Evaluation of Some Quality Characteristics of Fermented Kangal (Coil) Sucuks Produced by Butchers with Traditional Methods in terms of Compliance with Standards

Abstract

This research was carried out to determine some microbiological and physicochemical properties of fermented kangal sucuks (thirty pieces) produced by butchers in Siirt with traditional methods and reveal whether fraudulent practices were applied during production. It was determined that the mean total aerobic mesophilic microorganism count of sucuks was 7.06±0.47, coliform group microorganism count 4.66±1.50, Escherichia coli count 3.79±1.59, Staphylococcus aureus count 4.08±2.13, and yeast and mold count 5.88±1.02 log10 cfu/g. The mean moisture amount of the samples was determined as 30.92%±8.20, pH value 5.41±0.45, and water activity value as 0.888±0.05. In addition, the presence of starch was detected in twenty of the samples, while indicates of putrefaction were observed in twenty-eight of the samples, and the presence of blood was found in all of them. Regarding the examined sucuks, it was determined that 6.67% of them did not comply with the criteria specified in the TS 1070 fermented sucuk standard in terms of moisture content, 20% in terms of E. coli, 60% in terms of S. aureus, and 93.33% in terms of coliforms, pH value, and putrefaction. According to the Turkish Food Codex, 26.67% of the samples were non-compliant pH value and 66.67% presence of starch. In conclusion, since the hygienic quality of some samples is not very good, and some of them were encountered indicates of putrefaction and the presence of blood, it was concluded that these products might pose a potential risk to public health. In order to obtain hygienic and standards-compliant products; producers should be made aware, hygienic measures should be taken at all stages from production to consumption, and inspections by competent authorities should be increased.