{"id":1540,"date":"2021-07-27T16:26:00","date_gmt":"2021-07-27T16:26:00","guid":{"rendered":"https:\/\/www.sutyo.com\/?p=1540"},"modified":"2021-07-27T16:26:00","modified_gmt":"2021-07-27T16:26:00","slug":"manda-sucugu","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/manda-sucugu\/","title":{"rendered":"Manda Sucu\u011fu"},"content":{"rendered":"

Manda Sucu\u011fu Samsun Bafra<\/strong><\/h1>\n
\"\"
Manda Sucu\u011fu yap\u0131m\u0131nda kullan\u0131lan Samsun Bafra Mandalar\u0131<\/figcaption><\/figure>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Tarihsel olarak, manda eti tercih edilen bir numaral\u0131\u00a0 k\u0131rm\u0131z\u0131 et t\u00fcr\u00fcd\u00fcr.<\/td>\n\u0130\u015eTAHLI HAYVANDIR<\/td>\n<\/tr>\n
Besin i\u00e7eri\u011fi a\u00e7\u0131s\u0131ndan, manda protein, demir, \u00e7inko, selenyum ve B vitaminleri de dahil olmak \u00fczere bir\u00e7ok<\/td>\nManda yiyecek se\u00e7mez. Ne verirseniz yer. Meradan severek yararlan\u0131r.<\/td>\n<\/tr>\n
\u00f6nemli besin maddesini i\u00e7eri\u011finde bar\u0131nd\u0131r\u0131r<\/td>\n\u00a0Yaz\u0131n g\u00f6let kenarlar\u0131nda, dere kenarlar\u0131nda sazl\u0131k kam\u0131\u015fl\u0131k yerlerdeki sert otlar\u0131 kolayca yer.<\/td>\n<\/tr>\n
Sucuklar\u0131n\u00a0 fiziko-kimyasal, mikrobiyolojik ve<\/td>\nK\u0131\u015f\u0131n da hem kolay hem ucuza beslenir.<\/td>\n<\/tr>\n
duyusal \u00f6zellikleri incelendi\u011finde manda eti kullan\u0131larak<\/td>\n\u00a0\u0130yi kalite olmasa bile kuru otlar\u0131,<\/td>\n<\/tr>\n
\u00fcretilen sucuklar\u0131n duyusal a\u00e7\u0131dan di\u011fer sucuk \u00f6rneklerine k\u0131yasla daha fazla<\/td>\nkorunga, m\u0131s\u0131r sap\u0131, arpa-bu\u011fday sap\u0131 ve saman gibi ucuz ve basit yemleri kolayca yer.<\/td>\n<\/tr>\n
be\u011fenildi\u011fi ve sucuk \u00f6rneklerinin vakum paketleme ile raf \u00f6mr\u00fcn\u00fc uzad\u0131\u011f\u0131 tespit<\/td>\nSel\u00fcloz dedi\u011fimiz sert maddesi fazla olan, kat\u0131 yemleri sever.<\/td>\n<\/tr>\n
edilmi\u015ftir.<\/td>\nYumu\u015fak yemlerden ho\u015flanmaz. Karn\u0131n\u0131n doyabilmesi i\u00e7in ille de sert yiyecekler ister.<\/td>\n<\/tr>\n
KaradenizDo\u011fal Manda Sucuklar\u0131 Samsun Bafra \u0130l\u00e7esinde kendi yeti\u015ftirdi\u011fi mandalar\u0131n etlerinden yap\u0131lmaktad\u0131r.<\/td>\nSALDIM \u00c7AYIRA<\/td>\n<\/tr>\n
#manda #inek #yo\u011furt #s\u00fct #dogalyasam #karavan #tereya\u011f #lor #kahvalti #citflik<\/td>\nMandalar merada \u00e7ok rahat ederler.<\/td>\n<\/tr>\n
#sa\u011fl\u0131k #saglikliyasam #istanbul #ineks\u00fct\u00fc #orman #kaymak #do\u011fal #sagliklibeslenme<\/td>\n\u00c7e\u015fitli bitkileri yerler, a\u00e7\u0131k havada serbest\u00e7e gezinebilirler, s\u0131cakta bata\u011fa ve suya girip serinlerler. O nedenle merada besleme \u00e7ok ekonomik ve kolay olur.<\/td>\n<\/tr>\n
#sucuk #yemek #tost #past\u0131rma #ka\u015far #k\u00f6yyumurtas\u0131 #gurme #y\u00f6resel\u00fcr\u00fcnler #gastronomia<\/td>\nGEBE MANDA<\/td>\n<\/tr>\n
<\/td>\nGebe manda, gebeli\u011fin son iki ay\u0131na kadar di\u011fer mandalar gibi beslenir.<\/td>\n<\/tr>\n
\"\"<\/a><\/td>\n\u00a0Son iki ayda g\u00fcnl\u00fck olarak 2 kilo kesif yem verilir. Kaba yemlerin de kaliteli olanlar\u0131 yedirilir. Gebeli\u011fin son d\u00f6nemlerinde kaliteli kaba yem verilmelidir.<\/td>\n<\/tr>\n
Yap\u0131lan bu \u00e7al\u0131\u015fmada, farkl\u0131 oranlarda (A: %100 s\u0131\u011f\u0131r eti, B: %75 s\u0131\u011f\u0131r + %25<\/td>\nGEBE MANDA MER’AYA \u00c7IKAB\u0130L\u0130R<\/td>\n<\/tr>\n
manda eti, C: %50 s\u0131\u011f\u0131r + %50 manda eti ve D: %100 manda eti) manda eti<\/p>\n

 <\/td>\n

Merada serbest\u00e7e gezebildi\u011fi i\u00e7in, g\u00fcne\u015ften yararland\u0131\u011f\u0131 i\u00e7in, taze ve \u00e7e\u015fitli otlar bulabildi\u011fi i\u00e7in gebe manday\u0131 meraya \u00e7\u0131karmak \u00e7ok yararl\u0131d\u0131r. Mera fakir ise, mera d\u00f6n\u00fc\u015f\u00fc kesif yem ile takviye edilir.<\/td>\n<\/tr>\n
kullan\u0131larak sucuk \u00fcretilmi\u015ftir. Olgunla\u015ft\u0131rma s\u00fcresi sonunda sucuk \u00f6rnekleri<\/td>\nBOZUK GIDA<\/td>\n<\/tr>\n
vakum paketleme y\u00f6ntemi ile +4 \u00baC\u2019de 90 g\u00fcn depolanm\u0131\u015ft\u0131r. Olgunla\u015fma ve<\/td>\nGebe hayvanlar i\u00e7in \u00e7\u00fcr\u00fcm\u00fc\u015f, bozulmu\u015f, k\u00fcflenmi\u015f yemler \u00e7ok tehlikelidir.<\/td>\n<\/tr>\n
depolama s\u00fcresi boyunca sucuk \u00f6rneklerinin fiziko-kimyasal, mikrobiyolojik ve<\/td>\nDonmu\u015f, so\u011fuk, \u00e7amurlu yemler de zararl\u0131d\u0131r. Anan\u0131n yavru atmas\u0131na neden olurlar.<\/td>\n<\/tr>\n
duyusal \u00f6zellikleri incelenmi\u015ftir. Olgunla\u015ft\u0131rma sonunda manda eti kullan\u0131larak<\/td>\nBir di\u015fi manda ve mala\u011f\u0131.<\/td>\n<\/tr>\n
\u00fcretilen sucuklar\u0131n duyusal a\u00e7\u0131dan di\u011fer sucuk \u00f6rneklerine k\u0131yasla daha fazla<\/td>\nSA\u011eMAL MANDA<\/td>\n<\/tr>\n
be\u011fenildi\u011fi ve sucuk \u00f6rneklerinin vakum paketleme ile raf \u00f6mr\u00fcn\u00fc uzad\u0131\u011f\u0131 tespit<\/td>\nYaz\u0131n sa\u011fmal mandalar besin ihtiyac\u0131n\u0131 meradan kar\u015f\u0131lar.<\/td>\n<\/tr>\n
edilmi\u015ftir.<\/td>\nMera yeterli de\u011filse, sa\u011f\u0131m s\u0131ras\u0131nda s\u00fct yemi verilerek desteklenir.<\/td>\n<\/tr>\n
<\/td>\nManda s\u00fct\u00fc \u00e7ok ya\u011fl\u0131 olur.<\/td>\n<\/tr>\n
<\/td>\nBu s\u00fct\u00fcn yap\u0131labilmesi i\u00e7in mandan\u0131n yeterli besini almas\u0131 gerekir.<\/td>\n<\/tr>\n
Anahtar Kelimeler<\/td>\n\u00a0Manda s\u00fct\u00fcnde ya\u011f oran\u0131 y\u00fczde 6-13 aras\u0131ndad\u0131r. Ortalama y\u00fczde 8 ya\u011f vard\u0131r.<\/td>\n<\/tr>\n
Manda Eti<\/td>\n1 kilo s\u00fct i\u00e7in 700 gram s\u00fct yemi vermelidir. Yani 6 kilo s\u00fct veren bir mandaya<\/td>\n<\/tr>\n
S\u0131\u011f\u0131r Eti<\/td>\n4 kilo 200 gram s\u00fct yemi verilir.<\/td>\n<\/tr>\n
Sucuk<\/td>\nKarma yem haz\u0131rlan\u0131rken y\u00fczde 1-1,5 kadar mermer tozu ile y\u00fczde 1 oran\u0131nda tuz ilave edilir.<\/td>\n<\/tr>\n
Vakum paketleme<\/td>\nSU YOK, MANDA YOK<\/td>\n<\/tr>\n
Key Words<\/td>\nManda su ile ya\u015far. Derisi siyah ve kal\u0131n oldu\u011fu i\u00e7in yaz\u0131n v\u00fccut \u0131s\u0131s\u0131 \u00e7ok y\u00fckselir,<\/td>\n<\/tr>\n
