Evaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers with Traditional Methods in terms of Compliance with Standards

Yıl 2022, Cilt: 15 Sayı: 4, 460 - 469, 31.12.2022

Bülent Hallaç , Hakan Sancak

https://doi.org/10.30607/kvj.1129204

Öz

This research was carried out to determine some microbiological and physicochemical characteristics of fermented sucuks produced by butchers in Siirt with traditional methods and reveal whether fraudulent practices were applied during production. It was determined that the mean total aerobic mesophilic microorganism count of sucuks was 7.06±0.47, coliform group microorganism count 4.66±1.50, Escherichia coli count 3.79±1.59, Staphylococcus aureus count 4.08±2.13, yeast and mold count 5.88±1.02 log10 cfu/g; moisture content 30.92%±8.20, pH value 5.41±0.45, water activity value 0.888±0.05. In addition, starch was encountered in twenty of the samples, putrefaction in twenty-eight, and blood presence in all of them. According to TS 1070, 6.67% of the examined sucuks were moisture content, 20% E. coli, 60% S. aureus, 93.33% coliforms, pH value and putrefaction, and according to Turkish Food Codex, 26.67% of them were not suitable in terms of pH value and 66.67% of starch presence. In conclusion, it was concluded that some samples with insufficient hygienic quality might pose a potential risk for public health. In order to obtain hygienic and standards-compliant products; producers should be made aware, hygienic measures should be taken at all stages from production to consumption, and inspections by competent authorities should be increased.

Anahtar Kelimeler

Fermented Sucuk, Quality Characteristics, Traditional Production

Destekleyen Kurum

For this research has not received financial support from any institution.

Proje Numarası

None

Teşekkür

We would like to thank Lecture Kahraman ONUR (University of Bitlis Eren) for his contributions to the proofreading of the article.

Kasaplar Tarafından Geleneksel Yöntemlerle Üretilen Fermente Sucukların Bazı Kalite Özelliklerinin Standartlara Uygunluk Yönünden Değerlendirilmesi

Öz

Bu araştırma, Siirt’teki kasaplar tarafından geleneksel yöntemlerle üretilen fermente sucukların bazı mikrobiyolojik ve fizikokimyasal özelliklerinin belirlenmesi, ayrıca üretim sırasında hile amaçlı uygulamaların yapılıp yapılmadığının ortaya konması amacıyla yapılmıştır. Sucukların ortalama toplam aerob mezofilik mikroorganizma sayısı 7.06±0.47, koliform grubu mikroorganizma sayısı 4.66±1.50, Escherichia coli sayısı 3.79±1.59, Staphylococcus aureus sayısı 4.08±2.13, maya-küf sayısı 5.88±1.02 log10 kob/g; rutubet miktarı %30.92±8.20, pH değeri 5.41±0.45, su aktivitesi değeri 0.888±0.05 olarak belirlenmiştir. Ayrıca, örneklerin yirmisinde nişastaya, yirmisekizinde kokuşmaya ve tamamında kan varlığına rastlanmıştır. İncelenen sucukların TS 1070’e göre %6.67’si rutubet miktarı, %20’si E. coli, %60’ı S. aureus, %93.33’ü de koliformlar, pH değeri ve kokuşma yönünden; Türk Gıda Kodeksi’ne göre ise %26.67’si pH değeri ve %66.67’si nişasta varlığı yönünden uygun bulunmamıştır. Sonuç olarak; yetersiz hijyenik kaliteye sahip bazı örneklerin halk sağlığı açısından potansiyel bir risk oluşturabileceği kanaatine varılmıştır. Hijyenik ve standartlara uygun ürünlerin elde edilebilmesi için; üreticiler bilinçlendirilmeli, üretimden tüketime kadar geçen tüm safhalarda hijyenik tedbirler alınmalı ve yetkili otoriteler tarafından yapılacak denetimler artırılmalıdır.

