kvj Kocatepe Veterinary Journal 2147-6853 Afyon Kocatepe University 10.30607/kvj.1129204 Veterinary Sciences Veteriner Bilimleri Kasaplar Tarafından Geleneksel Yöntemlerle Üretilen Fermente Sucukların Bazı Kalite Özelliklerinin Standartlara Uygunluk Yönünden Değerlendirilmesi Evaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers with Traditional Methods in terms of Compliance with Standards https://orcid.org/0000-0002-6948-1565 Hallaç Bülent SIIRT UNIVERSITY, FACULTY OF ENGINEERING https://orcid.org/0000-0002-2769-1855 Sancak Hakan BİTLİS EREN ÜNİVERSİTESİ, TATVAN MESLEK YÜKSEKOKULU 12 31 2022 15 4 460 469 06 11 2022 11 27 2022 Copyright © 2008, Kocatepe Veterinary Journal 2008 Kocatepe Veterinary Journal

Bu araştırma, Siirt’teki kasaplar tarafından geleneksel yöntemlerle üretilen fermente sucukların bazı mikrobiyolojik ve fizikokimyasal özelliklerinin belirlenmesi, ayrıca üretim sırasında hile amaçlı uygulamaların yapılıp yapılmadığının ortaya konması amacıyla yapılmıştır. Sucukların ortalama toplam aerob mezofilik mikroorganizma sayısı 7.06±0.47, koliform grubu mikroorganizma sayısı 4.66±1.50, Escherichia coli sayısı 3.79±1.59, Staphylococcus aureus sayısı 4.08±2.13, maya-küf sayısı 5.88±1.02 log10 kob/g; rutubet miktarı %30.92±8.20, pH değeri 5.41±0.45, su aktivitesi değeri 0.888±0.05 olarak belirlenmiştir. Ayrıca, örneklerin yirmisinde nişastaya, yirmisekizinde kokuşmaya ve tamamında kan varlığına rastlanmıştır. İncelenen sucukların TS 1070’e göre %6.67’si rutubet miktarı, %20’si E. coli, %60’ı S. aureus, %93.33’ü de koliformlar, pH değeri ve kokuşma yönünden; Türk Gıda Kodeksi’ne göre ise %26.67’si pH değeri ve %66.67’si nişasta varlığı yönünden uygun bulunmamıştır. Sonuç olarak; yetersiz hijyenik kaliteye sahip bazı örneklerin halk sağlığı açısından potansiyel bir risk oluşturabileceği kanaatine varılmıştır. Hijyenik ve standartlara uygun ürünlerin elde edilebilmesi için; üreticiler bilinçlendirilmeli, üretimden tüketime kadar geçen tüm safhalarda hijyenik tedbirler alınmalı ve yetkili otoriteler tarafından yapılacak denetimler artırılmalıdır.

This research was carried out to determine some microbiological and physicochemical characteristics of fermented sucuks produced by butchers in Siirt with traditional methods and reveal whether fraudulent practices were applied during production. It was determined that the mean total aerobic mesophilic microorganism count of sucuks was 7.06±0.47, coliform group microorganism count 4.66±1.50, Escherichia coli count 3.79±1.59, Staphylococcus aureus count 4.08±2.13, yeast and mold count 5.88±1.02 log10 cfu/g; moisture content 30.92%±8.20, pH value 5.41±0.45, water activity value 0.888±0.05. In addition, starch was encountered in twenty of the samples, putrefaction in twenty-eight, and blood presence in all of them. According to TS 1070, 6.67% of the examined sucuks were moisture content, 20% E. coli, 60% S. aureus, 93.33% coliforms, pH value and putrefaction, and according to Turkish Food Codex, 26.67% of them were not suitable in terms of pH value and 66.67% of starch presence. In conclusion, it was concluded that some samples with insufficient hygienic quality might pose a potential risk for public health. In order to obtain hygienic and standards-compliant products; producers should be made aware, hygienic measures should be taken at all stages from production to consumption, and inspections by competent authorities should be increased.

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