Dönerlerde satış süresi boyunca mikrobiyolojik kalitede meydana gelen değişmelerin araştırılması
Yükleniyor...
Dosyalar
Tarih
2007
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Arastırma dönerlerin satıs süresi boyunca fiziksel, kimyasal ve mikrobiyolojik kalitede meydana gelebilecek degismelerin belirlenmesi amacıyla yapılmıstır. Piyasa ve deneysel olarak iki grup seklinde gerçeklestirilmistir. Deneysel olarak üretilen dönerlerin satıs süresi boyunca farklı saatlerde dıs kısım, 5, 10 ve 15 cm derinlikteki sıcaklıkların belirlenmesi amacıyla elde edilen degerlerin sırasıyla 69.1, 40.2, 26.9, 18.0°C oldugu tespit edildi. Farklı saatlerde (saat 10:00(çig), 13:00, 16:00, 19:00) piyasa ve deneysel numunelerine ait pH ortalamasının sırasıyla 6.00, 5.73 oldugu, her iki grupta ortaya çıkan farklıklar önemli bulunmustur. Mikrobiyolojik analiz bulguları sonucunda piyasadan temin edilen numunelerin ortalama toplam mezofilik aerobik mikroorganizma, koliform bakterileri, Staphylococcus aureus, Clostridium perfringens ve Enterococcus soyuna ait bakteri sayılarının sırasıyla 4.97, 1.46, 2.07, 1.20, 2.89 log10 kob/g oldugu, deneysel olarak üretilen dönerlere ait toplam mezofilik aerobik mikroorganizma, koliform bakterileri, Staphylococcus aureus ve Enterococcus soyuna ait bakteri sayı ortalamalarının sırasıyla 3.17, 0.78, 0.81, 1.28 log10 kob/g oldugu tespit edildi. Deneysel döner numunelerinde Clostridium perfringens saptanmadı. Piyasadan temin edilen döner numuneleri Enterococcus soyuna ait bakteri ortalamaları açısından, deneysel döner numunelerinin ise koliform bakterileri ve Staphylococcus aureus sayı ortalamaları bakımından önemli farklılıklar arz ettigi belirlendi. Piyasadan emin edilen döner numunelerinin deneysel döner numunelerine oranla mikrobiyolojik kalitesinin yüksek oldugu belirlendi. Dönerlerin büyük yarıçaplarda üretilmesi ve satıs süresinin uzun olması durumunda, iç kısımdaki sıcaklık degerlerinin mikroorganizmaların üremeleri için optimum degerlerde oldugu, ayrıca elde edilen mikrobiyolojik bulgular neticesinde, kırmızı etlerin uygun ve hijyenik uygulamalar yapan isletme veya kuruluslardan temin edilmesi, kullanılacak marinat malzemelerinin mikrobiyolojik kalitelerinin yüksek olması, dönerlerin gün içerisinde tüketilecek miktarlarda hazırlanması, döner üretim asamalarında hijyenik uygulamalara dikkat edilmesi gerektigi sonucuna varılmıstır.
This study has been carried out to examine the possible physical, chemical and microbiological changes in the quality of doners throughout its marketing process. It has been implemented as two groups: market and experimental. It has been determined that the pH average belonging to the samples of experiment and market and which was measured in different hours was 5.73, 6.00 respectively and the differences between two groups was considerable. Experimentally, it has been detected that the temperature of the doners of the outer deepness 5, 10 and 15 cm was 69.1, 40.2, 26.9, 18.0°C. Total mesophilic aerobic microorganism, coliform bacteria, the number of the bacteria of the Staphylococcus aureus, Clostridium perfringens and Enterococcus family of the samples taken from the market at the end of the microbiological analysis findings were respectively 4.97, 1.46, 2.07, 1.20, 2.89 log10 cfu/g. Total mesophilic aerobic microorganism, coliform bacteria, the number of the bacteria of the Staphylococcus aureus and Enterococcus family of the samples in the experimental doners according to the microbiological analysis findings were respectively 3.17, 0.78, 0.81, 1.28 log10 cfu/g. There was no Clostridium perfringens detected in the experimental doner samples. It has been determined that the samples taken from the market have been of higher microbiological quality when compared with the experimental samples. The samples taken from the market have shown important differences in terms of the average number of the bacteria of the family Enterococcus and experimental samples did so in terms of coli form bacteria and Staphylococcus aureus numbers. In the event of the fact that doners are being produced in big radius and their marketing process is too long, it has been determined that the temperatures in the inner cause the microbiological microorganisms to grow in optimum levels, and also as a result of the findings taken, it is necessary to get doners from the companies working in a hygienic practise, it is necessary fort he marinate ingredients to be microbiologically high quality and the doners to be prepared in an adequate number to be consumed in a day and it is necessary to pay attention to the hygiene.
This study has been carried out to examine the possible physical, chemical and microbiological changes in the quality of doners throughout its marketing process. It has been implemented as two groups: market and experimental. It has been determined that the pH average belonging to the samples of experiment and market and which was measured in different hours was 5.73, 6.00 respectively and the differences between two groups was considerable. Experimentally, it has been detected that the temperature of the doners of the outer deepness 5, 10 and 15 cm was 69.1, 40.2, 26.9, 18.0°C. Total mesophilic aerobic microorganism, coliform bacteria, the number of the bacteria of the Staphylococcus aureus, Clostridium perfringens and Enterococcus family of the samples taken from the market at the end of the microbiological analysis findings were respectively 4.97, 1.46, 2.07, 1.20, 2.89 log10 cfu/g. Total mesophilic aerobic microorganism, coliform bacteria, the number of the bacteria of the Staphylococcus aureus and Enterococcus family of the samples in the experimental doners according to the microbiological analysis findings were respectively 3.17, 0.78, 0.81, 1.28 log10 cfu/g. There was no Clostridium perfringens detected in the experimental doner samples. It has been determined that the samples taken from the market have been of higher microbiological quality when compared with the experimental samples. The samples taken from the market have shown important differences in terms of the average number of the bacteria of the family Enterococcus and experimental samples did so in terms of coli form bacteria and Staphylococcus aureus numbers. In the event of the fact that doners are being produced in big radius and their marketing process is too long, it has been determined that the temperatures in the inner cause the microbiological microorganisms to grow in optimum levels, and also as a result of the findings taken, it is necessary to get doners from the companies working in a hygienic practise, it is necessary fort he marinate ingredients to be microbiologically high quality and the doners to be prepared in an adequate number to be consumed in a day and it is necessary to pay attention to the hygiene.
Açıklama
Anahtar Kelimeler
Döner, Satış süresi, Duration of sale, Mikrobiyolojik kalite, Microbiological quality
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Cebirbay, M. A. (2007). Dönerlerde satış süresi boyunca mikrobiyolojik kalitede meydana gelen değişmelerin araştırılması. Selçuk Üniversitesi, Yayımlanmış yüksek lisans tezi, Konya.
