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    Öğe
    Evaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers with Traditional Methods in terms of Compliance with Standards
    (2022) Hallaç, Bülent; Sancak, Hakan
    This research was carried out to determine some microbiological and physicochemical characteristics of fermented sucuks produced by butchers in Siirt with traditional methods and reveal whether fraudulent practices were applied during production. It was determined that the mean total aerobic mesophilic microorganism count of sucuks was 7.06±0.47, coliform group microorganism count 4.66±1.50, Escherichia coli count 3.79±1.59, Staphylococcus aureus count 4.08±2.13, yeast and mold count 5.88±1.02 log10 cfu/g; moisture content 30.92%±8.20, pH value 5.41±0.45, water activity value 0.888±0.05. In addition, starch was encountered in twenty of the samples, putrefaction in twenty-eight, and blood presence in all of them. According to TS 1070, 6.67% of the examined sucuks were moisture content, 20% E. coli, 60% S. aureus, 93.33% coliforms, pH value and putrefaction, and according to Turkish Food Codex, 26.67% of them were not suitable in terms of pH value and 66.67% of starch presence. In conclusion, it was concluded that some samples with insufficient hygienic quality might pose a potential risk for public health. In order to obtain hygienic and standards-compliant products; producers should be made aware, hygienic measures should be taken at all stages from production to consumption, and inspections by competent authorities should be increased.
  • [ X ]
    Öğe
    The Effect of Zivzik Pomegranate Juice on the Physico-chemical and Sensorial Properties of Kefir Produced by Conventional Method
    (2021) Hallaç, Bülent; Sancak, Hakan
    This research was carried out to investigate the synbiotic effects of various concentrations of Siirt Zivzik pomegranatejuicy kefir at different times. In this study, sterile cow’s milk of 7 L (1.5% fatty), Zivzik pomegranate juice of 2 L andkefir grains of 100 g were used. Physio-chemical and sensorial analyses were conducted by conventional methods. Theinitial pH values of the samples were adjusted to 4.00 for the purpose of decontamination and increased slightly duringthe storage period. Depending on the storage period, the highest aw value was determined as 6.25% (0.973) on the zerothday; whereas, the lowest aw value was determined in the sample in 50% concentration (0.949) on the 7th day. The highestdry matter amount in the samples was found in the kefir with 50% concentration (10.9%) and it was observed that themost important parameter affecting the dry matter amount was the fruit amount added as additive. It was determined thatdepending on the increase of the concentrations with Zivzik pomegranate juice, color measurement values (Red-GreenBlue; RGB) decreased. As a result of the sensorial analyses, the lowest general liking values according to hedonic scaleof the ready-to-drink kefir was found in 6.25% concentration (10.12) and its highest general liking values according tohedonic scale were found in 50% concentration (15.94). A statistically significant negative correlation was determinedbetween aw (p <0.05) and color (p <0.01) with dry matter in the samples. As a result of this study, it was concluded thatnew products with high functional properties were obtained, the shelf life of kefir extended partly, and Zivzikpomegranate juice may have an effect increasing the consuming level of kefir. Furthermore, it was considered that Zivzikpomegranate juice would be a reference for the studies on development of the new products to be obtained by beingadding into kefir and similar other products.