Buffalo Meat<\/td>\nhemen serinlemek ister. Onun i\u00e7in mutlaka g\u00f6l, g\u00f6let, dere, batakl\u0131k gibi bir ortam arar. Orada dinlenir, serinler, rahatlar. Su olmayan yerlerde manda yeti\u015ftiricili\u011fi yap\u0131lamaz.<\/td>\n<\/tr>\n
Beef Meat<\/td>\nSu olmayan yerlerde yapay g\u00f6let v.b. yap\u0131lar olu\u015fturularak manda yeti\u015ftiricili\u011fi yap\u0131labilir.<\/td>\n<\/tr>\n
Sucuk<\/td>\nSu ve manda bir arada.<\/td>\n<\/tr>\n
<\/td>\nManda s\u00fct\u00fcnden krema ve l\u00fcle kayma\u011f\u0131 \u00fcretildi\u011fi i\u00e7in di\u011fer s\u00fctlere tercih edilir.<\/td>\n<\/tr>\n
Sucuk, \u00fclkemizde s\u0131\u011f\u0131r eti, manda eti, s\u0131\u011f\u0131r<\/td>\nS\u00fct\u00fcn rengi beyaz oldu\u011fundan, s\u00fct mamullerinde s\u0131k\u00e7a kullan\u0131l\u0131r. Bu konuda manda s\u00fct\u00fc inek s\u00fct\u00fcnden daha ekonomiktir.<\/td>\n<\/tr>\n
ya\u011f\u0131, koyun kuyruk ya\u011f\u0131, tuz, \u015feker, nitrat\/nitrit ve<\/td>\n\u00dclkemizde mandalar 240 – 250 g\u00fcn sa\u011f\u0131l\u0131r.<\/td>\n<\/tr>\n
\u00e7e\u015fitli baharatlar\u0131n kar\u0131\u015f\u0131m\u0131 ile \u00fcretilen, pop\u00fcler<\/td>\nBir s\u00fct verimi d\u00f6neminde (Laktasyon) ortalama 1000-1100 kg\u00a0 s\u00fct verir. D\u00fc\u015f\u00fck s\u00fct verimli hayvanlara d\u00f6l verme \u015fans\u0131 tan\u0131mamal\u0131, yani elemeliyiz. Bu sayede yeni do\u011fan yavrulardan daha y\u00fcksek s\u00fct verimi alabiliriz.<\/td>\n<\/tr>\n
fermente bir et \u00fcr\u00fcn\u00fcd\u00fcr (Aksu ve Kaya 2004).<\/td>\nMandan\u0131n s\u00fct verimi 3. laktasyona kadar artar ve 6-7nci laktasyona kadar ayn\u0131 seviyede kal\u0131r. Daha sonra giderek azal\u0131r.<\/td>\n<\/tr>\n
Fermente et \u00fcr\u00fcnleri Avrupa \u00fclkeleri ba\u015fta olmak<\/td>\nMandalar s\u00fcrekli olarak g\u00fcnde iki kere sa\u011f\u0131lamaz. \u00c7\u00fcnk\u00fc s\u00fct\u00fc azd\u0131r, g\u00fcnde bir kere sa\u011fmak yeterli olur.<\/td>\n<\/tr>\n
\u00fczere d\u00fcnyan\u0131n bir\u00e7ok b\u00f6lgesinde \u00fcretilmektedir. Bu<\/td>\nSa\u011f\u0131m daima ayn\u0131 yerde yap\u0131lmal\u0131d\u0131r.<\/td>\n<\/tr>\n
t\u00fcr \u00fcr\u00fcnlerin \u00fcretiminde domuz ve s\u0131\u011f\u0131r etleri yayg\u0131n<\/td>\nManda \u00e7evreden etkilenen hassas bir hayvand\u0131r, sa\u011f\u0131m esnas\u0131nda rahats\u0131z edilmemesi gerekir.<\/td>\n<\/tr>\n
olarak kullan\u0131lmakla birlikte, koyun, manda ve kanatl\u0131<\/td>\nMandalar\u0131n makine ile sa\u011f\u0131m\u0131 m\u00fcmk\u00fcnd\u00fcr. \u0130lkine malaklayan mandalar biraz sab\u0131r g\u00f6sterildi\u011finde makineli sa\u011f\u0131ma al\u0131\u015ft\u0131r\u0131labilir.<\/td>\n<\/tr>\n
hayvan etleri de baz\u0131 \u00fcr\u00fcnlere i\u015flenebilmektedir<\/td>\nMakine ile sa\u011f\u0131lan manda.<\/td>\n<\/tr>\n
(Ensoy ve Kolsar\u0131c\u0131 2004). \u00dclkemizde ise \u00fcretilen<\/td>\nMakine ile sa\u011f\u0131m\u0131n faydalar\u0131:<\/td>\n<\/tr>\n
sucuklarda s\u0131\u011f\u0131r etinden ba\u015fka manda eti ile bazen<\/td>\n1- Makine ile yap\u0131lan sa\u011f\u0131mdan daha fazla s\u00fct elde edilir.<\/td>\n<\/tr>\n
koyun ve ke\u00e7i eti de kullan\u0131lmaktad\u0131r. Sucuk<\/td>\n2- Meme ba\u015flar\u0131 ayn\u0131 \u015fekilde geli\u015fir.<\/td>\n<\/tr>\n
i\u015fletmelerinin pek \u00e7o\u011funda, bilin\u00e7li bir et se\u00e7imi<\/td>\n3- S\u00fct verim kay\u0131tlar\u0131 daha sa\u011fl\u0131kl\u0131 tutulur.<\/td>\n<\/tr>\n
yerine, d\u00fc\u015f\u00fck de\u011ferli etlerin tercih edilerek kullan\u0131m\u0131<\/td>\n4- Sa\u011f\u0131m s\u00fcresi daha k\u0131sa olur.<\/td>\n<\/tr>\n
kabul g\u00f6rmektedir (S\u00f6nmez 1986).<\/td>\n5- \u0130\u015f g\u00fcc\u00fcnden tasarruf edilir.<\/td>\n<\/tr>\n
Manda eti s\u0131\u011f\u0131r etine g\u00f6re daha d\u00fc\u015f\u00fck oranda<\/td>\n6- Daha temiz s\u00fct elde edilir.<\/td>\n<\/tr>\n
kolesterol i\u00e7eri\u011fine sahip olmakla birlikte (Paleari et<\/td>\nNEDEN ET HAYVANI ?<\/td>\n<\/tr>\n
al 1997), ya\u011f oran\u0131n\u0131n d\u00fc\u015f\u00fck, kas oran\u0131n\u0131n y\u00fcksek<\/td>\nManda iri yap\u0131s\u0131 ve yemi iyi de\u011ferlendirmesi nedeniyle et \u00fcretimine elveri\u015fli bir<\/td>\n<\/tr>\n
olmas\u0131ndan dolay\u0131 et \u00fcr\u00fcnleri \u00fcretiminde kullan\u0131m\u0131<\/td>\nhayvand\u0131r.\u00dclkemizde manda eti taze olarak \u00e7ok az t\u00fcketilir.<\/td>\n<\/tr>\n
artmaktad\u0131r. Ayr\u0131ca manda eti koyu rengiyle beraber<\/td>\nDaha \u00e7ok et mamullerinde kullan\u0131l\u0131r.<\/td>\n<\/tr>\n
iyi ba\u011flama \u00f6zelli\u011finden dolay\u0131 \u00f6zellikle et<\/td>\nAsl\u0131nda gen\u00e7 ve iyi beslenmi\u015f manda eti s\u0131\u011f\u0131r etinden daha kalitelidir.<\/td>\n<\/tr>\n
\u00fcr\u00fcnlerinde kullan\u0131m\u0131 tercih edilmektedir<\/td>\nManda eti, s\u0131\u011f\u0131r etinden daha az ya\u011f ve kolesterol\u00a0 i\u00e7ermesine kar\u015f\u0131n; daha<\/td>\n<\/tr>\n
(Kandeepan ve ark 2009).<\/td>\nfazla protein ve mineral madde i\u00e7erir.<\/td>\n<\/tr>\n
 <\/p>\n

Geleneksel T\u00fcrk Sucu\u011fu yap\u0131m\u0131nda, daha<\/td>\n

Mandan\u0131n ba\u015f\u0131 \u00e7ok b\u00fcy\u00fck, derisi kal\u0131n, ayaklar\u0131 a\u011f\u0131rd\u0131r.<\/td>\n<\/tr>\n
\u00f6nceden manda eti kullan\u0131l\u0131yor olmas\u0131na ra\u011fmen,<\/td>\nBu nedenle kesilmi\u015f hayvan\u0131n et rand\u0131man\u0131 y\u00fczde 40-54 aras\u0131nda kal\u0131r.<\/td>\n<\/tr>\n
\u00fclkemizde manda pop\u00fclasyonundaki azalmaya ve<\/td>\nTabii gen\u00e7 ve besili mandalarda rand\u0131man y\u00fcksek olur.<\/td>\n<\/tr>\n
dolay\u0131s\u0131yla manda eti teminindeki zorlu\u011fa ba\u011fl\u0131<\/td>\nMANDA BES\u0130S\u0130<\/td>\n<\/tr>\n
olarak sucuk yap\u0131m teknolojisinde manda eti<\/td>\nEt \u00fcretimi i\u00e7in manda besisi yap\u0131labilir. Bu ama\u00e7la,<\/td>\n<\/tr>\n
kullan\u0131m\u0131 azalm\u0131\u015f ve hatta k\u0131smen yok olmu\u015ftur. Bu<\/td>\nMalak besisi<\/td>\n<\/tr>\n
ama\u00e7la yap\u0131lan bu \u00e7al\u0131\u015fmada, farkl\u0131 oranlarda manda<\/td>\nGen\u00e7 manda besisi<\/td>\n<\/tr>\n
eti kullan\u0131larak \u00fcretilen T\u00fcrk sucu\u011funda fizikokimyasal, mikrobiyolojik ve duyusal \u00f6zellikler<\/td>\nErgin manda besisi olarak \u00fc\u00e7 d\u00f6nemde besi uygulan\u0131r.<\/td>\n<\/tr>\n
