Piyasada satışa sunulan taze kanatlı eti preparatlarının son kullanma tarihlerindeki duyusal, kimyasal ve mikrobiyolojik kaliteleri
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Date
2009-09-10
Authors
Sezen, Gülin
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada, İstanbul piyasasında ambalajlı olarak satışa sunulan taze kanatlı etlerinin son kullanma tarihlerinde duyusal, kimyasal ve mikrobiyolojik analizleri yapılarak hijyenik kaliteleri araştırılmıştır. Çeşitli firmalara ait 50 adet piliç but, 50 adet piliç kanat, 50 adet kuşbaşı hindi eti, 25 adet bıldırcın eti olmak üzere toplam 175 adet kanatlı eti numunesi son kullanma tarihlerinde materyal olarak kullanılmıştır. Duyusal analizler sonrasında toplam 175 adet örneğin %50.8’i koku, % 50,2’si görünüş bakımından olumsuz olarak belirlenmiştir. Kimyasal analizlerden pH değerleri ile ilgili olarak piliç but örneklerinin 40 (% 80)’ı , piliç kanat örneklerinin 32 (% 64)’si, hindi kuşbaşı örneklerinin 20 (% 40)’si ve bıldırcın örneklerinin 10 (% 40)’u Türk Standartları Enstitüsü’nün TS 2409:1997 sayılı Tavuk Eti Standardında belirtilen pH değerleri ile ilgili limitlerin üzerinde olduğu belirlenmiştir. Yapılan kokuşma tespit deneyinde piliç but örneklerinin 36 adeti, piliç kanat örneklerinin 33 adeti, kuşbaşı hindi örneklerinin 21 adeti, bıldırcın örneklerinin 11 adeti, toplam 175 adet örneğin 101 adeti kokuşma yönünden pozitif olarak tespit edilmiştir. Elde edilen mikrobiyolojik bulgulara göre toplam örneklerin 118’inin toplam mezofil aerob bakteri, 4’ünün Escherichia coli (E. coli), 5’inin Staphylococcus aureus (S.aureus), 95’inin de Pseudomonas spp. sayıları yönünden Türk Gıda Kodeksi’nde belirtilen değerlerin üzerinde olduğu, toplam 6 örneğin ise Salmonella spp. yönünden pozitif bulunduğu saptanmıştır.
This study has examined hygienic quality of fresh packed poultry at their expiration dates, sold in supermarkets in Istanbul by conducting sensorial, chemical and microbiological analysis. A total of 175 fresh poultry meat samples comprised of 50 drumsticks, 50 chicken wings, 50 chopped boneless turkeys meat and 25 pieces of quail meat were examined in their expiration dates. By sensorial analysis, %50.8 in smell and % 50.2 in in appearance of all 175 samples were classified as negative. By chemical analysis realated to pH values, 40 (80 %) of poult samples, 32 (% 64) of poult wing samples, 20 (% 40) of chopped turkey samples and 10 (% 40) of quail samples were determined that they were above the pH limits stated in the standart of TS 2409:1997 specified by Turkish Standart Instutie. Putrefaction test results were positive for 36 drumstick, 33 chicken wings, 21 chopped boneless turkey and 11 quail samples. Overall, 101 out of all 175 samples were determined as positive for putrefaction. One hundred hundred eighteen, 4, 5 and 95 of all samples tested exceeded the li mits indicated by Turkish Food Codex for total aerobic mesophilic bacteria, Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), Pseudomonas spp., respectively. Six samples were found to harbor Salmonella spp.
This study has examined hygienic quality of fresh packed poultry at their expiration dates, sold in supermarkets in Istanbul by conducting sensorial, chemical and microbiological analysis. A total of 175 fresh poultry meat samples comprised of 50 drumsticks, 50 chicken wings, 50 chopped boneless turkeys meat and 25 pieces of quail meat were examined in their expiration dates. By sensorial analysis, %50.8 in smell and % 50.2 in in appearance of all 175 samples were classified as negative. By chemical analysis realated to pH values, 40 (80 %) of poult samples, 32 (% 64) of poult wing samples, 20 (% 40) of chopped turkey samples and 10 (% 40) of quail samples were determined that they were above the pH limits stated in the standart of TS 2409:1997 specified by Turkish Standart Instutie. Putrefaction test results were positive for 36 drumstick, 33 chicken wings, 21 chopped boneless turkey and 11 quail samples. Overall, 101 out of all 175 samples were determined as positive for putrefaction. One hundred hundred eighteen, 4, 5 and 95 of all samples tested exceeded the li mits indicated by Turkish Food Codex for total aerobic mesophilic bacteria, Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), Pseudomonas spp., respectively. Six samples were found to harbor Salmonella spp.
Description
Keywords
Kanatlı eti, Poultry meat, Son kullanma tarihi, Hijyenik kalite, Halk sağlığı, Expiration date, Hygienic quality, Public health
Citation
Sezen, G. (2009). "Piyasada satışa sunulan taze kanatlı eti preparatlarının son kullanma tarihlerindeki duyusal, kimyasal ve mikrobiyolojik kaliteleri". Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 28(1), 19-24.