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Dergiler / Kafkas Üniversitesi Veteriner Fakültesi Dergisi / 2018 / Cilt: 24 - Sayı: 3

Mechanical and Microbiological Properties of Natural Casings Using in Meat Products

Et Ürünlerinde Kullanılan Doğal Kılıfların Mekanik ve Mikrobiyolojik Özellikleri

ABDULLAH ÇAĞLAR
Yasemin BOR
OKTAY TOMAR
Mehmet BEYKAYA
Veli GÖK
Sayfa
327–334
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Salmonella spp. was detected on Casing13 and Casing19.

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Amaç & Hipotez:The aim of this study is to investigate microbiological and mechanical specifications of the 21 natural casings were provided from various retail markets, slaughter houses and meat processing plants in Turkey that is ready to process.
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Temel Bulgular & Veri:The ash content of the casings were varied between 0.61-3.07% (P<0.05).
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Sonuç & Katkı:Salmonella spp. was detected on Casing13 and Casing19.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Alan Parametreleri

Özet

The aim of this study is to investigate microbiological and mechanical specifications of the 21 natural casings were provided from various retail markets, slaughter houses and meat processing plants in Turkey that is ready to process. The ash content of the casings were varied between 0.61-3.07% (P<0.05). Water vapor permeability (WVP) of the casings was determined between 1.02-4.37 mg/cm2 h (P<0.05). Elongation and tensile strength of the casings were determined between 2.5-18.21% and 5.88-44.08 N/mm2 respectively (P<0.05). The most stable sample expressed as breaking force was reported as Casing7 with 39N while the weakest samples were defined as Casing11 and Casing19 (P<0.05). Contamination with Escherichia coli was determined in nine samples. Sixteen samples were contaminated with coagulase positive Staphylococci where Casing1 and Casing14 had the highest contamination values as 5.77 log cfu/g and 5.81 log cfu/g respectively (P<0.05). Casing14 had the highest total aerobic mesophilic bacteria recorded as 6.49 log cfu/g while Casing6 and Casing1 were recorded as 6.32 log cfu/g and 6.34 log cfu/g respectively (P<0.05). Salmonella spp. was detected on Casing13 and Casing19.

Abstract

Bu çalışmanın amacı Türkiye’nin çeşitli bölgelerindeki perakende satış mağazalarından, kesimhanelerden ve et işleme tesislerinden tedarik edilen kullanıma hazır 21 doğal kılıfın mikrobiyolojik ve mekanik özelliklerinin araştırılmasıdır. Kılıfların kül içeriği %0.61-3.07 arasında tespit edilmiştir (P<0.05). Örneklerin su buhar geçirgenliği (WVP) ise 1.02-4.37 mg/cm2 h (P<0.05) olarak kaydedilmiştir. Uzama ve kopma dayanımları sırasıyla %2.5-18.21 ve 5.88-44.08 N/mm2 (P<0.05) olarak ölçülmüştür. Kopma dayanımı testine en dayanıklı örnek 39N ile Casing7 olarak tespit edilirken, en dayanıksız örneğin Casing11 ve Casing19 (P<0.05) olduğu gözlemlenmiştir. Dokuz örneğin Escherichia coli ile kontamine olduğu belirlenmiştir. Onaltı kılıfın koagulaz pozitif Staphylococci ile kontaminasyonu tanımlanırken Casing1 ve Casing14 5.77 log kob/g ve 5.81 log kob/g ile en yüksek değerlere sahip örnekler olduğu belirlenmiştir (P<0.05). Casing14’de 6.49 log kob/g toplam aerobik mezofilik bakteri tespit edilmişken Casing6’da ve Casing1’de sırasıyla 6.32 log kob/g ve 6.34 log kob/g değerlerinde kontaminasyon belirlenmiştir (P<0.05). Salmonella spp. Casing13 ve Casing19’da tespit edilmiştir.

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Bu Makaleye Atıf Yap

ÇAĞLAR, A., BOR, Y., TOMAR, O., BEYKAYA, M., GÖK, V. (2018). Mechanical and Microbiological Properties of Natural Casings Using in Meat Products. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, Cilt: 24 - Sayı: 3, 327–334. https://ajindex.com/articles/272232

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Kaynakça (5)

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