incelenmi\u015ftir.<\/td>\nMalaklar 30-40 g\u00fcnl\u00fck iken, ortalama 60 kilo canl\u0131 a\u011f\u0131rl\u0131\u011fa ula\u015f\u0131nca kesilirler.<\/td>\n<\/tr>\n
MATERYAL VE METOT<\/td>\nYeterli bir besleme ile g\u00fcnde yar\u0131m kiloluk canl\u0131 a\u011f\u0131rl\u0131k art\u0131\u015f\u0131 sa\u011flanabilir.<\/td>\n<\/tr>\n
Sucuk \u00dcretimi<\/td>\nSel\u00fcloz oran\u0131 y\u00fcksek kaba yemlerle beslenen mandalar bu yemden kolayca yararlan\u0131r.<\/td>\n<\/tr>\n
\u00c7al\u0131\u015fmada sucuk \u00fcretiminde kullan\u0131lan et<\/td>\n\u00a0Bu bak\u0131mdan besi ucuza gelir.<\/td>\n<\/tr>\n
(s\u0131\u011f\u0131r + manda), ya\u011f, baharat\/katk\u0131lar ve hava kurusu<\/td>\nManda besisinde gen\u00e7 mandalar\u0131 kullanmak gerekir. Gen\u00e7 mandalar daha fazla et tutar.<\/td>\n<\/tr>\n
s\u0131\u011f\u0131r ince barsa\u011f\u0131 Afyonkarahisar\u2019da yerel firmalardan<\/td>\n\u00a0Ayr\u0131ca, etleri kaliteli ve lezzetli olur. \u0130leri ya\u015flarda et ya\u011flan\u0131r,<\/td>\n<\/tr>\n
temin edilmi\u015ftir. Sucuk \u00fcretimleri Afyon Kocatepe<\/td>\nlifleri kal\u0131nla\u015f\u0131r ve sertle\u015fir.<\/td>\n<\/tr>\n
\u00dcniversitesi Veteriner Fak\u00fcltesi Et Pilot tesisinde<\/td>\nKesilen mandalarda et rand\u0131man\u0131 s\u0131\u011f\u0131rlardan daha d\u00fc\u015f\u00fckt\u00fcr.<\/td>\n<\/tr>\n
ger\u00e7ekle\u015ftirilmi\u015ftir. Sucuk form\u00fclasyonlar\u0131 A: %100<\/td>\nDAYANIKLI<\/td>\n<\/tr>\n
S\u0131\u011f\u0131r Eti, B: %75 S\u0131\u011f\u0131r Eti + %25 Manda Eti, C: %50<\/td>\nManda, t\u00fcberk\u00fcloza kar\u015f\u0131, \u015fap hastal\u0131\u011f\u0131na kar\u015f\u0131 ve di\u011fer hastal\u0131klara s\u0131\u011f\u0131rdan daha dayan\u0131kl\u0131d\u0131r.<\/td>\n<\/tr>\n
S\u0131\u011f\u0131r Eti + %50 Manda Eti, D:%100 Manda Eti<\/td>\nKolayca hastalanmaz. Manda iri yap\u0131s\u0131 ve yemi iyi de\u011ferlendirmesi nedeniyle et \u00fcretimine elveri\u015flidir.<\/td>\n<\/tr>\n
olarak haz\u0131rlanm\u0131\u015ft\u0131r. Her grup %10 ya\u011f, %0,01<\/td>\nManda eti taze olarak pek az t\u00fcketilir. Daha \u00e7ok et mamullerinde kullan\u0131l\u0131r.<\/td>\n<\/tr>\n
NaNO2, %0,025 NaNO3, %1,8 tuz, %1,5 sar\u0131msak,<\/td>\nAsl\u0131nda gen\u00e7 ve iyi beslenmi\u015f manda eti dana etini aratmaz.<\/td>\n<\/tr>\n
%0,4 k\u0131rm\u0131z\u0131 tatl\u0131 biber, %0,7 k\u0131rm\u0131z\u0131 ac\u0131 biber, %0,7<\/td>\nS\u0131\u011f\u0131rlar gibi manda da t\u0131rnakl\u0131 memelilerin Bovidae ailesinin \u00fcyeleridir.<\/td>\n<\/tr>\n
karabiber, %0,75 kimyon ve % 0,2 yenibahar ilave<\/td>\nManda eti s\u0131\u011f\u0131r etine benzer olsa da, biraz daha farkl\u0131d\u0131r,<\/td>\n<\/tr>\n
edilerek haz\u0131rlanm\u0131\u015ft\u0131r.<\/td>\nbirincisi daha ya\u011fl\u0131d\u0131r ve genellikle \u00e7im beslenir.<\/td>\n<\/tr>\n
Olgunla\u015fmas\u0131n\u0131 tamamlam\u0131\u015f etler ve ya\u011f<\/td>\nBu sayfadaki linklere t\u0131klay\u0131p gezinirseniz biz de bir \u015feyler kazanabiliriz.<\/td>\n<\/tr>\n
k\u0131yma makinesinden ge\u00e7irildikten sonra, \u00fczerine<\/td>\nDestekleriniz i\u00e7in Te\u015fekk\u00fcr ederiz.<\/td>\n<\/tr>\n
baharat ve di\u011fer katk\u0131lar ilave edilmi\u015ftir. Kar\u0131\u015f\u0131m 2<\/td>\nManda, s\u0131\u011f\u0131r da dahil olmak \u00fczere Bovidae familyas\u0131na ait 100’den fazla t\u0131rnakl\u0131<\/td>\n<\/tr>\n
dakika kar\u0131\u015ft\u0131r\u0131ld\u0131ktan sonra do\u011fal k\u0131l\u0131flara<\/td>\nmemeli t\u00fcr\u00fcnden biridir.<\/td>\n<\/tr>\n
doldurulmu\u015ftur. Dolumu yap\u0131lan sucuklar daha sonra<\/td>\nGenellikle bufalo ile grupland\u0131r\u0131lsa da, anatomik \u00f6zellikleri biraz farkl\u0131d\u0131r.<\/td>\n<\/tr>\n
10 saat boyunca dengeleme i\u00e7in 10-15 \u00baC ve ~ %70-<\/td>\nTarihsel olarak, manda bir numaral\u0131 s\u0131\u011f\u0131r eti olan<\/td>\n<\/tr>\n
75 nispi nemde bekletilmi\u015ftir. Sucuklara ink\u00fcbasyon<\/td>\nen pop\u00fcler k\u0131rm\u0131z\u0131 et t\u00fcr\u00fcd\u00fcr.<\/td>\n<\/tr>\n
odas\u0131nda 12 g\u00fcn boyunca olgunla\u015ft\u0131rma ve kurutma<\/td>\nG\u00fcn\u00fcm\u00fczde manda eti talebi artan pazarlama \u00e7abalar\u0131,<\/td>\n<\/tr>\n
i\u015flemi uygulanm\u0131\u015ft\u0131r. Sucuklara ilk 2 g\u00fcn 25 \u00baC ve<\/td>\nyayg\u0131n bulunabilirli\u011fi ve elveri\u015fli beslenme profili nedeniyle artmaktad\u0131r.<\/td>\n<\/tr>\n
%90 nem uygulanm\u0131\u015f; 3. ve 4. g\u00fcnlerde s\u0131cakl\u0131k ve<\/td>\nBu makale mandan\u0131n besin profilini, faydalar\u0131n\u0131 ve dezavantajlar\u0131n\u0131 g\u00f6zden ge\u00e7irir ve<\/td>\n<\/tr>\n
nem s\u0131ras\u0131yla 22 \u00baC\u2019ye %80\u2019e d\u00fc\u015f\u00fcr\u00fclm\u00fc\u015ft\u00fcr. S\u0131cakl\u0131k<\/td>\ns\u0131\u011f\u0131r eti ile kar\u015f\u0131la\u015ft\u0131r\u0131r.<\/td>\n<\/tr>\n
ve nem 5.-7. g\u00fcnlerde 20 \u00baC ve %70, 8.-10. g\u00fcnlerde<\/td>\nBesin De\u011ferleri<\/td>\n<\/tr>\n
18 \u00baC ve %65 olarak uygulanm\u0131\u015ft\u0131r. Olgunla\u015ft\u0131rman\u0131n<\/td>\nBesin i\u00e7eri\u011fi a\u00e7\u0131s\u0131ndan, manda protein, demir, \u00e7inko,<\/td>\n<\/tr>\n
son iki g\u00fcn\u00fc ise (11. ve 12. g\u00fcn) s\u0131cakl\u0131k yine 18 \u00baC,<\/td>\nselenyum ve B vitaminleri de dahil olmak \u00fczere<\/td>\n<\/tr>\n
nispi nem ise %60\u2019a indirilmi\u015ftir.<\/td>\n\u00a0bir\u00e7ok \u00f6nemli besin maddesini paketler.<\/td>\n<\/tr>\n
Olgunla\u015ft\u0131rma s\u00fcresi sonunda \u00f6rnekler<\/td>\nHam, 113 graml\u0131k (4 ons) porsiyondan<\/td>\n<\/tr>\n
ink\u00fcbasyon odas\u0131ndan al\u0131narak ikiye ayr\u0131lm\u0131\u015f ve bir<\/td>\npi\u015firilmi\u015f bir manda porsiyonu sa\u011flar ( 1 ):<\/td>\n<\/tr>\n
k\u0131sm\u0131na vakum ambalaj uygulanm\u0131\u015ft\u0131r. Vakum paketli<\/td>\nKalori: 124<\/td>\n<\/tr>\n
ve ambalajlanmam\u0131\u015f kontrol grubu \u00f6rnekler 3 ay<\/td>\nProtein: 17 gram<\/td>\n<\/tr>\n
boyunca +4 \u00baC\u2019de depolanm\u0131\u015ft\u0131r.<\/td>\nYa\u011f: 6 gram<\/td>\n<\/tr>\n
Mikrobiyolojik analizler<\/td>\nDoymu\u015f ya\u011f: 2.5 gram<\/td>\n<\/tr>\n
\u00d6rneklerin her birinden steril torbalara 25 g<\/td>\nKarbonhidrat: 1 gramdan az<\/td>\n<\/tr>\n
