Trayka bölgesinde üretilen ev eriştelerinin mikrobiyolojik özellikleri ve bazı kalite kriterlerinin belirlenmesi
Küçük Resim Yok
Tarih
2000
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Trakya Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
m TRAKYA BÖLGESİNDE ÜRETİLEN EV ERİŞTELERİNİN MİKROBİYOLOJİK, ÖZELLİKLERİ VE BAZI KALİTE KRİTERLERİNİN BELİRLENMESİ ÖZET Bu araştırmada Edime, Kırklareli ve Tekirdağ illerinin çeşitli köylerindeki evlerde çiğ ve pişmiş süt ile hazırlanan ev eriştelerinin kimyasal, mikrobiyolojik ve erişte kalitesine kalite kriterleri araştırılmıştır. 15 çiğ süt ve 15 pişmiş süt ile hazırlanmış ev eriştesi örnekleri toplanarak 3 tekerrürlü olacak şekilde analizleri yapılmıştır. Pişmiş süt ile hazırlanan ev eriştesi örneklerinin üç ile ait analiz sonuçlan ortalama olarak; nem %12.82, asitlik %0.08, tuz %0.29, protein %10.59, kül %1.01, yağ %3.47, suya geçen madde %1.84, hacım artışı %343, su absorbsiyonu %170 ve pişme süresi 9.6 dakika bulunmuştur. Ortalama toplam mezofil canlı bakteri sayısı 99.37 adet/gram, koliform grubu bakteri sayısı 4 adet/gram, maya ve küf sayısı 39.73 adet/gram, termofilik sporlu bakteri sayısı 4.53 adet/gram olarak belirlenmiştir. Çiğ süt ile hazırlanan ev eriştesi örneklerinin üç ile ait analiz sonuçlan ortalama olarak; nem %13.3, asitlik %0.10, tuz %0.22, protein %10.07, kül %0.84, yağ %3.37, suya geçen madde %2.11, hacım artışı %278, su absorbsiyonu %169 ve pişme süresi 9.3 dakika olarak bulunmuştur. Ortama toplam mezofil cardı bakteri sayısı 151.27 adet/gram, koliform grubu bakteri 6.66 adet/gram, maya küf sayısı 102.43 adet/gram, termofilik sporlu bakteri sayısı 10.2 adet/g olarak tespit edilmiştir. Yapılan analizler sonucu pişmiş ve çiğ süt ile hazırlanmış ev eriştesi örneklerinde Salmonella spp. varlığına rastlanılmamıştır. Her üç ilden toplanan ev erişteleri verileri ile yapılan varyans analiz sonuçlan ve iller arasındaki farklar da (pişmiş süt ile hazırlanan ev eriştelerindeki tuz miktan ve çiğ süt ile hazırlanan ev eriştelerindeki kül miktan hariç) önemli bulunmuştur.IV THE DETERMINATION OF MICROBIOLOGICAL, PROPERTIES AND SOME QUALITY CRİTERİON OF HOME-MADE NOODLES PRODUCED IN TRAKYA REGION SUMMARY In this research, chemical and microbiological analysis, and some quality criterias of home-made noodle samples prepared from raw and boiled milk were investigated. Noodle samples were taken from various villages of Edirne, Kırklareli and Tekirdağ provinces. Analyses were carried out on 30 home-made ravidli samples as three replication. 15 out of 30 samples were prepared from raw milk and rest of the samples contained boiled milk. The average result of the samples of three provinces wich contains boiled milk are as follows; moisture 12.82 %, acidity 0.08 %, salt 0.29 %, protein 10.59%, ash 1.01 %, fat 3.47 %, total organic matter in cooking water 1.84 %, volume increase 343 %, water absorbtion 170 % and optimum cooking time 9.6 min. The avarage total mesophile bacteria were counted as 99.37 cell/g, coliform bacteria 4 cell/g yeast-mould 39.73 cell/g, thermophilic spore forming bacteria 4.53cell/g. The average results of the samples of three provinces which contains raw milk are as follows; moisture 13.30 %, acidity 0.10 %, salt 0.22 %, protein 10.07 %, ash 0.84 %, fat 3.37 %, total organic matter in cooking water 2.11 %, volume increase 278 %, water absorbtion 169 % and optimum cooking time 9.3 min. The average total mesophile bacteria were counted as 151.27 cell/g, coliform bacteria 6.66 cell/g, yeast-mould 102,43 cell/g, spore forming thermophilic bacteria 10.2 cell/g. Salmonella spp.couldn't found in the noodle samples either prepared from raw or boiled milk. Except salt content of the samples prepared from boiled milk, and ask amound of the samples prepared from raw milk, the analyses of variace were found significant in respect to provinces.
