Determination of some microbiological and chemical quality of mechanically seperated broiler meats

Abstract

This study was made for defining some microbiological and chemical properties of mechanically deboned broiler meats. For this; a hundred mechanically seperated broiler meat were used, as a material. Mean value of dry matter, humidity, protein, lipid, ash and pH of deboned chicken meats were; 36.10%, 63.89%, 14.04%, 20.18%, 1.09% and 6.6 respectively. At research, calcium and phosphorus analysis have been made by Inductively Coupled Plasma, ICP and mean calcium and phosphorus values were 674.01 mg/kg and 503.38 mg/kg. According to microbiological analysis results; mean aerob mesophile total viable count 6.64 log cfu/g, Enterobacteriaceae spp. 3.95 log cfu/g, Micrococcus/Staphylococcus 5.12 log cfu/g, Pseudomonas spp. 4.24 log cfu/g, yeast/mold 2.19 log.cfu/g. Analysis of coliform group bacteria and E.coli has been made according to MPN techniques. Number of coliform bacteries were <3-45 MPN/g and E.coli were <3-45 MPN/g. At research, for determining coagulase positive staphylococcus; 395 suspect isolates were achieved. 20 of these isolate; were identified as coagulase positive staphylococcus. Seven of total 20 coagulase positive isolates were defined as S. aureus. To determine enterotoxin production ability of S. aureus; Ridascreen SET A, B, C, D, E tests were used. Eventually; 42.85% (3/7) enterotoxin A, 28.57% (2/7) enterotoxin D, 14.28% (1/7) enterotoxin A, B and 14.28% (1/7) enterotoxin A, B and C were identified among the isolates. At research, contamination of totally 100 mechanically deboned meat samples with 30% Salmonella spp.were identified. As a result, some microbiological and chemical properties of mechanically seperated broiler meats put forward with analysis finding according to the Turkish Food Codex was found to be over the legal limits

Keywords

• Chemical quality
• mechanically seperated broiler meats
• microbiological quality
• S.aureus
• Salmonella spp

Mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal niteliklerinin belirlenmesi

Abstract

Bu çalışma, mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal özelliklerinin belirlenmesi amacıyla yapılmıştır. Bu amaçla materyal olarak 100 adet mekanik olarak ayrılmış kanatlı eti kullanılmıştır. Mekanik olarak ayrılmış broiler etlerinin kuru madde, rutubet, protein, yağ, kül ve pH ortalama değerleri sırasıyla % 36.10, % 63.89, % 14.04, % 20.18, % 1.09 ve 6.6 olarak saptanmıştır. Araştırmada, kalsiyum (Ca) değeri 674.01 mg/kg ve fosfor (P) değeri ise 503.38 mg/kg olarak ölçülmüştür. Mikrobiyolojik analiz sonuçlarına göre aerob mezofil genel canlı sayısı 6.64 log kob/g, Enterobacteriaceae spp. 3.95 log kob/g, mikrokok/stafilokok 5.12 log kob/g, Pseudomonas spp. 4.24 log kob/g, maya/küf 2.19 log kob/g olarak saptanmıştır. Koliform bakteri ve E.coli sayısı <3-45 EMS/g arasında bulunmuştur. Araştırmada, koagulaz pozitif stafilokokların belirlenmesi için 395 şüpheli izolat elde edilmiştir. Bu izolatlardan 20’si (% 5.06) koagulaz pozitif stafilokok olarak saptanmıştır. Koagulaz pozitif izolatların 7’si S.aureus olarak identifiye edilmiştir. İzolatların % 42.85’inin (3/7) enterotoksin A, % 28.57’sinin (2/7) enterotoksin D, % 14.28’inin (1/7) enterotoksin A ve B ve % 14.28’inin (1/7) enterotoksin A, B ve C’yi ürettiği saptanmıştır. Çalışmada örneklerin % 30’nun Salmonella spp. ile kontamine olduğu saptanmıştır. Sonuç olarak; MABE’ye ait olan bazı kimyasal ve mikrobiyolojik analiz sonuçlarının Türk Gıda Kodeksi yasal limitlerinin üzerinde olduğu tespit edilmiştir

Keywords

• Kimyasal kalite
• mekanik ayrılmış broiler eti (MABE)
• mikrobiyolojik kalite
• S. aureus
• Salmonella spp

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