Türk sucuğu üretiminde kitosan kullanımı ve kalite üzerine etkileri
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Dosyalar
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma, ülkemizin geleneksel bir ürünü olan Türk Sucuğu üretiminde doğal bir polisakkarit olan kitosanın farklı konsantrasyonlarda kullanılarak ürünün kalitesi üzerine etkilerini araştırmak amacıyla yapıldı. Çalışmada, birinci gruba kontrol grubu olarak değerlendirilmek üzere sadece % 0,05 oranında nitrat ilave edildi. Diğer dört gruba sırasıyla % 1 asetik asit çözeltisinde çözündürülen % 0,05 ; % 0,1; % 0,5 ve % 1 oranlarında kitosan ilave edildi. Deneysel sucuk üretiminin dört ayrı döneminde, ette (DN1), karışım sonrası (DN2), dolum sonrası (DN3) olgunlaştırma sonrası (DN4) ve depolamanın 1. 7., 15., 30. ve 60. günlerinde örneklerde mikrobiyolojik (Toplam aerobik mezofilik bakteri, Enterobacteriaceae, koliform, E. coli, sülfit indirgeyen clostridia ve maya-küf sayımı) analizler, pH değeri ölçümü yapıldı. Ayrıca DN4'de duyusal nitelikleri (lezzet, renk, görünüm ve tekstür) incelendi. DN3 döneminden DN4 dönemine kadar kontrol, % 0,05 Ki, % 0,1 Ki, % 0,5 Ki ve % 1 Ki gruplarında mezofilik aerobik bakteri sayısında artış, DN4 döneminden itibaren muhafazanın 60. gününe kadar bütün gruplarda mezofilik aerobik bakteri sayısında belirli bir azalma görülmüştür. Gruplar arasında gözlemlenen bu artış ve azalmalar istatistiki bakımdan önemli bulunmuştur (P<0,05). DN3'den itibaren bütün grupların ihtiva ettiği maya-küf sayısında azalma olduğu saptanmıştır. Sucuk örneklerinde 60. günde Enterobacterieacea, 30. günde koliform, 15. günde E.coli ve 7. günde sülfit indirgeyen clostridia tespit edilememiştir. Deneysel Türk sucuğunun duyusal nitelikleri dikkate alındığında lezzet ve renk bakımından en düşük puanı % 1 kitosan içeren örneklerin aldığı belirlenmiştir. Sonuç olarak Türk Sucuğu üretiminde düşük oranlarda kitosan ilavesinin mikrobiyolojik ve duyusal kaliteyi olumlu yönde etkileyebileceği, yüksek oranlarda kitosan (örn., % 1) uygulamalarının ise duyusal kaliteyi olumsuz yönde etkilediği belirlenmiştir. Ayrıca yüksek oranlarda kitosan (% 0,5 ve % 1) uygulamalarının teknolojik problemler oluşturduğu tespit edilmiştir.
This study was carried out to investigate effects of supplementation of chitosan, a natural polysaccharide, at different concentration on the quality of traditional Turkish sausage (sucuk) production. In this study, the first group was evaluated as the control group and only 0,05 % of nitrate were added in which. Other four groups were supplemented with chitosan in %1 Asetic acid at ratios of 0,05%, 0,1% , 0,5% and 1% respectively. Experimental sausages were produced in four separate periods and microbiological (Total aerobic mesophilic bacteria, Enterobacteriaceae, coliform, E. coli, sulfite reducing clostridia, yeast-mold count), pH value measurement of samples were evaluated in the fresh meat (DN1), after mixing (DN2), after filling (DN3), after ripening (DN4) of first day storage and days 7, 15, 30 and 60 of storage from completely ripening sausage. Also organoleptic characteristics (flavour, color, appearance and texture) of experimental sausages were evaluated in the DN4. From DN3 to DN4 periods, the numbers of mesophilic aerobic bacteria were increased in the control, 0,05% Ki, 0,1% Ki, 0,5% Ki and 1% Ki in groups. However, It was observed that the numbers of mesophilic aerobic bacteria were considerably decreased in all groups from DN4 to sixtieth day of the storage. This numbers of the bacteria differences between the experimental groups were statistically important (P<0,05). In all groups, numbers of mould-yeast were decreased from the DN3 period. End of sixtieth day, Enterobacterieacea, on the thirtieth day coliform, on the fifteenth day E. coli and on the seventh day sulfite reducing clostridia were not detected in sausage samples. Based on the organaleptic characteristics of the Turkish sausage, sausage supplemented with %1 chitosan was evaluated as the lowest on criteria of flavour and color. As a result, it was observed that low level addition of chitosan in the production of Turkish Sausage may be positively affect microbiological and organaleptic quality, but higher level of chitosan supplementation (i.e., %1) negatively affected organaleptic quality. Also, technological problems were encountered at the higher levels of chitosan (% 0,5 and % 1) supplementation.
This study was carried out to investigate effects of supplementation of chitosan, a natural polysaccharide, at different concentration on the quality of traditional Turkish sausage (sucuk) production. In this study, the first group was evaluated as the control group and only 0,05 % of nitrate were added in which. Other four groups were supplemented with chitosan in %1 Asetic acid at ratios of 0,05%, 0,1% , 0,5% and 1% respectively. Experimental sausages were produced in four separate periods and microbiological (Total aerobic mesophilic bacteria, Enterobacteriaceae, coliform, E. coli, sulfite reducing clostridia, yeast-mold count), pH value measurement of samples were evaluated in the fresh meat (DN1), after mixing (DN2), after filling (DN3), after ripening (DN4) of first day storage and days 7, 15, 30 and 60 of storage from completely ripening sausage. Also organoleptic characteristics (flavour, color, appearance and texture) of experimental sausages were evaluated in the DN4. From DN3 to DN4 periods, the numbers of mesophilic aerobic bacteria were increased in the control, 0,05% Ki, 0,1% Ki, 0,5% Ki and 1% Ki in groups. However, It was observed that the numbers of mesophilic aerobic bacteria were considerably decreased in all groups from DN4 to sixtieth day of the storage. This numbers of the bacteria differences between the experimental groups were statistically important (P<0,05). In all groups, numbers of mould-yeast were decreased from the DN3 period. End of sixtieth day, Enterobacterieacea, on the thirtieth day coliform, on the fifteenth day E. coli and on the seventh day sulfite reducing clostridia were not detected in sausage samples. Based on the organaleptic characteristics of the Turkish sausage, sausage supplemented with %1 chitosan was evaluated as the lowest on criteria of flavour and color. As a result, it was observed that low level addition of chitosan in the production of Turkish Sausage may be positively affect microbiological and organaleptic quality, but higher level of chitosan supplementation (i.e., %1) negatively affected organaleptic quality. Also, technological problems were encountered at the higher levels of chitosan (% 0,5 and % 1) supplementation.
Açıklama
Anahtar Kelimeler
Antimikrobiyal aktivite, Antimicrobial activity, Kalite, Quality, Kitosan, Chitosan, Sucuk, Sausage
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Gökmen, M. (2010). Türk sucuğu üretiminde kitosan kullanımı ve kalite üzerine etkileri. Selçuk Üniversitesi, Yayımlanmış doktora tezi, Konya.
