Research Article
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Identification of spoilage microrganisms in fresh trout fillets coated with silver antimicrobial edible film

Year 2015, Volume 32, Issue 4, 183 - 192, 16.01.2016
https://doi.org/10.12714/egejfas.2015.32.4.02

Abstract

: In this study fresh trout fillets were coated with colloidal silver antimicrobial edible films and identification of spoilage microorganisms were determined. 0.5 g of colloidal silver was put into 100 ml of edible film coatings. Then this mixture were mixed for 15 min. Fresh trout fillets were dipped into this edible film coating for 1 min for both sides. After 1 minute later trout fillets were put into strafor plates and wrapped with streched film. The microbiological (mesophilic aerobic bacteria count, psychrotrophic bacteria count, Enterobactericeae count, Staphylococcus spp. count, yeast and mould count, lactic acid bacteria count, sensorial (in raw and cooked samples) and pH analyses were done during storage period for groups (control and fresh trout fillets coated with colloidal silver antimicrobial edible film.). According to the results of API test kits; the spoilage microorganisms of trout fillets coated with/without colloidal silver antimicrobial edible film. The identification of dominant bacteria were 99,9 % Pseudomonas fluorescens, 76 % Alcaligenes spp., 76 % Moraxella spp., 99,9 % Lactobacillus salivarius, 99,6 % Lactobacillus brevis and 81,8 % Lactococcus lactis spp. 

