Results and Discussion
The results of microbiological analysis of the cokelek
samples are shown in Table
1 and
2. Chemical
composition is presented in Table
3. The average
number of total mesophilic aerobic microorganisms was
found as 2.87x10
8cfu/g (2.0x10
5-2.36x10
8 cfu/g) (Table
1). These values were higher than those reported in
previous reports
5,7,8. The total number of mesophilic
aerobic microorganism was found > 1.0x10
5 cfu/g in all
samples (100%) (Table
2). Although cokelek is
considered as a cooked product, these results indicate a
high level of environmental contamination during
production and marketing, probably resulting from poor
product handling. Insufficient cooking might have also
been contributed to the high level of aerobic mesophilic
bacteria in cokelek.
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Table 2: Distribution of the Level of Microorganisms in Cökelek Samples. |
The average number of coliforms was 8.53x103 cfu/g
(2.0x101 - 9.50x104 cfu/g) (Table 1). The number of
coliform bacterium was found between 1.0x10 cfu/g and
9.9x103 cfu/g in 32 samples (80%), between 1.0x104
and 9.9x104 cfu/g in 8 samples (20%) (Table 2). Unlike
mesophilic aerobic bacteria, numbers of coliforms were
higher than those previously reported 5,7,8. In the
present study, a moderate correlation (r = - 0.40) was
found between the levels of coliforms and salt (NaCI). This result can be explained by the differences in
production of cokelek due to strong locality of the
product. Our results also showed that Escherichia coli
was present in 39 (97.5%) of 40 samples of cokelek.
Altogether, these results indicate that particularly the
sanitary process (cleaning + disinfection) has not been
practiced sufficiently in the processing plants. As known,
Escherichia coli and coliform habitats in the intestines of
human and animals and the existence of such bacterium in product indicates contamination directly or indirectly
with fecal material23,24.
The average number of Staphylococcus-Micrococcus
microorganism in the samples was 1.42x103 cfu/g
(1.0x101 - 9.0x103 cfu/g) (Table 1). Statistical analysis
indicated a weak correlation (r = 0,29) between the
numbers of Staphylococcus-Micrococcus and NaCI level.
This result confirms that Staphylococcus-Micrococcus
are the halotolerant microorganisms. The numbers of
Staphylococcus-Micrococcus microorganisms were at
levels between 1.0x102 and 9.9 x 102 cfu/g in 21 samples
(52.5 %) (Table 2). Staphylococcus aureus was present
in 37 of cokelek samples (92.5%) and the number of
such bacterium was found at least <10 cfu/g, at most
7.0x102 cfu/g and 1.04x102±1.36x102 cfu/g in samples
(Table 1, 2). Such microorganisms are of human and
animal origin. Micrococcus bacterium plays an important
role in causing food spoilage 23,24.
The average number of yeast and mold was 3.10 x
107 cfu/g (2.7 x 104 - 5.60 x 107 cfu/g) (Table 1). These
results are higher than the values reported by other
researchers 5,7,8,25 for cokelek (i.e. 6.24x105-
7.76x106 cfu/g). Numbers of yeast and mold was
distributed as 1.0x104 - 9.9x104 cfu/g in 6 samples (15%)
while greater than 1.0x105 cfu/g in 34 samples (85%)
(Table 2). A moderate correlation (r =0.43) between the
number of yeast and mold and the level of dry substance
was found. A weak correlation was also found between
the values of pH and water activity (r=0.39, r=0.33). It
was suggested that there was no homogenous
distribution among the samples on basis of numbers of
yeast and mold. Such occurrence is possible for the
products produced in small scale sites and sold at outlets
places. No Salmonella was detected in samples of
cokelek.
Enterococcus spp. was found as 1.5x101 cfu/g (<10
cfu/g-3.0x102 cfu/g) in cokelek samples. It was seen that
these microorganisms were <1.0x101 cfu/g in 4 samples
(10%) where as they were present between 1.0x101 and
9.9x101 cfu/g in 36 samples (90 %) (Table 1, 2). As the
result of statistical analysis, it was found that there was a
weak correlation between Enterococcus spp. and salt
level (r = 0.21). Some species included in this group
(Streptoccocus liquefaciens, Streptoccocus faecium,
Streptoccocus zymogenes) can grow in the environment
where pH is 9.6 and salt level is 6.5% 19.
