Editöre Mektup
Yıl 2018,
Cilt: 65 Sayı: 1, 99 - 107, 01.03.2018
Öz
Bu çalışmada, Türk Gıda Kodeksi Et ve Et Ürünleri Tebliğinde sucuklarda bulunmasına izin verilmeyen doku ve organlar ilave edilerek fermente ve ısıl işlem görmüş sucuklar hazırlanmıştır. Farklı metotlarla üretilen sucuklara %10 oranında katılan doku ve organları histolojik muayene ile tespit etmek ve ayrıca üretim sırasında uygulanan işlemlerin dokular üzerinde ne tür etkiler oluşturabileceğini incelemek amaçlanmıştır. Fermente ve ısıl işlem metotları arasında istatistiki bir fark bulunmamış olmasına rağmen, sonuçlarımız tağşişin tespiti ve histolojik muayene arasında güçlü bir korelasyon olduğunu göstermiştir. Fermente ve ısıl işlem görmüş sucukların tüzük ve standartlara uygun olarak imal edilip edilmediklerinin kontrolü ve kalitelerinin belirlenmesi amacıyla kimyasal, fiziksel ve mikrobiyolojik analizler yapılmaktadır. Bunlara ilaveten, tağşiş amacı ile kullanılan doku ve organların tespitinde histolojik muayenenin, tüketicilerin daha kaliteli ürünler tüketmesine yardımcı olan faydalı bir yöntem olduğu kanaatine varılmıştır
Anahtar Kelimeler
Kaynakça
- Amaral JS, Santos CG, Melo VS, et al. (2014): Authentication of a traditional game meat sausage (Alheira) by species-specific PCR assays to detect hare, rabbit, red deer, pork and cow meats. Food Res Int, 60, 140-145.
- Anar S (2015): Et ve Et Ürünleri Teknolojisi. Dora Publishers, Bursa.
- Anonymous (2013): Meat and Milk Authority Sector Report.
- Anonymous (2012): Turkish Food Codex Meat and Meat Products Communique of the Ministry of Food Agriculture and Livestock, 2012/74, Issue number: 28488, Official Gazette.
- Atasever M, Çelik İ, Keleş A, et al. (1999): Histological determination of different tissues in Turkish fermented sausages. Eurasian J Vet Sci, 15,147-154.
- Ayaz Y, Oruç E, Ulusoy Y, et al. (2007): Experimental study on tissue detection by microscopical examination in minced meat. J Etlik Vet Microbiol, 18, 17-20.
- Ayaz Y, Kaplan YZ, Ayaz ND, et al. (2012): Histological analysis of meat products. J Etlik Vet Microbiol, 23, 49-56.
- Başkaya R, Karaca T, Sevinç I, et al. (2004): The histological, microbiological and serological quality of ground beef marketed in Istanbul. Van Vet J, 15, 41-46.
- Baysal A (2004): Beslenme. Hatipoglu Publishers, Ankara.
- Büyükünal SK, Şakar FŞ, Turhan I, et al. (2016): Presence of Salmonella spp, Listeria monocytogenes, Escherichia coli O157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastırma). Kafkas Univ Vet Fak Derg, 22, 233-236.
- Çon AH, Doğu M, Gökalp HY (2002): Periodical determination of some microbiological characteristics of sucuk samples produced at some big meat plants in the city of Afyon. Turk J Vet Anim Sci, 26, 11-16.
- Crossman G (1937): A modification of Mallory’s connective tissue stain with a discussion of the principles involved. Anat Rec, 69, 33-38.
- Dalmış Ü, Soyer A (2008): Effect of processing methods and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage. Meat Sci, 80, 345-354. xylosus and
- De Carvalho AAT, De Paula RA, Mantovan HC, et al. (2006): Inhibition of Listeria monocytogenes by a lactic acid bacterium isolated from Italian salami. Food Microbiol, 23, 213-219.
- Demirci M (2005): Beslenme. Dizgi Publishers, Istanbul.
- Doğu M, Çon AH, Gökalp HY (2002): Determination of some physical and chemical characteristics of sucuk produced at some major meat plants in the province of Afyon Turkish. Turk J Vet Anim Sci, 26, 1-9.
- Ekici L, Ercoşkun H (2007): Et ürünlerinde diyet lif kullanımı. Gida Tek Elek Derg, 1, 83-90.
- Ercoşkun H, Özkal SG (2011): Kinetics of traditional Turkish sausage quality aspects during fermentation. Food Control, 22, 165-172.
- Erdoğrul ÖT (2002): Histological evaluation of soudjouk and sausage sold in Kahramanmaras. KSÜ Fen Müh Derg, 5, 9-13.
