AI Summary & Key Takeaways
AI InsightResults indicated that the microbiological and sensory quality of second group of jelly tripe was higher than that of first group.
📌 3 Key Takeaways
Abstract
The objective of this study was to investigate effects of natural lemon juice on the quality of jelly tripe. In this study, tripe was divided into to groups. First group was cooked after washing. Second group was cooked after kept in 15% natural lemon juice for 24 hours. Jelly tripes were maintained at +4 °C for 35 days. The samples were examined microbiologically, chemically and sensory at 0, 5, 10, 15, 25 and 35. days. During maintenence period, coliform group bacteria and mold-yeast numbers were found to be less than 10 cfu/g in both groups. Total aerob mesophylic microorganism numbers were $4.0x10^4-2.9x10^5$ cfu/g in first group and $5.2x10^3-8.7x10^3$ cfu/g in second group. Staphylococcus- micrococcus numbers were $6.8x10^3-2.0x10^4$ cfu/g in first group and less than 10 and 3.5x $10^2$ cfu/g. The range of pH, moisture, salt, protein and fat in first group were between 7.60-7.84, 68.80-71.15%, 2.09-2.5%, 15.57-18.55%, 9.30-10.40%. These values for second group were between 5.08-5.70, 70.23-72.0, 1.63-1.92, 15.43-16.70 and 9.88-10.20 respectively. Results indicated that the microbiological and sensory quality of second group of jelly tripe was higher than that of first group.
Özet
Bu çalışma, doğal limon suyunun jöle işkembenin kalitesi üzerine olan etkisini incelemek amacıyla yapıldı. Çalışmada kullanılan işkembeler 2 gruba ayrıldı. I. grup temizlendikten, II. grup ise %15 oranında doğal limon suyu içeren ortamda 24 saat bekletildikten sonra pişirildi. Hazırlanan jöle işkembeler buzdolabında (+4 °C'de) 35 gün muhafaza edildi. Bu süre içerisinde örnekler 0, 5, 10, 15, 25 ve 35. günlerde mikrobiyolojik, kimyasal ve duyusal yönden incelendi. Muhafaza süresince her 2 gruptaki koliform grubu bakteri ve maya-küf sayısı <10 kob/g bulunurken, total aerob mezofil sayısı I. grupta $4.0x10^4- 2.9x10^5$ kob/g, II. grupta $5.2x 10^3-8.7x10^3$ kob/g , stafilokok-mikrokok sayısı I. grupta $6.8x10^3-2.0x10^4$ kob/g, II. grupta <10-3.5x $10^2$ kob/g arasında tespit edildi. I. grup jöle işkembelerde pH 7.60-7.84. rutubet %68.80-71.15, tuz %2.09-2.5. protein % 15.57-18.55, yağ %9.30-10.40; II. grupta ise bu değerler sırasıyla 5.08-5.70, 70.23-72.0, 1.63-1.92, 15.43-16.70 ve 9.88-10.20 arasında bulundu. II. grup jöle işkembelerin mikrobiyolojik ve duyusal bakımdan I. gruba göre daha kaliteli olduğu saptandı.