Bursa yöresinde üretilen sucukların genel kalite nitelikleri üzerinde araştirmalar
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Date
1993
Authors
Karaca, Zeliha
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada, Bursa Bölgesinde üretilen sucukların genel kalite nitelikleri araştırılmıştır. Elde edilen sonuçlara göre, Bursa Bölgesinde üretilen sucukların organoleptik olarak renk, kıvam, kesit yüzü açısından; fiziksel olarak yabancı doku yönünden; kimyasal olarak protein, pH, nişasta açısından; bakteriyolojik olarak toplam bakteri sayısı ve toplam koliform sayısı açısından Türk Standartlarında belirtilen koşullara uygun olmadığı saptanmıştır.
In this research, general qualities of the sausages produced in Bursa region were analized. In this study, colour, consistency, cross sectional area of the sausages with organoleptical analyses; foregien tissue of the sausages with physical analyses; protein, pH value, starch containing with chemical analyses; total and coliform bacteria with microbiological analyses were examined and compared with standarts. According to the results of this research, the quality of the sausages produced in Bursa plants, were not agreeable with standarts.
In this research, general qualities of the sausages produced in Bursa region were analized. In this study, colour, consistency, cross sectional area of the sausages with organoleptical analyses; foregien tissue of the sausages with physical analyses; protein, pH value, starch containing with chemical analyses; total and coliform bacteria with microbiological analyses were examined and compared with standarts. According to the results of this research, the quality of the sausages produced in Bursa plants, were not agreeable with standarts.
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Keywords
Sucuk, Kalite niteliği, Fermented sausages, Quality
Citation
Yücel, A . ve Karaca, Z. (1993). "Bursa yöresinde üretilen sucukların genel kalite nitelikleri üzerinde araştirmalar". Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 10(1), 41-50.