numune tart\u0131lm\u0131\u015f ve \u00fczerine 225 ml steril peptonlu<\/td>\nDemir: G\u00fcnl\u00fck De\u011ferin % 13’\u00fc (DV)<\/td>\n<\/tr>\n
su ilave edilerek, 2 dk homojenize edilmi\u015ftir.<\/td>\nSelenyum: DV’nin % 31’i<\/td>\n<\/tr>\n
Haz\u0131rlanan ilk 1\/10\u2019luk dil\u00fcsyondan seri dil\u00fcsyonlar<\/td>\nB12 Vitamini: DV’nin% 68’i<\/td>\n<\/tr>\n
haz\u0131rlanarak toplam mezofil aerobik bakteri (TMAB)<\/td>\n\u00c7inko: DV’nin % 35’i<\/td>\n<\/tr>\n
say\u0131m\u0131 i\u00e7in Plate Count Agara (PCA Oxoid CM0325)<\/td>\nB6 Vitamini: DV’nin % 19’u<\/td>\n<\/tr>\n
(Nortje ve ark 1990), laktik asit bakteri (LAB) say\u0131m\u0131<\/td>\nNiasin (B3 vitamini): DV’nin % 28’i<\/td>\n<\/tr>\n
i\u00e7in Man Rogosa Sharpe Agara (MRS Oxoid,<\/td>\n\u00d6zet: Protein, B vitaminleri ve baz\u0131 mineralleri y\u00fcksek olan manda,<\/td>\n<\/tr>\n
CM361), maya ve k\u00fcf say\u0131m\u0131 i\u00e7in Potato Dextrose<\/td>\nuygun bir besin profiline sahiptir.<\/td>\n<\/tr>\n
Agara (PDA Oxoid CM0139) (Pichhardt 1993)<\/td>\nPotansiyel Faydalar<\/td>\n<\/tr>\n
ekimler yap\u0131lm\u0131\u015ft\u0131r.<\/td>\nBesleyici, tam g\u0131da diyetinin bir par\u00e7as\u0131 olarak,<\/td>\n<\/tr>\n
Fiziko-Kimyasal Analizler<\/td>\nmanda \u00e7e\u015fitli potansiyel sa\u011fl\u0131k yararlar\u0131 sa\u011flayabilir.<\/td>\n<\/tr>\n
Sucuk \u00f6rneklerinde nem miktar\u0131 tayini<\/td>\nM\u00fckemmel Protein Kayna\u011f\u0131<\/td>\n<\/tr>\n
AOAC (Anonim 1990); pH tayini, Titrasyon asitli\u011fi<\/td>\nHam 4 ons (113 gram) porsiyon ba\u015f\u0131na yakla\u015f\u0131k 17 gram protein sa\u011flayan manda,<\/td>\n<\/tr>\n
tayini (G\u00f6kalp ve ark 1995), Tiyobarbiturik asit<\/td>\nm\u00fckemmel bir protein kayna\u011f\u0131 olarak kabul edilir.<\/td>\n<\/tr>\n
(TBA) de\u011feri tayini (Tarladgis ve ark 1960, Tarladgis<\/td>\nYeterli protein al\u0131m\u0131, v\u00fccudunuzdaki doku yeniden in\u015fas\u0131,<\/td>\n<\/tr>\n
ve ark 1968), Renk tayini (Kayaard\u0131 ve G\u00f6k 2003)<\/td>\nhormon \u00fcretimi ve besin ta\u015f\u0131nmas\u0131 dahil olmak \u00fczere bir\u00e7ok i\u015flem i\u00e7in gereklidir (2 , 3 , 4 ).<\/td>\n<\/tr>\n
analizleri yap\u0131lm\u0131\u015ft\u0131r.<\/td>\nAktif bireyler aras\u0131nda protein al\u0131m\u0131 i\u00e7in genel \u00f6neri,<\/td>\n<\/tr>\n
Duyusal De\u011ferlendirme<\/td>\nv\u00fccut a\u011f\u0131rl\u0131\u011f\u0131n\u0131n kilogram\u0131 ba\u015f\u0131na 0.6-0.9 gramd\u0131r (kg ba\u015f\u0131na 1.4-2.0 gram).<\/td>\n<\/tr>\n
Sucuk \u00f6rneklerinin duyusal de\u011ferlendirilmesi<\/td>\nBu nedenle, manda t\u00fcketmek bu \u00f6neriyi yerine getirmenin iyi bir yoludur (5 ).<\/td>\n<\/tr>\n
10 ki\u015filik panelist taraf\u0131ndan yap\u0131lm\u0131\u015ft\u0131r. Panelistler<\/td>\nZengin B Vitamini Kayna\u011f\u0131<\/td>\n<\/tr>\n
de\u011ferlendirmeye ge\u00e7meden \u00f6nce sucuklar\u0131n kalite<\/td>\nManda eti, B12, B6 ve niasin (B3) i\u00e7in s\u0131ras\u0131yla DV’lerin % 68, % 19 ve % 28’ini sa\u011flayan ham 4 ons (113 gram) ile<\/td>\n<\/tr>\n
karakteristikleri hakk\u0131nda e\u011fitilmi\u015flerdir. Panelistler<\/td>\n\u00e7ok miktarda B vitamini paketler ( 1 ).<\/td>\n<\/tr>\n
\u00e7i\u011f sucuklarda, kesit y\u00fczey rengi ve g\u00f6r\u00fcn\u00fc\u015f, pi\u015fmi\u015f<\/td>\nB vitaminleri, v\u00fccudunuzdaki enerji ve n\u00f6rokimyasal \u00fcretimin yan\u0131 s\u0131ra<\/td>\n<\/tr>\n
sucuklarda tat ve aroma, tekst\u00fcr, genel be\u011feni<\/td>\nk\u0131rm\u0131z\u0131 kan h\u00fccresi olu\u015fumu da dahil olmak \u00fczere bir\u00e7ok<\/td>\n<\/tr>\n
a\u00e7\u0131s\u0131ndan de\u011ferlendirme yapm\u0131\u015flard\u0131r. Panelistler<\/td>\nh\u00fccresel s\u00fcrece dahil olur (6 ).<\/td>\n<\/tr>\n
de\u011ferlendirmeleri 1\u20133 (\u00e7ok k\u00f6t\u00fc- kabul edilemez), 4-<\/td>\nB vitaminleri bug\u00fcn diyetinizde manda eti de dahil olmak \u00fczere<\/td>\n<\/tr>\n
5(orta), 6-7 (iyi), 8-9 (\u00e7ok iyi) puan aral\u0131\u011f\u0131ndaki<\/td>\nbir\u00e7ok yiyece\u011fin g\u00fc\u00e7lendirilmesi nedeniyle yayg\u0131n olarak bulunurken,<\/td>\n<\/tr>\n
hedonik skala kullanarak yapm\u0131\u015flard\u0131r (Altu\u011f 1993,<\/td>\ng\u00fcnl\u00fck ihtiya\u00e7lar\u0131n\u0131z\u0131 kar\u015f\u0131laman\u0131za yard\u0131mc\u0131 olabilir.<\/td>\n<\/tr>\n
Soyer 1995).<\/td>\nDemir, Selenyum ve \u00c7inko Bak\u0131m\u0131ndan Zengindir<\/td>\n<\/tr>\n
Kocatepe Vet J 2012 5(1): 13-19 15<\/td>\nNispeten y\u00fcksek B vitamini i\u00e7eri\u011fine ek olarak, manda iyi bir demir kayna\u011f\u0131 oldu\u011fu kadar<\/td>\n<\/tr>\n
BULGULAR VE TARTI\u015eMA<\/td>\nm\u00fckemmel bir selenyum ve \u00e7inko kayna\u011f\u0131d\u0131r ve bir ham 4 ons (113 gram)% 13,% 31 ve 35 sa\u011flar. ( 1 ).<\/td>\n<\/tr>\n
Farkl\u0131 oranlarda manda eti kullan\u0131larak<\/td>\nBu \u00fc\u00e7 temel mineral v\u00fccudunuzda \u00e7ok say\u0131da \u00f6nemli i\u015fleve hizmet eder.<\/td>\n<\/tr>\n
\u00fcretilen sucuk \u00f6rneklerine ili\u015fkin \u00fcretim<\/td>\nDemir, k\u0131rm\u0131z\u0131 kan h\u00fccresi olu\u015fumunda \u00f6nemli bir rol oynar.<\/td>\n<\/tr>\n
a\u015famas\u0131ndaki fiziko-kimyasal ve mikrobiyolojik analiz<\/td>\nK\u0131rm\u0131z\u0131 kan h\u00fccreleri,<\/td>\n<\/tr>\n
sonu\u00e7lar\u0131 Tablo 1\u2019de g\u00f6sterilmi\u015ftir. \u00d6rneklerin<\/td>\nkan\u0131n\u0131zdaki oksijenin ana ta\u015f\u0131y\u0131c\u0131lar\u0131d\u0131r ve t\u00fcm oksijen gerektiren s\u00fcre\u00e7ler i\u00e7in gereklidir (7 , 8 ).<\/td>\n<\/tr>\n
olgunla\u015fman\u0131n ba\u015flang\u0131c\u0131nda nem oranlar\u0131 %59.84 ile<\/td>\nSelenyum, oksidatif stresle sava\u015fan bir antioksidan g\u00f6revi g\u00f6r\u00fcr.<\/td>\n<\/tr>\n
%62.87 aras\u0131nda de\u011fi\u015fmektedir. \u00d6rneklerin nem<\/td>\nBu, doku i\u015flev bozuklu\u011funa, hastal\u0131\u011fa yol a\u00e7abilecek<\/td>\n<\/tr>\n
oranlar\u0131 olgunla\u015fma a\u015famas\u0131 boyunca d\u00fc\u015f\u00fc\u015f<\/td>\nserbest radikallerin ve antioksidanlar\u0131n dengesizli\u011fine i\u015faret eder.<\/td>\n<\/tr>\n
g\u00f6stermi\u015ftir (Tablo 1). \u00d6rneklerin nem oranlar\u0131ndaki<\/td>\nYeterli selenyum al\u0131m\u0131 bunu \u00f6nlemeye yard\u0131mc\u0131 olabilir (9 , 10 ).<\/td>\n<\/tr>\n