Anahtar Kelimeler

Geleneksel üretim, Kalite özellikleri, Fermented Sucuk

Proje Numarası

None

Kaynakça

• Anar Ş. Et ve Et Ürünleri Teknolojisi, 3rd Ed., Dora Basım-Yayın Dağıtım Ltd Şti, Bursa, Turkey. 2015; 419p.
• Anonymous. IBM SPSS Statistics for Windows, Version 23.0, IBM Corp, Armonk, New York, USA. 2015.
• Anonymous. Turkish Sucuk (Fermented sucuk), TS 1070, Turkish Standards Institute, Ankara, Turkey. 2016.
• Anonymous. Turkish Food Codex Communique on Meat, Prepared Meat Mixtures, and Meat Products, Communique No: 2018/52, Official newspaper: 29.01.2019, 30670, Ankara, Turkey. 2019.
• Arslan A. Et Muayenesi ve Et Ürünleri Teknolojisi, 2nd Ed., Medipres Matbaacılık Ltd Şti, Malatya, Turkey. 2013; 748p.
• Atala N. İzmir piyasasında satılan sucuk ve sosislerin kimyasal nitelikleri, toplam yağsız et miktarlarının saptanması üzerinde araştırmalar. Journal of Etlik Veterinary Microbiology. 1992; 7(2): 63-86.
• Atasever M, Keleş A, Güner A, Uçar G. Some quality properties of Turkish fermented sausages consumed in Konya. Eurasian Journal of Veterinary Sciences. 1998; 14(2): 27-32.
• Bulduk S. Gıda Teknolojisi. Extended 7th Ed., Detay Anatolia Akademik Yayıncılık Ltd Şti, Ankara, Turkey. 2013; 424p.
• Candoğan K, Çarkcıoğlu E. Et Teknolojisi, Chapter 1, In: Her Yönüyle Gıda. Ed; Durlu Özkaya F, Coşansu S, Ayhan K, Extended 2nd Ed., Sidaş Medya Ltd Şti, Izmir, Turkey. 2015; pp. 1-38.
• Çon AH, Doğu M, Gökalp HY. Periodical determination of some microbiological characteristics of sucuk samples produced at some big meat plants in the city of Afyon. Turkish Journal of the Veterinary and Animal Sciences. 2002; 26: 11-16.
• Danilović B, Savić D. Microbial Ecology of Fermented Sausages and Dry-cured Meats, Chapter 8, In: Fermented Meat Products Health Aspects. Ed; Zdolec N, CRC Press, Boca Raton, USA. 2017; pp. 127-166.
• Demirok Soncu E, Kolsarıcı N. Sucuk, Chapter 10, In: Fermente Gıdalar: Mikrobiyoloji, Teknoloji ve Sağlık. Ed; Anlı E, Şanlıbaba P, 1st Ed., Nobel Akademik Yayıncılık Eğitim Danışmanlık Tic Ltd Şti, Ankara, Turkey. 2019; pp. 271-293.
• Ed-dra A, Rhazi Filali F, El Allaoui A, Aboulkacem A. Factors influencing the bacteriological quality of sausages sold in Meknes city, Morocco. International Food Research Journal. 2017; 24(3): 933-938.
• Erdoğrul Ö, Ergün Ö. Studies on some physical, chemical, organoleptic and microbiological properties of sausages consumed in Kahramanmaraş. Journal of the Faculty of Veterinary Medicine Istanbul University. 2005; 31(1): 55-65.
• Erkmen O, Bozkurt H. Quality characteristics of retailed sucuk (Turkish dry-fermented sausage). Food Technology and Biotechnology. 2004; 42(1): 63-69.
• Erol İ. Gıda Hijyeni ve Mikrobiyolojisi, Pozitif Matbaacılık Ltd Şti, Ankara, Turkey. 2007; 392p.
• Gökalp HY, Kaya M, Tülek Y, Zorba Ö. Et ve Ürünlerinde Kalite Kontrolü ve Laboratuvar Uygulama Kılavuzu, 6th Ed., Atatürk Üniversitesi Ziraat Fakültesi Yayınları, Erzurum, Turkey. 2015a; 316p.
• Gökalp HY, Kaya M, Zorba Ö. Et Ürünleri İşleme Mühendisliği, 9th Ed., Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisi, Erzurum, Turkey. 2015b; 470p.
• Gürbüz S, Çelikel Güngör A. Some microbiological and chemical properties of traditional fermented sausages marketed at Mardin. Harran University Journal of the Faculty of Veterinary Medicine. 2018; Special issue: 28-32.
• Halkman AK. Gıdalarda Bulunan Mikroorganizmalar, Chapter 9, In: Gıda Mikrobiyolojisi. Ed; Halkman AK, Başak Matbaacılık ve Tanıtım Hizmetleri Ltd, Ankara, Turkey. 2019; pp. 309-404.
