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Title: | Periodical determination of some microbiological characteristics of sucuk samples produced at some big meat plants in the city of Afyon | Other Titles: | Afyon'da büyük kapasiteli et işletmelerinde üretilen sucuk örneklerinin bazi mikrobiyolojik özelliklerinin periyodik olarak belirlenmesi | Authors: | Çon, Ahmet Hilmi Dodu, M. Gökalp, H.Y. |
Keywords: | Fermented Sausages Microbiological Characteristics Standardization Sucuk article Clostridium perfringens Enterobacteriaceae materials meat industry microbiological examination quality control Staphylococcus aureus Clostridium Staphylococcus |
Publisher: | Scientific and Technical Research Council of Turkey | Abstract: | Some microbiological characteristics (TAMB, Enterobacteriaceae, yeast-mold, S. aureus, C. perfringens numbers) of sucuk samples, which were the products of the 5 major meat plants and marketed in the province of Afyon, were determined. Six samples were taken periodically from 5 different firms, so total of 30 samples were analysed, over 3 months. Minimum, maximum and average values for the different microbiological counts were as follows respectively, 3.0×104 CFU/g, 2.2×108 CFU/g and 2.9×107 CFU/g for TAMB: <10 CFU/g, 1.1×104 CFU/g and 1.3×103 CFU/g for Enterobacteriaceae; and <10 CFU/g 1.4×105 CFU/g and 1.2×104 CFU/g for yeast-mold; and 2.0×101 CFU/g, 7.1×105 CFU/g and 3.8×104 CFU/g for S. aureus. In the 93.33% of the sucuk samples C. perfringens was not determined, C. perfringens was not determined in 93.33% of the sucuk samples. However, by the application of this cultural method, 6.67% of the sucuk samples gave a 10 CFU/g presumptive C. perfringens count. All of these results were revealed a high presence of microbiological count in the samples, and most of the sucuk samples were found to be low quality in terms of their microbiological characteristics. Also, there was a wide variation in the microbiological profile of the samples, depending upon the different processing consignment. It was concluded, that this variation largely depended upon non-standardized production methods, insufficiently and differently applied technological and hygiene practice, the varying quality of raw materials, and the lack of starter cultures in sucuk processing. | URI: | https://hdl.handle.net/11499/5428 | ISSN: | 1300-0128 |
Appears in Collections: | Mühendislik Fakültesi Koleksiyonu Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection |
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Periodical Determination of Some Microbiological Characteristics of Sucuk Samples Produced at Some Big Meat Plants in the City of Afyon[#152000]-133408.pdf | 78.5 kB | Adobe PDF | View/Open |
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