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Journals / Veterinary Journal of Mehmet Akif Ersoy University / 2026 / Volume: 5 Issue: 1

Sensorıal and Mıcrobıologıcal Comparıson of Lahmacunes Prepared by Usıng Isot(Pepper) Spıces and Pasta Produced by Tradıtıonal and Fabrıcatıon Methods

SERAP Kılıç Altun(HARRAN ÜNİVERSİTESİ, VETERİNER FAKÜLTESİ, BESİN-GIDA HİJYENİ VE TEKNOLOJİSİ BÖLÜMÜ)0000-0002-4203-2508
Mehmet Emin Aydemir(HARRAN ÜNİVERSİTESİ, VETERİNER FAKÜLTESİ, GIDA HİJYENİ VE TEKNOLOJİSİ BÖLÜMÜ)0000-0002-5849-1741
Hisamettin Durmaz(HARRAN ÜNİVERSİTESİ, VETERİNER FAKÜLTESİ, BESİN-GIDA HİJYENİ VE TEKNOLOJİSİ BÖLÜMÜ)0000-0002-7761-9843
Pages
6–10
Publication Date
2020-04-30
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

As a result, it was shown that the isot spice and paste used as traditional home made or factory production does not make a difference in terms of microbiological quality of lahmacun but it makes a sensory difference.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of this study was to compare the sensorial and microbiological aspects of lahmacuns prepared by using isot spices and paste produced by using traditional methods and fabricated methods.
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Key Findings & Data:For sensory analysis; Lahmacun samples were asked to score between 1-5 in terms of taste, appearance, smell and consistency.
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Conclusion & Impact:As a result, it was shown that the isot spice and paste used as traditional home made or factory production does not make a difference in terms of microbiological quality of lahmacun but it makes a sensory difference.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Lahmacun · Isot Spice · Public Health

Abstract

The aim of this study was to compare the sensorial and microbiological aspects of lahmacuns prepared by using isot spices and paste produced by using traditional methods and fabricated methods. Microbiological analysis; raw beef ground beef (Ç), lahmacun mortar (GÇ) prepared with traditional home isot spice and paste, lahmacun mortar (FÇ) prepared with fabricated isot spice and paste, cooked lahmacun (GP) prepared with traditional isot spice and paste, baked lahmacun prepared with fabricated isot spice and paste (FP) samples prepared with formed the material. For microbiological analysis; Plate Count Agar (PCA) was used for total aerobic mesophilic live bacteria count, and Violet Red Bile (VRB) Agar was used for coliform bacteria count. For sensory analysis; Lahmacun samples were asked to score between 1-5 in terms of taste, appearance, smell and consistency. As a result of microbiological analysis; Mean TMAB numbers in Ç, GÇ, FÇ, GP, FP samples respectively 7.87±0.09, 5.62±0.09, 5.65±0.08, 4.51±0.03 ve 4.54±0.02 log cuf/g levels. average coliform group bacteria counts respectively 4.99±0.05, 4.87±0.03, 4.87±0.03, 2.53±0.12 ve 2.46±0.23 log cuf/g levels was determined. As a result of sensory analysis; the average score given by the panelists to lahmacuns prepared with traditional isot spice and paste in terms of taste, appearance, smell and consistency, respectively 3.9±0.1, 4.3±0.1, 3.8±0.1, 3.8±0.1, The mean values of lahmacuns prepared with fabricated isot spice and paste were 2.7 ± 0.13, 3.3 ± 0.13, 2.8 ± 0.13, 2.8 ± 0.13, respectively. As a result, it was shown that the isot spice and paste used as traditional home made or factory production does not make a difference in terms of microbiological quality of lahmacun but it makes a sensory difference.

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Cite This Article

Altun, S. K., Aydemir, M. E., Durmaz, H. (2020). Sensorıal and Mıcrobıologıcal Comparıson of Lahmacunes Prepared by Usıng Isot(Pepper) Spıces and Pasta Produced by Tradıtıonal and Fabrıcatıon Methods. Veterinary Journal of Mehmet Akif Ersoy University, Volume: 5 Issue: 1, 6–10. https://doi.org/10.24880/maeuvfd.657303

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