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    Sucuk Yüzey Mikrobiyal Florası Üzerine Üvez (Sorbus Domestica L.) ve Kekik (Thymus Vulgaris L.) Ekstraktlarının Etkisinin Belirlenmesi
    (Selçuk Üniversitesi Fen Bilimleri Enstitüsü, 2021) Ulusoy, Esra Sümeyye; Sarıçoban, Cemalettin
    In this study, some physical, chemical, and microbiological properties of natural antimicrobials sprayed on the surfaces of sausages prepared without preserver mixing in their formulations were examined and the effects of these natural antimicrobials were compared with potassium sorbate, a chemical antimicrobial. For this purpose, sausages are divided into 5 different treatment groups; Control group (K) without preservative sprayed on the surface, the group (KK) sprayed with thyme (Thymus vulgaris L.) extract on its surface, the group (Ü) sprayed with rowan (Sorbus domestica L.) extract on its surface, the group (KÜ) sprayed with a mixture of rowan (Sorbus domestica L.) and thyme (Thymus vulgaris L.) extract on its surface to determine the synergistic effects of antimicrobial agents and the group (PS) sprayed with 20% potassium sorbate solution on its surface. All sausage samples were stored for 60 days at 4℃ after moisture levels below 40% and colour, pH and microbiology analyses were performed on the samples on day 1, day 15, day 30 and day 60 of storage. In addition, moisture, fat, and protein analyses were carried out to determine the chemical composition of the raw material on day 0. The sausages used in the research have 39.40% moisture, 36.69% fat and 20.15% protein content. According to the results of the pH analysis, it was determined that the samples had pH values between 4.52-5.66 on average, and it was observed that the pH value increased continuously with storage in all samples, and it was determined that the KÜ group reached the highest level with 5.66 on the last day of storage. According to the results of the colour analysis, when the values of the outer surface L*, a* and b* of the samples were examined, it was observed that the most changes occurred in Group C and the least changes occurred in Group PS. The reason for this change is mould cells formed on the outer surface. According to the results of the microbiology analysis, the average yeast-mould, total mesophyll aerobic bacteria, coliform group bacteria, Staphylococcus spp., Pseudomonas spp., lactic acid bacteria numbers were found to range from 3.95-9.54 logkob/g, 4.60-8.31 logkob/g, 0.10-4.50 logkob/g, 0.10-7.80 logkob/g, 1.96-7.40 logkob/g ve 7.15-8.18 logkob/g, respectively.