Evaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers with Traditional Methods in terms of Compliance with Standards
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Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Fermented Sucuk, Quality Characteristics, Traditional Production
Kaynak
Kocatepe Veterinary Journal
WoS Q Değeri
Scopus Q Değeri
Cilt
15
Sayı
4
