Bursa ilinde tüketime sunulan hazır kıymaların kimyasal niteliklerinin kodekse uygunluk yönünden incelenmesi
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Date
2005
Authors
Güven, Nesrin
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada, Bursa ilinde tüketime sunulan hazır kıymaların kimyasal nitelikleri yönünden Türk Gıda Kodeksi ile Avrupa Birliği normlarına uygunluğunun saptanması böylece; tüketime sunulan hazır kıymaların niteliklerinin belirlenmesi, tüketicilerin aldatılmasının önlenmesi amaçlanmaktadır. Çalışma materyalini, Bursa ili merkezinde faaliyet gösteren kasap, market sakatatçı ve alışveriş merkezlerinden Ocak 2004 – Mart 2005 tarihleri arasında alınan farklı şekillerde sınıflandırılmış ve fiyatlandırılmış 50 adet hazır kıyma örneği oluşturdu. Örnekler soğuk zincir ile en kısa sürede Uludağ Üniversitesi Teknik Bilimler Meslek Yüksekokulu Gıda Analiz Laboratuvarına getirildi. Örnekler protein, bağ doku, toplam proteindeki bağ doku, hidroksiprolin oranı, rutubet, yağ ve kül miktarı yönünden incelendi. Kıymanın kimyasal analizlerinde % hidroksiprolin miktarı 0,015 - 1,269 arasında, ortalama 0,392; % protein miktarı 7- 29 arasında, ortalama 17,98; bağdoku % (m/m) miktarı 0,1065 - 9,0099 arasında, ortalama 2,7875; toplam proteindeki bağ doku oranı % (m/m) miktarı 0,46 -55,07 arasında, ortalama 16,48; % yağ miktarı 0,99 -31 arasında, ortalama 13,06; % rutubet miktarı 55 - 82 arasında, ortalama 67,72; % kül miktarı 0,09 - 1,28 arasında, ortalama 0,68 düzeylerinde saptanmıştır. Sonuç olarak, Bursa’da satışa sunulan hazır kıymaların kimyasal niteliklerinin kodekste belirlenen değerlere uymadığı, kıymaların tüketici hakları açısından haksız kazanç kapısı olduğu anlaşılmıştır. Elde edilen bulgular, uygulamaya konulan yasal düzenlemelerin tüketici haklarının korunması ve haksız rekabetin önlenmesi açısından önemini ortaya çıkarmıştır. Bu bakımdan et ve et ürünleri üretiminde etkin bir denetimin yararlı olacağı önerilmektedir.
In this study, we have aimed to determine the appropriateness of chemical properties of ground meat on the market in Bursa from the point of Food Codex and European Community Norms, and thus to define the quality of the ready ground meat and to avoid consumers being cheated. The materials in this study, all of which were classified and priced at different rates, were collected from 50 different butchers, markets, offal sellers and shopping centers in Bursa between the dates January 2004- March 2005. The samples were brought to Uludag University Vocational School of Technical Science in the shortest time in a cold chain. Protein, hydroxyproline, humidity, fat and ash rates were examined the same day. In the chemical analysis of ground meat, hydroxyproline rates were found 0.015 % the lowest,1.269 % the highest and 0.392 % the average; raw protein rates were found 7 % the lowest, 29 % the highest and 17,98 % the average; collagenous meterial rates were found 0.1065 %(m/m) the lowest,9.0099(m/m) % the highest and 2.7875 % (m/m) the avarage; collagenous connective tissue per crude protein were found 0.46 % the lowest, 55.07 %(m/m) the highest and 16.48 %(m/m) the avarage; humidity rates has been found 55 %, the lowest 82 % the highest and 67.72 % the average; fat rates has been determined 0.99 %, the lowest 31 % the highest and 13.06 % the average and finally ash rates were found 0.09 %, the lowest 1.28 % the highest and 0.68 % the average. As a result, it is concluded that the chemical properties of the ground meat sold in Bursa are not in complience with the codex values and ground meat is an unjust income for the consumer rights. The data show that it is important that legal regulations should be put into practice for the point of consumer rights. For this reason, it is adviced that a more effective control in production of meat and meat products should be applied.
In this study, we have aimed to determine the appropriateness of chemical properties of ground meat on the market in Bursa from the point of Food Codex and European Community Norms, and thus to define the quality of the ready ground meat and to avoid consumers being cheated. The materials in this study, all of which were classified and priced at different rates, were collected from 50 different butchers, markets, offal sellers and shopping centers in Bursa between the dates January 2004- March 2005. The samples were brought to Uludag University Vocational School of Technical Science in the shortest time in a cold chain. Protein, hydroxyproline, humidity, fat and ash rates were examined the same day. In the chemical analysis of ground meat, hydroxyproline rates were found 0.015 % the lowest,1.269 % the highest and 0.392 % the average; raw protein rates were found 7 % the lowest, 29 % the highest and 17,98 % the average; collagenous meterial rates were found 0.1065 %(m/m) the lowest,9.0099(m/m) % the highest and 2.7875 % (m/m) the avarage; collagenous connective tissue per crude protein were found 0.46 % the lowest, 55.07 %(m/m) the highest and 16.48 %(m/m) the avarage; humidity rates has been found 55 %, the lowest 82 % the highest and 67.72 % the average; fat rates has been determined 0.99 %, the lowest 31 % the highest and 13.06 % the average and finally ash rates were found 0.09 %, the lowest 1.28 % the highest and 0.68 % the average. As a result, it is concluded that the chemical properties of the ground meat sold in Bursa are not in complience with the codex values and ground meat is an unjust income for the consumer rights. The data show that it is important that legal regulations should be put into practice for the point of consumer rights. For this reason, it is adviced that a more effective control in production of meat and meat products should be applied.
Description
Keywords
Kıyma, Hidroksiprolin, Kimyasal kalite, Ground meat, Hydroxyproline, Chemical quality
Citation
Güven, N. (2005). Bursa ilinde tüketime sunulan hazır kıymaların kimyasal niteliklerinin kodekse uygunluk yönünden incelenmesi. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Sosyal Bilimler Enstitüsü.