- Erdoğrul Ö, Ergün Ö (2005): Studies on some physical, chemical, organolcptic and microbiological properties of sausagcs consumed in Kahramanmaras. J Fac Vet Med Istanbul Univ, 31, 55-65.
- Güçer L, Gövercin İ (2010): Taklit veya tağşiş edilmiş et ve et ürünlerinin histolojik muayenesi. Analiz 35 Derg, 5, 24-28.
- Güner A, Kav K, Tekinşen KK, et al. (2011): Survival of helicobacter pylori in Turkish fermented sucuk and heat- treated sucuk during production. J Food Prot, 74, 2055- 2061.
- Günşen U, Aydın A, Ovalı BB, et al. (2006): Detection of different meat species in raw meat and cooked meat products using ELISA technique. J Fac Vet Med Istanbul Univ, 32, 45-52.
- İlhak Oİ, Güran HŞ (2015): Authentication of meat species in sucuk by multiplex PCR. J Fac Vet Med Istanbul Univ, 41, 6-11.
- İnal T (1992): Besin Hijyeni Hayvansal Gıdaların Sağlık Kontrolü. Final Ofset Publishers, Istanbul.
- Kaymaz S, Yurtyeri A, Çelik TH, et al. (1989): The investigation of skeletal muscle, connective tissue, offal and inedible animal tissue in the ready-made raw ground beef marketed in Ankara, Turkey. Vet J Ankara Univ, 36, 40-52.
- Muguerza E, Ansorena D, Gimeno O, et al. (2004): New formulations for healthier dry fermented sausages: A review. Trends Food Sci Technol, 15, 452-457.
- Nejad FP, Tafvizi F, Ebrahimi MT, et al. (2014): Optimization of multiplex PCR for the identification of animal species using mitochondrial genes in sausages. Eur Food Res Technol, 239, 533-541.
- Nychas GJE, Arkoudelos JS (1990): Staphylococci: Their role in fermented sausages. J Appl Bacteriol, 69, 167-188.
- Öksüztepe G, Güran HŞ, İncili GK, et al. (2011): Microbiological and chemical quality of sausages marketed in Elazıg. Fırat Univ Vet J Health Sci, 25, 107-114.
- Öztan A (2013): Et Bilim ve Teknolojisi. Filiz Publishers, Ankara.
- Özturk F, Halkman A (2015): Determination of the survival levels of acid-adapted Escherichia coli O157:H7 in sucuk (Turkish-type fermented sausage). Turk J Vet Anim Sci, 39, 485-492.
- Pehlivanoğlu H, Nazlı B, İmamoğlu H, et al. (2015): Determination of the quality characteristics of products as sold under fermented sausage products in the market and the comparison with a traditional Turkish fermented sausage (sucuk). J Fac Vet Med Istanbul Univ, 41, 191-198.
- Prayson B, McMahon JT, Prayson RA (2008): Fast food hamburgers: What are we really eating? Ann Diagn Pathol, 12, 406-409.
- Savic IV (1985): Small-Scale Sausage Productıon. Food and Agriculture Organization of the United Nations, Rome.
- Sayılı M, Gözener B (2013): Evaluation of the fast-food consumption habits of students at Gaziosmanpasa University. Cankiri Karatekin Uni SBE Derg, 4, 11-28.
- Serdaroğlu M, Sapancı Özsümer M (2000): The importance of bacteriocins in meat and meat products. Pamukkale Univ Muh Bilim Derg, 6, 211-217.
- Sincer E, Şenyuva H (2010): Et ve et ürünlerinde tağşiş ve orjinallik. Analiz 35 Derg, 7, 12-13.
- Tutar U, Sumer Z, Yıldırım G, et al. (2012): Periodical control of the sausages in term of mold and yeast produced in Sivas. Selcuk J Agr Food Sci, 26, 51-54.
- Uğurlu S (1989): The determination of animal originated additives (tissue and small organ pieces) in Turkish sausages (sucuk) by histological methods and effectiveness of the histological evaluations. J Fac Vet Med Istanbul Univ, 15, 71-90.
- Yalçın H, Alkan G (2012): Investigation of the presence of horse and pig meat in meat and meat products using uhlenhuth precipitation ring, agar gel immunodiffusion and enzyme-linked immuno sorbent assay techniques. Kafkas Univ Vet Fak Derg, 18, 923-927.
- Yıldız A, Karaca T, Çakmak Ö, et al. (2004): The histological, microbiological and serological quality of meatball marketed in Istanbul. Van Vet J, 15, 53-57.
- Yücel A, Karaca Z (1989): Bursa'da süpermarketlerde tüketime sunulan hazır kıymaların içerdiği yağ oranı, kokuşma ve yabancı doku içeriği üzerinde rutin çalışma. Gıda, 14, 71-76.