References

  • Altaş, S., Kilinc, B., Sürengil, G. 2012. Gümüş Liflerinin Taze Balık Filetolarının Paketlenmesinde Kullanımı, TİM Gıda Arge Proje Pazarı, İzmir, sf. 157-158.
  • Altınelataman, C., D. Kışla, B. Kılınç, E.B.Ş Yılmaz,.A.C. Yünlü, T. Dinçer ve U. Çelik, 2008. Antioxidant, Antimicrobial and Sensorial Effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) Fillets”, 1. International Congress of Seafood Technology, Çeşme-İzmir, Turkey, May 18-21.
  • Appendini, P., and J.H. Hotchkiss. 2002. 'Review of antimicrobial food packaging', Innovative Food Science and Emerging Technologies, 3: 113-26. doi:10.1016/S1466-8564(02)00012-7
  • Arvidson, S.A., Rinehart, B.T. ve Gadala-Maria, F., 2006. Concentration regimes of solutions of levan polysaccharide from Bacillus sp. Carbohydrate Polymers, 65:144–149. doi:10.1016/j.carbpol.2005.12.039.
  • Biomérieux, 2002. API 20 CH, REF 50 300, 07945F-tr.
  • Biomérieux, 2002. API 20 STAPH, REF 50 300, 07945-tr.
  • Bonilla, A., Sveinsdottir, K. and Martinsdottir, E., 2007. Development of quality index method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study, Food Control, 18: 352–358. doi:10.1016/j.foodcont.2005.10.019.
  • Brandt, D., Park, B., Hoang, M, Jacobe, H.T., 2005. Argyria secondary to ingestion of homemade silver solution, J. Acad. Dermatol, 53: 105-107. doi:10.1016/j.jaad.2004.09.026.
  • Can, P.Ö., Arslan, A. ve Özdemir, P., 2007. Eugenolün Çiğ Balık Filetolarının Muhafaza Süresi Üzerine Etkisi, Doğu Anadolu Bölgesi Araştırmaları, 5 (2), 125-128s.
  • Chopra, I., 2007. The increasing use of silver-based products as antimicrobial agents: A useful development or a cause for concern, Journal of Antimicrobial Chemotherapy, 59, 587-590. doi: 10.1093/jac/dkm006.
  • Dean D. Concepcion, MD, Lee G. Verzosa, MD., Jose Jurel M. Nuevo, RMT, MA., 2007. Antimicrobial potency of colloidal silver compared with antibiotic eye drops, Philippine Journal of Ophthalmology, 32(1): 9-11.
  • Dean, W., Mitchell, M., Lugo, V.W., South, J., 2001. Reduction of viral load in AIDS patients with intravenous mild silver protein. Clin Pract Alt Med, 2: 48-53.
  • Dursun, S., Erkan, N. ve Yeşiltaş, M., 2010. Doğal biyopolimer bazlı (biyobozunur) nanokompozit filmler ve su ürünlerindeki uygulamaları, Journal of FisheriesSciences.com, 4(1): 50-77. doi: 10.3153/jfscom.201006.
  • Fan, Q., Shan, D., Xue, H., He, Y., Cosnier, S., 2007. Amperometric Phenol Biosensor Based on Laponite Clay–Chitosan Nanocomposite Matrix, Biosensors and Bioelectronics, 22: 816–821
  • doi: 10.1016/j.bios.2006.03.002.
  • Fayaz AM, Balaji K, Girilal M, Kalaichelvan PT, Venkatesan R. 2009. Mycobased Synthesis of Silver Nanoparticles and Their Incorporation into Sodium Alginate Films for Vegetable and Fruit Preservation. J Agric Food Chem, 57 (14): 6246-6252. doi: 10.1016/j.bios.2006.03.002.
  • Frangos, L., Pyrgotou, N., Giatrakou, V., Ntzimani, A., and Savvaidis, I. N., 2010. Combined effects of salting, oregano oil and vacuumpackaging on the shelf-life of refrigerated trout fillets, Food Microbiology, 27: 115–121. doi: 10.1016/j.fm.2009.09.002.
  • Gennadios, A., Hanna, M.A. and Kurth, L.B., 1997. 'Application of Edible Coatings on Meats, Poultry and Seafoods: A Review', LWT - Food Science and Technology, 30: 337-50.
  • Gennadios, A., McHugh, T.H., Weller, C.L. and Krochta, J.M, 1994. Edible Coatings and Films Based on Proteins”, JM. Krochta, EA. Baldwin, MO. Nisperos- Carriedo, Edible Coatings and Films to Improve Food Quality, Technomic Publishing Company, 201-277. doi:10.1006/fstl.1996.0202.
  • Gogotsi, Y., Welz, S., Ersoy, D.A. and McNallan, M. J., 2001. Conversion of silicon carbide to crystalline diamond-structured carbon at ambient pressure, Nature, 411 (6835): 283-287. doi: 10.1038/35077031.
  • Imazato, S., 2003.Antibacterial properties of resin composites and dentin bonding systems, Dental Materials, 19: 449-457.
  • doi:10.1016/S0109-5641(02)00102-1.
