Determination of physicochemical, microbiological, and serological properties of pastırma and sucuk from traditional foods produced in Turkey

Nuran Erdem; Suleyman Gökmen

Makale detayları

Determination of physicochemical, microbiological, and serological properties of pastırma and sucuk from traditional foods produced in Turkey

Yazarlar:

Nuran Erdem | Suleyman Gökmen

Yayıncı:

Nigde Omer Halisdemir University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Vol.12 Issue 4, pp.1239-1259

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001301228

pISSN:

2564-6605

Anahtar kelimeler:

Özet:

 Meat processing and its processes are laborious and costly. For this reason, some producers reduce the cost by adding cheaper substitutes to meat products, making imitation and adulteration to gain more profit. Legislation and official controls are key components in ensuring effective food control and safely food production. This study was conducted to determine some quality characteristics and compliance with food safety of sausage and pastrami samples collected during official controls in Turkey. For this purpose, pastrami and sausages produced in Turkey for 8 years were taken from food companies and quality analyzes of taken samples were performed. Based on obtained results, it was found that the total number of samples with negative quality parameters in sausage samples was 574 6.69. In terms of quality parameters, the highest number of negative samples 71, 12.37 was identified in 2017 and the lowest number of negative samples 39, 6.79 in 2015. The main reasons for these problems are high fat content in the sausages and the presence of horse, poultry and pork meats in the histological examination of red meats. In the pastrami samples, the number of samples with negative quality parameters was 49 3.25. The number of negative samples was highest in 2018 7 items8.54 and lowest in 2014 1 item2.04 has been determined. The basis of these negativities was the high humidity and coagulase  Staphylococcus load in pastrami. According to these results, it was concluded that histological examination, moisture, fat and microbiological criteria are the main parameters to be considered in bacon and sausage.

 Meat processing and its processes are laborious and costly. For this reason, some producers reduce the cost by adding cheaper substitutes to meat products, making imitation and adulteration to gain more profit. Legislation and official controls are key components in ensuring effective food control and safely food production. This study was conducted to determine some quality characteristics and compliance with food safety of sausage and pastrami samples collected during official controls in Turkey. For this purpose, pastrami and sausages produced in Turkey for 8 years were taken from food companies and quality analyzes of taken samples were performed. Based on obtained results, it was found that the total number of samples with negative quality parameters in sausage samples was 574 6.69. In terms of quality parameters, the highest number of negative samples 71, 12.37 was identified in 2017 and the lowest number of negative samples 39, 6.79 in 2015. The main reasons for these problems are high fat content in the sausages and the presence of horse, poultry and pork meats in the histological examination of red meats. In the pastrami samples, the number of samples with negative quality parameters was 49 3.25. The number of negative samples was highest in 2018 7 items8.54 and lowest in 2014 1 item2.04 has been determined. The basis of these negativities was the high humidity and coagulase  Staphylococcus load in pastrami. According to these results, it was concluded that histological examination, moisture, fat and microbiological criteria are the main parameters to be considered in bacon and sausage.

 Meat processing and its processes are laborious and costly. For this reason, some producers reduce the cost by adding cheaper substitutes to meat products, making imitation and adulteration to gain more profit. Legislation and official controls are key components in ensuring effective food control and safely food production. This study was conducted to determine some quality characteristics and compliance with food safety of sausage and pastrami samples collected during official controls in Turkey. For this purpose, pastrami and sausages produced in Turkey for 8 years were taken from food companies and quality analyzes of taken samples were performed. Based on obtained results, it was found that the total number of samples with negative quality parameters in sausage samples was 574 6.69. In terms of quality parameters, the highest number of negative samples 71, 12.37 was identified in 2017 and the lowest number of negative samples 39, 6.79 in 2015. The main reasons for these problems are high fat content in the sausages and the presence of horse, poultry and pork meats in the histological examination of red meats. In the pastrami samples, the number of samples with negative quality parameters was 49 3.25. The number of negative samples was highest in 2018 7 items8.54 and lowest in 2014 1 item2.04 has been determined. The basis of these negativities was the high humidity and coagulase  Staphylococcus load in pastrami. According to these results, it was concluded that histological examination, moisture, fat and microbiological criteria are the main parameters to be considered in bacon and sausage.

 Et işleme ve ürüne dönüştürme süreçleri zahmetli ve maliyetlidir. Bu nedenle daha fazla kâr elde etme amacıyla bazı işletmeler tarafından et ürünleri içerisine daha ucuz ikame maddeleri ilave edilmekte, çeşitli taklit ve tağşişler yapılmaktadır. Etkili bir gıda kontrolü ve güvenilir gıda üretiminin sağlanmasında temel bileşenler mevzuat ve resmi kontrollerdir. Araştırma, Türkiyede yapılan resmi denetimler esnasında alınan sucuk ve pastırma örneklerinin bazı kalite özelliklerinin ve gıda güvenliğine uygunluğunun belirlenmesi amacıyla gerçekleştirilmiştir. Bu amaçla Türkiyede üretilen pastırma ve sucuklardan 8 yıl süresince örnekler alınarak kalite analizleri yapılmıştır. Kalite parametreleri olumsuz sonuçlanan sucuk örneği sayısının 574 6.69 olduğu, olumsuz sonuçlanan örnek sayısının 71 12.37 ile 2017de en yüksek, 39 6.79 ile 2015de en düşük olduğu belirlenmiştir. Bu olumsuzlukların temelini; sucuk örneklerindeki yağ miktarının yüksek olması, histolojik muayenede tek tırnaklı, kanatlı ve domuz etlerinin saptanması oluşturmuştur. Pastırma örneklerinde ise olumsuz kalite parametrelerine rastlanan örnek sayısı 49 3.25 olup, olumsuz örnek sayısının 2018de 7 adet8.54 en yüksek, 2014de en düşük 1 adet2.04 olduğu belirlenmiştir. Bu olumsuzlukların temelini ise, pastırmalardaki rutubetin ve koagülaz  Staphylococcus yükünün yüksek olması oluşturmuştur. Bu sonuçlara göre pastırma ve sucuklarda dikkat edilmesi gereken parametrelerin başında histolojik muayene, rutubet, yağ ve mikrobiyolojik kriterlerin bulunduğu sonucuna varılmıştır.

Makale detayları

Determination of physicochemical, microbiological, and serological properties of pastırma and sucuk from traditional foods produced in Turkey

Yazarlar:

Nuran Erdem | Suleyman Gökmen

Yayıncı:

Nigde Omer Halisdemir University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Vol.12 Issue 4, pp.1239-1259

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001301228

pISSN:

2564-6605

Sucuk

Pastırma

Quality

Food safety

Traditional meat productsSucuk

Pastırma

Denetim

Gıda güvenliği

Et ürünleri

Sayı

Makale detayları

Yazarlar: Nuran Erdem | Suleyman Gökmen

Yayıncı: Nigde Omer Halisdemir University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Vol.12 Issue 4, pp.1239-1259

Belge Tipi: Makale

Yayın Tarihi: 10/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001301228

pISSN: 2564-6605

Sayı

Yazarlar:

Nuran Erdem | Suleyman Gökmen

Yayıncı:

Nigde Omer Halisdemir University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Vol.12 Issue 4, pp.1239-1259

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001301228

pISSN:

2564-6605