Sürkün kimyasal ve duyusal nitelikleri
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Tarih
2004
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Cilt Başlığı
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Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, Hatay ve çevresine özgü bir çeşit süt ürünü olan sürkün kimyasal ve duyusal nitelikleri incelendi. Bu amaçla 25 adet sürk örneği kullanıldı. Sürk örneklerinde ortalama kurumadde oranı %49.82, yağ oranı %14.66, tuz oranı %5.36, protein oranı %26.43, toplam nitrojen %4.04, suda çözünen nitrojen %1.30, olgunlaşma indeksi %31.70, protein olmayan nitrojen oranı %19.35, titrasyon asitliğ 1.44 (% l.a.) ve pH 5.81 olarak belirlenmiştir. Duyusal özellikleri yönünden örneklerin toplam 30 puan üzerinden ortalama 20.16 puan aldıkları saptanmıştır. Sonuç olarak, sürk üretiminde değişik hammadde kullanılması ve standart bir metotla üretim olmaması nedeniyle sürk örneklerinin farklı kimyasal ve duyusal niteliklerde olduğu belirlenmiştir.
In this study, chemical and sensorial properties of sürk, a special dairy product to Hatay province, were investigated. For this purpose, twenty five samples of sürk were used. The ratio of total solid, fat, salt, protein, total nitrogen, water-soluble nitrogen and non-protein nitrogen, ripening index, titratable acidity and pH-value in the examined samples were found as 49.82%, 14.66%, 5.36%, 26.43%, 4.04%, 1.30%, 19.35%, 31.70%, 1.44 (l.a. %) and 5.81, respectively. Examining of the samples for sensorial quality, they scored a mean of 20.16 point out of total 30 point. In conclusion, owing to that different combinations of raw materials were used and that no standardised manufacturing method was followed in the production of sürk, the sürk samples had different chemical and sensorial properties.
In this study, chemical and sensorial properties of sürk, a special dairy product to Hatay province, were investigated. For this purpose, twenty five samples of sürk were used. The ratio of total solid, fat, salt, protein, total nitrogen, water-soluble nitrogen and non-protein nitrogen, ripening index, titratable acidity and pH-value in the examined samples were found as 49.82%, 14.66%, 5.36%, 26.43%, 4.04%, 1.30%, 19.35%, 31.70%, 1.44 (l.a. %) and 5.81, respectively. Examining of the samples for sensorial quality, they scored a mean of 20.16 point out of total 30 point. In conclusion, owing to that different combinations of raw materials were used and that no standardised manufacturing method was followed in the production of sürk, the sürk samples had different chemical and sensorial properties.
Açıklama
Anahtar Kelimeler
Veterinerlik
Kaynak
Fırat Üniversitesi Sağlık Bilimleri Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
18
Sayı
2
