Yerli sucuklarımızın pastörize olarak üretilmeleri üzerine araştırmalar
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Date
1989
Authors
Tayar, Mustafa
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu araştırma, Türk sucuğunun üretimi sırasında ısı işlemi uygulanarak olgunlaşma süresini kısaltmak, mikrobiyolojik kalitesini kontrol altına almak ve son yıllarda yaygın olarak bu şekilde üretim yapan et sanayicimize ışık tutmak amacıyla yapıldı. Numuneler rutubet, su aktivitesi, pH, tuz, kül, protein, kızarma değerleri; total, koliform, stafilakok-mikro- kok, laktobasil ve proteolitik mikroorganizmaların sayıları ve duyusal nitelikleri yönünden, tamamen fermente olarak üretilen sucuklarla karşılaştırılarak incelendi. Olgunlaşma dönemlerinde pişirilen sucuk numunelerinin; rutubet miktarları ortalama % 40.02 ± 3.90; su aktivitesi 0.92 ± 0.02; pH 5.44 ± 0.33; yağ % 33.55 ± 4.06; protein % 21.97 ± 3.25; tuz % 3.10 ± 0.33; kül miktarı % 3.76 ± 0.50; kızarma % 28.10 ± 5.55 olarak belirlendi. Organoleptik muayenede ortalama 7.71 ± 0.78 değerleri saptandı. Mikrobiyolojik açıdan merkezde ısı 62 °C olan uygulamada koliform bakterilerin tahrip olduğu, total bakterilerin sayısında da önemli düşüşler şekillendiği belirlendi. Buna göre pastörize sucukların önerdiğimiz şekilde Üretilmeleri halinde, et sanayicilerinin büyük sorunu olan E.Coli sorun olmaktan çıkmaktadır. Mikrobiyolojik açıdan daha garantili olarak sucuk üretimi mümkün olmakta ve üretim süresi kısaltılmaktadır. Sonuç olarak, "Türk fermente sucuğu" adı altında üretilen sucuklara ısı uygulanmaması gerekir. Isı uygulanarak üretilen sucukların "Pastörize sucuk" adı altında satılmasını öneriyoruz. Isı işlemi uygulanarak üretilen sucuklarda ;
- Sıcaklığın merkezde 62°C'yi bulana kadar uygulanması, - Rutubet miktarının % 40 'ın altına düşmesi için en az olgunlaşma süresinin 3 gün olması ve olgunlaşmanın klima odalarında, yüksek ısı (en fazla 24 °C) ve düşük rutubet (en düşük % 80) prensibiyle uygulanması, - Nitrat ve nitritin birlikte kullanılması, - Isı uygulamasından sonra sucukların hemen soğutulması gerekmektedir.
This study has been carried out in order to shorten the ripening period of the Turkish fermented sausages by applying heat treatment during its production process, to control its microbiological quality and to enlighten meat producers that have been using similar production technology in recent years. Samples were examined for humidity, water activity, pH, salt, ashes, protein, reddening values; total, coliforms, staphy lococcus-micrococcus, lactobacillus and proteolytic microorganisms and sensorial characteristics and were compared with completely fermented sausages. The samples which were heat-treated during their ripening period were detected to have the average amount of humidity 40.02 ± 3.90 %; water activity 0.92 ± 0.02; pH 5.44 ± 0.33; fat 33.55 ± 4.06 %; protein 21.97 ± 3.25 %; salt 3.10 ± 0.33 %; ashes 3.76 ± 0.50 %; reddening 28.10 ± 5.55 %. In organoleptic examination a value of approximately 7.71 ± 0.78 was obtained. From microbiological point of view, during the heat treatment in which core temperature was 62 °C, coliform bacteria were destroyed and an important decline in the total bacteria counts was observed. So, in view of this, if this method were implemented and sausages were produced with our suggestions; the troublesome E. Coli problem in meat industry would be solved. It would be possible to assure higher hygienic standarts as well asto shorten the production period. As a result, sausages produced under the name of "Turkish Fermented Sausages" need not be heat-treated. Our proposal is that heat-treated sausages should be named as "Pasteurized sausages" and in the production of the heat-treated sausages; - Temperature should be applied until it reaches 62 °C in the center, - The ripening should take place in air conditioned rooms so that, the humidity level may decreased to 40 % or below, the ripening should be at least 3 days, with high temperatures (max. 24°C) and with how humidity levels (min. 80 %), - Nitrate and nitrite salts should be used together, - Sausages should be cooled down immediately after heat treatment.
This study has been carried out in order to shorten the ripening period of the Turkish fermented sausages by applying heat treatment during its production process, to control its microbiological quality and to enlighten meat producers that have been using similar production technology in recent years. Samples were examined for humidity, water activity, pH, salt, ashes, protein, reddening values; total, coliforms, staphy lococcus-micrococcus, lactobacillus and proteolytic microorganisms and sensorial characteristics and were compared with completely fermented sausages. The samples which were heat-treated during their ripening period were detected to have the average amount of humidity 40.02 ± 3.90 %; water activity 0.92 ± 0.02; pH 5.44 ± 0.33; fat 33.55 ± 4.06 %; protein 21.97 ± 3.25 %; salt 3.10 ± 0.33 %; ashes 3.76 ± 0.50 %; reddening 28.10 ± 5.55 %. In organoleptic examination a value of approximately 7.71 ± 0.78 was obtained. From microbiological point of view, during the heat treatment in which core temperature was 62 °C, coliform bacteria were destroyed and an important decline in the total bacteria counts was observed. So, in view of this, if this method were implemented and sausages were produced with our suggestions; the troublesome E. Coli problem in meat industry would be solved. It would be possible to assure higher hygienic standarts as well asto shorten the production period. As a result, sausages produced under the name of "Turkish Fermented Sausages" need not be heat-treated. Our proposal is that heat-treated sausages should be named as "Pasteurized sausages" and in the production of the heat-treated sausages; - Temperature should be applied until it reaches 62 °C in the center, - The ripening should take place in air conditioned rooms so that, the humidity level may decreased to 40 % or below, the ripening should be at least 3 days, with high temperatures (max. 24°C) and with how humidity levels (min. 80 %), - Nitrate and nitrite salts should be used together, - Sausages should be cooled down immediately after heat treatment.
Description
Keywords
Sucuk, Sausages, Fermented sausages, Heat treatment, Pasteurized sausages
Citation
Tayar, M. (1989). Yerli sucuklarımızın pastörize olarak üretilmeleri üzerine araştırmalar. Yayınlanmamış doktora tezi. Uludağ Üniversitesi Sağlık Bilimleri Enstitüsü.