Yıl: 2011 Cilt: 17 Sayı: (A) Sayfa Aralığı: 67 - 71 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Use of Chitosan in Turkish Sausage (Sucuk) Production and Eff ects on Quality [1]

Öz:
Bu çalışma, Türk Sucuğu üretiminde doğal bir polisakkarit olan kitosanın farklı oranlarda (%0.05, %0.1, %0.5 ve %1) kullanılarak ürünün kalitesi üzerine etkilerini araştırmak amacıyla yapıldı. Kontrol grubuna %0.05 oranında nitrat ilave edildi. Deneysel sucuk üretiminin dört ayrı aşamasında (ette [DN1], karışım sonrası [DN2], dolum sonrası [DN3] olgunlaştırma sonrası [DN4]) ve depolamanın 1, 7, 15, 30 ve 60. günlerinde mikrobiyolojik analizler (Toplam aerobik mezofilik bakteri, Enterobacteriaceae, koliform, Escherichia coli, sülfitindirgeyen clostridia ve küf-maya sayımı) yapıldı. DN4 aşamasında duyusal nitelikleri (lezzet, renk, görünüm ve tekstür) değerlendirildi. Türk sucuğu üretiminde düşük oranlarda (%0.05, %0.1 ve %0.5) kitosan ilavesinin mikrobiyolojik ve duyusal kaliteyi olumlu yönde etkileyebileceği, yüksek oranlarda kitosan (örn., %1) uygulamalarının ise duyusal kaliteyi olumsuz yönde etkilediği belirlendi.
Anahtar Kelime:

Konular: Veterinerlik

Türk Sucuğu Üretiminde Kitosan Kullanımı ve Kalite Üzerine Etkileri

Öz:
This study aims to investigate the eff ect of chitosan, natural polysaccharide, use in diff erent proportions (0.05%, 0.1%, 0.5% and 1%) on the quality of Turkish sausage production. In the study, as a control group, the first group was added only 0.05% nitrate. Microbiological analysis (total aerobic mesophilic bacteria, Enterobacteriaceae, coliform and Escherichia coli, sulphite-reducing clostridia, mold-yeast count) was done in the four diff erent stages of experimental sausage production, (meat [DN1], after mixing [DN2], after filling [DN3], after ripening [DN4]) and on the 1, 7, 15, 30 and 60 days of the storage. Sensory qualities of experimental sausage samples (fl avor, color, appearance and texture) were evaluated in the DN4. It was then determined that a little amount of chitosan addition (0.05%, 0.1% and 0.5%) into the production of Turkish sausage aff ected the microbiological and sensory quality positively. However, addition of much larger amounts (such as 1%) aff ected the sensory quality in a negative way. Moreover, it was determined that higher amounts of chitosan applications (0.5% and 1%) created technological problems.
Anahtar Kelime:

Konular: Veterinerlik
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA GÖKMEN M, GÜRBÜZ Ü (2011). Use of Chitosan in Turkish Sausage (Sucuk) Production and Eff ects on Quality [1]. , 67 - 71.
Chicago GÖKMEN Mukadderat,GÜRBÜZ Ümit Use of Chitosan in Turkish Sausage (Sucuk) Production and Eff ects on Quality [1]. (2011): 67 - 71.
MLA GÖKMEN Mukadderat,GÜRBÜZ Ümit Use of Chitosan in Turkish Sausage (Sucuk) Production and Eff ects on Quality [1]. , 2011, ss.67 - 71.
AMA GÖKMEN M,GÜRBÜZ Ü Use of Chitosan in Turkish Sausage (Sucuk) Production and Eff ects on Quality [1]. . 2011; 67 - 71.
Vancouver GÖKMEN M,GÜRBÜZ Ü Use of Chitosan in Turkish Sausage (Sucuk) Production and Eff ects on Quality [1]. . 2011; 67 - 71.
IEEE GÖKMEN M,GÜRBÜZ Ü "Use of Chitosan in Turkish Sausage (Sucuk) Production and Eff ects on Quality [1]." , ss.67 - 71, 2011.
ISNAD GÖKMEN, Mukadderat - GÜRBÜZ, Ümit. "Use of Chitosan in Turkish Sausage (Sucuk) Production and Eff ects on Quality [1]". (2011), 67-71.
APA GÖKMEN M, GÜRBÜZ Ü (2011). Use of Chitosan in Turkish Sausage (Sucuk) Production and Eff ects on Quality [1]. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 17((A)), 67 - 71.
Chicago GÖKMEN Mukadderat,GÜRBÜZ Ümit Use of Chitosan in Turkish Sausage (Sucuk) Production and Eff ects on Quality [1]. Kafkas Üniversitesi Veteriner Fakültesi Dergisi 17, no.(A) (2011): 67 - 71.
MLA GÖKMEN Mukadderat,GÜRBÜZ Ümit Use of Chitosan in Turkish Sausage (Sucuk) Production and Eff ects on Quality [1]. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, vol.17, no.(A), 2011, ss.67 - 71.
AMA GÖKMEN M,GÜRBÜZ Ü Use of Chitosan in Turkish Sausage (Sucuk) Production and Eff ects on Quality [1]. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2011; 17((A)): 67 - 71.
Vancouver GÖKMEN M,GÜRBÜZ Ü Use of Chitosan in Turkish Sausage (Sucuk) Production and Eff ects on Quality [1]. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2011; 17((A)): 67 - 71.
IEEE GÖKMEN M,GÜRBÜZ Ü "Use of Chitosan in Turkish Sausage (Sucuk) Production and Eff ects on Quality [1]." Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 17, ss.67 - 71, 2011.
ISNAD GÖKMEN, Mukadderat - GÜRBÜZ, Ümit. "Use of Chitosan in Turkish Sausage (Sucuk) Production and Eff ects on Quality [1]". Kafkas Üniversitesi Veteriner Fakültesi Dergisi 17/(A) (2011), 67-71.