Evaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers with Traditional Methods in terms of Compliance with Standards

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dc.contributor.authorHallaç, Bülent
dc.contributor.authorSancak, Hakan
dc.date.accessioned2024-12-24T19:16:58Z
dc.date.available2024-12-24T19:16:58Z
dc.date.issued2022
dc.departmentSiirt Üniversitesi
dc.description.abstractThis 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.
dc.identifier.doi10.30607/kvj.1129204
dc.identifier.endpage469
dc.identifier.issn1308-1594
dc.identifier.issn2147-6853
dc.identifier.issue4
dc.identifier.startpage460
dc.identifier.trdizinid1157049
dc.identifier.urihttps://doi.org/10.30607/kvj.1129204
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1157049
dc.identifier.urihttps://hdl.handle.net/20.500.12604/4708
dc.identifier.volume15
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofKocatepe Veterinary Journal
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectFermented Sucuk
dc.subjectQuality Characteristics
dc.subjectTraditional Production
dc.titleEvaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers with Traditional Methods in terms of Compliance with Standards
dc.typeArticle

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