bu d\u00fc\u015f\u00fc\u015f, olgunla\u015fma a\u015famas\u0131nda pH\u2019n\u0131n d\u00fc\u015fmesine<\/td>\nBu arada \u00e7inko v\u00fccudunuzun ba\u011f\u0131\u015f\u0131kl\u0131k sistemini destekler ve<\/td>\n<\/tr>\n
ba\u011fl\u0131 olarak kas proteinlerinin denat\u00fcrasyonu sonucu<\/td>\n\u00e7e\u015fitli hastal\u0131klarla sava\u015fmaya yard\u0131mc\u0131 olur.<\/td>\n<\/tr>\n
meydana gelen, proteinlerin su tutma kapasitesinin<\/td>\nDaha spesifik olarak, h\u00fccre b\u00f6l\u00fcnmesini ve b\u00fcy\u00fcmesini ve ayr\u0131ca yara iyile\u015fmesini destekler.<\/td>\n<\/tr>\n
d\u00fc\u015fmesine ba\u011fl\u0131 oldu\u011fu bildirilmektedir (G\u00f6kalp ve<\/td>\nDo\u011fru \u00e7inko al\u0131m\u0131, optimal ba\u011f\u0131\u015f\u0131kl\u0131k fonksiyonunun sa\u011flanmas\u0131na yard\u0131mc\u0131 olabilir (11 ).<\/td>\n<\/tr>\n
ark 1994; Toldra ve ark 2001). Olgunla\u015ft\u0131rma<\/td>\nManday\u0131 dengeli bir diyetin par\u00e7as\u0131 olarak dahil etmek,<\/td>\n<\/tr>\n
sonunda \u00f6rneklerin nem oranlar\u0131 %38.09 – %40.82\u2019ye<\/td>\nbu \u00fc\u00e7 \u00f6nemli mineral i\u00e7in g\u00fcnl\u00fck gereksinimleri kar\u015f\u0131laman\u0131za yard\u0131mc\u0131 olabilir.<\/td>\n<\/tr>\n
d\u00fc\u015fm\u00fc\u015ft\u00fcr. T\u00fcrk G\u0131da Kodeksi\u2019nin Et \u00dcr\u00fcnleri<\/td>\nKalorisi Olduk\u00e7a D\u00fc\u015f\u00fck<\/td>\n<\/tr>\n
Tebli\u011fi (Anonim 2000)\u2019ne g\u00f6re t\u00fcketime haz\u0131r<\/td>\nDi\u011fer bir\u00e7ok etle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, manda ya\u011f ve genel kalorisi d\u00fc\u015f\u00fckt\u00fcr,<\/td>\n<\/tr>\n
sucuklarda nem oran\u0131 en fazla %40 olarak<\/td>\n6 gram ya\u011f ve 124 kalori sa\u011flar 4 onsluk (113 gram) ( 1 ).<\/td>\n<\/tr>\n
s\u0131n\u0131rland\u0131r\u0131lm\u0131\u015ft\u0131r.<\/td>\nManda eti al\u0131rken ya\u011fs\u0131z et k\u0131s\u0131mlar\u0131n\u0131 al\u0131rsan\u0131z,<\/td>\n<\/tr>\n
<\/td>\ndaha az kalori ile ayn\u0131 miktardan yararl\u0131 besinleri alabilirsiniz.<\/td>\n<\/tr>\n
A: %100 S\u0131\u011f\u0131r Eti; B: %75 S\u0131\u011f\u0131r Eti + %25 Manda Eti; C: %50 S\u0131\u011f\u0131r Eti + %50 Manda Eti; D:%100 Manda Eti; TBA: Tiyobarbit\u00fcrik Asit;<\/td>\nBu da v\u00fccut geli\u015ftirmek veya kilo vermek isteyen bireyler i\u00e7in yararl\u0131 olabilir.<\/td>\n<\/tr>\n
TAMB: Toplam Aerob Mezofilik Bakteri; LAB: Laktik Asit Bakterileri; L*: ayd\u0131nl\u0131k de\u011ferleri; a*: k\u0131rm\u0131z\u0131l\u0131k de\u011ferleri; b*: sar\u0131l\u0131k de\u011ferleri<\/td>\nTariflerde \u0130kame Edilebilir<\/td>\n<\/tr>\n
Sucuk \u00f6rneklerinde artan laktik asit<\/td>\nMandan\u0131n etkileyici besin profiline ve hafif lezzetine ek olarak,<\/td>\n<\/tr>\n
miktar\u0131na ba\u011fl\u0131 olarak pH de\u011ferlerinde d\u00fc\u015f\u00fc\u015f tespit<\/td>\nmutfakta \u00e7ok y\u00f6nl\u00fc olabilir.<\/td>\n<\/tr>\n
edilmi\u015ftir. Olgunla\u015ft\u0131rma i\u015fleminin ba\u015flang\u0131c\u0131nda A,<\/td>\n\u00d6rne\u011fin, chilis, g\u00fcve\u00e7 ve tavada k\u0131zartmalar da dahil olmak \u00fczere<\/td>\n<\/tr>\n
B, C, D grubu sucuk \u00f6rneklerinde pH de\u011ferleri 5.86-<\/td>\nhemen hemen her tarifte di\u011fer k\u0131rm\u0131z\u0131 etlerin yerine kullanabilirsiniz.<\/td>\n<\/tr>\n
5.94 seviyelerinde iken olgunla\u015ft\u0131rma i\u015fleminin<\/td>\nManda da yayg\u0131n olarak biftek veya k\u0131zartma olarak t\u00fcketilir ve di\u011fer ya\u011fs\u0131z k\u0131rm\u0131z\u0131 etlere benzer \u015fekilde pi\u015firilebilir.<\/td>\n<\/tr>\n
3\u2019\u00fcnc\u00fc g\u00fcn\u00fcnde pH 5.02-5.12 de\u011ferlerine d\u00fc\u015fm\u00fc\u015ft\u00fcr<\/td>\n\u00d6zet: Mandan\u0131n zengin besin profili nedeniyle,<\/td>\n<\/tr>\n
(Tablo 1). Sucuk \u00f6rneklerinin pH de\u011ferlerinde tespit<\/td>\nsa\u011fl\u0131kl\u0131 bir diyetin bir par\u00e7as\u0131 olarak \u0131l\u0131ml\u0131 bir \u015fekilde yenildi\u011finde sa\u011fl\u0131kl\u0131 bir v\u00fccut a\u011f\u0131rl\u0131\u011f\u0131n\u0131 ve<\/td>\n<\/tr>\n
edilen d\u00fc\u015f\u00fc\u015f, mikroorganizmalar\u0131n aktivitesine ba\u011fl\u0131<\/td>\nkas k\u00fctlesini te\u015fvik etmek gibi bir dizi sa\u011fl\u0131k faydas\u0131 sa\u011flayabilir.<\/td>\n<\/tr>\n
olarak sucukta bulunan \u015fekerlerin fermantasyonu<\/td>\nDikkate Al\u0131nmas\u0131 Gereken Dezavantajlar<\/td>\n<\/tr>\n
sonucu \u00fcrettikleri laktik asitten<\/td>\nManda d\u00fczenli olarak yemenin birka\u00e7 potansiyel faydas\u0131 olabilir.<\/td>\n<\/tr>\n
kaynaklanabilmektedir (Hammes ve ark 1990,<\/td>\nAncak dikkate al\u0131nmas\u0131 gereken birka\u00e7 dezavantaj\u0131 vard\u0131r.<\/td>\n<\/tr>\n
Misharina ve ark 2001, Olesen ve ark 2004). Sucuk<\/td>\nFiyat<\/td>\n<\/tr>\n
\u00f6rneklerinde olgunla\u015ft\u0131rman\u0131n 12. g\u00fcn\u00fcnde pH<\/td>\nManda etini d\u00fczenli olarak yemenin en b\u00fcy\u00fck dezavantaj\u0131,<\/td>\n<\/tr>\n
de\u011ferlerinin 5.18-5.28 seviyelerine y\u00fckseldi\u011fi<\/td>\nbir\u00e7ok alanda pahal\u0131 olabilmesidir.<\/td>\n<\/tr>\n
saptanm\u0131\u015ft\u0131r (Tablo 1). Olgunla\u015fman\u0131n 12. g\u00fcn\u00fcnde<\/td>\n\u00a0Bunun nedeni arz ve talebe g\u00f6re belirlenen piyasa fiyatlar\u0131d\u0131r.<\/td>\n<\/tr>\n
A, B, C, D grubu sucuk \u00f6rneklerinin pH<\/td>\nAyr\u0131ca, otla beslenen mandan\u0131n maliyeti otla beslenen<\/td>\n<\/tr>\n
de\u011ferlerindeki bu art\u0131\u015f\u0131n, olgunla\u015ft\u0131rma s\u0131ras\u0131nda<\/td>\ns\u0131\u011f\u0131r etinden daha y\u00fcksek olma e\u011filimindedir.<\/td>\n<\/tr>\n
meydana gelen protein denat\u00fcrasyon sonucu olu\u015fan<\/td>\n\u00a0Ancak bu durum demografik alana g\u00f6re de de\u011fi\u015febilir.<\/td>\n<\/tr>\n
bile\u015fiklerden kaynaklanabilece\u011fi bildirilmektedir<\/td>\nGeleneksel olarak yeti\u015ftirilen s\u0131\u011f\u0131r eti, b\u00fcy\u00fck \u00f6l\u00e7ekli tar\u0131m nedeniyle<\/td>\n<\/tr>\n
(Korel 1996, Bover-Cid ve ark 1999, Komprda ve<\/td>\nen ucuz olma e\u011filimindedir.<\/td>\n<\/tr>\n
ark 2001). Olgunla\u015ft\u0131rman\u0131n 12. g\u00fcn\u00fcnde A, B, C, D<\/td>\nAncak bu etin besin profili muhtemelen farkl\u0131d\u0131r (12 ).<\/td>\n<\/tr>\n
grubu sucuk \u00f6rnekleri ile kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda en d\u00fc\u015f\u00fck<\/td>\nY\u00fcksek maliyetine ra\u011fmen mandan\u0131n tad\u0131n\u0131 \u00e7\u0131karman\u0131n baz\u0131 basit yollar\u0131,<\/td>\n<\/tr>\n