IV THE DETERMINATION OF MICROBIOLOGICAL, PROPERTIES AND SOME QUALITY CRİTERİON OF HOME-MADE NOODLES PRODUCED IN TRAKYA REGION SUMMARY In this research, chemical and microbiological analysis, and some quality criterias of home-made noodle samples prepared from raw and boiled milk were investigated. Noodle samples were taken from various villages of Edirne, Kırklareli and Tekirdağ provinces. Analyses were carried out on 30 home-made ravidli samples as three replication. 15 out of 30 samples were prepared from raw milk and rest of the samples contained boiled milk. The average result of the samples of three provinces wich contains boiled milk are as follows; moisture 12.82 %, acidity 0.08 %, salt 0.29 %, protein 10.59%, ash 1.01 %, fat 3.47 %, total organic matter in cooking water 1.84 %, volume increase 343 %, water absorbtion 170 % and optimum cooking time 9.6 min. The avarage total mesophile bacteria were counted as 99.37 cell/g, coliform bacteria 4 cell/g yeast-mould 39.73 cell/g, thermophilic spore forming bacteria 4.53cell/g. The average results of the samples of three provinces which contains raw milk are as follows; moisture 13.30 %, acidity 0.10 %, salt 0.22 %, protein 10.07 %, ash 0.84 %, fat 3.37 %, total organic matter in cooking water 2.11 %, volume increase 278 %, water absorbtion 169 % and optimum cooking time 9.3 min. The average total mesophile bacteria were counted as 151.27 cell/g, coliform bacteria 6.66 cell/g, yeast-mould 102,43 cell/g, spore forming thermophilic bacteria 10.2 cell/g. Salmonella spp.couldn't found in the noodle samples either prepared from raw or boiled milk. Except salt content of the samples prepared from boiled milk, and ask amound of the samples prepared from raw milk, the analyses of variace were found significant in respect to provinces.
IV THE DETERMINATION OF MICROBIOLOGICAL, PROPERTIES AND SOME QUALITY CRİTERİON OF HOME-MADE NOODLES PRODUCED IN TRAKYA REGION SUMMARY In this research, chemical and microbiological analysis, and some quality criterias of home-made noodle samples prepared from raw and boiled milk were investigated. Noodle samples were taken from various villages of Edirne, Kırklareli and Tekirdağ provinces. Analyses were carried out on 30 home-made ravidli samples as three replication. 15 out of 30 samples were prepared from raw milk and rest of the samples contained boiled milk. The average result of the samples of three provinces wich contains boiled milk are as follows; moisture 12.82 %, acidity 0.08 %, salt 0.29 %, protein 10.59%, ash 1.01 %, fat 3.47 %, total organic matter in cooking water 1.84 %, volume increase 343 %, water absorbtion 170 % and optimum cooking time 9.6 min. The avarage total mesophile bacteria were counted as 99.37 cell/g, coliform bacteria 4 cell/g yeast-mould 39.73 cell/g, thermophilic spore forming bacteria 4.53cell/g. The average results of the samples of three provinces which contains raw milk are as follows; moisture 13.30 %, acidity 0.10 %, salt 0.22 %, protein 10.07 %, ash 0.84 %, fat 3.37 %, total organic matter in cooking water 2.11 %, volume increase 278 %, water absorbtion 169 % and optimum cooking time 9.3 min. The average total mesophile bacteria were counted as 151.27 cell/g, coliform bacteria 6.66 cell/g, yeast-mould 102,43 cell/g, spore forming thermophilic bacteria 10.2 cell/g. Salmonella spp.couldn't found in the noodle samples either prepared from raw or boiled milk. Except salt content of the samples prepared from boiled milk, and ask amound of the samples prepared from raw milk, the analyses of variace were found significant in respect to provinces.
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Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
