| Popis: |
In this study, some physical, chemical, microbiological properties and induction period of Sanliurfa Sadeyagi produced from ovine and bovine was determined. L*, a*, b* values and refractive index of ovine and bovine Sanliurfa Sadeyagi were found between 71.23-90.70, 75.01-85.14; -1.90 and -3.57, 1.71-8.74; 10.21-19.70,24.30-44.43 and 1.456-1.462, 1.425-1.462, respectively. Fat content, non-fat dry matter, salt content, titratable acidity, free acidity, peroxide number, iodine number and saponification number of ovine and bovine Sanliurfa Sadeyagi were determined as 98-99.25%, 95-99% (w/w); 0.17-1.94%, 0.31-4.71% (w/w); 0.00-0.05%, 0.00-0.03% (w/w); 0.02-0.05%, 0.03-0.17% (L.A.); 0.050-1.451, 0.520-8.208 mg KOH g -1 fat; 0.122-0.338, 0.012-0.385 meq O 2 kg -1 fat; 10.75-43.45, 2.51-50.25 and 251.02-306.02, 200.63-246.42 mg KOH g -1 fat, respectively. Lipolytic bacteria, yeast-mold, lactic acid bacteria (M-17 and MRS) counts of ovine and bovine Sanliurfa Sadeyagi were determined as 0.84-3.69, 1.00-4.87 log cfu g -1 ; ˂1-5.06, 1.88-4.74 log cfu g -1 ; 0.27-4.74, ˂1-4.61 log cfu g -1 ; 0.70-5.25, 0-4.60 log cfu g -1 , respectively. Induction period value of ovine and bovine Sanliurfa Sadeyagi was 0.23-13.64, 0.05-14.15 hour, respectively. L* value (p˂0.05), fat content (p˂0.01), peroxide number (p˂0.01) and saponification number (p˂0.001) of ovine sadeyagi was found higher than bovine sadeyagi. a* value (p˂0.001), b* value (p˂0.001), non-fat dry matter (p˂0.01), titratable acidity (p˂0.001), free acidity value (p˂0.001) and yeast-mold count (p˂0.001) of ovine sadeyagi was found lower than bovine sadeyagi. No difference was found between refractive index, salt content, iodine number, count of lipolytic bacteria, count of lactic acid bacteria and induction period values (p˃0.005) of ovine and bovine Sanliurfa Sadeyagi samples. According to these results, it was determined that a standard production method and quality criteria of the Sanliurfa Sadeyagi was not established. |
