İran'da Satışa Sunulan Kishklerin (Kurut) Kimyasal ve Mikrobiyolojik Özellikleri

Meryem Atasever; Nasim Mehdizadeh Mollabashi

Article Details

İran'da Satışa Sunulan Kishklerin (Kurut) Kimyasal ve Mikrobiyolojik Özellikleri

Authors:

Meryem Atasever | Nasim Mehdizadeh Mollabashi

Publisher:

Ataturk University

Main Topics:

Promotion of health

Journal:

Atatürk University Journal of Veterinary Sciences 2018 Vol.13 Issue 1, pp.70-76

Document Type:

Article

Publication Date:

4/2018

Document Language:

Turkish

Document ID (Org No.):

2000686409

Frequency:

Monthly

eISSN:

2822-3608

Abstract:

 


In this study, It is aimed to investigate microbiological and chemical properties of kurut samples obtained from Maku city of Iran. For this purpose, 42 traditional kurut, 15 traditional liquid kurut and 29 industrial liquid kurut samples have been investigated microbiologically and chemically. In traditional kurut samples, mean total microorganism counts were 1.51±0.54 log kob/g for mesophilic aerobic bacteria, 1.31±0.54 log kob/g for yeast-mold, 1.52±0.37 log kob/g for Lactococcus 2.43±0.59 log kob/g for Lactobacillus 2.70±0.87 log kob/g for Enterococcus, and 1.75±0.57 log kob/g for Enterobacteriaceae. Total aerobic mesophilic bacteria count was 1.51±0.54 log kob/g in traditional liquid kurut samples and 1.83±0.94 log kob/g in industrial kurut samples. In the present study, Staphylococcus aureus, Escherichia coli or coliform bacteria were not detected in the kurut samples. Traditional kurut samples had the following chemical properties: pH; 4.74±0.56, water activity; 0.598±6.67, acidity (% lactic acid); 1.80±0.40, percent salt; 9.63±1.89, percent fat; 12.53±1.24, percent protein; 50.74±2.20, percent ash; 11.47±1.86 and percent moisture; 19.56±3.39. Chemical properties of traditional liquid kurut samples were pH; 4.47±0.20, water activity; 0.975±0.69, acidity (% lactic acid); 1.79±0.21, percent salt; 2.42±0.36, percent fat; 2.19±0.40, percent protein; 12.99±0.71, percent ash; 3.68±0.51, and percen tmoisture; 81.14±1.05. Chemical properties of industrial liquid kurut samples were: pH; 4.40±0.21, water activity; 0.979±0.64, acidity (% lacticacid); 1.50±0.17, percent salt; 1.86±0.14, percent fat; 2.21±0.41, percent protein; 8.25±0.67,percent ash; 2.55±0.35, and percent moisture; 86.99±0.72. As kurut samples have low microorganism load and high protein content, it is believed that to increase consumption of kurut will have favorable outcomes in terms of public health.

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Bu çalışmada, İran’ın Maku şehrinden temin edilen kurut örneklerinin mikrobiyolojik ve kimyasal açıdan incelenmesi amaçlanmıştır. Bu amaçla 42 geleneksel kurut, 15 geleneksel sıvı kurut ve 29 endüstriyel sıvı kurut örneği mikrobiyolojik ve kimyasal açıdan incelenmiştir. Geleneksel kurut örneklerindede ortalama toplam mezofilik aerobik mikroorganizma sayısı; 1.51±0.54 log kob/g, maya-küf; 1.31±0.54 log kob/g, Lactococcus; 1.52±0.37 log kob/g,Lactobacillus; 2.43±0.59 log kob/g, Enterococcus; 2.70±0.87 log kob/g, Enterobacteriaceae; 1.75±0.57 log kob/g olarak bulundu. Toplam aerobik mezofilik bakteri sayısı geleneksel sıvı kurut örneklerinde 1.51±0.54 log kob/g ve endüstriyel kurut örneklerinde 1.83±0.94 log kob/g düzeyinde saptandı. Bu çalışmada örneklerde Staphylococcus aureus, Escherichia coli ve koliform bakteri belirlenmedi. Geleneksel kurut örneklerinde pH;4.74±0.56, su aktivitesi; 0.598±6.67, asitlik (% laktik asit); 1.80±0.40, tuz; %9.63±1.89, yağ; %12.53±1.24, protein; %50.74±2.20, kül; %11.47±1.86 ve rutubet; %19.56±3.39 olarak belirlendi. Geleneksel sıvı kurut örneklerinde pH; 4.47±0.20, su aktivitesi; 0.975±0.69, asitlik (% laktik asit); 1.79±0.21, tuz; %2.42±0.36, yağ; %2.19±0.40, protein; %12.99±0.71, kül; %3.68±0.51 ve rutubet; %81.14±1.05 olarak saptandı. Endüstriyel sıvı kurut örneklerinde pH; 4.40±0.21, su aktivitesi; 0.979±0.64, asitlik (% laktik asit); 1.50±0.17, tuz; %1.86±0.14, yağ; %2.21±0.41, protein; %8.25±0.67, kül; %2.55±0.35 ve rutubet; %86.99±0.72 bulundu. Mikroorganizma yükünün düşük, protein içeriğinin yüksek olmasından dolayı kurut tüketiminin artırılmasının halk sağlığı açısından olumlu olacağı düşünülmektedir.

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Article Details

İran'da Satışa Sunulan Kishklerin (Kurut) Kimyasal ve Mikrobiyolojik Özellikleri

Authors: Meryem Atasever | Nasim Mehdizadeh Mollabashi

Publisher: Ataturk University

Main Topics: Promotion of health

Journal: Atatürk University Journal of Veterinary Sciences 2018 Vol.13 Issue 1, pp.70-76

Document Type: Article

Publication Date: 4/2018

Document Language: Turkish

Document ID (Org No.): 2000686409

Frequency: Monthly

eISSN: 2822-3608

Issues

Authors:

Meryem Atasever | Nasim Mehdizadeh Mollabashi

Publisher:

Ataturk University

Main Topics:

Promotion of health

Journal:

Atatürk University Journal of Veterinary Sciences 2018 Vol.13 Issue 1, pp.70-76

Document Type:

Article

Publication Date:

4/2018

Document Language:

Turkish

Document ID (Org No.):

2000686409

Frequency:

Monthly

eISSN:

2822-3608