Bursa piyasasında satılan hazır çorbaların mikrobiyolojik özellikleri
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Date
2002-01-11
Authors
Çoksaygılı, Nilüfer
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bursa piyasasında satılan hazar kuru çorba firmalarından 5 tanesinin ortak dört çeşidi araştırma materyali olarak belirlenmiştir. Belirlenen çeşitler; domates, yayla, tarhana ve mercimektir. Her firmaya ait çorba çeşitinden 5'er paket olmak üzere toplam 100 paket hazır kuru çorba örneği alınmıştır. Hazır kuru çorba örneklerinde, toplam canlı, küf, maya, koliform grubu mikroorganizmalar, pH ve nem değerleri belirlenerek bu değerlerin standartlara uygunluğu araştırılmıştır. Hazır kuru çorba örneklerinde toplam mezofilik aerobik bakteri sayılarının gramda 1.28x 102 (kob/g) ile 7.54x1 04 (kob/g) arasında değiştiği görülmüştür. Değerlerin karekökleri alınarak yapılan varyans analizi sonuçlarına göre, firmalar arasındaki farklılıklar önemsiz, çeşitler arasındaki farklılıklar önemli bulunmuştur. Küf sayılarının 102 (kob/g) değerinden az olduğu belirlenmiştir. Maya sayılan gramda 4< ile 1.88x1 02 (kob/g) arasında tespit edilmiştir. Maya değerlerine 1 ilave edilip karekökleri alınmış ve bu değerler ile varyans analizi yapılmıştır. Analiz sonucunda firmalar arasındaki farklılıklar önemsiz çeşitler arasındaki farklılıklar önemli bulunmuştur. Koliform grubu mikroorganizmaların çorba örneklerinde araştırılması sonucu örneklerin % 9'unda E.coli saptanmıştır. Hazır kuru çorba örneklerinde yapılan nem tayinine göre örneklerin % 11 'i TSE 3190'a uygun bulunmamıştır. Nem değerlerinin istatistiki varyans analizi sonuçlarına göre firmalar ve çeşitler arasındaki farklılıklar önemli bulunmuştur. Hazır kuru çorba örneklerinin pH değerleri belirlenmiştir. En az pH değeri 3.96 ile tarhana çorbasında, en fazla pH değeri 6.12 ile mercimek çorbasında tespit edilmiştir. pH değeri ile yapılan istatistiki varyans analizi sonuçlarına göre firmalar ve çeşitler arasındaki farklılıklar önemli bulunmuştur.
The microbiological quality of 100 packets vegetable based dry soups purchased locally was studied. The soup kinds namely; tomatoes, peasant soup with yoghurt, tarhana and lentil soup. Total viable count, mould, yeast, coliform group microorganisms, pH, moisture content were determined in the samples. The results were compared with the standarts. Total viable counts were changed betweeen 1.28xl02(kob/g) and 7.54x1 04 (kob/g). Statistical variance analysis was done according to Atamer and et alL (1998) suggestion. According to the statistical variance analysis; the difference between the firms were not important but the differences between the kinds were important. Mould counts were less than 102 (kob/g). Yeast counts were ranged between 4 (kob/g) and 1.88X102 (kob/g). Variance analysis was done by using the square root of the one added yeast counts. As a result of the analysis, the differences between the firms were not significant but the differences betweeen the kinds were significant. The coliform group microorganisms were analysed and Kcoli was determined 9 % of the ready dry soup samples. Ready dry soup samples' moisture content were analysed and 1 1 % of the samples was found out of TSE standart 3190. Statistical variance analysis was done and the differences between the firms and the kinds were found important. pH values were determined in ready dry soup samples. The minimum pH value was 3.96 that obtained from tarhana soup. The maximum pH value was 6.12 that obtained from lentil soup. Variance analysis was done and the differences between the firms and the kinds were found important.
The microbiological quality of 100 packets vegetable based dry soups purchased locally was studied. The soup kinds namely; tomatoes, peasant soup with yoghurt, tarhana and lentil soup. Total viable count, mould, yeast, coliform group microorganisms, pH, moisture content were determined in the samples. The results were compared with the standarts. Total viable counts were changed betweeen 1.28xl02(kob/g) and 7.54x1 04 (kob/g). Statistical variance analysis was done according to Atamer and et alL (1998) suggestion. According to the statistical variance analysis; the difference between the firms were not important but the differences between the kinds were important. Mould counts were less than 102 (kob/g). Yeast counts were ranged between 4 (kob/g) and 1.88X102 (kob/g). Variance analysis was done by using the square root of the one added yeast counts. As a result of the analysis, the differences between the firms were not significant but the differences betweeen the kinds were significant. The coliform group microorganisms were analysed and Kcoli was determined 9 % of the ready dry soup samples. Ready dry soup samples' moisture content were analysed and 1 1 % of the samples was found out of TSE standart 3190. Statistical variance analysis was done and the differences between the firms and the kinds were found important. pH values were determined in ready dry soup samples. The minimum pH value was 3.96 that obtained from tarhana soup. The maximum pH value was 6.12 that obtained from lentil soup. Variance analysis was done and the differences between the firms and the kinds were found important.
Description
Keywords
Enterobacteriaceae, Escherichia coli, Hazır çorba, Küf, Mayalar, Mikrobiyolojik özellikler, Instant soup, Mould, Yeasts, Microbiological properties
Citation
Çoksaygılı, N. (2002). Bursa piyasasında satılan hazır çorbaların mikrobiyolojik özellikleri. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.