• Harrigan WF. Laboratory Methods in Food Microbiology, 3rd Ed., Academic Press Limited, California, USA. 1998; 532p.
• Honikel KO. pH Measurement, Volume 1, In: Encyclopedia of Meat Sciences. Ed; Dikeman M, Devine C, 2nd Ed., Academic Press, London, UK. 2014; pp. 262-266.
• İnce E, Özfiliz N, Efil MM. Chemical analyses of sausages sold in supermarkets in Turkey. Uludag University Journal of the Faculty of Veterinary Medicine. 2018; 37(2): 127-132.
• Kameník J. Hurdle Technologies in Fermented Meat Production, Chapter 7, In: Fermented Meat Products Health Aspects. Ed; Zdolec N, CRC Press, Boca Raton, USA. 2017; pp. 95-126.
• Kara R, Acaröz U, Gürler Z, Soylu A. Investigation of physicochemical properties of some meat products. Akademik Et ve Süt Kurumu Dergisi. 2021; 2: 5-12.
• Karastogianni S, Girousi S, Sotiropoulos S. pH: Principles and Measurement, Volume 4, In: Encyclopedia of Food and Health. Ed; Caballero B, Finglas PM, Toldrá F, Academic Press, London, UK. 2016; pp. 333-338.
• Kaval N, Öncül N, Yıldırım Z. Investigation of the microbiological quality of Tokat bez sucuk. Turkish Journal of Agriculture-Food Science and Technology. 2020; 8(12): 2683-2694.
• Kayaardı S, Akkara M, Söbeli C. Et ve Et Ürünleri Analizleri, 2nd Ed., Sidas Medya Ltd Şti, Manisa, Turkey. 2017; 124p.
• Kaynarca GB, Gümüş T. Effect of gamma irradiation on physicochemical and microbiological quality of fermented sausages. Journal of Tekirdag Agricultural Faculty. 2020; 17(3): 304-317.
• Kuyumcu A, Yurttagül M. Determination of nitrate, nitrite moisture, lipid, mineral and salt contents of Turkish sucuks, salamies and sausages. Journal of Nutrition and Dietetics. 2000; 29(2): 14-24.
• Laury A, Echeverry A, Brashears M. Fate of Escherichia coli O157:H7 in Meat, Part I, In: Safety of Meat and Processed Meat, Food Microbiology and Food Safety. Ed; Toldrá F, Springer-Verlag, New York, USA. 2009; 31-53.
• Leroy F, De Vuyst L. Fermented Foods: Fermented Meat Products, Volume 2, In: Encyclopedia of Food and Health. Ed; Caballero B, Finglas PM, Toldrá F, Academic Press, London, UK. 2016; pp. 656-660.
• Lücke FK. Fermented Meat Products-An Overview, Chapter 1, In: Fermented Meat Products Health Aspects. Ed; Zdolec N, CRC Press, Boca Raton, USA. 2017; pp. 1-14.
• Magistà D, Susca A, Ferrara M, Logrieco AF, Perrone G. Penicillium species: crossroad between quality and safety of cured meat production. Current Opinion in Food Science. 2017; 17: 36-40.
• Malo PM, Urquhart EA. Fermented Foods: Use of Starter Cultures, Volume 2, In: Encyclopedia of Food and Health. Ed; Caballero B, Finglas PM, Toldrá F, Academic Press, London, UK. 2016; pp. 681-685.
• Medić H. Technology of Fermented Meat Products, Chapter 3, In: Fermented Meat Products Health Aspects, Ed; Zdolec N, CRC Press, Boca Raton, USA. 2017; pp. 27-48.
• Nørrung B, Andersen JK, Buncic S. Main Concerns of Pathogenic Microorganisms in Meat, Part I, In: Safety of Meat and Processed Meat, Food Microbiology and Food Safety. Ed; Toldrá F, Springer-Verlag, New York, USA. 2009; pp. 3-29.
• Nout RMJ. The Colonising Fungus as a Food Provider, Part 6.17, In: Food Mycology, A Multifaceted Approach to Fungi and Food. Ed; Dijksterhuis J, Samson RA, CRC Press, Boca Raton, USA. 2007; pp. 335-352.
• Nova RJ, Botsaris G, Cerda-Leal F. Probiotics in Fermented Meat Products, Chapter 13, In: Fermented Meat Products Health Aspects. Ed; Zdolec N, CRC Press, Boca Raton, USA. 2017; pp. 294-318.