pH de\u011feri %100 manda etinden \u00fcretilen sucuk<\/td>\neti toplu olarak sat\u0131n almakt\u0131r.<\/td>\n<\/tr>\n
\u00f6rneklerinde saptanm\u0131\u015ft\u0131r. Benzer \u015fekilde Paleari ve<\/td>\nPi\u015firmesi Kolay<\/td>\n<\/tr>\n
ark (2000) k\u00fcrlenmi\u015f et \u00fcr\u00fcnleri \u00e7al\u0131\u015fmalar\u0131nda<\/td>\nMandan\u0131n s\u0131\u011f\u0131r eti gibi di\u011fer k\u0131rm\u0131z\u0131 et t\u00fcrlerinden \u00f6nemli \u00f6l\u00e7\u00fcde<\/td>\n<\/tr>\n
manda eti \u00f6rneklerinin pH de\u011ferlerinin s\u0131\u011f\u0131r etlerine<\/td>\ndaha zay\u0131f oldu\u011fu g\u00f6z \u00f6n\u00fcne al\u0131nd\u0131\u011f\u0131nda,<\/td>\n<\/tr>\n
g\u00f6re daha d\u00fc\u015f\u00fck oldu\u011funu bildirmi\u015flerdir.<\/td>\nkuru, sert ve \u00e7i\u011fnenmesi zor bir yeme\u011fe yol a\u00e7abilecek \u015fekilde pi\u015firmesi daha y\u00fcksek ihtimallidir.<\/td>\n<\/tr>\n
Olgunla\u015fma s\u00fcresi sonunda tespit edilen pH<\/td>\nBu esas olarak biftek ve t\u00fcm kas kesimleri i\u00e7in ge\u00e7erli olsa da,<\/td>\n<\/tr>\n
de\u011ferleri, T\u00fcrk G\u0131da Kodeksi\u2019nin Et \u00dcr\u00fcnleri Tebli\u011fi<\/td>\n\u00f6\u011f\u00fct\u00fclm\u00fc\u015f manda di\u011fer k\u0131rm\u0131z\u0131 et t\u00fcrlerinden biraz daha az pi\u015firme gerektirebilir.<\/td>\n<\/tr>\n
(Anonim 2000)\u2019nin t\u00fcketime haz\u0131r sucuklarda<\/td>\nPi\u015firme s\u00fcresini d\u00fczenlemenin bir yolu bir g\u0131da termometresi kullanmakt\u0131r.<\/td>\n<\/tr>\n
olmas\u0131n\u0131 istedi\u011fi maksimum de\u011ferin (pH 5.4) alt\u0131nda<\/td>\n\u00d6\u011f\u00fct\u00fclm\u00fc\u015f manda,<\/td>\n<\/tr>\n
oldu\u011fu saptanm\u0131\u015ft\u0131r.<\/td>\n71 temperatureC (160\u00baF) i\u00e7 s\u0131cakl\u0131\u011fa kadar pi\u015firilmeli,<\/td>\n<\/tr>\n
\u00dcretilen sucuk \u00f6rneklerinde olgunla\u015fma<\/td>\nbiftek ve rostolar ise en az 63\u00baC s\u0131cakl\u0131\u011fa ula\u015fmal\u0131d\u0131r ( 13 ).<\/td>\n<\/tr>\n
s\u00fcresi boyunca titrasyon asitli\u011finin %0.154-0.164<\/td>\nA\u015f\u0131r\u0131 pi\u015fme, biraz daha d\u00fc\u015f\u00fck bir alev veya pi\u015firme s\u0131cakl\u0131\u011f\u0131 kullan\u0131larak da \u00f6nlenebilir.<\/td>\n<\/tr>\n
de\u011ferlerinden, %0.986-0.995 de\u011ferlerine y\u00fckseldi\u011fi<\/td>\nHerhangi bir yeni yeme\u011fi denerken oldu\u011fu gibi,<\/td>\n<\/tr>\n
tespit edilmi\u015ftir (Tablo 1). Sucuk \u00f6rneklerinde<\/td>\ntercih etti\u011finiz donan\u0131ma manda yemek pi\u015firmek biraz pratik gerektirebilir.<\/td>\n<\/tr>\n
Kocatepe Vet J 2012 5(1): 13-19 16<\/td>\n\u00d6zet: Manda eti t\u00fcketmenin \u00e7e\u015fitli besinsel faydalar\u0131 olmas\u0131na ra\u011fmen,<\/td>\n<\/tr>\n
titrasyon asitli\u011finde olgunla\u015fma s\u00fcresince g\u00f6r\u00fclen<\/td>\nbiraz daha y\u00fcksek fiyat\u0131 ve<\/td>\n<\/tr>\n
art\u0131\u015f fermantatif mikroorganizmalar taraf\u0131ndan<\/td>\na\u015f\u0131r\u0131 pi\u015firmenin daha kolay olmas\u0131 gibi ak\u0131lda tutulmas\u0131 gereken<\/td>\n<\/tr>\n
\u00fcretilen laktik asit art\u0131\u015f\u0131na ba\u011fl\u0131 oldu\u011fu rapor<\/td>\nbirka\u00e7 dezavantaj vard\u0131r.<\/td>\n<\/tr>\n
edilmi\u015ftir (Christensen ve ark 2000).<\/td>\nManda ve S\u0131\u011f\u0131r Eti<\/td>\n<\/tr>\n
Et ve et \u00fcr\u00fcnlerinde lipit oksidasyonun<\/td>\nManda ve s\u0131\u011f\u0131r eti bir\u00e7ok niteli\u011fi payla\u015fsa da, aralar\u0131nda baz\u0131 ince farkl\u0131l\u0131klar vard\u0131r.<\/td>\n<\/tr>\n
g\u00f6stergesi olan TBA de\u011ferleri (Shahidi ve Rubin<\/td>\nManda, s\u0131\u011f\u0131r etinden daha zay\u0131f olma e\u011filimindedir.<\/td>\n<\/tr>\n
1987), A, B, C, D grubu sucuk \u00f6rneklerinde<\/td>\nBu da kalorilerde biraz daha d\u00fc\u015f\u00fck ve a\u015f\u0131r\u0131 pi\u015firmeyi kolayla\u015ft\u0131r\u0131r ( 1 , 14 ).<\/td>\n<\/tr>\n
olgunla\u015ft\u0131rma s\u00fcresi ba\u015flang\u0131c\u0131nda 0.56-0.60 mg<\/td>\nTat, manda ve s\u0131\u011f\u0131r eti a\u00e7\u0131s\u0131ndan benzerdir. Ancak farkl\u0131 et kesimlerine dayanarak,<\/td>\n<\/tr>\n
malonaldehit\/kg aral\u0131\u011f\u0131nda iken, olgunla\u015ft\u0131rman\u0131n 12.<\/td>\nlezzet ve dokuda k\u00fc\u00e7\u00fck bir fark g\u00f6rebilirsiniz.<\/td>\n<\/tr>\n
g\u00fcn\u00fcnde 0.84-0.92 mg malonaldehit\/ kg seviyelerine<\/td>\nTar\u0131m y\u00f6ntemi, iki t\u00fcr\u00fcn farkl\u0131 olabilece\u011fi ba\u015fka bir aland\u0131r. S\u0131\u011f\u0131r eti \u00e7o\u011funlu\u011fu,<\/td>\n<\/tr>\n
y\u00fckselmi\u015ftir (Tablo 1). Benzer \u015fekilde G\u00f6k ve ark<\/td>\nh\u0131zl\u0131 kilo al\u0131m\u0131n\u0131 ve b\u00fcy\u00fcmesini destekleyen bir uygulama olan<\/td>\n<\/tr>\n
(2011) sucuklarda olgunla\u015ft\u0131rma boyunca lipit<\/td>\nyem olarak tah\u0131l ile fabrika \u00e7ift\u00e7ili\u011fi kullan\u0131larak \u00fcretilir (12 , 15).<\/td>\n<\/tr>\n
oksidasyonunun artt\u0131\u011f\u0131n\u0131 belirtmi\u015flerdir.<\/td>\nBu arada, manda genellikle otla beslenir ve mera yeti\u015ftirilir.<\/td>\n<\/tr>\n
Farkl\u0131 oranlarda manda eti kullan\u0131larak<\/td>\nAncak talep artt\u0131k\u00e7a,<\/td>\n<\/tr>\n
\u00fcretilen sucuk \u00f6rneklerinin L*<\/td>\nbaz\u0131 \u00e7ift\u00e7iler tah\u0131l yemiyle desteklenmektedir.<\/td>\n<\/tr>\n
(parlakl\u0131k),<\/td>\nBununla birlikte, hem manda hem de s\u0131\u011f\u0131r eti,<\/td>\n<\/tr>\n
(k\u0131rm\u0131z\u0131l\u0131k) ve b*<\/td>\n\u00a0ister otla beslenmi\u015f ister tah\u0131lla beslenmi\u015f olsun,<\/td>\n<\/tr>\n
(sar\u0131l\u0131k) de\u011ferleri Tablo 1\u2019de<\/td>\n\u00a0genel sa\u011fl\u0131kl\u0131 bir diyetin besleyici bir par\u00e7as\u0131 olabilir.<\/td>\n<\/tr>\n
g\u00f6sterilmi\u015ftir. Sucuk \u00f6rneklerinde tespit edilen L*,<\/td>\n\u00d6zet: Manda ve s\u0131\u011f\u0131r eti bir\u00e7ok benzerli\u011fi payla\u015fan iki t\u00fcr k\u0131rm\u0131z\u0131 ettir,<\/td>\n<\/tr>\n
a* ve b* de\u011ferlerinin olgunla\u015fma s\u00fcresince artt\u0131\u011f\u0131<\/td>\nana olanlar besin profili ve tad\u0131d\u0131r.<\/td>\n<\/tr>\n
belirlenmi\u015ftir. Olgunla\u015fma s\u00fcresi sonunda en y\u00fcksek<\/td>\nAralar\u0131ndaki baz\u0131 farkl\u0131l\u0131klar doku, tar\u0131m y\u00f6ntemleri ve yal\u0131nl\u0131\u011f\u0131 i\u00e7erir.<\/td>\n<\/tr>\n