  • Kenar, M., Ozogul, F. and Kuley, E., 2010. Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum-packed and refrigerated sardine (Sardina pilchardus) fillets. International Journal of Food Science and Technology, 45: 2366–2372. doi: 10.1111/j.1365-2621.2010.02414.x.
  • Krochta, J.M. and DeMulder-Johnston, C., 1997. Edible and biodegradable polymer films: Challenges and opportunities. Food Technologie, 51(2): 61-74 . ISSN: 0015-6639.
  • Laohakunjit, N. and Noomhorm, A., 2004. Effect of Plasticizers on Mechanical and Barrier Properties of Rice Starch Film, Starch/Starke, 56: 348–356. doi 10.1002/star.200300249.
  • Martins, J.T., Cerqueira, M.A., Bourbon, A.I., Pinheiro, A.C., Souza, B.W.S., Vicente,A.A., 2012. Synergistic effects between k-carrageenan and locust bean gum on physicochemical properties of edible films made thereof, Food Hydrocolloids 29: 280-289. doi: 10.1016/j.foodhyd.2012.03.004.
  • Mexis, S.F., Choulıara, E. and Kontominas, M.G., 2009. Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 ºC, Food Microbiology, 26:598–605. doi: 10.1016/j.fm.2009.04.002.
  • Paul, S., Jayan, A., Changam Sheela, C., 2015. Physical, chemical and biological studies of gelatin/chitosan based transdermal films with embedded silver nanoparticles, Asian Pacific Journal of Tropical Disease 5:(12), 975-986. doi:10.1016/S2222-1808(15)60968-9.
  • Paulus, K., Zacharıas, R., Robınson, L. and Geıdel, H., 1979. Kritische Betrachtungen Zur “Bewetenden Prüfung Mit Skale” Als Einem Wesentlichen Verfahren Der Sensorichen Analyse. LWT - Food Science and Technology, 12 (1): 52-61.
  • Polat, S., Fenercioğlu, H., 2014. Gıda Ambalajlanmasında Nanoteknoloji Uygulamaları : İnorganik Nanopartiküllerin Kullanımı. Gıda, 39 (3): 187-194. doi: 10.5505/gida.
  • Pranoto, Y., Rakshit, S.K. and Salokhe, V.M., 2005. Enhancing Antimicrobial Activity of Chitosan Films by İncorporating Garlic Oil, Potassium Sorbate and Nisin, LWT Food Sci Technol, 38: 859–865.
  • doi: 10.1016/j.lwt.2004.09.014
  • Quintavalla, S. and Vicini, L., 2002. Antimicrobial Food Packaging in Meat Industry, Meat Science, 62: 373-380. doi: 10.1016/S0309-1740(02)00121-3.
  • Rhim, J. W. and Ng P. K. W., 2007. Natural Biopolymer-Based Nanocomposite Films for Packaging Applications, Critical Reviews in Food Science and Nutrition, 47(4): 411-433. doi: 10.1080/10408390600846366.
  • Shahverdi, A.R., Fakhımı, A., Shahverdi, H.R., Mınaıan, S., 2007. Synthesis and effect of silver nanoparticles on the antibacterial activity of different antibiotics against Staphylococcus aureus and Escherichia coli, Nanomedicine: Nanotechnology, Biology and Medicine, 3, 168-171pp.
  • Simpson, K., 2003. Using silver to fight microbial attack, Plastics Additives & Compounding 5:(5) 32-35.
  • Sorrentino, A., Gorrasi, G. and Vittoria, V., 2007. Potential Perspectives of Bio-Nanocomposites For Food Packaging Applications, Trends in Food Sci & Tech, 18 :84-95. doi: 10.1016/j.tifs.2006.09.004.
  • Sothornvit, R., 2011. Edible coating and post-frying centrifuge step effect on quality of vacuum-fried banana chips, Journal of Food Engineering, 107 (3–4): 319–325. doi: 10.1016/j.jfoodeng.2011.07.010.
  • Sürengil, G., Kılınç, B., 2011. Gıda - Ambalaj Sektöründe Nanoteknolojik Uygulamalar ve Su Ürünleri Açısından Önemi,J. Fisheries Sciences, 5(4): 317-325. doi.10.3153/jfscom.2011036.
  • Türk Gıda Kodeksi Yönetmeliği, Yayımlandığı R. Gazete: 25.08.2002-24857, Tebliğ No: 2002/55, Gıdalarda Kullanılan Renklendiriciler Tebliğinde Değişiklik Yapılması Hakkında Tebliğ, Yayımlandığı R. Gazete: 01.11.2007-26687, Tebliğ No: 2007/49
  • US Food and Drug Administration, Fed. Regist. 74 (2009) 11476.
  • Vermeiren, L., Devlieghere, F., Van Beest, M., Kruijf, N. and
  • Debevere, J., 1999. Developments İn The Active Packaging Of Foods, Trends in Food Science and Technology, 10(3): 77-86.
  • doi:10.1016/S0924-2244(99)00032-1.
  • Yıbar, A. 2012. Güvenli ve etkili bir dezenfektan: Hidrojen peroksit ve Gümüş. Dünya Gıda Dergisi, 2012-06: 57-62.

