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Fırat Üniversitesi Sağlık Bilimleri Veteriner Dergisi |
2004, Cilt 18, Sayı 2, Sayfa(lar) 085-090 |
[ Turkish ] [ Tam Metin ] [ PDF ] |
Chemical and Sensorial Characteristics of Sürks |
Hisamettin DURMAZ1, Zekai TARAKÇI 2, Emrullah SAĞUN 2, Osman AYGÜN 3 |
1Harran Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı Şanlıurfa / TÜRKİYE 2 Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı Van / TÜRKİYE 3 Mustafa Kemal Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı Hatay / TÜRKİYE |
Keywords: Sürk, chemical property, proteolysis, sensory quality |
In this study, chemical and sensorial properties of sürk, a special dairy product to Hatay province, were investigated. For this purpose, twenty five samples of sürk were used. The ratio of total solid, fat, salt, protein, total nitrogen, water-soluble nitrogen and non-protein nitrogen, ripening index, titratable acidity and pH-value in the examined samples were found as 49.82%, 14.66%, 5.36%, 26.43%, 4.04%, 1.30%, 19.35%, 31.70%, 1.44 (l.a. %) and 5.81, respectively. Examining of the samples for sensorial quality, they scored a mean of 20.16 point out of total 30 point. In conclusion, owing to that different combinations of raw materials were used and that no standardised manufacturing method was followed in the production of sürk, the sürk samples had different chemical and sensorial properties.
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[ Turkish ] [ Tam Metin ] [ PDF ] |
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