Detection of adulterations in fermented and heat-treated Turkish type sausages by histological examination
Öz
In this study, Turkish type sausages were prepared by fermentation and heat treatment after adding prohibited tissues and organs, listed in the Communique of Meat and Meat Products of the Turkish Food Codex. The aim was to determine if these tissues and organs, when added by 10% as adulterants to different types of Turkish type sausages produced with different methods, could be detected by histological examination and also to examine the effects of food processing executed during production on these adulterants. Although no statistically significant differences were found between fermentation and heat treatment methods, our results showed a strong correlation between identification of adulteration and the histological examination. The chemical, physical and microbiological examinations are executed for the purpose of controlling whether the fermented and heat-treated Turkish type sausages were conformed with the standards and regulations and also determining quality levels of Turkish type sausages. In addition, the histological examination in order to detect the tissues and organs which are used as additives for the purpose of adulteration has been concluded as an useful method which will help consumers for much better quality products
Anahtar Kelimeler
Adulteration fermented heat-treated histological examination Turkish type sausage
Kaynakça
- Amaral JS, Santos CG, Melo VS, et al. (2014): Authentication of a traditional game meat sausage (Alheira) by species-specific PCR assays to detect hare, rabbit, red deer, pork and cow meats. Food Res Int, 60, 140-145.
- Anar S (2015): Et ve Et Ürünleri Teknolojisi. Dora Publishers, Bursa.
- Anonymous (2013): Meat and Milk Authority Sector Report.
- Anonymous (2012): Turkish Food Codex Meat and Meat Products Communique of the Ministry of Food Agriculture and Livestock, 2012/74, Issue number: 28488, Official Gazette.
- Atasever M, Çelik İ, Keleş A, et al. (1999): Histological determination of different tissues in Turkish fermented sausages. Eurasian J Vet Sci, 15,147-154.
- Ayaz Y, Oruç E, Ulusoy Y, et al. (2007): Experimental study on tissue detection by microscopical examination in minced meat. J Etlik Vet Microbiol, 18, 17-20.
- Ayaz Y, Kaplan YZ, Ayaz ND, et al. (2012): Histological analysis of meat products. J Etlik Vet Microbiol, 23, 49-56.
- Başkaya R, Karaca T, Sevinç I, et al. (2004): The histological, microbiological and serological quality of ground beef marketed in Istanbul. Van Vet J, 15, 41-46.
- Baysal A (2004): Beslenme. Hatipoglu Publishers, Ankara.
- Büyükünal SK, Şakar FŞ, Turhan I, et al. (2016): Presence of Salmonella spp, Listeria monocytogenes, Escherichia coli O157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastırma). Kafkas Univ Vet Fak Derg, 22, 233-236.
- Çon AH, Doğu M, Gökalp HY (2002): Periodical determination of some microbiological characteristics of sucuk samples produced at some big meat plants in the city of Afyon. Turk J Vet Anim Sci, 26, 11-16.
- Crossman G (1937): A modification of Mallory’s connective tissue stain with a discussion of the principles involved. Anat Rec, 69, 33-38.
- Dalmış Ü, Soyer A (2008): Effect of processing methods and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage. Meat Sci, 80, 345-354. xylosus and
- De Carvalho AAT, De Paula RA, Mantovan HC, et al. (2006): Inhibition of Listeria monocytogenes by a lactic acid bacterium isolated from Italian salami. Food Microbiol, 23, 213-219.
- Demirci M (2005): Beslenme. Dizgi Publishers, Istanbul.
- Doğu M, Çon AH, Gökalp HY (2002): Determination of some physical and chemical characteristics of sucuk produced at some major meat plants in the province of Afyon Turkish. Turk J Vet Anim Sci, 26, 1-9.
- Ekici L, Ercoşkun H (2007): Et ürünlerinde diyet lif kullanımı. Gida Tek Elek Derg, 1, 83-90.
- Ercoşkun H, Özkal SG (2011): Kinetics of traditional Turkish sausage quality aspects during fermentation. Food Control, 22, 165-172.
- Erdoğrul ÖT (2002): Histological evaluation of soudjouk and sausage sold in Kahramanmaras. KSÜ Fen Müh Derg, 5, 9-13.
- Erdoğrul Ö, Ergün Ö (2005): Studies on some physical, chemical, organolcptic and microbiological properties of sausagcs consumed in Kahramanmaras. J Fac Vet Med Istanbul Univ, 31, 55-65.
- Güçer L, Gövercin İ (2010): Taklit veya tağşiş edilmiş et ve et ürünlerinin histolojik muayenesi. Analiz 35 Derg, 5, 24-28.
