Kars’ta satışa sunulan fermente sucuk ve sucuk benzeri ürünlerin kalite kriterlerinin belirlenmesi

Year 2013, Volume: 29 Issue: 3, 143 - 149, 01.09.2013

Çiğdem Sezer Aksem Aksoy Özgür Çelebi Turgay Deprem Metin Öğün Nebahat Bilge Oral Leyla Vatansever Abamüslüm Güven

Abstract

Amaç: Bu çalışmada Kars ilinde yerel kasapların geleneksel yöntemle ürettikleri fermente sucuklar ile marketlerden temin edilen sucuk ve sucuk benzeri ürünlerin mikrobiyolojik, fizikokimyasal ve histolojik kalitelerinin belirlemesi amaçlandı.Gereç ve Yöntem: Fermente sucuk (n: 30) ve ısıl işlem görmüş sucuk benzeri ürün (n: 10) olmak üzere farklı firmalara ait tüm örnekler, şehir merkezindeki kasap ve marketlerden aynı gün içerisinde temin edildi. Mikrobiyolojik kriterler petri plak yöntemi ile histolojik kalite Crossman triple boya ve hematoxylin-eosin boya yöntemi ile fizikokimyasal kriterler ise gravimetrik ve spektrofotometrik yöntemler ile analiz edildi. Bulgular: Biri ısıl işlem görmüş sucuk diğeri fermente sucuk olmak üzere 2 örnekte Escherichia coli belirlendi. Örneklerde Clostridium perfringens ve E. coli O157:H7 identifiye edilmedi. Fermente sucukların 4 tanesinde (%10) Listeria monocytogenes, 2 tanesinde ise (%5) Salmonella spp identifiye edildi. Örneklerin nitrat ve nitrit seviyeleri sırasıyla 14.88-943.71 mg/kg ve 0.46-378.16 mg/kg olarak belirlendi. Örneklerin 13 tanesinde (%32.5) epitel doku, 11 örnekte (%27.5) çoğunluğu serö-muköz karakterde bez epiteline rastlandı. Örneklerin 5 adedinde (%12.5) düz kas dokusu ile kıkırdak ve kemik dokusu belirlendi. Öneri: Analiz edilen örneklerin tamamının standartların belirttiği özellikleri taşımadığı tespit edilmiştir. Bu sonuç üretimin ve üretim sonrası denetimlerin çok önemli olduğunu göstermektedir.

Keywords

Fermente sucuk, sucuk benzeri ürün, histolojik kalite, fizikokimyasal kalite, mikrobiyolojik kalite

Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in Kars

Abstract

Aim: This study was conducted for the purpose of identifying the microbiological, physico-chemical and histological aspects of quality criteria in sausage-like products obtained from local markets and different samples of fermented sausages produced using traditional methods by local butcher shops in the province of Kars. Materials and Methods: Sampling was made during just one day and all the fermented sausages (n:30) and cooked sausage-like products (n:10) were purchased from all butchers and market points in Kars city centre. Microbiological analysis was performed by spread and/or pour plate techniques. Histological analysis was performed by Crossman triple stain and hematoxylin-eosin stains. Physicochemical analysis was performed by gravimetric and spectrophotometric methods.Results: Escherichia coli was identified in one of the cooked sausagelike products and in one sample of fermented sausage. Neither Clostridium perfringens nor E. coli O157:H7 were identified in any of the samples. Listeria monocytogenes was isolated in four (10%) of the fermented sausage samples and Salmonella spp in two fermented sausage samples (5%). Nitrate and nitrite levels in the sausage were found to be 14.88–943.71 mg/kg and 0.46-378.16 mg/kg, respectively. Thirteen (32.5%) of the sausage samples that were examined contained epithelial tissue, 27.5% (11 samples) contained glandular epithelial tissue, which was mostly seromucous in nature, and five (12.5%) contained cartilage and bone tissue with smooth muscle tissue. Conclusion: None of the sausage samples met the requirements of the standards. This shows that controlled production and post-production inspection are very important.

Keywords

Fermented sausage, sausage-like product, histological quality, physico-chemical quality, microbiological quality