• Ockerman HW, Basu L. Current Status of Fermented Meat Production, Chapter 2, In: Fermented Meat Products Health Aspects. Ed; Zdolec N, CRC Press, Boca Raton, USA. 2017; pp. 15-26.
• Öksüztepe G, Güran HŞ, İncili GK, Gül SB. Microbiological and chemical quality of sausages marketed in Elazığ. Fırat University Veterinary Journal of Health Sciences. 2011; 25(3): 107-114.
• Öztan A. Et Bilimi ve Teknolojisi, 8th Ed., Filiz Matbaacılık San ve Tic Ltd Şti, Cebeci, Ankara, Turkey. 2011; 526p.
• Paramithiotis S, Skandamis PN, Nychas GJE. Insights into Fresh Meat Spoilage, Part I, In: Safety of Meat and Processed Meat, Food Microbiology and Food Safety. Ed; Toldrá F, Springer-Verlag, New York, USA. 2009; pp. 55-82.
• Pehlivanoğlu H, Nazlı B, İmamoğlu H, Çakır B. Determination of the quality characteristics of products as sold under fermented sausage products in the market and the comparison with a traditional Turkish fermented sausage (sucuk). Journal of the Faculty of Veterinary Medicine Istanbul University. 2015; 41(2): 191-198.
• Perrone G, Samson RA, Frisvad JC, Susca A, Gunde-Cimerman N, Epifani F, Houbraken J. Penicillium salamii, a new species occurring during seasoning of dry-cured meat. International Journal of Food Microbiology. 2015; 193: 91-98.
• Poçan HB, Babaoğlu AS, Ünal K, Karakaya M. Determination of physicochemical and textural properties of different types of sucuk offered for commercial sale. Journal of New Results in Engineering and Natural Science. 2015; 4: 1-10.
• Ranken MD. Handbook of Meat Product Technology, Blackwell Science, Malden, USA. 2000; 212p.
• Sancak YC, Kayaardı S, Sağun E, İşleyici Ö, Sancak H. Studies on the physical, chemical, microbiological and organoleptical properties of the Turkish fermented sausages consumed in Van. The Journal of the Faculty of Veterinary Medicine University of Yüzüncü Yıl. 1996; 7(1-2): 67-73.
• Tayar M, Yıldırım Y. Et Endüstrisi, 1st Ed., Dora Basım-Yayın Dağıtım Ltd Şti, Bursa, Turkey. 2020; 575p.
• Temiz A. Genel Mikrobiyoloji Uygulama Teknikleri, 5th Ed., Hatiboğlu Yayınevi, Ankara, Turkey. 2010; 291p.
• Temiz A. Gıdalarda İndikatör Mikroorganizmalar, Chapter 2, Part 5, In: Gıda Mikrobiyolojisi. Ed; Ünlütürk A, Turantaş F, 4th Ed., Meta Basım Matbaacılık Hizmetleri, Bornova, Izmir, Turkey. 2015a; pp. 85-106.
• Temiz A. Gıdalarda Mikrobiyal Gelişmeyi Etkileyen Faktörler, Chapter 1, Part 4, In: Gıda Mikrobiyolojisi. Ed; Ünlütürk A, Turantaş F, 4th Ed., Meta Basım Matbaacılık Hizmetleri, Bornova, Izmir, Turkey. 2015b; pp. 53-82.
• Turantaş F. Fermente Gıdalar, Chapter 5, Part 19, In: Gıda Mikrobiyolojisi. Ed; Ünlütürk A, Turantaş F, 4th Ed., Meta Basım Matbaacılık Hizmetleri, Bornova, Izmir, Turkey. 2015; pp. 447-473.
• Ünlütürk A, Turantaş F. Et ve Et Ürünlerinde Mikrobiyolojik Bozulmalar, Patojen Mikroorganizmalar ve Muhafaza Yöntemleri, Chapter 4, Part 10, In: Gıda Mikrobiyolojisi. Ed; Ünlütürk A, Turantaş F, 4th Ed., Meta Basım Matbaacılık Hizmetleri, Bornova, Izmir, Turkey. 2015; pp. 261-285.
• Warriss PD. Meat Science-An Introductory Text, 2nd Ed., CABI, Oxfordshire, UK. 2010; 248p.
• Welti-Chanes J, Pérez E, Guerrero-Beltrán JA, Alzamora SM, Vergara-Balderas F. Applications of Water Activity Management in the Food Industry, Chapter 13, In: Water Activity in Foods: Fundamentals and Applications. Ed; Barbosa-Cánovas GV, Fontana Jr AJ, Schmidt SJ, Labuza TP, IFT Press, Blackwell Publishing, Iowa, USA. 2007; pp. 341-357.
• Yücel A, Karaca Z. General qualities of fermented sausages produced in Bursa. Journal of Agricultural Faculty of Bursa Uludag University. 1993; 10: 41-50.