Determination of the Quality of Fermented and Heat-treated Sucuks Sold in Supermarkets in Turkey by Histological Examination

Türkiye’de Süpermarketlerde Satışa Sunulan Fermente ve Isıl İşlem Görmüş Sucukların Histolojik Muayene ile Kalitelerinin Belirlenmesi

Abstract

In this study; it is aimed to detect existance and proportion of tissues which are inhibited to add to sucuk dough, by analysing with histological examination method in order to determine the quality of 16 sucuks totally, 8 fermented and 8 heat-treated sucuks which are sold branded and packaged in the supermarkets in Tur-key.For the histological examinations, samples were taken from 5 different sides of each sucuk and routine tissue processing technique was applied. Sections were stained by Crossmon’s Triple Staining Method. All surfaces of sections were examined in terms of organ detection.Consequently; it was concluded that the histological examination, which is the one and only method for detecting tissues and organs added for adulteration purposes, has to be mandatorily applied.

Özet

Bu çalışmada, Türkiye’de süpermarketlerde markalı ve ambalajlı olarak satılan 8 fermente ve 8 ısıl işlem görmüş sucuk etiketi ile satılan toplam 16 adet sucukta kaliteyi belirlemek için histolojik muayene yöntemi ile incelenerek, sucuk hamuruna katılmasına izin verilmeyen dokuların varlığını ve hangi oranlarda katıldığını tespit etmek amaçlanmıştır.