L* de\u011feri (33.56) % 100 s\u0131\u011f\u0131r eti kullan\u0131larak \u00fcretilen<\/td>\nUzun Laf\u0131n K\u0131sas\u0131<\/td>\n<\/tr>\n
sucuk \u00f6rneklerinde; en y\u00fcksek a* ve b* de\u011feri (25.43<\/td>\nS\u0131\u011f\u0131rlar gibi manda da t\u0131rnakl\u0131 memelilerin Bovidae ailesinin \u00fcyeleridir.<\/td>\n<\/tr>\n
ve 23.98) % 100 manda eti kullan\u0131larak \u00fcretilen sucuk<\/td>\nManda eti s\u0131\u011f\u0131r etine benzer olsa da, biraz daha farkl\u0131d\u0131r,<\/td>\n<\/tr>\n
\u00f6rneklerinde tespit edilmi\u015ftir (Tablo 1). Manda eti<\/td>\nbirincisi daha ya\u011fl\u0131d\u0131r ve genellikle \u00e7im beslenir.<\/td>\n<\/tr>\n
kullan\u0131larak \u00fcretilen sucuklar\u0131n s\u0131\u011f\u0131r etine k\u0131yasla daha<\/td>\nUygun besin profili genel sa\u011fl\u0131\u011f\u0131 te\u015fvik edebilir ve<\/td>\n<\/tr>\n
az parlak, bununla beraber daha fazla k\u0131rm\u0131z\u0131l\u0131k ve<\/td>\n\u00e7ok y\u00f6nl\u00fcl\u00fc\u011f\u00fc onu di\u011fer k\u0131rm\u0131z\u0131 etlere uygun bir alternatif haline getirir.<\/td>\n<\/tr>\n
sar\u0131l\u0131k de\u011ferlerine sahip oldu\u011fu belirlenmi\u015ftir.<\/td>\nHer \u015fey g\u00f6z \u00f6n\u00fcne al\u0131nd\u0131\u011f\u0131nda, manda iyi dengelenmi\u015f,<\/td>\n<\/tr>\n
A, B, C ve D grubu sucuk \u00f6rneklerinde<\/td>\ntam g\u0131da diyetine besleyici bir katk\u0131 olabilir.<\/td>\n<\/tr>\n
toplam aerobik mezofilik bakteri (TAMB) say\u0131lar\u0131<\/td>\n<\/td>\n<\/tr>\n
olgunla\u015fma s\u00fcresi boyunca art\u0131\u015f g\u00f6stermi\u015ftir (Tablo<\/td>\n<\/td>\n<\/tr>\n
1). TAMB say\u0131lar\u0131 olgunla\u015fman\u0131n ba\u015flang\u0131c\u0131nda 5.21<\/td>\n<\/td>\n<\/tr>\n
log kob\/g – 5.24 log kob\/g seviyelerinde iken<\/td>\n<\/td>\n<\/tr>\n
olgunla\u015ft\u0131rman\u0131n 12. g\u00fcn\u00fcnde 7.15 log kob\/g – 7.25<\/td>\n<\/td>\n<\/tr>\n
log kob\/g seviyelerine y\u00fckselmi\u015ftir. Farkl\u0131 sucuk<\/td>\n<\/td>\n<\/tr>\n
\u00e7e\u015fitleri \u00fczerine yap\u0131lan \u00e7al\u0131\u015fmalarda (Yaman ve ark<\/td>\n<\/td>\n<\/tr>\n
1998, Olesen ve Stahnke 2000, Gelabert ve ark 2003)<\/td>\n<\/td>\n<\/tr>\n
TAMB say\u0131lar\u0131n\u0131n olgunla\u015ft\u0131rma s\u00fcresi sonunda 8 log<\/td>\n<\/td>\n<\/tr>\n
kob\/g\u2019a ula\u015ft\u0131\u011f\u0131 bildirilmektedir. Benzer \u015fekilde<\/td>\n<\/td>\n<\/tr>\n
maya\/k\u00fcf say\u0131lar\u0131 da olgunla\u015ft\u0131rma s\u00fcresince art\u0131\u015f<\/td>\n<\/td>\n<\/tr>\n
g\u00f6stererek ortalama 5 log kob\/g seviyesine<\/td>\n<\/td>\n<\/tr>\n
y\u00fckselmi\u015ftir. Farkl\u0131 olarak laktik asit bakterileri<\/td>\n<\/td>\n<\/tr>\n
olgunla\u015ft\u0131rman\u0131n 3. g\u00fcn\u00fcne kadar y\u00fckselmi\u015f (6.98 log<\/td>\n<\/td>\n<\/tr>\n
kob\/g – 7.32 log kob\/g); olgunla\u015fma s\u00fcresi sonunda<\/td>\n<\/td>\n<\/tr>\n
olgunla\u015ft\u0131rman\u0131n 12. g\u00fcn\u00fcnde ise 6.76 log kob\/g –<\/td>\n<\/td>\n<\/tr>\n
7.02 log kob\/g seviyelerine d\u00fc\u015fm\u00fc\u015ft\u00fcr. A, B, C ve D<\/td>\n<\/td>\n<\/tr>\n
grubu sucuk \u00f6rnekleri TAMB say\u0131s\u0131, LAB say\u0131s\u0131 ve<\/td>\n<\/td>\n<\/tr>\n
Maya\/K\u00fcf say\u0131lar\u0131 y\u00f6n\u00fcnden nispeten benzer<\/td>\n<\/td>\n<\/tr>\n
bulunmu\u015ftur.<\/td>\n<\/td>\n<\/tr>\n
Sucuk \u00f6rneklerinin (A, B, C, D) yar\u0131s\u0131na 12<\/td>\n<\/td>\n<\/tr>\n
g\u00fcnl\u00fck olgunla\u015fma s\u00fcresi sonunda vakum paketleme<\/td>\n<\/td>\n<\/tr>\n
uygulanm\u0131\u015f ve bu \u015fekilde depolanm\u0131\u015ft\u0131r. Sucuk<\/td>\n<\/td>\n<\/tr>\n
\u00f6rneklerinde depolama s\u00fcresince tespit edilen fizikokimyasal \u00f6zellikler Tablo 2\u2019de verilmi\u015ftir.<\/td>\n<\/tr>\n
Tablo 2. Sucuk \u00d6rnelerinin Depolama A\u015famalar\u0131ndaki Fiziko-Kimyasal ve Mikrobiyolojik \u00d6zellikleri<\/td>\n<\/tr>\n
S\u00fcre (g\u00fcn) Grup Fiziko-Kimyasal Mikrobiyoloik (log10 kob\/g)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
\u00a0A: %100 S\u0131\u011f\u0131r Eti; B: %75 S\u0131\u011f\u0131r Eti + %25 Manda Eti; C: %50 S\u0131\u011f\u0131r Eti + %50 Manda Eti; D:%100 Manda Eti; K: Vakum Paketleme Uygulanmam\u0131\u015f; V: Vakum Paket Uygulanm\u0131\u015f;<\/td>\n<\/tr>\n
\u00a0TBA: Tiyobarbit\u00fcrik Asit; TAMB: Toplam Aerob Mezofilik Bakteri; LAB: Laktik Asit Bakterileri; L: ayd\u0131nl\u0131k de\u011ferleri; a: k\u0131rm\u0131z\u0131l\u0131k de\u011ferleri; b: sar\u0131l\u0131k de\u011ferleri<\/td>\n<\/tr>\n
Kocatepe Vet J 2012 5(1): 13-19 17<\/td>\n<\/td>\n<\/tr>\n
Sucuk \u00f6rneklerinde depolama sonunda nem<\/td>\n<\/td>\n<\/tr>\n
oranlar\u0131 vakum paketleme uygulanmayan sucuk<\/td>\n<\/td>\n<\/tr>\n
\u00f6rneklerinde %27.82-%30.21 iken, vakum paket ile<\/td>\n<\/td>\n<\/tr>\n
muhafaza edilen \u00f6rneklerde % 36.08-38.25<\/td>\n<\/td>\n<\/tr>\n
de\u011ferlerinde tespit edilmi\u015ftir. pH ve asitlik de\u011ferleri<\/td>\n<\/td>\n<\/tr>\n
y\u00f6n\u00fcnden vakum ile paketlenmi\u015f sucuk \u00f6rneklerinin<\/td>\n<\/td>\n<\/tr>\n
pH ve asitlik de\u011ferleri, paketlenmemi\u015f sucuk<\/td>\n<\/td>\n<\/tr>\n
\u00f6rneklerinden d\u00fc\u015f\u00fck seviyede saptanm\u0131\u015ft\u0131r. Vakum<\/td>\n<\/td>\n<\/tr>\n
paketleme ile depo edilen sucuk \u00f6rneklerinde TBA<\/td>\n<\/td>\n<\/tr>\n
de\u011ferleri vakum paketleme uygulanmayan sucuk<\/td>\n<\/td>\n<\/tr>\n
\u00f6rneklerinden d\u00fc\u015f\u00fck de\u011ferlerde bulunmu\u015ftur. L*, a*<\/td>\n<\/td>\n<\/tr>\n
ve b* de\u011ferleri vakum paketleme ile depo edilen<\/td>\n<\/td>\n<\/tr>\n
sucuk \u00f6rneklerinde daha y\u00fcksek seviyelerde tespit<\/td>\n<\/td>\n<\/tr>\n
edilmi\u015ftir. Vakum paketleme ile depo edilen sucuk<\/td>\n<\/td>\n<\/tr>\n
\u00f6rneklerinde, paketleme uygulanmayan \u00f6rneklere<\/td>\n<\/td>\n<\/tr>\n
g\u00f6re mikroorganizma seviyeleri d\u00fc\u015f\u00fck seviyelerde<\/td>\n<\/td>\n<\/tr>\n
bulunmu\u015ftur. Ayr\u0131ca vakum paketleme yap\u0131lan sucuk<\/td>\n<\/td>\n<\/tr>\n
\u00f6rneklerinde depolama s\u00fcresi sonu olan 90. g\u00fcnde<\/td>\n<\/td>\n<\/tr>\n
maya-k\u00fcf say\u0131lar\u0131n\u0131n ortalama 1 log kob\/g daha<\/td>\n<\/td>\n<\/tr>\n
