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    Deneysel Olarak Üretilen Ton Tipi Aynalı Sazan (Cyprinus Carpio L. ) Konservelerinin Nitrat ve Nitrit Düzeyleri
    (Selçuk Üniversitesi, 1996) Servi, Kadir; Arslan, Ali; Ateşşahin, Ahmet; Kaya, Aysel; Çelik, Cemal
    This study was performed to determine varia1ions in nitrate and nitrita levels during storage period in ton type of Mirror carp fish can. Can were produced experimentally and used tour different sauce formula. Sample levels of nitrite and nitrata which stored in refrigerator ( +4°C) were O. 15 ± O. ı 4 - ı. 04 ±O. ı 6 ppm, ı 3. 4 ± O. 2ı - ı 9. 36 ± O. 87 ppm in sauce; also some values were O. ı 8 .1: O. 11 1. 06 ±O. ı4, 10. 96 ±O. 57 15. 38 ±O. 41 ppm In can meat. respectively. lt was observed that there were signiflcant differences in nitrate levels between every group of can sample for both sauce and can meat. also between tour groups of can for both sauce and can meat at 6th. 12lh and 24th months of storage (p< O. 05). The result of statistical analysis of nitrita level significant dillerence between every group of can sample for both sauce and can meat wereı observed. Also. there were signHicant differences, at 12lh month for sa uc e and at 6th, ı 2th month for can meat between can groups (p< O. 05). In conclusion, it was observed that ton type of Mirror carp cans prepared by using dHferent sauces formula and stored in refrigerator condition meets the quality standarts required for consumer health for each sauce formula.
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    Kanatlı Hayvan Etlerinde Et Orijininin Random Amplıfıed
    (Selçuk Üniversitesi, 2004 Aralık) Arslan, Ali; İlhak, Irfan, O.; Bozkurt, Pelin; Şeker, Pınar
    Bu çalışmada, 2 farklı, 10 bazlık oligonukleotid primer (primer 1- CAA TCG CCG T, Primer 2- CCA CAG CAG T) kullanılarak, Random Amplified Polymorphic DNA (RAPD) yöntemiyle 8 farklı tür kanatlı hayvan etinde (tavuk, hindi, marti, devekuşu, ördek, kaz, bıldırcın, keklik) tür tespiti yapıldı. PCR işlemi 94 "C'de 45 sn, 36 °C'de 45 sn. 72 °C'de 60 sn olmak üzere toplam 45 siklusta gerçekleştinidi. Sonuç olarak, RAPD yöntemi ile kanatlı hayvan etlerinde tür tespitinin yapılabileceği, böy. lece et türlerinin onjini tespit edilerek tüketicinin aldatılması engelleneceği gibi toplumun tüketmediği hayvan etlerinin daha kolay, hızlı ve güvenilir bir şekilde saptanabileceği tespit edildi.
  • Küçük Resim
    Öğe
    Şavak Salamura Beyaz Peyni?rleri?ni?n Mi?krobi?yoloji?k Kali?tesi?
    (Selçuk Üniversitesi, 1995 Ocak) Patır, Bahri; Arslan, Ali; Güven, Abamüslüm
    This study has been conducted to find out the microbiological quality of Şavak white pickled cheese. Average values of viable aerobes, coliforms, staphylococcus, faecal streptococcus, lactobacillus leuconostoc-pediococcus, proteolytic, psychrophile, yeast and Mold were 6.9 x 107/g., 1.8 x 105/g., 1.2 x 106/g., 6.9 x 105/g., 8.5 x 106/ g., 1.3 x 106/g., 3.0 x 106/g., 5.1 x 105/g. respectively and average of pH values was 5.19. As a result, it was seen that microbiologically 94.0% of Savak white pickled cheese differed from the values of standards and were potentially hazardous for public health.