Siirt büryan kebabının bazı önemli fiziko-kimyasal özelliklerinin ve Clostridium perfringens yönünden incelenmesi
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Date
2021
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Siirt Üniversitesi
Access Rights
info:eu-repo/semantics/openAccess
Abstract
Büryan kebabı, Türkiye'nin belli başlı yerlerinde yapılan fakat kökenini Siirt ve Bitlis yöresinden alan geleneksel bir et yemeğidir. Bu çalışmada Siirt'te tüketime sunulan büryan kebabının kuyudan çıkana kadar steril olduğu kabul edilmekte ancak porsiyonlama, servis gibi aşamalarında kontaminasyonlara maruz kaldığı düşünülmektedir. Böylelikle büryan kebabının tüketilmesiyle ortaya çıkabilecek özellikle Clostridium perfringens varlığına bağlı halk sağlığı açısından bir riskin olup olmayacağının tespit edilmesi ve bazı fiziko-kimyasal özelliklerinin belirlenmesi amacıyla yapılmıştır. Bu amaçla iki tekrarlı sabah ve öğlen olmak üzere toplamda 40 büryan kebabı örnek materyali olarak kullanılmıştır. İncelenen büryan kebaplarına ait fiziko-kimyasal özellikleri olan pH, oksidasyon/redüksiyon potansiyeli (O/R), su aktivitesi (aw), renk (L*, a*, b*, croma ve hu açısı) değerleri ortalaması sırasıyla 6.53, 0.099, 0.963, 21.152, -1.011, 7.634, 7.722 ve 97.62 olarak bulunmuştur ancak bu çalışmada Clostridium perfringens varlığına rastlanılmamıştır. İstatistiksel olarak örneklere ait pH, O/R potansiyeli ve aw ölçüm değerlerinde önemli bir fark belirlenemezken (p >0.05), renk özellikleri açısından oldukça önemli farklılıkların olduğu belirlenmiştir (p <0.01). Sonuç olarak bu çalışmada, büryan kebabının tüketiminde Clostridium perfringens yönüyle güvenilir olduğu ortaya konulmuştur. Bu durumda diğer mikrobiyolojik ajanlar veya patojenler açısından güvenli olduğu anlamına gelmemelidir. Bu çalışmanın ilk olması nedeniyle bundan sonraki çalışmaların daha detaylı olarak ele alınması gerektiği kanaatine varılmıştır.
Buryan kebab, which a traditional meat dish, is made in Turkey's some cities but it takes his origin in Siirt and Bitlis. In this study, buryan kebab which is presented for consumption in Siirt, is considered to be sterile until it comes out of the well, however it is thought to be exposed to contamination at the stages such as portioning and service. Thus, it was made to determine whether there will be a public health risk related to the existence of Clostridium perfringens, which may arise with the consumption of the buryan kebab, and some physicochemical properties have been determined. For this aim, a total of 40 buryan bebabs were used as sample materials, with the repetitions in the morning and at noon. The pH, oxidation/reduction potential (O/R), water activity (aw), color (L*, a*, b*, croma and hu angle) values of Buryan kebabs are respectively examined 6.53, 0.099, 0.963, 21.152, - 1.011, 7.634, 7.722 and 97.62 were found, but the presence of Clostridium perfringens was not found in this study. While a statistically significant difference could not be determined in pH, O/R potential and aw measurement values(p > 0.05) of the samples, it was determined that there were quite significant differences in color properties (p <0.01). Consequently, in this study, it was exhibited that the Buryan Kebab is reliable in terms of the consumption of Clostridium perfringens. In this case, it should not mean that it is safe for other microbiological agents or pathogens. As this study is the first, it is concluded that the next studies should be discusses in more details.
Buryan kebab, which a traditional meat dish, is made in Turkey's some cities but it takes his origin in Siirt and Bitlis. In this study, buryan kebab which is presented for consumption in Siirt, is considered to be sterile until it comes out of the well, however it is thought to be exposed to contamination at the stages such as portioning and service. Thus, it was made to determine whether there will be a public health risk related to the existence of Clostridium perfringens, which may arise with the consumption of the buryan kebab, and some physicochemical properties have been determined. For this aim, a total of 40 buryan bebabs were used as sample materials, with the repetitions in the morning and at noon. The pH, oxidation/reduction potential (O/R), water activity (aw), color (L*, a*, b*, croma and hu angle) values of Buryan kebabs are respectively examined 6.53, 0.099, 0.963, 21.152, - 1.011, 7.634, 7.722 and 97.62 were found, but the presence of Clostridium perfringens was not found in this study. While a statistically significant difference could not be determined in pH, O/R potential and aw measurement values(p > 0.05) of the samples, it was determined that there were quite significant differences in color properties (p <0.01). Consequently, in this study, it was exhibited that the Buryan Kebab is reliable in terms of the consumption of Clostridium perfringens. In this case, it should not mean that it is safe for other microbiological agents or pathogens. As this study is the first, it is concluded that the next studies should be discusses in more details.
Description
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Keywords
Gıda Mühendisliği, Food Engineering
