Bursa yöresinde üretilen sucukların genel kalite nitelikleri üzerinde araştırmalar
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Date
1989-11
Authors
Karaca, Zeliha
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada Bursa Bölgesinde faaliyette bulunan 7 adet sucuk işletmesinden altışar kez toplam 42 adet sucuk numunesi alınarak, bunlarda organoleptlk, fiziksel, kimyasal, serolojlk ve bakteriyolojik analizler yapılmıştır. Sucuğun organoleptlk analizlerinde 42 adet numunenin 5 adedi değişik renkli, diğerleri normal renkli, 13 adedi yumuşak kıvamda, diğerleri orta yumuşak kıvamda, 17 adedi karışık görünüşlü, diğerleri mozaik görünüşlü saptanmıştır. Hiç bir numunede küflenme ve hava boşluğu bulunmamıştır. Sucuğun fiziksel analizlerinde yabancı doku oranı en az %9.86, en çok %19.02, ortalama %11.84 bulunmuştur. Sucuğun kimyasal analizleri sonucunda, protein miktarı en az %13.13, en çok %23.82, ortalama %18.88; rutubet miktarı en az %20.43, en çok %51.66, ortalama %32.95; yağ miktarı en az %26.50, en çok %50.52, ortalama %36.75 ; pH en az 4.66, en çok 5.87, ortalama 5.22 ; tuz miktarı en az %2.48, en çok %4,96, ortalama %3.48; kül miktarı en az %3.09, en çok %5.82, ortalama %4.15 olarak saptanmıştır. 42 adet numunenin 4'ünde nişasta bulunmuştur. Boya, NH3 ve H2S hiç bir numunede saptanmamıştır. Nitrit oranı ise en az 8mg/kg, en çok 146mg/kg, ortalama 46.87 mg/kg ; nitrat oranı ise en az 9.84mg/kg, en çok 179.72mg/kg, ortalama 40.26mg/kg bulunmuştur. Sucuğun serolojik analizlerinde, uygulanan presipitasyon testi sonucuna göre hiç bir numunede tek tırnaklı hayvan eti varlığına rastlanmamıştır. Sucuğun bakteriyolojik analizlerinden Toplam Bakteri Sayısı en az 0/gr, en çok 8.6x10⁹/gr; ortalama 2.5x10⁸/gr; Toplam KoliForm Sayısı en az 0/gr, en çok 3.6x10⁶/gr, ortalama 1.5x10⁵/gr elde edilmiştir. Araştırma sonucunda insan beslenmesinde önemli bir yer tutan et ürünlerinden sucuğun organoleptlk, fiziksel, kimyasal, serolojik ve bakteriyolojik yönlerden oldukça farklı değerler taşıdıkları ve olması gereken standartlara çoğunlukla uymadıkları gözlenmiştir. Sonuç olarak ilgili kuruluşlar kontrollerini daha sık yapmalı, konu ile ilgili standartlar ülke koşullarına uygun bir şekilde hazırlanmalı ve uygulanması sağlanmalıdır.
In this research, totally 42 pieces of the Turkish sausage were taken from seven different sausage factory in Bursa region these pieces were analyzed physical, chemical, serological bacterial and organoleptically. In organoleptical analyzes, five pieces of forty two are different colour, others are normal. Thirteen of forty two are soft, others middle soft and seventeen piecesseem in disorder, other seem like mozaic. There are no mould and wacuum in anyone of samples. In physical analyses, foregein tissue, mimimum %9.86, maximum %19.02, overage %11.04 were determined. In chemical analyeses of the sausage amount of total protein, minimum %13.13, maximum %23.82, average %18.88 were found. Amount of humidity, minimum %20.43, maximum %51.66, average %32.95 and total amount of fat oil, minimum %26.50, maximum %50.22, average %36.75 were analyzed. pH valve is minimum 4.66, maximum 5.87, average 5. 22. Amount of salt is minimum %2.48, maximum %4.96, average %3.48. The amount of ash, minimum %3.09, maximum %5.82, average %4.15 and starch was found in four of forty two. Dye ; NH3 and H2S were not encounted in any sample. Nitrite amount, minimum 8mg/kg, maximum 146mg/kg, average 46.87mg/kg and nitrate amount minimum 9.84mg/kg, maximum 179.72mg/kg, average 40.26mg/kg were found. In serological analyzes of sausage serum of the single fingernail animals was not encounted in any sample at making precipitation test. In bakterial analyze, minimum zero, maximum 8.6x10⁹/gr average 2.5x10⁸/gr; Bacteria and minimum zero, maximum 3.6x10⁶/gr average 1.5x10⁵/gr coliform bacteria were counted. In result of the research, the sausage which were the product of the meat and is an important factor in the feeding of the human beings has different chnreoterlatla according to the results of physical, organoleptical, chemical, serological and bacterial analyses and these results dont adaptgenerally sntandarts of sausage. As a resulty concerning controling organization must control frequently and standarts of sausage must prepare suitable form of our country conditions.
In this research, totally 42 pieces of the Turkish sausage were taken from seven different sausage factory in Bursa region these pieces were analyzed physical, chemical, serological bacterial and organoleptically. In organoleptical analyzes, five pieces of forty two are different colour, others are normal. Thirteen of forty two are soft, others middle soft and seventeen piecesseem in disorder, other seem like mozaic. There are no mould and wacuum in anyone of samples. In physical analyses, foregein tissue, mimimum %9.86, maximum %19.02, overage %11.04 were determined. In chemical analyeses of the sausage amount of total protein, minimum %13.13, maximum %23.82, average %18.88 were found. Amount of humidity, minimum %20.43, maximum %51.66, average %32.95 and total amount of fat oil, minimum %26.50, maximum %50.22, average %36.75 were analyzed. pH valve is minimum 4.66, maximum 5.87, average 5. 22. Amount of salt is minimum %2.48, maximum %4.96, average %3.48. The amount of ash, minimum %3.09, maximum %5.82, average %4.15 and starch was found in four of forty two. Dye ; NH3 and H2S were not encounted in any sample. Nitrite amount, minimum 8mg/kg, maximum 146mg/kg, average 46.87mg/kg and nitrate amount minimum 9.84mg/kg, maximum 179.72mg/kg, average 40.26mg/kg were found. In serological analyzes of sausage serum of the single fingernail animals was not encounted in any sample at making precipitation test. In bakterial analyze, minimum zero, maximum 8.6x10⁹/gr average 2.5x10⁸/gr; Bacteria and minimum zero, maximum 3.6x10⁶/gr average 1.5x10⁵/gr coliform bacteria were counted. In result of the research, the sausage which were the product of the meat and is an important factor in the feeding of the human beings has different chnreoterlatla according to the results of physical, organoleptical, chemical, serological and bacterial analyses and these results dont adaptgenerally sntandarts of sausage. As a resulty concerning controling organization must control frequently and standarts of sausage must prepare suitable form of our country conditions.
Description
Keywords
Kalite, Sucuk, Türkiye, Quality, Sausage, Turkey
Citation
Karaca, Z. (1989). Bursa yöresinde üretilen sucukların genel kalite nitelikleri üzerinde araştırmalar. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.