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Year 2015, Volume 32, Issue 4, 183 - 192, 16.01.2016
https://doi.org/10.12714/egejfas.2015.32.4.02

Abstract

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References

  • Altaş, S., Kilinc, B., Sürengil, G. 2012. Gümüş Liflerinin Taze Balık Filetolarının Paketlenmesinde Kullanımı, TİM Gıda Arge Proje Pazarı, İzmir, sf. 157-158.
  • Altınelataman, C., D. Kışla, B. Kılınç, E.B.Ş Yılmaz,.A.C. Yünlü, T. Dinçer ve U. Çelik, 2008. Antioxidant, Antimicrobial and Sensorial Effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) Fillets”, 1. International Congress of Seafood Technology, Çeşme-İzmir, Turkey, May 18-21.
  • Appendini, P., and J.H. Hotchkiss. 2002. 'Review of antimicrobial food packaging', Innovative Food Science and Emerging Technologies, 3: 113-26. doi:10.1016/S1466-8564(02)00012-7
  • Arvidson, S.A., Rinehart, B.T. ve Gadala-Maria, F., 2006. Concentration regimes of solutions of levan polysaccharide from Bacillus sp. Carbohydrate Polymers, 65:144–149. doi:10.1016/j.carbpol.2005.12.039.
  • Biomérieux, 2002. API 20 CH, REF 50 300, 07945F-tr.
  • Biomérieux, 2002. API 20 STAPH, REF 50 300, 07945-tr.
  • Bonilla, A., Sveinsdottir, K. and Martinsdottir, E., 2007. Development of quality index method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study, Food Control, 18: 352–358. doi:10.1016/j.foodcont.2005.10.019.
  • Brandt, D., Park, B., Hoang, M, Jacobe, H.T., 2005. Argyria secondary to ingestion of homemade silver solution, J. Acad. Dermatol, 53: 105-107. doi:10.1016/j.jaad.2004.09.026.
  • Can, P.Ö., Arslan, A. ve Özdemir, P., 2007. Eugenolün Çiğ Balık Filetolarının Muhafaza Süresi Üzerine Etkisi, Doğu Anadolu Bölgesi Araştırmaları, 5 (2), 125-128s.
  • Chopra, I., 2007. The increasing use of silver-based products as antimicrobial agents: A useful development or a cause for concern, Journal of Antimicrobial Chemotherapy, 59, 587-590. doi: 10.1093/jac/dkm006.
  • Dean D. Concepcion, MD, Lee G. Verzosa, MD., Jose Jurel M. Nuevo, RMT, MA., 2007. Antimicrobial potency of colloidal silver compared with antibiotic eye drops, Philippine Journal of Ophthalmology, 32(1): 9-11.
  • Dean, W., Mitchell, M., Lugo, V.W., South, J., 2001. Reduction of viral load in AIDS patients with intravenous mild silver protein. Clin Pract Alt Med, 2: 48-53.
  • Dursun, S., Erkan, N. ve Yeşiltaş, M., 2010. Doğal biyopolimer bazlı (biyobozunur) nanokompozit filmler ve su ürünlerindeki uygulamaları, Journal of FisheriesSciences.com, 4(1): 50-77. doi: 10.3153/jfscom.201006.
  • Fan, Q., Shan, D., Xue, H., He, Y., Cosnier, S., 2007. Amperometric Phenol Biosensor Based on Laponite Clay–Chitosan Nanocomposite Matrix, Biosensors and Bioelectronics, 22: 816–821
  • doi: 10.1016/j.bios.2006.03.002.
  • Fayaz AM, Balaji K, Girilal M, Kalaichelvan PT, Venkatesan R. 2009. Mycobased Synthesis of Silver Nanoparticles and Their Incorporation into Sodium Alginate Films for Vegetable and Fruit Preservation. J Agric Food Chem, 57 (14): 6246-6252. doi: 10.1016/j.bios.2006.03.002.
  • Frangos, L., Pyrgotou, N., Giatrakou, V., Ntzimani, A., and Savvaidis, I. N., 2010. Combined effects of salting, oregano oil and vacuumpackaging on the shelf-life of refrigerated trout fillets, Food Microbiology, 27: 115–121. doi: 10.1016/j.fm.2009.09.002.
  • Gennadios, A., Hanna, M.A. and Kurth, L.B., 1997. 'Application of Edible Coatings on Meats, Poultry and Seafoods: A Review', LWT - Food Science and Technology, 30: 337-50.
  • Gennadios, A., McHugh, T.H., Weller, C.L. and Krochta, J.M, 1994. Edible Coatings and Films Based on Proteins”, JM. Krochta, EA. Baldwin, MO. Nisperos- Carriedo, Edible Coatings and Films to Improve Food Quality, Technomic Publishing Company, 201-277. doi:10.1006/fstl.1996.0202.
  • Gogotsi, Y., Welz, S., Ersoy, D.A. and McNallan, M. J., 2001. Conversion of silicon carbide to crystalline diamond-structured carbon at ambient pressure, Nature, 411 (6835): 283-287. doi: 10.1038/35077031.
  • Imazato, S., 2003.Antibacterial properties of resin composites and dentin bonding systems, Dental Materials, 19: 449-457.