The average number of Lactobacillus-Leuconostoc-
Pediococcus was found 2.97x107 cfu/g (2.0x105-
1.10x108 cfu/g) (Table 1). This finding is different from
that of Dumas cokelek in which numbers of the lactic
acid bacteria was found as 1.50x106 cfu/g as reported by
Tarakçı et al 5. This can happen possibly because of
the poor quality of raw material used. It was observed
that the numbers of Lactobacillus-Leuconostoc-
Pediococcus were >1.0x105 cfu/g in all samples (100 %)
(Table 2). A weak correlation was found between
Lactobacillus-Leuconostoc-Pediococcus and salt level
and water activity value (r = 0.21 and r = 0.29). The
number of Lactococcus spp. was found at least 1.15x105
cfu/g, at most 2.54x108 cfu/g and at average 1.03x108
cfu/g in samples (Table 1). It was observed that the
number of Lactococcus spp. was >1.0x105 cfu/g in all
samples (100 %) (Table 2). A very weak correlation was
found among Lactococcus spp. and salt levels and water
activity (r = -0.19 and r = - 0.07).
As for the chemical analysis, it was found that pH
values were between 3.57 and 3.98, respectively. The
average pH was 3.79±0.107 in samples (Table 3). This
finding is lower than previously reported values as 4.87
from 25 samples of cokelek in Van 7. This can be
explained by different quality of raw material used in
production of cokelek. The average acidity was
1.25 0.214 % (la) (0.68 % - 1.68 %) (Table 3). These
findings are lower than the values reported by other
researchers 5,7,8. Such difference can occur due to
the different raw material and the difference in production
method.
The average water activity (aw) was found as
0.95±0.020 in the samples of cokelek (Table 3) which
was lower than previously reported (aw = 0.969 ) from 25
samples 7. The fat level was found varying between
0.60 % and 2.00 % with and average value of
1.38±0.432 % in cokelek samples (Table 3). The average
fat level was lower than 22.08 % that was found by
Tarakçı et al 5 from 12 samples of Darende Dumas
cokelek and the value of 2.69 % found by Küçüköner and
Tarakçı 8 in cokelek contenting herb in Van. Such
difference can occur due to the raw material content. The
dry substance in cokelek samples and the fat ratio in dry
substance were found as 21.43±4.270 % and 6.94±3.390
%, respectively in the samples (Table 3). These values
were determined as lower than the findings reported by
some researchers 5,8,25 and relatively higher than
the findings of other researchers 7.
Salt increases the shelf life of the products such as
cheese and cokelek as well as giving them their
characteristic taste and affecting their consistency and
yield. As seen in Table 3, the salt level is between 0.21%
and 0.76% where as the salt in dry substance is between
1.21 % and 3.27 %. The relatively low level of salt found
in cokelek samples in the present study can be explained
by preferably low addition of salt in Elazığ region. It was
found that the ash level was at least 0.65 %, at most 4 %
and at average 2.14±0.861 % in cokelek samples (Table
3). This value was similar to 2.39 % found by Tarakçı et
al 5 and higher than the samples value of 0.94% found
by Ağaoğlu et al 7. The differences found between the
present study and the previous literature can be due to
cokelek samples produced in different ways.
The average protein level was found as 17.91 %
(10.32 %-25.92 %). This finding was lower than 21.66 %
reported by Tarakçı et al 5 for Darende Dumas cokelek.
It was higher than the value of 8.04 % found by Ağaoğlu
et al 7 in cokelek produced in Van and the samples
value of 14.51 % found by Küçüköner and Tarakçı in
cokelek containing various herbs 8. The discrepancy
found between the present study and the previous
literature is probably caused by the variations in
productions of cokelek.
In conclusion, these results indicate that chemical
composition of the cokelek may vary from region to
region due to a number of reasons including differences
in processing and quality of raw material. As a secondary
product, nutritional composition of cokelek is still valuable
for people of rural areas. Microbiological quality of
cokelek, however, is rather poor and exhibits health risk
to the consumers. Poor or weak correlations between
microbiological findings and salt-aw values indicate that
these barriers are not sufficient for inhibiting the
microbiological growth in cokelek. In addition to
practicing Good Manufacturing Practices (GMP) during
cokelek production examples of which include proper
chilling and packaging, implementation of Hazard
Analysis and Critical Points (HACCP) to the production is
required for achieving the acceptable hygienic condition
of cokelek.
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