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Fırat University Journal of Health Sciences (Veterinary)
2016, Cilt 30, Sayı 1, Sayfa(lar) 013-021
[ Turkish ] [ Tam Metin ] [ PDF ]
Studies On The Quality of Surk Sold in Hatay Province
Ramazan ÖRDEK, Gülsüm ÖKSÜZTEPE
Fırat Üniversitesi, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Anabilim Dalı, Elazığ, TÜRKİYE
Keywords: Surk, microbiological, chemical, sensory, quality

In this study, a total of 60 surk samples (20 from each one of fresh, moldy and surk stored in olive oil) was examined. The average bacteria numbers of the samples of fresh, moldy and surk stored in olive oil, respectively were; total mesophilic aerobic bacteria 7.60, 8.50 and 5.82; yeast and mould 4.32, 6.42 and 1.43; Lactobacillus–Leuconostoc–Pediococcus 5.85, 6.85 and 3.87; lactic streptococcus 6.41, 6.66 and 3.76; coliform 1.87, 2.04 and 1.17; Enterobacteriaceae 2.99, 2.58 and 1.52; Staphylococcus–Micrococcus 3.30, 2.37 and 1.73; Escherichia coli 2.29, 1.52 and 1.04; S. aureus 1.35, 1.93 and 1.48 and anaerobic 1.22, 1.03 and 1.15 log10cfu/g. The average chemical levels of the samples respectively were; pH 4.49, 5.25 and 5.34; acidity 1.04%, 1.62% and 0.86%; dry matter 39.27%, 46.91% and 58.56%; salt in the dry matter 5.39%, 8.41% and 4.37%; protein 17.56%, 19.45% and 26.68%; ash 4.42%, 5.90% and 3.95%; fat 9.90%, 8.81% and 17.56%, and aw 0.90, 0.81 and 0.91. Sensorial scores of the samples of fresh, moldy and surk stored in olive oil were 87.59, 68.49 and 91.80, respectively. As a result, quality of the raw materials, processing and storage conditions, packaging materials, personel hygiene and implementation of Hazard Analysis and Critical Control Points (HACCP) rulesare of importance to obtain healthy and standard product. In this way, it is concluded that surk, which is one of the local products, can be easily recognized in national market.

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