Fermente Sucukların Fizikokimyasal ve Mikrobiyolojik Kalitesi Üzerine Gamma Işınlamanın Etkisi

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dc.authorscopusid57219489360
dc.authorscopusid6602223026
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.contributor.authorKaynarca, Gülce Bedis
dc.contributor.authorGümüş, Tuncay
dc.date.accessioned2022-05-11T14:45:00Z
dc.date.available2022-05-11T14:45:00Z
dc.date.issued2020
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractHeat treated sausages are not in demand by consumer although production of there are technologically more efficient. In our country, fermented sausage preferred by consumers is unfortunately a weak product in terms of microbial quality. It is an important issue to make fermented sausage safe from microbial aspect without adversely affecting its flavor. In our study, we aimed on obtaining faster and better quality products by using gamma irradiation. In this context, the effect of gamma irradiation (0, 2, 4 and 6 kGy) on the microbial and chemical properties of fermented sausage samples belonging to 10 different brands selected according to random sampling method was investigated. Fermented sausage samples were analyzed in terms of Escherichia coli, Staphylococcus aureus, lactic acid bacteria (LAB), spore bacteria and yeast-mold count, pH value, % protein content, Hunter Lab color values and fatty acids composition. According to results of microbiological analysis; irradiation of 4 kGy were inhibited all pathogenic microorganisms (E.coli and S.aureus). Irradiation of 6 kGy provided to reduction of lactic acid bacteria and yeast-mold count .respectively 93% and 90% in samples. A maximum level in E. coli of inhibition was achieved by irradiation of 4 kGy. When effect of irradiation on microorganisms was examined, the inhibition of pathogenic bacteria was been lower dose than lactic acid bacteria and yeast molds. When the effect of irradiation on the chemical properties of samples was examined, irradiation of 6 kGy was found to cause statistically significant (p<0.05) changes in the fatty acid composition of samples but, no significant change was observed in the other properties of fermented sausage samples. This change can be explained by the increase in trans fatty acid as a result of formation of C14: 1 trans, C16: 1 trans, C17: 1 trans and C18: 1 trans fatty acid.
dc.identifier.doi10.33462/jotaf.667489
dc.identifier.endpage317
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85093111769
dc.identifier.scopusqualityQ3
dc.identifier.startpage304
dc.identifier.urihttps://doi.org/10.33462/jotaf.667489
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9875
dc.identifier.volume17
dc.identifier.wosWOS:000569114000004
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGümüş, Tuncay
dc.language.isotr
dc.publisherUniv Namik Kemal
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFermented sausage
dc.subjectGamma irradiation
dc.subjectMicrobiological properties
dc.subjectFatty acid composition
dc.subjectChemical properties
dc.subjectFatty-Acid-Composition
dc.subjectListeria-Monocytogenes
dc.subjectPathogenic Bacteria
dc.subjectMeat
dc.subjectSucuk
dc.subjectColi
dc.subjectTrimmings
dc.titleFermente Sucukların Fizikokimyasal ve Mikrobiyolojik Kalitesi Üzerine Gamma Işınlamanın Etkisi
dc.title.alternativeEffect of Gamma Irradiation on Physicochemical and Microbiological Quality of Fermented Sausages
dc.typeArticle

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