  • doi:10.1016/S0109-5641(02)00102-1.
  • Kenar, M., Ozogul, F. and Kuley, E., 2010. Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum-packed and refrigerated sardine (Sardina pilchardus) fillets. International Journal of Food Science and Technology, 45: 2366–2372. doi: 10.1111/j.1365-2621.2010.02414.x.
  • Krochta, J.M. and DeMulder-Johnston, C., 1997. Edible and biodegradable polymer films: Challenges and opportunities. Food Technologie, 51(2): 61-74 . ISSN: 0015-6639.
  • Laohakunjit, N. and Noomhorm, A., 2004. Effect of Plasticizers on Mechanical and Barrier Properties of Rice Starch Film, Starch/Starke, 56: 348–356. doi 10.1002/star.200300249.
  • Martins, J.T., Cerqueira, M.A., Bourbon, A.I., Pinheiro, A.C., Souza, B.W.S., Vicente,A.A., 2012. Synergistic effects between k-carrageenan and locust bean gum on physicochemical properties of edible films made thereof, Food Hydrocolloids 29: 280-289. doi: 10.1016/j.foodhyd.2012.03.004.
  • Mexis, S.F., Choulıara, E. and Kontominas, M.G., 2009. Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 ºC, Food Microbiology, 26:598–605. doi: 10.1016/j.fm.2009.04.002.
  • Paul, S., Jayan, A., Changam Sheela, C., 2015. Physical, chemical and biological studies of gelatin/chitosan based transdermal films with embedded silver nanoparticles, Asian Pacific Journal of Tropical Disease 5:(12), 975-986. doi:10.1016/S2222-1808(15)60968-9.
  • Paulus, K., Zacharıas, R., Robınson, L. and Geıdel, H., 1979. Kritische Betrachtungen Zur “Bewetenden Prüfung Mit Skale” Als Einem Wesentlichen Verfahren Der Sensorichen Analyse. LWT - Food Science and Technology, 12 (1): 52-61.
  • Polat, S., Fenercioğlu, H., 2014. Gıda Ambalajlanmasında Nanoteknoloji Uygulamaları : İnorganik Nanopartiküllerin Kullanımı. Gıda, 39 (3): 187-194. doi: 10.5505/gida.
  • Pranoto, Y., Rakshit, S.K. and Salokhe, V.M., 2005. Enhancing Antimicrobial Activity of Chitosan Films by İncorporating Garlic Oil, Potassium Sorbate and Nisin, LWT Food Sci Technol, 38: 859–865.
  • doi: 10.1016/j.lwt.2004.09.014
  • Quintavalla, S. and Vicini, L., 2002. Antimicrobial Food Packaging in Meat Industry, Meat Science, 62: 373-380. doi: 10.1016/S0309-1740(02)00121-3.
  • Rhim, J. W. and Ng P. K. W., 2007. Natural Biopolymer-Based Nanocomposite Films for Packaging Applications, Critical Reviews in Food Science and Nutrition, 47(4): 411-433. doi: 10.1080/10408390600846366.
  • Shahverdi, A.R., Fakhımı, A., Shahverdi, H.R., Mınaıan, S., 2007. Synthesis and effect of silver nanoparticles on the antibacterial activity of different antibiotics against Staphylococcus aureus and Escherichia coli, Nanomedicine: Nanotechnology, Biology and Medicine, 3, 168-171pp.
  • Simpson, K., 2003. Using silver to fight microbial attack, Plastics Additives & Compounding 5:(5) 32-35.
  • Sorrentino, A., Gorrasi, G. and Vittoria, V., 2007. Potential Perspectives of Bio-Nanocomposites For Food Packaging Applications, Trends in Food Sci & Tech, 18 :84-95. doi: 10.1016/j.tifs.2006.09.004.
  • Sothornvit, R., 2011. Edible coating and post-frying centrifuge step effect on quality of vacuum-fried banana chips, Journal of Food Engineering, 107 (3–4): 319–325. doi: 10.1016/j.jfoodeng.2011.07.010.
  • Sürengil, G., Kılınç, B., 2011. Gıda - Ambalaj Sektöründe Nanoteknolojik Uygulamalar ve Su Ürünleri Açısından Önemi,J. Fisheries Sciences, 5(4): 317-325. doi.10.3153/jfscom.2011036.
  • Türk Gıda Kodeksi Yönetmeliği, Yayımlandığı R. Gazete: 25.08.2002-24857, Tebliğ No: 2002/55, Gıdalarda Kullanılan Renklendiriciler Tebliğinde Değişiklik Yapılması Hakkında Tebliğ, Yayımlandığı R. Gazete: 01.11.2007-26687, Tebliğ No: 2007/49
  • US Food and Drug Administration, Fed. Regist. 74 (2009) 11476.
  • Vermeiren, L., Devlieghere, F., Van Beest, M., Kruijf, N. and
  • Debevere, J., 1999. Developments İn The Active Packaging Of Foods, Trends in Food Science and Technology, 10(3): 77-86.
  • doi:10.1016/S0924-2244(99)00032-1.
  • Yıbar, A. 2012. Güvenli ve etkili bir dezenfektan: Hidrojen peroksit ve Gümüş. Dünya Gıda Dergisi, 2012-06: 57-62.

