Bursa'da tüketilen çiğ ve pişmiş ızgara köftelerin mikrobiyolojik kalitesi ve bileşimi üzerine araştırmalar
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Date
1993
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Uludağ Üniversitesi
Abstract
Bu çalışma Bursa'da tüketilen çiğ ve pişmiş ızgara köftelerin mikrobiyolojik kalitesini ve bileşimini saptamak amacıyla yapıldı. Çiğ ve pişmiş ızgara köfte örnekleri mikrobiyolojik olarak total bakteri, koliform bakteri, E. Coli, toplam stafilakok, S. aureus, sülfit indirgeyen aneoroblar, maya ve küf açısından; kimyasal olarak ise rutubet, protein, yağ, tuz ve kül miktarları açısından incelendi. Çiğ ızgara köftelerde ortalama olarak total aerob bakteriler 3.67x10 7/g, koliform bakteriler 1.11x10 7/g, toplam stafilakoklar 1.29x10 7/g, S. aureus 1.9x10 6/g, sülfit indirgeyen aneoroblar 2.5x10/g, total küf ve maya 3.49x10 7/g olarak saptandı. Örneklerin % 40'ında E. coli pozitif bulundu. Ortalama rutubet miktarı % 58.5, protein miktarı % 16.09, yağ miktarı % 16.06, tuz miktarı % 1.83, kül miktarı ise % 3.09 olarak bulundu. Pişmiş ızgara köftelerde ortalama olarak total aerob bakteri 2. 19x10 4/g, koliform bakteri 1.29x10 3/g, toplam stafilakoklar 6.9x10 3/g, S. aureus 3.75x10 3/g, sülfit indirgeyen aneoroblar 2.5x10/g, total maya ve küf 2.99x10 4/g olarak saptandı. Örneklerin % 20'sinde E. coli bulundu. Ortalama rutubet miktarı % 57.37, protein miktarı % 9.26, yağ miktarı % 12.98, tuz miktarı % 2.06, kül miktarı % 3.13 olarak bulundu. Elde ettiğimiz sonuçlara göre, çiğ ızgara köftelerin hijyenik kalitelerinin düşük, pişirme işleminin yetersiz olduğu görüldü. Köftelerin bileşimi ise temin edildiği yerlere göre önemli farklılıklar göstermektedir. Nitekim yağ ve protein miktarlarının minimum ve maximum değerleri arasında % 10'a varan farklılıklar vardır.
This study was made in order to determine microbiological quality and content of raw and grilled meat balls were consumed in Bursa. The samples of raw and grilled meat balls were analyzed bacteriologically for total aerob bacteria, coliform bacteria, E. coli, total staphylococci, S. aureus, sülfide reducing bacteria, total yeast and mould and chemically for moisture, protein, fat, salt, and ash. The average of microbiological counts in raw samples were detected as follows; total aerob bacteria 3.67x10 7/g, coliform bacteria 1. 11x10 6/g, total staphylococci 1.29x10 7/g, S. aureus 1.9x10 6/g, sulfide reducing bacteria 2.5x10/g, total yeast and mould 3.49x10 7/g,• 40 % of the samples had E. coli. In raw samples, average amount of moisture 58.5 %, protein 16.09 %, fat 16.06 %, salt 1.83 %, ash 3.09 % were estimated. The average counts achieved from the analysis of grilled meat balls as follows: total aerob bacteria 2.19x10 4/g, coliform bacteria 1.29x10 3/g, total staphylococci 6.9x10 3/g, S. aureus 3. 75x10 3/g, sulfide reducing bacteria 2.5x10/g, total yeast and mould 2.99x10 4/g, 20 % of the samples had E. coli. Average amount of moisture 57.37 %, protein 19.26 %, fat 12.98 %, salt 2.06 %, ash 3.13 % were estimated in grill ed meat balls. According to our results, we can state that; the raw meat balls of poor hygenic quality and also grilling procedure is not sufficient. Meat balls of different restaurants had important differences on the meat balls content and there were approximately 10 % difference between minimum and maximum values of fat and protein amounts.
This study was made in order to determine microbiological quality and content of raw and grilled meat balls were consumed in Bursa. The samples of raw and grilled meat balls were analyzed bacteriologically for total aerob bacteria, coliform bacteria, E. coli, total staphylococci, S. aureus, sülfide reducing bacteria, total yeast and mould and chemically for moisture, protein, fat, salt, and ash. The average of microbiological counts in raw samples were detected as follows; total aerob bacteria 3.67x10 7/g, coliform bacteria 1. 11x10 6/g, total staphylococci 1.29x10 7/g, S. aureus 1.9x10 6/g, sulfide reducing bacteria 2.5x10/g, total yeast and mould 3.49x10 7/g,• 40 % of the samples had E. coli. In raw samples, average amount of moisture 58.5 %, protein 16.09 %, fat 16.06 %, salt 1.83 %, ash 3.09 % were estimated. The average counts achieved from the analysis of grilled meat balls as follows: total aerob bacteria 2.19x10 4/g, coliform bacteria 1.29x10 3/g, total staphylococci 6.9x10 3/g, S. aureus 3. 75x10 3/g, sulfide reducing bacteria 2.5x10/g, total yeast and mould 2.99x10 4/g, 20 % of the samples had E. coli. Average amount of moisture 57.37 %, protein 19.26 %, fat 12.98 %, salt 2.06 %, ash 3.13 % were estimated in grill ed meat balls. According to our results, we can state that; the raw meat balls of poor hygenic quality and also grilling procedure is not sufficient. Meat balls of different restaurants had important differences on the meat balls content and there were approximately 10 % difference between minimum and maximum values of fat and protein amounts.
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Keywords
Bursa, Çiğ ve pişmiş ızgara, Köfte, Mikrobiyolojik kalitesi, Microbiological quality, Meat balls
Citation
Soyutemiz, G. E. ve Anar, Ş. (1993). "Bursa'da tüketilen çiğ ve pişmiş ızgara köftelerin mikrobiyolojik kalitesi ve bileşimi üzerine araştırmalar". Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 12(1), 21-28.