheese. J. of Food Prot., 58 (2), 128-131.
  • 28. Robach, M.C. and Sofos, J.N. (1982). Use of sorbates in meat products, fresh poultry and poultry products: A review1. J.of Food Pro-tection, 45 (4), 374-383.
  • 29. Robach, M.C. and Stateler, C.L. (1980). Inhibiton of Staph. aureus by potassium sorbate in combination with sodium chloride, tertiary butylhydroquinone, butylated hydroxyanisole or ethylendiamine tetraacetic acid. J. Food Prot., 43, 208-211.
  • 30. Sağlam, Ö.F. (1999). Türk Gıda Mevzuatı. AB Ofset, Ankara.
  • 31. Saldamlı, İ. (1985). Gıda Katkı Maddeleri ve İngrediyenler. Hacettepe Üniv. Müh. Fak. Gıda Müh. Böl., Ankara.
  • 32. Seward, R.A., Deibel, R.H. and Lindsay, R.C. (1982). Effect of potassium sorbate and other antibotulinal agents on germination and out-growth Cl. Botulinum type E spores in micro-cultures. Appl. Environ. Mic., 44, 1212-1221.
  • 33. Shehata, A.E., Magdoub, M.N.T. and Fayed, E.O. (1987). Chemical charecteristics and bacteriological quality of Domiati cheese containing gasformers inhibiting salts. Egyptian J. of Mic., 22 (2), 303-316.
  • 34. Sims, G.R., Glenister, D.A., Brocklehurst, T.F. and Lund, B.M. (1989). Survivaland growth of food poisoing bacteria following into Cottage cheese varieties. Int. J. of Food Mic., 9 (3), 173-195.
  • 35. Sofos, J.N. and Busta, F.F. (1980). Alternatives to the use of nitrite as an antibotulinal agent. Food Tech., 34, 244-251.
  • 36. Sofos, J.N. and Busta, F.F. (1981). Antimicrobial activitiy of sorbate. Journal of Food Protection, 44 (8), 614-622.
  • 37. T.C. Resmi Gazete (1990). Gıda Katkı Maddeleri Yönetmeliği, 7 Haziran 1990. Sayı: 205141, Başbakanlık Basımevi, Ankara.
  • 38. Tsai, W.Y.J., Liewen, M.B. and Bullerman, L.B. (1988). Toxicity and sorbate sensitivity of molds isolated from surplus commodity cheeses. J. of Food Prot., 51 (6), 457-462.
  • 39. Yousef, A.E. and Marth, E.H. (1983). Incorporation of (14C) acetate by Aspergillus parasiticus in presence of antifungal agents. Eur. J. Appl. Mic. Biotech., 18, 103-108.
Year 2005, Volume: 4 Issue: 1, 77 - 83, 29.12.2005

