Gümüş balığından fermente sucuk üretimi üzerine deneysel çalışmalar
Bu çalışma derili ve kılçıklı gümüş balığı (Chalcalburnus mossulensis) etinin sucuk üretimine uygunluğunu araştırmak amacıyla yapıldı. Çalışmada Keban baraj gölünde avlanan gümüş balıklarından 4 grup sucuk üretildi. I. grup %100 balık etinden, II. grup %67 balık eti + %33 kırmızı etten, III. grup %50 balık eti + %50 kırmızı et ve IV. grup %33 balık eti + %67 kırmızı etten yapıldı. Bu sucuk grupları olgunlaşmayı takiben 1., 7., 15. ve 30. günlerde mikrobiyolojik, kimyasal ve duyusal yönden incelendi. Muhafaza süresince sucuk gruplarında saplanan duyusal değerlerin genel beğeni itibariyle III. grubun 30. gününde ve IV. grubun bütün dönemlerinde iyi kalitede; diğer grupların bütün dönemlerinde ise orta kalitede olduğu gözlendi. Kolitbrm grubu mikroorganizmalar kob/g olarak I. grupta 1. günde 1,0 x $10^2$, II. grupta 1. günde 9,0 x $10^2$ ile 7. günde, 6,0 x 10, III. grupta 1. günde 4,0x $10^2$ ile 7. günde 1,0 x 10 ve IV. grupta !.günde ise 3,0 x $10^3$ olarak saptandı. Kob/g olarak stafilokok-mikrokok sayilari I. grupta 1,1 x $10^4$-2,5 x $10^4$, II. grupta 1,3 x $10^4$-6,0 x $10^4$, III. grupta 1,4 x $10^4$-6,2 x $10^4$ ve IV. grupta 1,3 x $10^4$-4,8 x $10^4$; maya-küf sayilari ise sirasiyla 2,0 x $10^3$-3,6 x $10^4$, 7,4 x $10^3$-6.2 x $10^4$, 4,0 x $10^2$-2,5 x $10^4$ ve 7,5 x $10^3$-3,6 x $10^4$ arasinda tespit edildi. Kimyasal analizlerin sonucunda rutubet içeriğinin I. grupta %53,02-38,56, II. grupta %52.31-38,72, III. grupta %52,83-38,30 ve IV. grupta %53,10-38,12; yağ içeriğinin sırasıyla %25,23-31,44, %25,84-30,81, %25,47-30,79 ve %25,50-30,23; protein içeriğinin I. grupta %20,05-27,80, II. grupta %20,35-28,42, III. grupta %20,40-28,92 ve IV. grupta %20,20-28,75 arsında belirlendi. Kalsiyum düzeyi mg/100 g olarak I. grupta 68,24-82,72, II. grupta 57,05-69,08, III. grupta 51,56-62,15 ve IV. grupta 41,18-52,26; fosfor düzeyi ise mg/100 g olarak sırasıyla 128,28-141,44; 119,02-132,14; 112,16-126,88 ve 105,90-119,49 arasında tespit edildi. pH değerleri I. grupta 6,12-5,62; II. grupta 6,05-5,67; III. grupla 5,99-5,63 ve IV. grupta 5,86-5,54 arasında tespit edildi Sonuç olarak, kaliteli katkı maddeleri ve iyi bir teknolojiyle, balık ve kırmızı et kombinasyonundan kaliteli sucuk üretiminin mümkün olabileceği vurgulanabilir.
Experimental studies on fermented chalcalburnus mossulensis sausage
This study was carried out to investigate appropriateness of Chalcalburnus mossulensis meat, with skin and bones, for production of fermented sausage. Chalcalburnus mossulensis, caught in Keban Dam Lake, used in this study were divided into 4 groups. The group I was made from 100% fish meat, the group II from 67% fish meat and 33% red meati the group HI from 50% fish meat and 50% red meat and the group IV from 33% fish meat and 67% red meat. Following rippening, sausage samples were examined microbiologically, chemically and sensorially at the days 1, 7, 15 and 30 of storage. Sensorial general acceptance on the day 30 of storage in the group III and on all days of storage in the group IV was observed in good quality; on all periods of storage in other groups were observed in medium quality. Coliform group microorganisms were only detected on the day 1 of storage in the groups I and IV; on the days 1 and 7of storage in the group II and III. Numbers of coliform microorganisms as cfu/g were found to be 1.0 x $10^2$ in the group I, 9.0 x $10^2$ on the day 1 of storage and 6.0x 10 on the day 7 of storage in the group II; 4.0 x $10^2$ on the day 1 of storage and 1.0 x 10 on the day 7 of storage in the group III and 3.0 x $10^3$ in the group IV. Staphylococcus-micrococcus as cfu/g were recorded between 1.1 x $10^4$-2.5 x $10^4$ in the group I; 1.3 x $10^4$-6.0 x$10^4$ in the group II; 1.4 x $10^4$-6.2 x $10^4$ in the group III and 1.3 x $10^4$-4.8 x $10^4$ in the group IV during storage. Numbers of molds and yeasts varied between 2.0 x $10^3$-3.6 x $10^4$ cfu/g in the group I, 7.4 x$10^3$-6.2 x $10^4$ cfu/g in the group II, 4.0 x $10^2$-2.5 x $10^4$ cfu/g in the group III and 7.5 x $10^3$-3.6x$10^2$ cfu/g in the group IV. In the chemical analyses moisture levels varied between 53.02%-38.56% in the group 1, 5231-38.72% in the group II, 52.83%-38.30% in the .group III and 53.10%-38.12% in the group IV. Fat content varied between 25.23%-31.44%, 25.84%-30.81%, 25.47%-30.79% and 25.50%-30.23% in the groups I, II, III and IV, respectively. Protein levels were found to be between 20.05%-27.80%, 20.35%-28.42%. 20.40%-28.92% and 20.20%-28.75% in the groups I, II, III andIV, respectively. Levels of calcium were between 68.24-82.72 mg/100 g in the group I, 57.05-69.08 mg/100 g in the group II, 51.56-62.15 mg/100 g in the group IÏ1 and 41.18-52.26 mg/100 g in the group IV. Phosphor levels were 128.28-141.44 mg/100 g in the group I, 119.02-132.14 mg/100 g in the group II, 112.16-126.88 mg/100 g in the group III and 105.90-119.49 mg/100 g in the group IV. pH was between 6.12-5.62 in the group I, 6.05-5.67 in the group H, 5.99-5.63 in the group III and 5.86-5.54 in the group IV. In conclusion, it is possible to produce high quality fermented sausage from combination Chalcalburnus mossulensis and red meat using qualified additives and appropriate technology.
