ÇİĞ ET VE ISIL İŞLEM GÖRMÜŞ ET ÜRÜNLERINDE ELISA TEKNİĞİ İLE FARKLI ET TÜRLERININ TESPİTİ

Yıl 2006, Cilt: 32 Sayı: 2, 45 - 52, 20.12.2012

Uğur Günşen Ali Aydın , Banu Ovalı Yasemin Coşkun

Öz

ÖZET

Et ve et ürünlerinde kullanılan et türlerinin tespiti tüketiciler için önem taşımaktadır. Araştırmada Bursa ve İstanbul bölgesindeki çeşitli satış noktalarından 2004-2005 yılı içerisinde tesadüfi örnekleme yoluyla temin edilen 410 et ve et ürünü (65 hazır kıyma, 35 köfte hamuru, 50 sucuk hamuru. 125 sucuk, 75 salam 60 sosis ) analiz edilmiştir. Analiz edilen 410 adet numunenin tümünde (% 100) sığır eti, 85 adedinde (% 20.7) tavuk eti, 14 adedinde (% 4.3) at eti tespit edilmiştir. İncelenen 410 numuneye ait etiket bilgilerinin. 67 örnek (% 16.3) için etiket üzerinde verilen bilgiler ile uyumlu olmadığı belirlenerek toplam 79 adet (% 19.2) örneğin hileli olduğu sonucuna varılmıştır.

Anahtar Kelimeler: Çiğ et ve karışımları, Isı işlemi görmüş et ürünleri, ELISA, Tür tespiti

 

DETECTION OF DIFFERENT MEAT SPECIES IN RAW MEAT AND COOKED MEAT PRODUCTS USING ELISA TECHNIQUE

ASTRACT

Detection of species in meat and meat products is important for consumers. In this study, a total of 410 random samples of meat and meat product samples (65 minced meat, 35 meatball dough 50 sausage dough, 125 Turkish sucuk, 75 salami, 60 sausage), which were collected from Bursa and Istanbul Markets in 2004 and 2005, were analysed. Cattle meat was detected in all 410 samples, chicken meat and horse meat were detected in 85 (20.7 %) and 14 (4.3 %) samples, respectively. It was determined that given information of 67 (16.3 %) of 410 samples were not in line with labels and 79 (19.2 %) of 410 samples were found fraud.

Key Words: Raw meat. Cooked meat products, ELISA, species detection

 

Anahtar Kelimeler

Çiğ et ve karışımları. Isı işlemi görmüş et ürünleri. ELISA, Tür tespiti

Kaynakça

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