Sensorıal and Mıcrobıologıcal Comparıson of Lahmacunes Prepared by Usıng Isot(Pepper) Spıces and Pasta Produced by Tradıtıonal and Fabrıcatıon Methods

Abstract

The aim of this study was to compare the sensorial and microbiological aspects of lahmacuns prepared by using isot spices and paste produced by using traditional methods and fabricated methods. Microbiological analysis; raw beef ground beef (Ç), lahmacun mortar (GÇ) prepared with traditional home isot spice and paste, lahmacun mortar (FÇ) prepared with fabricated isot spice and paste, cooked lahmacun (GP) prepared with traditional isot spice and paste, baked lahmacun prepared with fabricated isot spice and paste (FP) samples prepared with formed the material. For microbiological analysis; Plate Count Agar (PCA) was used for total aerobic mesophilic live bacteria count, and Violet Red Bile (VRB) Agar was used for coliform bacteria count. For sensory analysis; Lahmacun samples were asked to score between 1-5 in terms of taste, appearance, smell and consistency. As a result of microbiological analysis; Mean TMAB numbers in Ç, GÇ, FÇ, GP, FP samples respectively 7.87±0.09, 5.62±0.09, 5.65±0.08, 4.51±0.03 ve 4.54±0.02 log cuf/g levels. average coliform group bacteria counts respectively 4.99±0.05, 4.87±0.03, 4.87±0.03, 2.53±0.12 ve 2.46±0.23 log cuf/g levels was determined. As a result of sensory analysis; the average score given by the panelists to lahmacuns prepared with traditional isot spice and paste in terms of taste, appearance, smell and consistency, respectively 3.9±0.1, 4.3±0.1, 3.8±0.1, 3.8±0.1, The mean values of lahmacuns prepared with fabricated isot spice and paste were 2.7 ± 0.13, 3.3 ± 0.13, 2.8 ± 0.13, 2.8 ± 0.13, respectively. As a result, it was shown that the isot spice and paste used as traditional home made or factory production does not make a difference in terms of microbiological quality of lahmacun but it makes a sensory difference.