Taze alabalık filetolarının gümüş antimikrobiyal yenilebilir film kaplanarak bozulmaya neden olan bakterilerin tanımlanması

Year 2015, Volume 32, Issue 4, 183 - 192, 16.01.2016
https://doi.org/10.12714/egejfas.2015.32.4.02

Abstract

Çalışmada taze alabalık filetoları kolloidal gümüş içerikli antimikrobiyal film ile kaplanarak depolama esnasında bozulmaya neden olan bakteriler tanımlanmıştır. Antimikrobiyal yenilebilir film üretiminde; biyopolimer malzemesi ksantan gam, plastikleştirici olarak gliserol, antimikrobiyal madde olarak ise gümüş kullanılmıştır. Alabalık filetoları (kontrol grup) ve gümüş içerikli yenilebilir filmle kaplanmış grup olarak çalışılmıştır; kolloidal gümüş içeriği 0.5 gr / 100 ml film çözeltisi [% 0,5 (w / v)] olacak şekilde ilave edilmiş, 15 dakika boyunca karıştırılarak antimikrobiyal içerikli ksantan gam yenilebilir film elde edilmiştir. Filetoları daldırma öncesinde solüsyonu 15 dakika oda sıcaklığında bekletilerek soğutmaya bırakılmıştır. Alabalık filetoları kaplama işlemi sırasında 30 saniye balığın bir yüzeyi 30 saniye diğer bir yüzeyini bekletmek koşuluyla toplamda 1 dakika boyunca hidrokolloit kaplama çözeltisi içine daldırılmıştır. Yenilebilir film kaplama ardından filetolar 1 dk bekletilerek filmin kuruması ve süzdürülmesi sağlanmıştır. Yenilebilir film kaplanmış alabalık filetoları strofar tabaklara konularak streç filmle kaplanarak paketlenmiştir. Yenilebilir film uygulanmış alabalık filetolarındaki değişimler mikrobiyolojik (mezofilik aerobik bakteri sayısı, psikrotrof bakteri sayısı, Enterobactericeae sayısı, Staphylococcus spp. sayısı, küf-maya sayısı, laktik asit bakteri sayısı), duyusal (çiğ ve pişmiş alabalık filetoları kabuledilebilirlik testleri), pH analizleri ve bakteri tanımlamaları yapılmıştır. API test kitleriyle yapılan mikroorganizma tanımlama sonuçlarına göre alabalık filetolarında depolama esnasında bozulmaya neden olan baskın bakteriler % 99,9 Pseudomonas fluorescens, %76 Alcaligenes spp., %76 Moraxella spp., %99,9 Lactobacillus salivarius, %99,6 Lactobacillus brevis ve %81,8 Lactococcus lactis spp. oranlarında tanımlanmıştır.

