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

Yıl 2020, , 5 - 8, 29.06.2020
https://doi.org/10.31594/commagene.692019

Öz

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.

Destekleyen Kurum

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

Proje Numarası

FEFYL/2015-0006

Teşekkür

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

Kaynakça

  • Agency for Toxic Substances and Disease Registry (2004). Agency for Toxic Substances and Disease Registry, Division of Toxicology, Clifton Road, NE, Atlanta, GA. Retrieved from http:// www.atsdr.cdc.gov/toxprofiles/
  • Commission of the European Communities (2001). Commission Regulation (EC) No. 221/2002 of 6 February 2002 amending regulation (EC) No. 466/2002 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Communities, Brussels, 6 February 2002.
  • Christie, W.W. (1989). Gas chromatography and lipids: a practical guide. Ayr, Scotland, The Oily Press., 307 pp.
  • Demirezen, D., & Aksoy, A. (2004). Accumulation of heavy metals in Typha angustifolia (L.) and Potamogeton pectinatus (L.) living in Sultan Marsh (Kayseri, Turkey). Chemosphere, 56(7), 685–696. doi.org/10.1016/j.chemosphere.2004.04.011
  • Demirezen, D., & Uruc, K. (2006). Comparative study of trace elements in certain fish, meat and meat products. Meat Science, 74(2), 255–260. doi: 10.1016/j.meatsci.2006.03.012.
  • EC, (2001). Commission Regulation No. 466/2001 of 8 March 2001. Official Journal of European Communities 1.77/1.
  • Eisler, R. (1988). Zink Hazards to fish, Wildlife and Invertebrates: a synoptic review. US Fish Wildlife Service Biology of Reproduction, 85.
  • Ercoşkun, H. (2006). Isıl İşlem Uygulanarak Üretilen Sucukların Bazı Kalite Özelliklerine Fermentasyon Süresinin Etkileri. Doktora Tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara.
  • Ertaş, A.H (1985). Et ürünlerinin üretim teknikleri ve mikroorganizmalar. Kükem Dergisi, 8(2), 131-133.
  • FAO, (1983). Compilation of Legal Limits for Hazardous Substance in Fish and Fishery Products (Food and Agricultural Organization). FAO Fishery circular, 464, 5–100.
  • Farkas, A., Salanki, J., & Specziar, A. (2003). Age and size-specific patterns of heavy metals in the organs of freshwater fish Abramis brama L. populating a low-contaminated site. Water Research, 37(5), 959–964. doi.org/10.1016/S0043-1354(02)00447-5
  • Filiz, N. (2002). Yüksek Isı uygulaması ile üretilen "türk sucuklarında" starter kültür kullanımı. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 28(1), 17-29.
  • Gök, V. (2006). Antioksidan kullanımının fermente sucukların bazı kalite özellikleri üzerine etkileri. Doktora Tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara, Türkiye.
  • Gökalp, H.Y. (1995). Fermente et ürünleri-Sucuk üretim teknolojisi. Standart Ekonomik ve Teknik Dergi, Özel Sayısı 34, 48-55
  • Gökalp, H.Y., Kaya, M., & Zorba, Ö. (2002). Et ürünleri işleme mühendisliği. Atatürk Üniversitesi Yayın No: 786. Erzurum, Türkiye, Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisi, 561 pp.
  • Gökalp, H.Y., Kaya, M., Zorba, Ö. (2004). Et ürünleri işleme mühendisliği. Erzurum, Türkiye, Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisi, 468 pp.
  • Hara, A., & Radin, N.S. (1978). Lipid extraction of tissues with a low-toxicity solvent. Analytical Biochemistry, 90, 420-426.
  • Institute of Medicine. (2002). Dietary Reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Washington, DC, USA, Institute of Medicine of the National Academies, The National Academy Press., 773 pp.
  • Institute of Medicine. (2003). Dietary Reference intakes: applications in dietary planning. subcommittee on interpretation and uses of dietary reference intakes and the standing committee on the scientific evaluation of dietary reference intakes. Washington, DC, USA, Institute of Medicine of the National Academies, The National Academies Press., 248 pp.
  • Kayaardı, S., & Gök, V. (2003). Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk). Meat Science, 66(1), 249-257. doi: 10.1016/S0309-1740(03)00098-6.
  • Kanner, J. (1994). Oxidative processes in meat and meat products. Meat Science, 36, 169-189
  • Lawrie, R. A. (1998). Lawrie’s meat science. Abington, Cambridge, England, Woodhead Publishing Limited, 442 pp.
  • Lücke, K.F (2000). Utilization of microbes to process and preserve meat. Meat Science, 56(2), 105-115. doi.org/10.1016/S0309-1740(00)00029-2
  • Mansour, S.A., & Sidky, M.M. (2002). Ecotoxocological Studies. 3. Heavy metals contaminating water and fish from Fayoum Governorate, Egypt. Food Chemistry, 78, 15–22.doi: 10.1016/S0308-8146(01)00197-2
  • Moiseenko, T.I., & Kudryavtseva, L.P. (2001). Trace metal accumulation and fish pathologies in areas affected by mining and metallurgical enterprises in the Kola Region. Russian Environmental Pollution, 114(2), 285–297. doi.org/10.1016/S0269-7491(00)00197-4
  • Özkaya, A., Sucak, M.G., Ağyar, O., & Eray Yılmaz. (2018). Determination of Mineral and Fatty Acid Concentrations of Akkaraman Sheep’s Milk. Commagene Journal of Biology, 2(2), 1-4. doi:10.31594/commagene.420718
  • Sahin, Z., Ozkaya, A., Uckun, M., Yologlu, E., Kuzu, ., Comakli, V., Demirdag, R., Tel, A.Z., Aymelek, F.F., & Yologlu, S. (2019). Evaluation of the effects of Cyclotrichium niveum on brain acetylcholinesterase activity and oxidative stress in male rats orally exposed to lead acetate. Cellular and Molecular Biology, 65(5), 3-8. doi: 10.14715/cmb/2019.65.5.2
  • Savic, I.V, (1985). Small-scale sausage productıon, Fao Animal Productıon and Health Paper 52. FAO Publications Division, Via delle Terme di Caracalla, 00100 Rome, Italy.
  • Tamate, R. (1987). Distribution, content and variation of minerals in meat and meat products. Japanese Journal of Dairy and Food Science, 36, A1.
  • Tasic, A., Kureljusic, J., Nesic, K., Rokvic, N., Vicentijevic, M., Radovic, M., & Pisinov B. (2017). Determination of calcium content in mechanically separated meat. 59th International Meat Industry Conference MEATCON2017. doi:10.1088/1755-1315/85/1/012056.
  • Ünal, K., & Karakaya, M. (2017). The Effect of Clove and Cinnamon on Some Physicochemical Properties of Sucuk Produced by Different Animal Fat Types. Journal of Tekirdag Agricultural Faculty, 14 (03), 55-65.
  • Visessanguan, W., Benjakul, S., Riebroy, S., Yarchai, M., & Tapingkae, W. (2006). Changes in lipid composition and fatty acid profile of Nham, aThai fermented pork sausage, during fermentation. Food Chemistry, 94(4), 580–588.doi: 10.1016/j.foodchem.2004.11.051

