Türkiye’de Üretilen Isıl İşlem Görmüş Sucukların Mineral ve Yağ Asit Düzeylerinin Tespiti

Year 2020, Volume: 4 Issue: 1, 5 - 8, 29.06.2020

Ahmet Özkaya

https://doi.org/10.31594/commagene.692019

Abstract

Sucuk Türkiye’de önemli miktarda tüketilen bir et ürünüdür. Çalışmada, ticari olarak üretilen sucuklarda bazı mineral ve yağ asit düzeyleri tespit edilmiştir. Bu amaçla, 16 adet ısıl işlem görmüş farklı marka sucuk ulusal marketlerden temin edildi. Mineral ve yağ asitleri düzeyleri sırasıyla İndüklenmiş Eşleşmiş Plazma Kütle Spektrofotometresi (ICP-MS) ve Gaz Kromatografisi (GC) cihazları kullanılarak ölçüldü. Sucuklarda kurşun (Pb) 0.07, nikel (Ni) 0.31, demir (Fe) 39.83, çinko (Zn) 15.92, bakır (Cu) 1.26, mangan (Mn) 2.61, kalsiyum (Ca) 425, krom (Cr) 0.40 ve alüminyum (Al) 54.17 ppm olarak tespit edildi. Sucuklarda majör yağ asitlerinden miristik asit (14:0) % 3.080, palmitik asit (16:0) % 26.216, palmitoleik asit (16:1) % 3.414, stearik asit (18:0) % 24.052 ve oleik asit (18:1n9c) % 36.952 olarak tespit edildi. Sonuç olarak; ısıl işlem görmüş sucuklarda doymuş yağ asitleri düzeyinin yüksek olduğu ve mineral düzeylerinin ise genel olarak referans aralıklarında çıktığı tespit edilmiştir.

Keywords

Sucuk, besin düzeyi, fermente, toksik, yağ asidi, mineral

Supporting Institution

Bu çalışma Adıyaman Üniversitesi Bilimsel Araştırma Projeleri Birimi tarafından FEFYL/2015-0006 numaralı proje ile desteklenmiştir.

Project Number

FEFYL/2015-0006

Thanks

Bu çalışma Adıyaman Üniversitesi Bilimsel Araştırma Projeleri Birimi tarafından FEFYL/2015-0006 numaralı proje ile desteklenmiştir.

Determination of Fatty Acid and Mineral Levels of Heat-Processed Sausages Produced in Turkey

Abstract

Sausage is a meat product that is consumed in large quantities in Turkey. In the study, some mineral and fatty acid levels were determined in commercially produced sausages. For this purpose, 16 different brands of heat-processed sausages were obtained from national markets. Mineral and fatty acid levels were measured using Induced Coupled Plasma Mass Spectrophotometry (ICP-MS) and Gas Chromatography (GC) devices, respectively. Lead (Pb) 0.07, nickel (Ni) 0.31, iron (Fe) 39.83, zinc (Zn) 15.92, copper (Cu) 1.26, manganese (Mn) 2.61, calcium (Ca) 425, chrome (Cr) 0.40, and aluminum (Al) 54.17 ppm was determined in sausages. Among the major fatty acids in sausages, myristic acid (14:0) 3.080%, palmitic acid (16:0) 26.216%, palmitoleic acid (16:1) 3.414%, stearic acid (18:0) 24. 052%, and oleic acid (18:1n9c) 36.952% were determined. As a result, it is determined that the level of saturated fatty acids is high in the heat- processed sausages and the mineral levels are generally within the reference ranges.

Keywords

Sausage, nutritional level, fermented, toxic, fatty acid, mineral

Project Number

FEFYL/2015-0006

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