References

  • Altaş, S., Kilinc, B., Sürengil, G. 2012. Gümüş Liflerinin Taze Balık Filetolarının Paketlenmesinde Kullanımı, TİM Gıda Arge Proje Pazarı, İzmir, sf. 157-158.
  • Altınelataman, C., D. Kışla, B. Kılınç, E.B.Ş Yılmaz,.A.C. Yünlü, T. Dinçer ve U. Çelik, 2008. Antioxidant, Antimicrobial and Sensorial Effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) Fillets”, 1. International Congress of Seafood Technology, Çeşme-İzmir, Turkey, May 18-21.
  • Appendini, P., and J.H. Hotchkiss. 2002. 'Review of antimicrobial food packaging', Innovative Food Science and Emerging Technologies, 3: 113-26. doi:10.1016/S1466-8564(02)00012-7
  • Arvidson, S.A., Rinehart, B.T. ve Gadala-Maria, F., 2006. Concentration regimes of solutions of levan polysaccharide from Bacillus sp. Carbohydrate Polymers, 65:144–149. doi:10.1016/j.carbpol.2005.12.039.
  • Biomérieux, 2002. API 20 CH, REF 50 300, 07945F-tr.
  • Biomérieux, 2002. API 20 STAPH, REF 50 300, 07945-tr.
  • Bonilla, A., Sveinsdottir, K. and Martinsdottir, E., 2007. Development of quality index method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study, Food Control, 18: 352–358. doi:10.1016/j.foodcont.2005.10.019.
  • Brandt, D., Park, B., Hoang, M, Jacobe, H.T., 2005. Argyria secondary to ingestion of homemade silver solution, J. Acad. Dermatol, 53: 105-107. doi:10.1016/j.jaad.2004.09.026.
  • Can, P.Ö., Arslan, A. ve Özdemir, P., 2007. Eugenolün Çiğ Balık Filetolarının Muhafaza Süresi Üzerine Etkisi, Doğu Anadolu Bölgesi Araştırmaları, 5 (2), 125-128s.
  • Chopra, I., 2007. The increasing use of silver-based products as antimicrobial agents: A useful development or a cause for concern, Journal of Antimicrobial Chemotherapy, 59, 587-590. doi: 10.1093/jac/dkm006.
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Details

Primary Language Turkish
Subjects Marine Science
Journal Section Articles
Authors

Berna Kılınç


Göknur Sürengil

Publication Date January 16, 2016
Application Date January 16, 2016
Acceptance Date September 24, 2021
Published in Issue Year 2015, Volume 32, Issue 4

Cite

APA Kılınç, B. & Sürengil, G. (2016). Taze alabalık filetolarının gümüş antimikrobiyal yenilebilir film kaplanarak bozulmaya neden olan bakterilerin tanımlanması . Ege Journal of Fisheries and Aquatic Sciences , 32 (4) , 183-192 . DOI: 10.12714/egejfas.2015.32.4.02