References

• Andrews WH, Hammack T, 1995. Salmonella, in: Bacteriological Analytic Manual, FDA, USA,http://www.fda.gov/Food/ FoodScienceResearch/LaboratoryMethods/ucm070149. htm Accessed at: 01.02.2013
• Anonymous, 1997. Turkish Food Codex Regulation. Republic of Turkey Official Newspaper, 16 November 1997, Number 23172, Ankara. Turkey.
• Anonymous, 2002. Turkish Standards Institution 1070 Sausage Standard, TS 1070, Turkish Standards Institution, Ankara, Turkey, pp: 1-8.
• Anonymous, 2007. Turkish Standards Institution 13297 Thermally Processed Meat Product Suchlike Sausage Stan- dard, TS 13297, Turkish Standards Institution, Ankara, Turkey, pp: 1-5.
• AOAC, 1990. Official Methods of Analysis of the Association of Official Analytical Chemist. 15th edition, Washington, USA, pp: 1-684
• Atasever M, Çelik İ, Keleş A, Boyak M, 1999. Histological determination of different tissues in Turkish fermented sausages. Eurasian J Vet Sci, 15, 147-154.
• Atasever M, Keleş A, Güner A, Uçar G, 1998. Some quality properties of Turkish fermented sausages consumed in Konya. Eurasian J Vet Sci, 2, 27-32.
• Bennett RW, Lancette GA, 2001. Staphylococcus aureus, in: Bacteriological Analytic Manual, FDA, USA, http://www. fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ ucm071429.htm, Accessed at: 01.02.2013
• Çolak H, Hampikyan H, Ulusoy B, Bingöl EB, 2007. Presence of Listeria monocytognes in Turkish style fermented sausage. Food Control, 18, 30-32.
• Çon AH, Doğu M, Gökalp HY, 2002. Periodical determination of some microbiological characteristics of sucuk samples produced at some big meat plants in the city of Afyon. Turk J Vet Anim Sci, 26, 11-16.
• Çon AH, Gökalp HY, 1998. Some chemical and microbiological characteristics of sucuk samples marketed in Turkey. Gıda, 23, 347-355.
• Culling CFA, Allison RT, Barr WT, 1985. Cellular Pathology Technique, Butterworths and Co Publ Ltd, London, UK, pp: 1-642.
• Doğu M, Çon AH, Gökalp HY, 2002. Determination of some physical and chemical characteristics of sucuk produced at some major meat plants in the province of Afyon. Turk J Vet Anim Sci, 26, 1-9.
• Erdoğrul ÖT, 2002. Histological evaluation of soudjouk and sausage sold in Kahramanmaraş. KSÜ Fen Müh Derg, 5, 9-13.
• Feng P, Weagant SD, 2011. Diarrheagenic Escherichia coli, in: Bacteriological Analytical Manual, FDA, USA, http://www. fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ ucm070080.htm, Accessed at: 01.02.2013
• Gökalp HY, Kaya M, Tülek Y, Zorba Ö, 2001. Guide for Quality Control and Laboratory Application of Meat Products, 4th edition, Ataturk Univ, Publication, No. 751. Erzurum, Turkey, pp: 1-268.
• Gökalp HY, Kaya M, Zorba Ö, 1999. Engineering of Meat Products Processing, 3rd edition, Atatürk University, No: 786, Faculty of Agriculture No: 320, Erzurum, Turkey, pp: 253- 301.
• Güven A, Patır B, 1998. Studies of the listeria species in some meat and meat products consumed in Elazığ city. Turk J Vet Anim Sci, 22, 205-212.
• Halkman AK, 2005. Merck Practise of Food Microbiology, Ba- şak Matbaacılık Ltd Şti, Ankara, Turkey, pp: 1-358.
• Harrigan WF, 1998. Laboratory Methods in Food Microbiology, Third edition, Academic Press, California, USA, pp: 1-532.
• Hitchins AD, Jinneman K, 2011. Detection and enumeration of Listeria monocytogenes in foods, in: Bacteriological Analytic Manual, FDA, USA, http://www.fda.gov/Food/ Food ScienceResearch/LaboratoryMethods/ucm071400. htm, Accessed at: 01.02.2013
• ISO, 2002. International Organization for Standardization (6579). Microbiology - General guidance on methods for the detection of Salmonella, International Organization for Standardization, Geneva, Switzerland, pp: 1-20.
• Kök F, Özbey G, Muz A, 2007. Determination of microbiologic quality of fermented sausages produced in Aydın province. Fırat Üniv Sağ Bil Derg, 21, 249-252.
• Luna LG, 1968. Manual of Histologic Staining Methods of the Armed Forces Institute of Pathology, Third edition, Mc Graw-Hill Book Comp, New York, USA, pp: 1-258.
• Miranda KM, Espey MG, Wink DA, 2001. A Rapid, simple spectrophotometric method for simultaneous detection of nitrate and nitrite. Biol Chem, 5, 62-71.
• Rhodehamel EJ, Harmon SM, 2001. Clostridium perfringens, in: Bacteriological Analytic Manual, FDA, USA, http:// www.fda.gov/Food/FoodScienceResearch/ LaboratoryMethods/ucm070878.htm, Accessed at: 01.02.2013
• Sancak YC, Ekici K, İşlyici Ö, 2008. Nitrate and nitrite residue levels in fermented Turkish sausages and pastrami. Yüzüncü Yıl Üniv Vet Fak Derg, 19, 41-45.
• Sancak YC, Kayayardı S, Sağun E, İşleyici Ö, Sancak H, 1996. Studies on the physical, chemical, microbiological and organoleptical properties of the Turkish fermented sausages consumed in Van. Yüzüncü Yıl Üniv Vet Fak Derg, 7, 67-73.
• Seeliger HPR, Jones D, 1986. Genus Listeria, in: Bergey’s Manual of Systematic Bacteriology, Eds; Sneath PHA, Mair NS, Sharpe ME, Holt JG, Williams and Wilkins, Baltimore, New York, USA, pp: 1235-1245.
• Soyutemiz GE, Özenir A, 1996. Determination of residual nitrate and nitrite contents of dry fermented sausage, salami, sausage and pastırma consumed in Bursa. Gıda, 21, 471- 476.