Çeşitli Et Suyu Ürünlerinin Kimyasal ve Mikrobiyolojik Kalitesi

Bu çalışma, Ankara piyasasında satılan et suyu tabletlerinin kimyasal, fizyokimyasal ve mikrobiyolojik kalitelerini tespit etmek amacıyla yapılmıştır. Elde edilen bulgular halk sağlığına etkileri açısından değerlendirilmiştir . Sığır et suyu tabletlerinden 31 adet ve tavuk et suyu tabletlerinden 29 adet olmak üzere toplam 60 adet materyal üzerinde çalışılmıştır. Numunelerin kimyasal ve fizikokimyasal analizleri sonucunda ortalama değerler olarak sığır et suyu tabletlerinde; kuru madde% 97.85, rutubet% 2. ı5, yağ% ı 7.58, tuz% 40.66, kül % 5l.19, toplam azot% 2.26, toplam kreatinin 74 . 19 mg/1, pH 6.25 ve su aktivitesi (awl 0.603, tavuk et suyu tabietlerinde ise sırasıyla;% 98.28,% 1.72,% ı7.64,% 39.85,% 48.ı4,% 2.58, - , 6.31 ve 0.602 olarak tespit edildi. Yapılan mikrobiyolojik analizler sonucunda ortalama bakteri sayıları, sığır et suyu tabletlerinde; toplam aerobik mezofılik bakteri 5.1x104/g, maya ve küf7.9x10/g, Staphylococcus aureus 13/g, Clostridium peifringens 12;g, tavuk et suyu tabietlerinde sırasıyla 6.4x104/g, 5.8x10/g, 10;g ve 12;g olarak saptandı. İncelenen hiçbir et suyu tabietinde Salmonella ve Koliform grubu mikroorganizmalara rastlanamamıştır. İncelenen sığır ve tavuk et suyu tabietlerinin tuz oranı ile Staphylococcus aureus, Clostridium peifringens, Salmonella ve Koliform grubu mikroorganizma sayıları standartına uygun bulunmuştur . Araştırma sonucunda, Ankara piyasasında satılmakta olan et suyu tabietlerinin üretimi sırasında standartına uyulmadığı, üretimi ve pazarlanması sırasında kontaminasyona maruz kalabildiği ve halk sağlığını bozabilecek bir potansiyel tehlikeye sahip olabileceği kanaatine varılmıştır.

Anahtar Kelimeler:

Et Suyu, H. Mihrihan AKSOY, 2000, Etlik Veteriner Mikrobiyoloji Dergisi, Et ekstraktı, et suyu tableti, buyyon

This study was conducted to determine the chemical, physichochemical and microbiological qualities ofmeat stock cubes soldin Ankara market.The results were evaluated with regards to the public health.Totally 60 material consisted of 31 beef stock cu bes and 29 chicken stock cu bes were inspected. As a result of the chemical and physichochemical analyses, the average values of beef stock cubes concerning the following properties are 97.85% total solid, 2. ı5% for humidity, ı 7.58% for fat. 40.66 % for salt, 5 ı. ı 9 % for aslı, 2.26 % for total nitrogen, 7 4. ı 9 mg/1 for total creatinine, 6.25 for pH and 0.603 for water activity (awl for the same properties for chicken stock cubes 98.28 %, 1.72 %, ı 7.64 %, 39.85 %, 48.ı4 %, 2.58 %, total ereatilline was not analysed, 6.3 ı and 0.602 respectively. As a result of the microbiologic analyses of the meat stock cu bes, the average values were found to be as follows for beef stock cubes total amount of aerobic mezophyllic bacteria is 5.ıxı04/g, total amount ofyeast and mold is 7.9xıoz;g, total amount of Staphylococcus aureus is ı 31 g ve total amount of Clostridium peıjringens is ı 21 g, for chicken stock cu bes the amounts were determined to be 6.4x104/g, 5.8xı02 /g, 10;g and 12;g respectively. None of the meat stock cubes were observed to have Salmonella and Coliform group microorganisms. The salt level and the number of microorganisms of Staphylococcus aureus , Clostridium peıjrlngens, Salmonella and Coliform group of the analysed beef and chicken stock cubes were observed to be in appropriate with their standarts. As a result of this study it was concluded that the meat stock cubes that might be sold in Ankara markets do not compel with their standarts during their manufacture and are exposed to contamination during manufacture and marketing and can be a potential danger with regards to the public health.

Keywords:

Meat extract, stock cube, bouillone, chemical and microbiological quality,

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