- Güner A, Kav K, Tekinşen KK, et al. (2011): Survival of helicobacter pylori in Turkish fermented sucuk and heat- treated sucuk during production. J Food Prot, 74, 2055- 2061.
- Günşen U, Aydın A, Ovalı BB, et al. (2006): Detection of different meat species in raw meat and cooked meat products using ELISA technique. J Fac Vet Med Istanbul Univ, 32, 45-52.
- İlhak Oİ, Güran HŞ (2015): Authentication of meat species in sucuk by multiplex PCR. J Fac Vet Med Istanbul Univ, 41, 6-11.
- İnal T (1992): Besin Hijyeni Hayvansal Gıdaların Sağlık Kontrolü. Final Ofset Publishers, Istanbul.
- Kaymaz S, Yurtyeri A, Çelik TH, et al. (1989): The investigation of skeletal muscle, connective tissue, offal and inedible animal tissue in the ready-made raw ground beef marketed in Ankara, Turkey. Vet J Ankara Univ, 36, 40-52.
- Muguerza E, Ansorena D, Gimeno O, et al. (2004): New formulations for healthier dry fermented sausages: A review. Trends Food Sci Technol, 15, 452-457.
- Nejad FP, Tafvizi F, Ebrahimi MT, et al. (2014): Optimization of multiplex PCR for the identification of animal species using mitochondrial genes in sausages. Eur Food Res Technol, 239, 533-541.
- Nychas GJE, Arkoudelos JS (1990): Staphylococci: Their role in fermented sausages. J Appl Bacteriol, 69, 167-188.
- Öksüztepe G, Güran HŞ, İncili GK, et al. (2011): Microbiological and chemical quality of sausages marketed in Elazıg. Fırat Univ Vet J Health Sci, 25, 107-114.
- Öztan A (2013): Et Bilim ve Teknolojisi. Filiz Publishers, Ankara.
- Özturk F, Halkman A (2015): Determination of the survival levels of acid-adapted Escherichia coli O157:H7 in sucuk (Turkish-type fermented sausage). Turk J Vet Anim Sci, 39, 485-492.
- Pehlivanoğlu H, Nazlı B, İmamoğlu H, et al. (2015): Determination of the quality characteristics of products as sold under fermented sausage products in the market and the comparison with a traditional Turkish fermented sausage (sucuk). J Fac Vet Med Istanbul Univ, 41, 191-198.
- Prayson B, McMahon JT, Prayson RA (2008): Fast food hamburgers: What are we really eating? Ann Diagn Pathol, 12, 406-409.
- Savic IV (1985): Small-Scale Sausage Productıon. Food and Agriculture Organization of the United Nations, Rome.
- Sayılı M, Gözener B (2013): Evaluation of the fast-food consumption habits of students at Gaziosmanpasa University. Cankiri Karatekin Uni SBE Derg, 4, 11-28.
- Serdaroğlu M, Sapancı Özsümer M (2000): The importance of bacteriocins in meat and meat products. Pamukkale Univ Muh Bilim Derg, 6, 211-217.
- Sincer E, Şenyuva H (2010): Et ve et ürünlerinde tağşiş ve orjinallik. Analiz 35 Derg, 7, 12-13.
- Tutar U, Sumer Z, Yıldırım G, et al. (2012): Periodical control of the sausages in term of mold and yeast produced in Sivas. Selcuk J Agr Food Sci, 26, 51-54.
- Uğurlu S (1989): The determination of animal originated additives (tissue and small organ pieces) in Turkish sausages (sucuk) by histological methods and effectiveness of the histological evaluations. J Fac Vet Med Istanbul Univ, 15, 71-90.
- Yalçın H, Alkan G (2012): Investigation of the presence of horse and pig meat in meat and meat products using uhlenhuth precipitation ring, agar gel immunodiffusion and enzyme-linked immuno sorbent assay techniques. Kafkas Univ Vet Fak Derg, 18, 923-927.
- Yıldız A, Karaca T, Çakmak Ö, et al. (2004): The histological, microbiological and serological quality of meatball marketed in Istanbul. Van Vet J, 15, 53-57.
- Yücel A, Karaca Z (1989): Bursa'da süpermarketlerde tüketime sunulan hazır kıymaların içerdiği yağ oranı, kokuşma ve yabancı doku içeriği üzerinde rutin çalışma. Gıda, 14, 71-76.
Toplam 43 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Veteriner Cerrahi |
| Diğer ID | JA64YC82EN |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Mart 2018 |
| Yayımlandığı Sayı | Yıl 2018Cilt: 65 Sayı: 1 |