Evaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers with Traditional Methods in terms of Compliance with Standards

Bülent Hallaç; Hakan Sancak

doi:10.30607/kvj.1129204

TR EN

Kasaplar Tarafından Geleneksel Yöntemlerle Üretilen Fermente Sucukların Bazı Kalite Özelliklerinin Standartlara Uygunluk Yönünden Değerlendirilmesi

Abstract

Bu araştırma, Siirt’teki kasaplar tarafından geleneksel yöntemlerle üretilen fermente sucukların bazı mikrobiyolojik ve fizikokimyasal özelliklerinin belirlenmesi, ayrıca üretim sırasında hile amaçlı uygulamaların yapılıp yapılmadığının ortaya konması amacıyla yapılmıştır. Sucukların ortalama toplam aerob mezofilik mikroorganizma sayısı 7.06±0.47, koliform grubu mikroorganizma sayısı 4.66±1.50, Escherichia coli sayısı 3.79±1.59, Staphylococcus aureus sayısı 4.08±2.13, maya-küf sayısı 5.88±1.02 log10 kob/g; rutubet miktarı %30.92±8.20, pH değeri 5.41±0.45, su aktivitesi değeri 0.888±0.05 olarak belirlenmiştir. Ayrıca, örneklerin yirmisinde nişastaya, yirmisekizinde kokuşmaya ve tamamında kan varlığına rastlanmıştır. İncelenen sucukların TS 1070’e göre %6.67’si rutubet miktarı, %20’si E. coli, %60’ı S. aureus, %93.33’ü de koliformlar, pH değeri ve kokuşma yönünden; Türk Gıda Kodeksi’ne göre ise %26.67’si pH değeri ve %66.67’si nişasta varlığı yönünden uygun bulunmamıştır. Sonuç olarak; yetersiz hijyenik kaliteye sahip bazı örneklerin halk sağlığı açısından potansiyel bir risk oluşturabileceği kanaatine varılmıştır. Hijyenik ve standartlara uygun ürünlerin elde edilebilmesi için; üreticiler bilinçlendirilmeli, üretimden tüketime kadar geçen tüm safhalarda hijyenik tedbirler alınmalı ve yetkili otoriteler tarafından yapılacak denetimler artırılmalıdır.

Keywords

Project Number

None

Evaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers with Traditional Methods in terms of Compliance with Standards

Abstract

This research was carried out to determine some microbiological and physicochemical characteristics of fermented sucuks produced by butchers in Siirt with traditional methods and reveal whether fraudulent practices were applied during production. It was determined that the mean total aerobic mesophilic microorganism count of sucuks was 7.06±0.47, coliform group microorganism count 4.66±1.50, Escherichia coli count 3.79±1.59, Staphylococcus aureus count 4.08±2.13, yeast and mold count 5.88±1.02 log10 cfu/g; moisture content 30.92%±8.20, pH value 5.41±0.45, water activity value 0.888±0.05. In addition, starch was encountered in twenty of the samples, putrefaction in twenty-eight, and blood presence in all of them. According to TS 1070, 6.67% of the examined sucuks were moisture content, 20% E. coli, 60% S. aureus, 93.33% coliforms, pH value and putrefaction, and according to Turkish Food Codex, 26.67% of them were not suitable in terms of pH value and 66.67% of starch presence. In conclusion, it was concluded that some samples with insufficient hygienic quality might pose a potential risk for public health. In order to obtain hygienic and standards-compliant products; producers should be made aware, hygienic measures should be taken at all stages from production to consumption, and inspections by competent authorities should be increased.

Keywords

Supporting Institution

For this research has not received financial support from any institution.

Project Number

None

Thanks

We would like to thank Lecture Kahraman ONUR (University of Bitlis Eren) for his contributions to the proofreading of the article.

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Details

Primary Language

English

Subjects

Veterinary Sciences

Journal Section

Research Article

Authors

Bülent Hallaç
0000-0002-6948-1565
Türkiye

Hakan Sancak ^*
0000-0002-2769-1855
Türkiye

Publication Date

December 31, 2022

Submission Date

June 11, 2022

Acceptance Date

November 27, 2022

Published in Issue

Year 2022 Volume: 15 Number: 4

DOI

https://doi.org/10.30607/kvj.1129204

IZ

https://izlik.org/JA56KU25HL

Cite

RIS / Bibtex

APA

Hallaç, B., & Sancak, H. (2022). Evaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers with Traditional Methods in terms of Compliance with Standards. Kocatepe Veterinary Journal, 15(4), 460-469. https://doi.org/10.30607/kvj.1129204

AMA

1.Hallaç B, Sancak H. Evaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers with Traditional Methods in terms of Compliance with Standards. kvj. 2022;15(4):460-469. doi:10.30607/kvj.1129204

Chicago

Hallaç, Bülent, and Hakan Sancak. 2022. “Evaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers With Traditional Methods in Terms of Compliance With Standards”. Kocatepe Veterinary Journal 15 (4): 460-69. https://doi.org/10.30607/kvj.1129204.

EndNote

Hallaç B, Sancak H (December 1, 2022) Evaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers with Traditional Methods in terms of Compliance with Standards. Kocatepe Veterinary Journal 15 4 460–469.

IEEE

[1]B. Hallaç and H. Sancak, “Evaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers with Traditional Methods in terms of Compliance with Standards”, kvj, vol. 15, no. 4, pp. 460–469, Dec. 2022, doi: 10.30607/kvj.1129204.

ISNAD

Hallaç, Bülent - Sancak, Hakan. “Evaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers With Traditional Methods in Terms of Compliance With Standards”. Kocatepe Veterinary Journal 15/4 (December 1, 2022): 460-469. https://doi.org/10.30607/kvj.1129204.

JAMA

1.Hallaç B, Sancak H. Evaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers with Traditional Methods in terms of Compliance with Standards. kvj. 2022;15:460–469.

MLA

Hallaç, Bülent, and Hakan Sancak. “Evaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers With Traditional Methods in Terms of Compliance With Standards”. Kocatepe Veterinary Journal, vol. 15, no. 4, Dec. 2022, pp. 460-9, doi:10.30607/kvj.1129204.

Vancouver

1.Bülent Hallaç, Hakan Sancak. Evaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers with Traditional Methods in terms of Compliance with Standards. kvj. 2022 Dec. 1;15(4):460-9. doi:10.30607/kvj.1129204

Cited By

COMPARATIVE EVALUATION OF PHYSICOCHEMICAL, MICROBIOLOGICAL, AND VOLATILE AROMA PROFILES IN FERMENTED, HEAT-TREATED, AND BUTCHER-STYLE SUCUK

Gıda

https://doi.org/10.15237/gida.GD25086