Abstract

References

  • 1. Abdalla, O.M., Davidson, P.M. and Christen, G.L. (1993). Survival of selected pathogenic bacteria in white pickled cheese made with lactic acid bacteria or antimicrobials. J. of Food Prot., 56 (11), 972-976.
  • 2. Aly, M.E. (1996). Prolongation of the keeping quality of Mozzarella cheese by treatment with sorbate. Nahrung-Food, 40 (4), 194-200.
  • 3. Aurelio, L.M., Stella, M.A. and Enrique, P. (2005). Aspergillus flavus growth in the presence presevatives and naturally occuring antimicrobial compounds. International Journal of Food Microbiology, 99 (2), 119-128.
  • 4. Beuchat, L.R. (1981a). Combined effects of solutes and food preservatives on rates of inactivation of and colony formation by heated spores and vegetative cells of molds. Appl. Environ. Mic., 41, 472-477.
  • 5. Beuchat, L.R. (1981b). Effects of potassium sorbate and sodium benzoate on inactivating yeasts in broths containing NaCl and sucrose. J. of Food Prot., 44, 765-769.
  • 6. Charvalos, E., Tzatrakis, M., Tsatsakis, A. and Petrikkos, G. (2001). Controlled release of sorbic acid with antifungal activities. Appl. Microbiol. Biotechnol., Dec. 57 (5-6), 770-775.
  • 7. Çakmakçı, S. ve Çelik, İ. (1995). Gıda Katkı Maddeleri. Atatürk Üniv. Ziraat Fak. Ders Notu, No: 164, Erzurum.
  • 8. Desrosier, N.W. (1977). The Technology of Food Preservation. Fourth Edition, The Avi Publishing Company, Inc, Westport-Connec-ticut, USA.
  • 9. Doğruer, Y., Gürbüz, Ü. ve Nizamlıoğlu, M. (1996). Potasyum sorbatın beyaz peynirin kimyasal ve mikrobiyolojik kalitesine etkisi. Vet. Bil. Derg., 12 (1), 109-116.
  • 10. Dziezek, J.D. (1986). Antimicrobial agents. Food Technology, 40 (9), 104-111.
  • 11. Elliot, P.H. and Gray, R.J.H. (1981). Salmone-lla sensivitiy in a sorbate-modified atmoshphere combination system. J. Food Prot., 44, 903-908.
  • 12. Elliot, P.H., Tomlins, R.I. and Gray, R.J.H. (1982). Inhibition and inactivation of Staph aureus in a sorbate-modified atmoshphere com-bination system. J. Food Prot., 45, 1112-1116.
  • 13. El-Zayat, A.T. (1988). Toxic bacteria in soft cheese. Egyptian J. of Food Sci., 16 (1/2), 127-134.
  • 14. Kasrazadeh, M. and Genigeorgis, C. (1994). Potential growth and control of Salmonella in Hispanic type soft cheese. Int. J. of Food Mic., 22 (2/3), 127-140.
  • 15. Kıvanç, M. (1989). Gıda koruyucusu olarak sorbik asit ve tuzları: I. Genel özellikleri. Gıda, 14 (5), 315-320.
  • 16. Kıvanç, M. (1991). Gıda koruyucusu olarak sorbik asit ve tuzları: III. Genel özellikleri. Gıda, 16 (1), 39-45.
  • 17. Kurt, A. ve Özdemir, S. (1995). Farklı dozlarda hidrojen peroksit (H2O2) ve potasyum sorbat katılarak muhafaza edilmiş koyun sütlerinden yapılan beyaz peynirlerin randımanı ve bileşi-mi. Tr. J. of Vet. and Animal Sci., 19, 51-57.
  • 18. Liewen, M.B. and Marth, E.H. (1985). Growth and inhibition of microorganisms in the presen-ce of sorbic acid: A rewiew. Journal of Food Protection, 48 (4), 364-375.
  • 19. Lück, E. (1980). Antimicrobial Food Additives. Springer-Verlag, p. 183-189, Newyork, USA.
  • 20. Magdoub, M.N.T., Shehata, A.E. and Fayed, E.O. (1988). Effect of adding some gasformers inhibiting salts to cheese milk on the chemical properties and bacteriological quality of Domi-ati cheese. Egyptian J. of Mic., 23 (2), 287-299.
  • 21. Marin, S. Ve ark. (2003). Efficacy of sorbates on the control growth of Eurotium species in bakery products with near neutral pH. Inter-national Journal of Food Microbiology, 87 (3), 251-258.
  • 22. Marriot, N.G., Lechowich, R.V. and Pierson, M.D. (1981). Use of nitrite and nitrite-sparing agents in meats: A review. J. of Food Prot., 44, 881-885.
  • 23. Morad, M.M., Branen, A.L. and Brekke, C.J. (1982). Antimicrobial activity of buthylated hydroxyanisole and potassium sorbate against natural microflora in raw turkey meat and Salmonella tyhphimurium in cooked turkey meat. J. of Food Prot., 45, 1038-1040.
  • 24. Nelson, K.A, Busta, F.F., Sofos, J.N. and Wagner, M.K. (1983). Effect of polyphosphates in combination with nitrite-sorbate or sorbate on Cl. Botulinum growth and toxin production. J. of Food Prot., 46, 846-850.
  • 25. Nielsen, P.V., Beuchat, L.R. and Frisvad, J.C. (1989). Growth and fumitremorgin production by Neosartorya fischeri as affected by food preservatives and organic acids. J. of Applied Bacteriology., 66 (3), 197-207.
  • 26. Park, H.S. and Marth, E.H. (1972). Inactivation of Salmonella tyhphimurium by sorbic acid. J. of Milk Food Tech., 35, 532-539.
  • 27. Piccinin, D.M. and Shelef, A. (1995). Survival of Listeria monocytogenes in cottage cheese. J. of Food Prot., 58 (2), 128-131.
  • 28. Robach, M.C. and Sofos, J.N. (1982). Use of sorbates in meat products, fresh poultry and poultry products: A review1. J.of Food Pro-tection, 45 (4), 374-383.
  • 29. Robach, M.C. and Stateler, C.L. (1980). Inhibiton of Staph. aureus by potassium sorbate in combination with sodium chloride, tertiary butylhydroquinone, butylated hydroxyanisole or ethylendiamine tetraacetic acid. J. Food Prot., 43, 208-211.
  • 30. Sağlam, Ö.F. (1999). Türk Gıda Mevzuatı. AB Ofset, Ankara.
  • 31. Saldamlı, İ. (1985). Gıda Katkı Maddeleri ve İngrediyenler. Hacettepe Üniv. Müh. Fak. Gıda Müh. Böl., Ankara.
  • 32. Seward, R.A., Deibel, R.H. and Lindsay, R.C. (1982). Effect of potassium sorbate and other antibotulinal agents on germination and out-growth Cl. Botulinum type E spores in micro-cultures. Appl. Environ. Mic., 44, 1212-1221.
  • 33. Shehata, A.E., Magdoub, M.N.T. and Fayed, E.O. (1987). Chemical charecteristics and bacteriological quality of Domiati cheese containing gasformers inhibiting salts. Egyptian J. of Mic., 22 (2), 303-316.
  • 34. Sims, G.R., Glenister, D.A., Brocklehurst, T.F. and Lund, B.M. (1989). Survivaland growth of food poisoing bacteria following into Cottage cheese varieties. Int. J. of Food Mic., 9 (3), 173-195.
  • 35. Sofos, J.N. and Busta, F.F. (1980). Alternatives to the use of nitrite as an antibotulinal agent. Food Tech., 34, 244-251.
  • 36. Sofos, J.N. and Busta, F.F. (1981). Antimicrobial activitiy of sorbate. Journal of Food Protection, 44 (8), 614-622.
  • 37. T.C. Resmi Gazete (1990). Gıda Katkı Maddeleri Yönetmeliği, 7 Haziran 1990. Sayı: 205141, Başbakanlık Basımevi, Ankara.
  • 38. Tsai, W.Y.J., Liewen, M.B. and Bullerman, L.B. (1988). Toxicity and sorbate sensitivity of molds isolated from surplus commodity cheeses. J. of Food Prot., 51 (6), 457-462.
  • 39. Yousef, A.E. and Marth, E.H. (1983). Incorporation of (14C) acetate by Aspergillus parasiticus in presence of antifungal agents. Eur. J. Appl. Mic. Biotech., 18, 103-108.
There are 39 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Ahmet Dinçoğlu

