Hatay ili merkez ilçede satılan yumurtaların kalite özelliklerinin belirlenmesi üzerine bir çalışma
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Dosyalar
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma, Hatay İli Merkez İlçe'de satılan yemeklik yumurtaların kalite özelliklerinin belirlenmesi amacıyla yapılmıştır. Dört farklı satış yerinden her seferde 3 farklı firmaya ait orta ağırlık sınıfından (M,≥53-63g) toplam 720 yumurta tesadüfi örnekleme yöntemiyle toplanmıştır. Yumurtalar, birer ay arayla, her alımda 20 yumurta olacak şekilde üç defada elde edilmiştir. Araştırma, iki faktörlü iç-içe sınıflandırılmış (4x3) deneme dizaynına uygun oluşturulmuştur. Yumurta dış kalite özelliklerinden yumurta ağırlığı, şekil indeksi, kabuk rengi, kabuk ağırlığı, kabuk kalınlığı, iç kalite özelliklerinden, ak indeksi, sarı indeksi, sarı ağırlığı, sarı rengi, kan-et lekeleri ve Haugh birimi özellikleri incelenmiştir. Genel olarak, yumurta iç dış kalite özellikleri üzerinde yapılan istatistik analiz sonucunda, marketler ve firmalar düzeyinde ortalamalar arası farklılıkların istatistiki olarak önemli olduğu tespit edilmiştir (P<0.05). Bununla birlikte, araştırmada 4 farklı satış merkezinden elde edilen 12 farklı firmaya ait yemeklik yumurtaların genel olarak %58.32'si kahverengi, 41.68'i ise beyaz kabuk rengi özelliği taşımaktadır. En yüksek kan-et lekesi oranları, 3 ve 6. firmaların kahverengi kabuk rengine sahip yumurtalarında tespit edilen %49.54 ve %51.32'dir. Bununla birlikte, 10 numaralı firmaya ait beyaz kabuk renkli yumurtalarda kan-et lekesi %10.18 olarak belirlenmiştir. Buna karşın 2, 4, 5 ve 12 numaralı beyaz kabuk renkli yumurta üreticisi firmaların ürünlerinde kan-et lekesi değerleri %0 olarak tespit edilmiştir. Sonuç olarak, bu araştırmada satışa sunulan "A sınıfı orta ağırlık grubu"ndaki yemeklik yumurtaların kalite özelliklerinin Türk Gıda Kodeksi Yumurta Tebliği Yönetmeliği ile karşılaştığında genel anlamda olumlu olduğu ifade edilebilir. Fakat kan-et lekesi bakımından yumurtaların kalite özelliklerinde yetersizlik belirlenmiştir.
This study was conducted to determine the quality characteristics of edible eggs sold in the central district of Hatay. A total of 720 eggs of medium weight class (M, ≥53-63g) belonging to 3 different companies were collected by random sampling method from four different outlets. The eggs were obtained in three times, one month apart, with 20 eggs per intake. The research was designed according to two factor nested (4x3) experimental design. Egg external quality characteristics; egg weight, shape index, shell color, shell weight, shell thickness and internal quality characteristics; white index, yolk index, yolk weight, yolk color, blood-meat stains and Haugh unit properties were examined. In general, as a result of statistical analysis on internal and external quality characteristics of eggs, it was found that differences between the averages at the level of markets and firms were statistically significant (P <0.05). In addition, 58.32% of the cooking eggs belonging to 12 different companies obtained from 4 different sales centers have brown and 41.68 white shell color characteristics. The highest blood-meat stain rates were found in 49.54% and 51.32% of the eggs of the 3rd and 6th firms with brown shell color. However, the blood-meat stain of white shell eggs of company 10 was determined as 10.18%. On the other hand, blood-meat stain values were determined as 0% in the products of white shell colored egg producer companies numbered 2, 4, 5 and 12. As a result, it can be stated that the quality characteristics of class A medium-weighted cooking eggs sold in this study are generally positive when compared with the Turkish Food Codex Egg Communiqué Regulation. However, in terms of blood-meat stain, the quality of the eggs was found to be insufficient.
This study was conducted to determine the quality characteristics of edible eggs sold in the central district of Hatay. A total of 720 eggs of medium weight class (M, ≥53-63g) belonging to 3 different companies were collected by random sampling method from four different outlets. The eggs were obtained in three times, one month apart, with 20 eggs per intake. The research was designed according to two factor nested (4x3) experimental design. Egg external quality characteristics; egg weight, shape index, shell color, shell weight, shell thickness and internal quality characteristics; white index, yolk index, yolk weight, yolk color, blood-meat stains and Haugh unit properties were examined. In general, as a result of statistical analysis on internal and external quality characteristics of eggs, it was found that differences between the averages at the level of markets and firms were statistically significant (P <0.05). In addition, 58.32% of the cooking eggs belonging to 12 different companies obtained from 4 different sales centers have brown and 41.68 white shell color characteristics. The highest blood-meat stain rates were found in 49.54% and 51.32% of the eggs of the 3rd and 6th firms with brown shell color. However, the blood-meat stain of white shell eggs of company 10 was determined as 10.18%. On the other hand, blood-meat stain values were determined as 0% in the products of white shell colored egg producer companies numbered 2, 4, 5 and 12. As a result, it can be stated that the quality characteristics of class A medium-weighted cooking eggs sold in this study are generally positive when compared with the Turkish Food Codex Egg Communiqué Regulation. However, in terms of blood-meat stain, the quality of the eggs was found to be insufficient.
Açıklama
Anahtar Kelimeler
Ziraat, Agriculture
