Van Piyasasında Tüketime Sunulan Fermente Türk Sucuklarının Fiziksel, Kimyasal, Mikrobiyolojik ve Organoleplik Niteliklerinin İncelenmesi
| Autor: | SANCAK, Y.C., KAYAARDI, S., SAĞUN, E., IŞLEYICI, Ö., SANCAK, H. |
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| Jazyk: | turečtina |
| Rok vydání: | 2014 |
| Předmět: | |
| Zdroj: | Volume: 7, Issue: 1 67-73 Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi |
| ISSN: | 1017-8422 1308-3651 |
| Popis: | This study w88 carried oul to determine Ihe level of presence of bacterle In (ermented sausages consumed in Van, whlch Iı Important for public health. and to find dul if theyare produc.ed in aecordance wilh standarts am.ı Food Re9l,1lation. In the study. 50 ı;ımple6 of the Turkiı;h fermentad sal,lsages collected In Van wc,e anat)'SIId in terms of microblologlcal, chemical, physical and organolepllCOll features. ın lhe mlcroblological analy88S of the Turkish !e,menled S81'1$8ges, the avarııge value. of the lotal coIony, colifoı,!, E. coli, fejal strcpt~, staph~ ~gl,lle. posllive s!jıphylococ, t;t. perlTingens "!Id yoast-mould ıwre fOl,lnd to be 3.3:cIO {gr., 5.2xl0 Igr., .,6x10 Igr., 5.Ix10 Igr., 6.7x10 Igr., l.9xl0 {gr., 1.7x10 /gr. and 7.3xl0 /gr. respectivc~. In the ctremleal ıınd physical ana/y5es of the sample-s, the avarııge vall,les of mo~ure , faı , .san, aslı , and protein contenıs were fol,lnd to be 38.57%, 36.13%. 4.12%.3.99%. 16.43% respectively. The ıverage val .... di pH and weter.ctMty (Aw) were fOl,lnd to be 5.50 and 0.91 respective~. As a resuH ol organ.oleptic analysea 16% of .samples wa" determined to be in the fil"$l clan and 24% in the &econd dau. 60% did not enter the prensenı clasilleation. When the fermentad sausage~ conSl,lmed in Van werc cxamfned mlcrobiologically. it was (Ol,lnd that 36% was nOl in accordanca with standarts and Food Rı:ıgulalion in respeç! of E coli, when examlned chemicalt)'. moiSIl,lre. protein. saıı and pH values were 34%, 60%. 14% ~nd 74% respectively and did noı conform to standarts ond Food Regulation. As aresuı!. mierobio\ogieal, physieal, ehemicalınd organoteptıcaı propertiflı of examlned (ermenıed sal,lsage samp19s weıe fOl,lnd lo be of rather ıow quality and most of \hem we,e not in ;JC.COrCI;ınce with starodarts and Food RI-gl,llalion, Cal,lOOUS should be ıaken for improving S3uaage Quality. Bu Iır3~hrma. V;ın'da ıoketlme sunulan fermanle sucuklarda halk sağhgı )'OnAnden onemli olan bakterilerin bull,lnma düzeylerini saptamak, liz.iksel, kimyasal ve organoleplik ka~te niteliklerini tespit etmek ve elde edilen sonuçlann Ilgili standartlar ile Gıda Maddeleri TüzO(lune l,Iygunl~u nu belirtemele amacıyla yapıldı . Arsihrmada. Van piyasasından toplanan 50 adal fermenle sucuk numunesi mi~roblyoıojik . fiziksel. kımyasal ve dl,lyusal yönlerden incelendi. Fermanla aucuk18l1n mikrobiyolojik anallzlen sonucunda ortalama QltMCI ıoloni. kolilomı. E.coIl. fe~1 streptoko,l |
| Databáze: | OpenAIRE |
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