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Dergiler / Gıda / 2025 / Cilt: 50 Sayı: 6

FERMENTE, ISIL İŞLEM GÖRMÜŞ VE KASAP TİPİ SUCUK ÖRNEKLERİNDE FİZİKOKİMYASAL, MİKROBİYOLOJİK VE UÇUCU AROMA PROFİLLERİNİN KARŞILAŞTIRMALI DEĞERLENDİRİLMESİ

COMPARATIVE EVALUATION OF PHYSICOCHEMICAL, MICROBIOLOGICAL, AND VOLATILE AROMA PROFILES IN FERMENTED, HEAT-TREATED, AND BUTCHER-STYLE SUCUK

Damla Bilecen Şen(BURDUR MEHMET AKİF ERSOY ÜNİVERSİTESİ, MÜHENDİSLİK-MİMARLIK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ)0000-0003-3243-923X
Dergi
Gıda
Sayfa
1017–1032
Yayın Tarihi
2025-12-08
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Sonuçlar, mikrobiyal güvenlik ve aroma kalitesinin sağlanmasında kontrollü fermentasyon ve ısıl işlemin önemini ve kasap tipi ürünlerde daha güçlü denetim gerekliliğini vurgulamaktadır.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Bu çalışma, Türkiye’de satışa sunulan fermente (FS), ısıl işlem görmüş (HS) ve kasap tipi (BS) sucukların fizikokimyasal, mikrobiyolojik ve uçucu aroma profillerini karşılaştırmıştır.
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Temel Bulgular & Veri:Çalışmanın amacı, üretim yöntemi ve standardizasyonun ürün kalitesi ve güvenliği üzerindeki etkilerini değerlendirmektir.
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Sonuç & Katkı:Sonuçlar, mikrobiyal güvenlik ve aroma kalitesinin sağlanmasında kontrollü fermentasyon ve ısıl işlemin önemini ve kasap tipi ürünlerde daha güçlü denetim gerekliliğini vurgulamaktadır.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Sucuk · kalite özellikleri · aroma profili

Özet

Bu çalışma, Türkiye’de satışa sunulan fermente (FS), ısıl işlem görmüş (HS) ve kasap tipi (BS) sucukların fizikokimyasal, mikrobiyolojik ve uçucu aroma profillerini karşılaştırmıştır. Çalışmanın amacı, üretim yöntemi ve standardizasyonun ürün kalitesi ve güvenliği üzerindeki etkilerini değerlendirmektir. FS ve HS örnekleri, pH, su aktivitesi ve mikrobiyolojik özellikler açısından tutarlı sonuçlar göstermiş ve genel olarak TS 1070, TS 13297 ve Türk Gıda Kodeksi ile uyumlu bulunmuştur. Buna karşılık, BS örneklerinde toplam mezofilik aerob bakteri, küf-maya ve Staphylococcus spp. sayıları sırasıyla 7.63, 6.06 ve 4.29 log CFU/g düzeylerine ulaşmış; Staphylococcus spp. sayısı 3 log CFU/g sınırını aşarak olası bir halk sağlığı riski oluşturmuştur. Tüm gruplarda aldehitler, alkoller ve asitler başlıca uçucu bileşenler olarak belirlenmiştir. Sonuçlar, mikrobiyal güvenlik ve aroma kalitesinin sağlanmasında kontrollü fermentasyon ve ısıl işlemin önemini ve kasap tipi ürünlerde daha güçlü denetim gerekliliğini vurgulamaktadır.

Abstract

This study compared the physicochemical, microbiological, and volatile aroma profiles of fermented (FS), heat-treated (HS), and butcher-style (BS) sucuk sold in Türkiye. The aim was to evaluate how production method and standardization affect product quality and safety. FS and HS showed consistent pH, water activity, and microbiological properties, generally aligning with TS 1070, TS 13297, and Turkish Food Codex. In contrast, BS exhibited higher microbial counts, with total mesophilic aerobic bacteria, molds-yeasts, and Staphylococcus spp. reaching 7.63, 6.06, and 4.29 log CFU/g, respectively; the Staphylococcus spp. count exceeded the 3 log CFU/g limit, indicating a potential health risk. Aldehydes, alcohols, and acids were predominant volatile compounds in all groups. FS and HS had more consistent aroma profiles, reflecting better process control, whereas BS showed variability linked to unstandardized production. These results highlight the importance of controlled fermentation and heat treatment, and the need for stronger oversight of butcher-style products.

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Bu Makaleye Atıf Yap

Şen, D. B. (2025). FERMENTE, ISIL İŞLEM GÖRMÜŞ VE KASAP TİPİ SUCUK ÖRNEKLERİNDE FİZİKOKİMYASAL, MİKROBİYOLOJİK VE UÇUCU AROMA PROFİLLERİNİN KARŞILAŞTIRMALI DEĞERLENDİRİLMESİ. Gıda, Cilt: 50 Sayı: 6, 1017–1032. https://doi.org/10.15237/gida.GD25086

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