Hava ve Su ile Soğutmanın Broiler Karkaslarında Mikrobiyolojik Kalite Üzerine Etkilerinin Karşılaştırılması

Year 2015, Volume: 12 Issue: 2, 67 - 73, 01.08.2015

Seyda Şahin , Tarık Halûk Çelik

Abstract

Bu çalışma, Bolu’daki özel bir broiler kesimhanesinde hava ve su ile soğutmanın karkasların mikrobiyolojik kalitesi
üzerine olan etkisinin karşılaştırılması amacıyla yapıldı. Bu amaçla çalışmada her hafta aynı kesim gününde 16 karkas örneği
alındı. Bu şekilde uygulamaya 20 hafta süresince devam edildi. Çalışmada toplam 320 broiler karkası kullanıldı. Örnekler karkasın
kanat altı, göğüs ve sırt bölgelerinden svab tekniği kullanılarak yapıldı. Hava ve su soğutma tekniklerini karşılaştırmak
amacıyla karkas örnekleri soğutma öncesi ve sonrası alındı. Ayrıca, su ile soğutma tekniği uygulanan karkasların soğutma
tankında bulunan su numuneleri de incelendi. Her iki soğutma tekniğinde ve soğutma tankındaki su numuneleri de aerobik
mezofilik genel canlı, Enterobacteriaceae, koliform bakteri, stafilokok ve mikrokok, koagulaz pozitif stafilokok, psikrofilik bakteriler,
maya ve küf sayıları yönünden incelendi. Aerob mezofil genel canlı, koliform bakteri, stafilokok ve mikrokok, psikrofilik
bakteri sayıları bakımından her iki soğutma tekniği arasındaki farklılıklar istatistikî olarak önemli bulundu. Sonuç olarak, kullanılan
soğutma tekniğinin broiler karkaslarının mikroorganizma sayısını etkilediği, hava ile soğutulmuş broiler karkaslarında
aerob mezofil genel canlı ve psikrofil mikroorganizma sayısının daha düşük olduğu görüldü. 

Keywords

Broiler karkası, hava soğutma, mikrobiyolojik kalite, su soğutma

Comparison of Air and Water Chilling Effects on the Microbiological Quality of Broiler Carcasses*

Abstract

The objective of this study is to compare the effects of air and water chilling on the microbiological quality of carcasses
in a commercial broiler slaughterhouse in Bolu Province. For this purpose, a total of 320 carcasses were sampled
for 20 weeks (16 broiler carcasses/week). Swab samples were obtained from wing, breast, and dorsal subsections of broiler
carcasses before and after air and water chilling procedures, and also water samples were taken from the chilling tank. Samples
were analyzed for total aerobic mesophilic bacteria, and numbers of Enterobacteriaceae, coliform bacteria, staphylococci
and micrococci, coagulase-positive staphylococci, psychrophilic bacteria, yeast and mold. Statistically significant differences
in the number of total aerobic mesophilic bacteria, coliform bacteria, staphylococci and micrococci and psychrophilic bacteria
were observed between the two chilling methods investigated. In conclusion, chilling methods were found to be effective on
the microbial count of broiler carcasses. Total aerobic mesophilic bacteria and psychrophilic bacteria counts were found to be
lower in air-chilled carcasses. 

Keywords

Air chilling, broiler carcass, microbiological quality, water chilling

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