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Pastörize sıvı yumurta ile kabuklu yumurtanın bazı kalite özellikleri bakımından kıyaslanması

Year 2015, Volume: 31 Issue: 3, 177 - 183, 01.09.2015

Abstract

Amaç: Araştırmada sıvı pastörize ve kabuklu yumurtaların bazı kalite ve ekonomik özellikleri bakımından karşılaştırılması amaçlandı. Gereç ve Yöntem: Bu amaçla sıvı pastörize ve kabuklu yumurtalar toplandı. Analize alınan numuneler A ve B sınıfı, pastörize bütün yumurta (PBY), pastörize yumurta sarısı (PYS) ve pastörize yumurta akı (PYA) olarak gruplandırıldı. Çalışmada, Konya’da faaliyet gösteren market, yumurta ve ürünleri üretimi yapan işletmelerden 30 adet A, 30 adet B sınıfı yumurta, 14 adet PBY, 13 adet PYS ve 13 adet PYA olmak üzere toplam 100 adet numune mikrobiyolojik, kimyasal ve fiziksel parametreler bakımından analiz edildi. Toplamda 100 adet numune mikrobiyolojik, kimyasal ve fiziksel parametreler bakımından analiz edildi. Analize alınan numuneler, mikrobiyolojik olarak toplam aerobik mezofilik bakteri (TAMB), toplam aerobik psikrofilik mikroorganizma (TAPM), maya-küf, koliform mikroorganizma, Staphylococcus aureus, Salmonella spp ve Pseudomonas spp varlığı yönünden incelendi. Bunun yanı sıra kimyasal olarak kuru madde miktarı, yağ miktarı, protein miktarı, pH değerinin belirlenirken fiziksel olarak sarı indeksi, ak indeksi, haugh birimi tespiti, şekil indeksi, sarı oranı, kabuk oranı ve viskozite tayini yapıldı.Bulgular: Elde edilen mikrobiyolojik analiz sonuçlarına göre A sınıfı yumurtalarda incelenen hiçbir mikroorganizma türü izole edilmedi. Analiz edilen yumurta ve yumurta ürünlerinde hiçbir grupta Salmonella spp izole edilemedi. B sınıfı yumurtalarda S. aureus ve Pseudomonas spp kontaminasyonu gözlendi. B sınıfı, PBY, PYS ve PYA gruplarındaki koliform mikroorganizma sayısının, Türk Gıda Kodeksi Yumurta ve Yumurta Ürünleri Mikrobiyolojik Kriterleri’ne uygun düzeyde olduğu tespit edildi. Öneri: B sınıfı yumurtaların patojen kontaminasyonu açısından risk taşıyabileceğinin göz önünde bulundurulması gerektiği düşünülmektedir.

Comparison of pasteurized liquid egg with shell eggs in terms of some quality characteristics

Year 2015, Volume: 31 Issue: 3, 177 - 183, 01.09.2015

Abstract

Aim: In this study, it was aimed to compare some quality and economical properties of pasteurized liquid egg and shell eggs. Materials and Methods: For this purpose, pasteurized liquid egg and Shell eggs were collected from supermarkets and egg production enterprises in Konya. Samples were grouped as Class A (30), Class B (30), pasteurized whole egg (14), pasteurized egg white (13), pasteurized egg yolk (13). As a total, 100 samples were analyzed in terms of microbiological, chemical and physical parameters. Analyzed samples were evaluated for enumeration of total aerobic mesophilic bacteria, total aerobic psicrophilic bacteria, yeast and mold, coliform microorganisms and presence of Staphylococcus aureus, Salmonella spp and Pseudomonas spp as microbiologically. Furthermore, determination of dry matter, total fat, total protein, pH values as chemically and egg yolk index, albumen index, haugh value, shape index, egg yolk ratio, egg albumen ratio, eggshell ratio and viscosity as physically were carried out.Results: According to the microbiological analysis results of this study, any of the microorganism groups were not isolated in class A egg groups. Salmonella spp was not isolated also in any of the sample groups. It was observed that there were S. aureus and Pseudomonas spp contamination in Class B eggs. Coliform microorganism counts of Class B, pasteurized whole egg, pasteurized egg white, pasteurized egg yolk groups were in accordance with Turkish Food Codex Microbiological Criteria on Egg and Egg Products. Conclusion: It should be taken into consideration that there would be a contamination risk with pathogens in Class B eggs.

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Details

Other ID JA57FM87MV
Journal Section Research
Authors

Yusuf Doğruer This is me

Nihat Telli This is me

A. Ezgi Telli This is me

H. Ahu Kahraman This is me

Ahmet Güner This is me

Publication Date September 1, 2015
Published in Issue Year 2015 Volume: 31 Issue: 3

Cite

APA Doğruer, Y., Telli, N., Telli, A. E., Kahraman, H. A., et al. (2015). Comparison of pasteurized liquid egg with shell eggs in terms of some quality characteristics. Eurasian Journal of Veterinary Sciences, 31(3), 177-183.
AMA Doğruer Y, Telli N, Telli AE, Kahraman HA, Güner A. Comparison of pasteurized liquid egg with shell eggs in terms of some quality characteristics. Eurasian J Vet Sci. September 2015;31(3):177-183.
Chicago Doğruer, Yusuf, Nihat Telli, A. Ezgi Telli, H. Ahu Kahraman, and Ahmet Güner. “Comparison of Pasteurized Liquid Egg With Shell Eggs in Terms of Some Quality Characteristics”. Eurasian Journal of Veterinary Sciences 31, no. 3 (September 2015): 177-83.
EndNote Doğruer Y, Telli N, Telli AE, Kahraman HA, Güner A (September 1, 2015) Comparison of pasteurized liquid egg with shell eggs in terms of some quality characteristics. Eurasian Journal of Veterinary Sciences 31 3 177–183.
IEEE Y. Doğruer, N. Telli, A. E. Telli, H. A. Kahraman, and A. Güner, “Comparison of pasteurized liquid egg with shell eggs in terms of some quality characteristics”, Eurasian J Vet Sci, vol. 31, no. 3, pp. 177–183, 2015.
ISNAD Doğruer, Yusuf et al. “Comparison of Pasteurized Liquid Egg With Shell Eggs in Terms of Some Quality Characteristics”. Eurasian Journal of Veterinary Sciences 31/3 (September 2015), 177-183.
JAMA Doğruer Y, Telli N, Telli AE, Kahraman HA, Güner A. Comparison of pasteurized liquid egg with shell eggs in terms of some quality characteristics. Eurasian J Vet Sci. 2015;31:177–183.
MLA Doğruer, Yusuf et al. “Comparison of Pasteurized Liquid Egg With Shell Eggs in Terms of Some Quality Characteristics”. Eurasian Journal of Veterinary Sciences, vol. 31, no. 3, 2015, pp. 177-83.
Vancouver Doğruer Y, Telli N, Telli AE, Kahraman HA, Güner A. Comparison of pasteurized liquid egg with shell eggs in terms of some quality characteristics. Eurasian J Vet Sci. 2015;31(3):177-83.