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

Yıl 2020, , 5 - 8, 29.06.2020
https://doi.org/10.31594/commagene.692019

Öz

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.

Proje Numarası

FEFYL/2015-0006

Kaynakça

  • Agency for Toxic Substances and Disease Registry (2004). Agency for Toxic Substances and Disease Registry, Division of Toxicology, Clifton Road, NE, Atlanta, GA. Retrieved from http:// www.atsdr.cdc.gov/toxprofiles/
  • Commission of the European Communities (2001). Commission Regulation (EC) No. 221/2002 of 6 February 2002 amending regulation (EC) No. 466/2002 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Communities, Brussels, 6 February 2002.
  • Christie, W.W. (1989). Gas chromatography and lipids: a practical guide. Ayr, Scotland, The Oily Press., 307 pp.
  • Demirezen, D., & Aksoy, A. (2004). Accumulation of heavy metals in Typha angustifolia (L.) and Potamogeton pectinatus (L.) living in Sultan Marsh (Kayseri, Turkey). Chemosphere, 56(7), 685–696. doi.org/10.1016/j.chemosphere.2004.04.011
  • Demirezen, D., & Uruc, K. (2006). Comparative study of trace elements in certain fish, meat and meat products. Meat Science, 74(2), 255–260. doi: 10.1016/j.meatsci.2006.03.012.
  • EC, (2001). Commission Regulation No. 466/2001 of 8 March 2001. Official Journal of European Communities 1.77/1.
  • Eisler, R. (1988). Zink Hazards to fish, Wildlife and Invertebrates: a synoptic review. US Fish Wildlife Service Biology of Reproduction, 85.
  • Ercoşkun, H. (2006). Isıl İşlem Uygulanarak Üretilen Sucukların Bazı Kalite Özelliklerine Fermentasyon Süresinin Etkileri. Doktora Tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara.
  • Ertaş, A.H (1985). Et ürünlerinin üretim teknikleri ve mikroorganizmalar. Kükem Dergisi, 8(2), 131-133.
  • FAO, (1983). Compilation of Legal Limits for Hazardous Substance in Fish and Fishery Products (Food and Agricultural Organization). FAO Fishery circular, 464, 5–100.
  • Farkas, A., Salanki, J., & Specziar, A. (2003). Age and size-specific patterns of heavy metals in the organs of freshwater fish Abramis brama L. populating a low-contaminated site. Water Research, 37(5), 959–964. doi.org/10.1016/S0043-1354(02)00447-5
  • Filiz, N. (2002). Yüksek Isı uygulaması ile üretilen "türk sucuklarında" starter kültür kullanımı. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 28(1), 17-29.
  • Gök, V. (2006). Antioksidan kullanımının fermente sucukların bazı kalite özellikleri üzerine etkileri. Doktora Tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara, Türkiye.
  • Gökalp, H.Y. (1995). Fermente et ürünleri-Sucuk üretim teknolojisi. Standart Ekonomik ve Teknik Dergi, Özel Sayısı 34, 48-55
  • Gökalp, H.Y., Kaya, M., & Zorba, Ö. (2002). Et ürünleri işleme mühendisliği. Atatürk Üniversitesi Yayın No: 786. Erzurum, Türkiye, Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisi, 561 pp.
  • Gökalp, H.Y., Kaya, M., Zorba, Ö. (2004). Et ürünleri işleme mühendisliği. Erzurum, Türkiye, Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisi, 468 pp.
  • Hara, A., & Radin, N.S. (1978). Lipid extraction of tissues with a low-toxicity solvent. Analytical Biochemistry, 90, 420-426.
  • Institute of Medicine. (2002). Dietary Reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Washington, DC, USA, Institute of Medicine of the National Academies, The National Academy Press., 773 pp.
