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  • Küçük Resim
    Öğe
    Konya Bölgesi Tatlısu Balıklarında Grading Çalışmaları
    (Selçuk Üniversitesi, 1989 Ocak) Anıl, Nazif; Doğruer, Yusuf; Nizamlıoğlu, Mustafa; Öz, Kadir; Tufan, Semra
    This investigation was carried out to develop a grading system and to determine the quality factors for fresh water fishes caught in Konya region. The contents of head, scales, skin, fins, internal organs and fishbones; the waste percentages; the yields of fish meat and the organoleptique quality factors were determined on various fresh water fishes. The waste percentages were found to be 35.61 % for fresh water mullet, 43.62 % for carp, 44.21% for scaleless carp, 32.26% for pearl fish, 37.25 % for shiraz and 29.54 % for zander. Therefore, they had a dressing percent of 64.38 %, 56.37 %, 55.78 %, 67.73 %, 62.74 % and 70.45 %, respectively. Furthermore, the organoleptique acceptance levels for the same fishes were valued at 7.80, 8.17, 8.42, 6.57, 6.57 and 9.31, respectively. Zander gave the highest dressing percent (70.45%) due to its lowest waste percentage (29.54 %), plus its quality grade was quite superior (9.31). On the other hand, carp and scaleless carp had a satisfactory meat quality (8.17, 8.42), although they have possesed a low dressing percent (56.37 %, 55.78%).
  • Küçük Resim
    Öğe
    Kuru ve Sulu Tavuk Kesi?m Tekni?kleri?ni?n Mi?krobi?yoloji?k I?ncelenmesi?
    (Selçuk Üniversitesi, 1989 Ocak) Anıl, Nazif; Tekinşen, O. Cenap; Doğruer, Yusuf; Tufan, Semra; Öğütlü, Necla; Ayar, Ali
    This research was carried out for the microbiological evaluation of poultry slaughtering techniques with dry and wet systems. Chickens slaughtered by both techniques and the scalding water were used as materials. In physical investigations; the contents of waste material were estimated as 0.3137 gr/100 ml in softscalding (HH), 0.1096 gr/100 ml in sub-scalding and 0.1256 gr/100 ml in hard-scalding. In bacteriological examinations; the counts of total viable microorganisms were found to be as average 4.7 x102 per gram in the non-scalded chickens, but no growth was observed among the coliform microorganisms and fecal streptococci. In scalded chickens, the counts of total viable microorganisms were determined as 7.4 x 105 per gram in sample HH, 1.4 x10 per gram in sample VH, 2.2 x 10° per gram in sample KH. In the same samples, the counts of coliform microorganisms were 5.3 x 10', 7.7 x 10, 8.9 x 10 per gram, respectively. The numbers of microflora were higher in scalding water than those of in chicken meat. The counts of total viable microorganisms were 9.0 x 10 per gram in sample HH and 1.3 x 10 per gram in VH, but this level has dropped to 8.6 x 103 per gram in sample KH. In the same samples an intense growth was observed for coliform microorganisms and fecal streptococci, but no proliferation was seen for both microorganisms in sample KH. As a result, it may be decided that the slaughtering techniques with wet system are not hygienic enough and could cause microbiological examination, on the other hand, the dry system can be considered more hygienic, but not suitable for mass production. Therefore, the "vapor- scalding" system which is more hygienic and up-to-date would be highly beneficial for the poultry industry.