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<p>This study investigated the antimicrobial efficacy of nisin, which has limited activity against Gram-negative bacteria, when enriched with pomegranate peel extract (PPE) against <i>Salmonella</i> Typhimurium in a frozen chicken meat model, as well as its effects on product quality. In the first stage, response surface methodology were used to optimize pomegranate peel extraction conditions, and the highest antimicrobial activity was obtained using a 10% ethanol–water solvent system containing 25% pomegranate peel. Chicken meat samples were inoculated with <i>S</i>. Typhimurium, treated with nisin and PPE methods, stored, and kept for 90&#xa0;days. For product evaluation, samples were subjected to heat treatment and stored at + 4&#xa0;°C for 7&#xa0;days to assess quality values. The analyses included cooking loss, pH, color, texture profile analysis (TPA), Thiobarbituric acid reactive substance (TBARS), total aerobic mesophilic bacteria (TAMB), psychrophilic bacteria, and coliform counts. At the end of frozen storage, the <i>S</i>. Typhimurium population decreased from 5.33 log CFU/g in the nisin-only group to 3.57 log CFU/g in the nisin + 2% PPE group (<i>p</i> &lt; 0.05). PPE-treated groups suppressed aerobic mesophilic bacterial growth from the first day of refrigerated storage. Lipid oxidation was significantly reduced, with the lowest TBARS value (2.40&#xa0;µmol/kg) observed in samples treated with 2% PPE combined with 25&#xa0;ppm nisin. Although this combination increased firmness and reduced elasticity, no significant adverse effects on texture were observed in samples treated with 1% PPE. Overall, the combined application of pomegranate peel extract and nisin improved microbiological safety by reducing <i>S</i>. Typhimurium levels and enhanced oxidative stability, color, and textural quality of chicken meat products.</p>

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A New Strategy for Salmonella Typhimurium in Chicken Meat Model: Nisin Fortified with Pomegranate Peel Extract

  • 期刊论文

  • 发表日期：

    2026年5月18日

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  • Şevval Öykü Özsoy,
  • Halil Yalçın,
  • Ali Soyuçok

摘要

This study investigated the antimicrobial efficacy of nisin, which has limited activity against Gram-negative bacteria, when enriched with pomegranate peel extract (PPE) against Salmonella Typhimurium in a frozen chicken meat model, as well as its effects on product quality. In the first stage, response surface methodology were used to optimize pomegranate peel extraction conditions, and the highest antimicrobial activity was obtained using a 10% ethanol–water solvent system containing 25% pomegranate peel. Chicken meat samples were inoculated with S. Typhimurium, treated with nisin and PPE methods, stored, and kept for 90 days. For product evaluation, samples were subjected to heat treatment and stored at + 4 °C for 7 days to assess quality values. The analyses included cooking loss, pH, color, texture profile analysis (TPA), Thiobarbituric acid reactive substance (TBARS), total aerobic mesophilic bacteria (TAMB), psychrophilic bacteria, and coliform counts. At the end of frozen storage, the S. Typhimurium population decreased from 5.33 log CFU/g in the nisin-only group to 3.57 log CFU/g in the nisin + 2% PPE group (p < 0.05). PPE-treated groups suppressed aerobic mesophilic bacterial growth from the first day of refrigerated storage. Lipid oxidation was significantly reduced, with the lowest TBARS value (2.40 µmol/kg) observed in samples treated with 2% PPE combined with 25 ppm nisin. Although this combination increased firmness and reduced elasticity, no significant adverse effects on texture were observed in samples treated with 1% PPE. Overall, the combined application of pomegranate peel extract and nisin improved microbiological safety by reducing S. Typhimurium levels and enhanced oxidative stability, color, and textural quality of chicken meat products.