Publication Date December 29, 2005
Published in Issue Year 2005 Volume: 4 Issue: 1

Cite

APA Dinçoğlu, A. (2005). SORBİK ASİT VE TUZLARININ SÜT VE SÜT ÜRÜNLERİNDE KULLANIMI. Fırat Üniversitesi Doğu Araştırmaları Dergisi, 4(1), 77-83.
AMA Dinçoğlu A. SORBİK ASİT VE TUZLARININ SÜT VE SÜT ÜRÜNLERİNDE KULLANIMI. (DAD). December 2005;4(1):77-83.
Chicago Dinçoğlu, Ahmet. “SORBİK ASİT VE TUZLARININ SÜT VE SÜT ÜRÜNLERİNDE KULLANIMI”. Fırat Üniversitesi Doğu Araştırmaları Dergisi 4, no. 1 (December 2005): 77-83.
EndNote Dinçoğlu A (December 1, 2005) SORBİK ASİT VE TUZLARININ SÜT VE SÜT ÜRÜNLERİNDE KULLANIMI. Fırat Üniversitesi Doğu Araştırmaları Dergisi 4 1 77–83.
IEEE A. Dinçoğlu, “SORBİK ASİT VE TUZLARININ SÜT VE SÜT ÜRÜNLERİNDE KULLANIMI”, (DAD), vol. 4, no. 1, pp. 77–83, 2005.
ISNAD Dinçoğlu, Ahmet. “SORBİK ASİT VE TUZLARININ SÜT VE SÜT ÜRÜNLERİNDE KULLANIMI”. Fırat Üniversitesi Doğu Araştırmaları Dergisi 4/1 (December 2005), 77-83.
JAMA Dinçoğlu A. SORBİK ASİT VE TUZLARININ SÜT VE SÜT ÜRÜNLERİNDE KULLANIMI. (DAD). 2005;4:77–83.
MLA Dinçoğlu, Ahmet. “SORBİK ASİT VE TUZLARININ SÜT VE SÜT ÜRÜNLERİNDE KULLANIMI”. Fırat Üniversitesi Doğu Araştırmaları Dergisi, vol. 4, no. 1, 2005, pp. 77-83.
Vancouver Dinçoğlu A. SORBİK ASİT VE TUZLARININ SÜT VE SÜT ÜRÜNLERİNDE KULLANIMI. (DAD). 2005;4(1):77-83.