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KONYA'DA TÜKETİME SUNULAN FERMENTE SUCUKLARIN BAZI KALİTE NİTELİKLERİ

Year 1998, Volume: 14 Issue: 2, 27 - 32, 01.06.1998

Abstract

Bu araştırmada Konya piyasasından temin edilen 30 adet sucuk numunesi kimyasal ve mikrobiyQ.lojik yönünden incelendi. Sucuk numunelerinin mikrobiyolojik muayeneleri sonucunda genel canlı, koliform grubu, Staph­ylococcus-Micrococcus mikroorganizmaları ve maya-küf sayıları, sırasıyla, ortalama 5.7xI06, 7.4xI03, 3.2xl05 ve 6.4x104/g olarak tespit edildi. Kimyasal analizler sonuclında numunelerin ortalama rutubet, yağ, protein, kOI ve tuz miktarları, sırasıyla, %29.49, %30.9, %22.73, %4.33 ve %2.93; pH değeri 5.24 ve su aktivitesi (Aw) değeri 0.806 ola­rak bulundu. Elde edilen bulguların değerlendirilmesinde, sucuk numunelerinin mikrobiyolojik ve kimyasal kalitesInin düşük olduğu ve numunelerin o/..33.33'ünOn mikrobiyoloijk, % 86.67'sinin de kimyasal yönden Tüzük ve Standard'a uymadığı saptandı

Some Quality Properties of Turkish Fermented Sausages Consumed in Konya

Year 1998, Volume: 14 Issue: 2, 27 - 32, 01.06.1998

Abstract

In this research, chemical and microbiological properties of 30 Turkish sausage samptes collecled 'rom Konya marKets were determined. At the result of microbiological analyzes, the average count ollotal microorganisms, Coliform groups, Staphylococcus-Micrococcus and yeast and mould were determined as 5.7xl06, 7.4xl03, 3.2xl05 and 6.4xl04/g respectively. In the chemical analyses of the samples, the average values of moisture, fat, protein, ash and salt contents were found to be 29.49 %, 30.9 %, 22.73%, 4.33 % and 2.93 % respectively; pH and water activity (Aw) values were found to be 5.24 and 0.806. During the assesment ol results, microbiological and chemical pro­pertles ol the sausage samples were found to be low quality. According to the results, the sausages (33.33 % in mic­robiologically, 86.67 %in chemically) weren't in accordance with Food Aegulation and Standards

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Details

Other ID JA73EE66EH
Journal Section Research
Authors

Mustafa Atasever This is me

Abdullah Keleş This is me

Ahmet Güner This is me

Gürkan Uçar This is me

Publication Date June 1, 1998
Published in Issue Year 1998 Volume: 14 Issue: 2

Cite

APA Atasever, M., Keleş, A., Güner, A., Uçar, G. (1998). Some Quality Properties of Turkish Fermented Sausages Consumed in Konya. Eurasian Journal of Veterinary Sciences, 14(2), 27-32.
AMA Atasever M, Keleş A, Güner A, Uçar G. Some Quality Properties of Turkish Fermented Sausages Consumed in Konya. Eurasian J Vet Sci. June 1998;14(2):27-32.
Chicago Atasever, Mustafa, Abdullah Keleş, Ahmet Güner, and Gürkan Uçar. “Some Quality Properties of Turkish Fermented Sausages Consumed in Konya”. Eurasian Journal of Veterinary Sciences 14, no. 2 (June 1998): 27-32.
EndNote Atasever M, Keleş A, Güner A, Uçar G (June 1, 1998) Some Quality Properties of Turkish Fermented Sausages Consumed in Konya. Eurasian Journal of Veterinary Sciences 14 2 27–32.
IEEE M. Atasever, A. Keleş, A. Güner, and G. Uçar, “Some Quality Properties of Turkish Fermented Sausages Consumed in Konya”, Eurasian J Vet Sci, vol. 14, no. 2, pp. 27–32, 1998.
ISNAD Atasever, Mustafa et al. “Some Quality Properties of Turkish Fermented Sausages Consumed in Konya”. Eurasian Journal of Veterinary Sciences 14/2 (June 1998), 27-32.
JAMA Atasever M, Keleş A, Güner A, Uçar G. Some Quality Properties of Turkish Fermented Sausages Consumed in Konya. Eurasian J Vet Sci. 1998;14:27–32.
MLA Atasever, Mustafa et al. “Some Quality Properties of Turkish Fermented Sausages Consumed in Konya”. Eurasian Journal of Veterinary Sciences, vol. 14, no. 2, 1998, pp. 27-32.
Vancouver Atasever M, Keleş A, Güner A, Uçar G. Some Quality Properties of Turkish Fermented Sausages Consumed in Konya. Eurasian J Vet Sci. 1998;14(2):27-32.