In this study, the microbiological properties of 20 traditional quince delight samples offered for sale in Bilecik province include total aerobic mesophilic bacteria, Enterobacteriaceae, yeast and mold, coliform group, Salmonella and Staphylococcus aureus number and chemical properties moisture (%), total ash (%), total sugar (%) and pH values were determined. In the findings obtained, Turkish Standards TS 8444 Turkish Delight Standard was used as a reference and it was tried to reveal the hygienic quality of delight by evaluating them in this respect. Total aerobic mesophilic bacteria, yeast and mold, numbers between 1.00-7.95 log cfu/g, <1.00-6.60 log cfu / g, humidity (%), total ash (%), total sugar (%) and pH ratios of Turkish delight samples, respectively. 6.88-18.59%, 0.09-0.42%, 82.06-88.40%, 5.21-7.85, respectively. Staphylococcus aureus was not detected in any of the samples. According to the findings obtained; 3 (15.00%) Turkish delight samples were complied with Turkish Standards (TS 8444) Turkish Standards (TS 8444) in terms of total aerobic mesophilic bacteria, Enterobacteriaceae, coliform group bacteria and Salmonella counts, moisture content (%) and total sugar content (%) of 5 (25.00%) delight samples. It has been determined that it is not suitable. According to the data determined in this study, it was found that the delight samples generally did not meet the expected hygienic quality criteria.
: May 11, 2021
|APA||Demirkaya, A , Gülöksüz Şahin, N . (2021). Bilecik’te Tüketime Sunulan Ayva Lokumlarının Mikrobiyolojik ve Kimyasal Kalitesinin Araştırılması . Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi , 8 (1) , 408-412 . DOI: 10.35193/bseufbd.936360|