  • Institute of Medicine. (2003). Dietary Reference intakes: applications in dietary planning. subcommittee on interpretation and uses of dietary reference intakes and the standing committee on the scientific evaluation of dietary reference intakes. Washington, DC, USA, Institute of Medicine of the National Academies, The National Academies Press., 248 pp.
  • Kayaardı, S., & Gök, V. (2003). Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk). Meat Science, 66(1), 249-257. doi: 10.1016/S0309-1740(03)00098-6.
  • Kanner, J. (1994). Oxidative processes in meat and meat products. Meat Science, 36, 169-189
  • Lawrie, R. A. (1998). Lawrie’s meat science. Abington, Cambridge, England, Woodhead Publishing Limited, 442 pp.
  • Lücke, K.F (2000). Utilization of microbes to process and preserve meat. Meat Science, 56(2), 105-115. doi.org/10.1016/S0309-1740(00)00029-2
  • Mansour, S.A., & Sidky, M.M. (2002). Ecotoxocological Studies. 3. Heavy metals contaminating water and fish from Fayoum Governorate, Egypt. Food Chemistry, 78, 15–22.doi: 10.1016/S0308-8146(01)00197-2
  • Moiseenko, T.I., & Kudryavtseva, L.P. (2001). Trace metal accumulation and fish pathologies in areas affected by mining and metallurgical enterprises in the Kola Region. Russian Environmental Pollution, 114(2), 285–297. doi.org/10.1016/S0269-7491(00)00197-4
  • Özkaya, A., Sucak, M.G., Ağyar, O., & Eray Yılmaz. (2018). Determination of Mineral and Fatty Acid Concentrations of Akkaraman Sheep’s Milk. Commagene Journal of Biology, 2(2), 1-4. doi:10.31594/commagene.420718
  • Sahin, Z., Ozkaya, A., Uckun, M., Yologlu, E., Kuzu, ., Comakli, V., Demirdag, R., Tel, A.Z., Aymelek, F.F., & Yologlu, S. (2019). Evaluation of the effects of Cyclotrichium niveum on brain acetylcholinesterase activity and oxidative stress in male rats orally exposed to lead acetate. Cellular and Molecular Biology, 65(5), 3-8. doi: 10.14715/cmb/2019.65.5.2
  • Savic, I.V, (1985). Small-scale sausage productıon, Fao Animal Productıon and Health Paper 52. FAO Publications Division, Via delle Terme di Caracalla, 00100 Rome, Italy.
  • Tamate, R. (1987). Distribution, content and variation of minerals in meat and meat products. Japanese Journal of Dairy and Food Science, 36, A1.
  • Tasic, A., Kureljusic, J., Nesic, K., Rokvic, N., Vicentijevic, M., Radovic, M., & Pisinov B. (2017). Determination of calcium content in mechanically separated meat. 59th International Meat Industry Conference MEATCON2017. doi:10.1088/1755-1315/85/1/012056.
  • Ünal, K., & Karakaya, M. (2017). The Effect of Clove and Cinnamon on Some Physicochemical Properties of Sucuk Produced by Different Animal Fat Types. Journal of Tekirdag Agricultural Faculty, 14 (03), 55-65.
  • Visessanguan, W., Benjakul, S., Riebroy, S., Yarchai, M., & Tapingkae, W. (2006). Changes in lipid composition and fatty acid profile of Nham, aThai fermented pork sausage, during fermentation. Food Chemistry, 94(4), 580–588.doi: 10.1016/j.foodchem.2004.11.051
Toplam 32 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Yapısal Biyoloji
Bölüm Araştırma Makaleleri
Yazarlar

Ahmet Özkaya 0000-0002-0173-3084

Proje Numarası FEFYL/2015-0006
Yayımlanma Tarihi 29 Haziran 2020
Gönderilme Tarihi 21 Şubat 2020
Kabul Tarihi 25 Şubat 2020
Yayımlandığı Sayı Yıl 2020

Kaynak Göster

APA Özkaya, A. (2020). Türkiye’de Üretilen Isıl İşlem Görmüş Sucukların Mineral ve Yağ Asit Düzeylerinin Tespiti. Commagene Journal of Biology, 4(1), 5-8. https://doi.org/10.31594/commagene.692019
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