d\u00fc\u015f\u00fck seviyelerde oldu\u011fu tespit edilmi\u015ftir. Sonu\u00e7<\/td>\n<\/td>\n<\/tr>\n
olarak vakum paketleme ile muhafaza edilen<\/td>\n<\/td>\n<\/tr>\n
\u00f6rneklerin depolama s\u00fcresinin, vakum paketleme<\/td>\n<\/td>\n<\/tr>\n
uygulanmayan sucuk \u00f6rneklerine g\u00f6re artt\u0131\u011f\u0131 tespit<\/td>\n<\/td>\n<\/tr>\n
edilmi\u015ftir.<\/td>\n<\/td>\n<\/tr>\n
Yap\u0131lan bu \u00e7al\u0131\u015fmada sucuk \u00f6rneklerine ait<\/td>\n<\/td>\n<\/tr>\n
duyusal de\u011ferlendirme sonu\u00e7lar\u0131 Tablo 3\u2019de<\/td>\n<\/td>\n<\/tr>\n
verilmi\u015ftir. Olgunla\u015fma s\u00fcresi sonu olan 12. g\u00fcnde<\/td>\n<\/td>\n<\/tr>\n
en y\u00fcksek genel be\u011feni puan\u0131 (8.57) %50 manda eti<\/td>\n<\/td>\n<\/tr>\n
kullan\u0131larak \u00fcretilen sucuk \u00f6rneklerinde tespit<\/td>\n<\/td>\n<\/tr>\n
edilmi\u015ftir. Depolama s\u00fcresi sonunda vakum paket ile<\/td>\n<\/td>\n<\/tr>\n
muhafaza edilen sucuk \u00f6rnekleri (6.56-7.12) vakum<\/td>\n<\/td>\n<\/tr>\n
paketleme uygulanmam\u0131\u015f sucuk \u00f6rneklerine g\u00f6re<\/td>\n<\/td>\n<\/tr>\n
daha y\u00fcksek puanlar alm\u0131\u015ft\u0131r. Depolama s\u00fcresince<\/td>\n<\/td>\n<\/tr>\n
%50 manda eti kullan\u0131larak \u00fcretilen sucuk<\/td>\n<\/td>\n<\/tr>\n
\u00f6rneklerinden Vakum Paket ile muahafaza edilen<\/td>\n<\/td>\n<\/tr>\n
sucuk \u00f6rnekleri en y\u00fcksek genel be\u011feni puan\u0131n\u0131<\/td>\n<\/td>\n<\/tr>\n
alm\u0131\u015ft\u0131r.<\/td>\n<\/td>\n<\/tr>\n
Tablo 3. Sucuk \u00d6rneklerinin Depolama A\u015famalar\u0131ndaki Duyusal \u00d6zelliklerindeki De\u011fi\u015fimler<\/td>\n<\/tr>\n
S\u00fcre (g\u00fcn) Grup Kesit Y\u00fczey Renk Kesit Y\u00fczey G\u00f6r\u00fcn\u00fc\u015f Tat Aroma Tekst\u00fcr Genel Be\u011feni<\/td>\n<\/tr>\n
0*<\/td>\n<\/td>\n<\/tr>\n
A 8,56 8,36 8,39 8,25 8,23<\/td>\n<\/td>\n<\/tr>\n
B 8,65 8,42 8,44 8,34 8,37<\/td>\n<\/td>\n<\/tr>\n
C 8,70 8,49 8,70 8,40 8,57<\/td>\n<\/td>\n<\/tr>\n
D 8,60 8,38 8,65 8,42 8,45<\/td>\n<\/td>\n<\/tr>\n
30<\/td>\n<\/td>\n<\/tr>\n
AK 7,35 7,06 7,40 7,15 7,34<\/td>\n<\/td>\n<\/tr>\n
AV 7,80 7,30 7,78 7,85 7,78<\/td>\n<\/td>\n<\/tr>\n
BK 7,45 7,24 7,55 7,24 7,56<\/td>\n<\/td>\n<\/tr>\n
BV 7,85 7,41 7,97 7,95 7,95<\/td>\n<\/td>\n<\/tr>\n
CK 7,48 7,36 7,60 7,87 8,15<\/td>\n<\/td>\n<\/tr>\n
CV 8,20 7,68 8,25 8,20 8,30<\/td>\n<\/td>\n<\/tr>\n
DK 7,40 7,28 7,56 7,95 8.05<\/td>\n<\/td>\n<\/tr>\n
DV 8,02 7,32 8,20 8,23 8,15<\/td>\n<\/td>\n<\/tr>\n
60<\/td>\n<\/td>\n<\/tr>\n
AK 6,45 6,28 6,26 6,32 6,21<\/td>\n<\/td>\n<\/tr>\n
AV 7,05 6,54 7,25 7,43 7,20<\/td>\n<\/td>\n<\/tr>\n
BK 6,62 6,50 6,52 6,87 6,45<\/td>\n<\/td>\n<\/tr>\n
BV 7,14 6,78 7,35 7,68 7,32<\/td>\n<\/td>\n<\/tr>\n
CK 6,84 6,69 6,78 7,25 6,79<\/td>\n<\/td>\n<\/tr>\n
CV 7,43 6,97 7,68 7,89 7,65<\/td>\n<\/td>\n<\/tr>\n
DK 6,50 6,20 6,67 7,30 6,52<\/td>\n<\/td>\n<\/tr>\n
DV 7,00 6,45 7,58 7,98 7,40<\/td>\n<\/td>\n<\/tr>\n
90<\/td>\n<\/td>\n<\/tr>\n
AK 5,25 5,16 4,85 4,45 5,12<\/td>\n<\/td>\n<\/tr>\n
AV 6,68 5,61 6,20 6,65 6,56<\/td>\n<\/td>\n<\/tr>\n
BK 5,40 5,25 5,16 5,25 5,45<\/td>\n<\/td>\n<\/tr>\n
BV 6,78 5,84 6,43 6,74 6,85<\/td>\n<\/td>\n<\/tr>\n
CK 6,25 5,55 6,10 5,97 5,90<\/td>\n<\/td>\n<\/tr>\n
CV 7,04 6,25 6,75 7,06 7,12<\/td>\n<\/td>\n<\/tr>\n
DK 5,32 5,20 5,80 6,14 5,69<\/td>\n<\/td>\n<\/tr>\n
DV 6,55 5,71 6,55 7,25 7,03<\/td>\n<\/td>\n<\/tr>\n
*Olgunla\u015fman\u0131n 12. G\u00fcn\u00fc; A: %100 S\u0131\u011f\u0131r Eti; B: %75 S\u0131\u011f\u0131r Eti + %25 Manda Eti; C: %50 S\u0131\u011f\u0131r Eti + %50 Manda Eti; D:%100 Manda Eti;<\/td>\n<\/tr>\n
K: Vakum Paketleme Uygulanmam\u0131\u015f; V: Vakum Paket Uygulanm\u0131\u015f<\/td>\n<\/tr>\n
Kocatepe Vet J 2012 5(1): 13-19 18<\/td>\n<\/td>\n<\/tr>\n
SONU\u00c7<\/td>\n<\/td>\n<\/tr>\n
Geleneksel T\u00fcrk Sucu\u011fu \u00fcretiminde manda<\/td>\n<\/td>\n<\/tr>\n
eti kullan\u0131lmaktad\u0131r. Yap\u0131lan bu \u00e7al\u0131\u015fmada farkl\u0131<\/td>\n<\/td>\n<\/tr>\n
oranlarda (%25, %50, %100) manda eti kullan\u0131larak<\/td>\n<\/td>\n<\/tr>\n
\u00fcretilen T\u00fcrk sucuklar\u0131nda olgunla\u015fma ve depolama<\/td>\n<\/td>\n<\/tr>\n
s\u00fcresince meydana gelen de\u011fi\u015fimler ve manda etinin<\/td>\n<\/td>\n<\/tr>\n
T\u00fcrk sucu\u011fu \u00fcretiminde kullan\u0131labilirli\u011fi<\/td>\n<\/td>\n<\/tr>\n
ara\u015ft\u0131r\u0131lm\u0131\u015ft\u0131r. Sonu\u00e7 olarak manda eti kullan\u0131larak<\/td>\n<\/td>\n<\/tr>\n
\u00fcretilen sucuklar\u0131n (B, C, D) duyusal a\u00e7\u0131dan, s\u0131\u011f\u0131r eti<\/td>\n<\/td>\n<\/tr>\n
kullan\u0131larak \u00fcretilen A grubu sucuk \u00f6rneklerine<\/td>\n<\/td>\n<\/tr>\n
k\u0131yasla daha fazla be\u011fenildi\u011fi tespit edilmi\u015ftir.<\/td>\n<\/td>\n<\/tr>\n
Bununla beraber sucuklar\u0131n, vakum paketleme ile<\/td>\n<\/td>\n<\/tr>\n
ambalajlanmas\u0131n\u0131n \u00fcr\u00fcn\u00fcn raf \u00f6mr\u00fcn\u00fc uzatt\u0131\u011f\u0131 tespit<\/td>\n<\/td>\n<\/tr>\n
edilmi\u015ftir. Fermente bir et \u00fcr\u00fcn\u00fc olan T\u00fcrk sucu\u011fu<\/td>\n<\/td>\n<\/tr>\n
\u00fcretiminde manda etinin kullan\u0131lmas\u0131n\u0131n, \u00fcr\u00fcn\u00fcn<\/td>\n<\/td>\n<\/tr>\n
geleneksel lezzetinin ve kalitesinin artmas\u0131nda ve<\/td>\n<\/td>\n<\/tr>\n
korunmas\u0131nda faydal\u0131 olaca\u011f\u0131 d\u00fc\u015f\u00fcn\u00fclmektedir.<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\"\"
Samsun Bafra Mandalar Otluyor<\/figcaption><\/figure>","protected":false},"excerpt":{"rendered":"

Manda Sucu\u011fu Samsun Bafra   Tarihsel olarak, manda eti tercih edilen bir numaral\u0131\u00a0 k\u0131rm\u0131z\u0131 et t\u00fcr\u00fcd\u00fcr. \u0130\u015eTAHLI HAYVANDIR Besin i\u00e7eri\u011fi a\u00e7\u0131s\u0131ndan, manda protein, demir, \u00e7inko, selenyum ve B vitaminleri de dahil olmak \u00fczere bir\u00e7ok Manda yiyecek se\u00e7mez. Ne verirseniz yer. Meradan severek yararlan\u0131r. \u00f6nemli besin maddesini i\u00e7eri\u011finde bar\u0131nd\u0131r\u0131r \u00a0Yaz\u0131n g\u00f6let kenarlar\u0131nda, dere kenarlar\u0131nda sazl\u0131k kam\u0131\u015fl\u0131k … Okumaya devam et “Manda Sucu\u011fu”<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[252,354,172,319,260,266,251,202],"class_list":["post-1540","post","type-post","status-publish","format-standard","hentry","category-sut-hakkinda","tag-bafra-manda","tag-karadeniz-dogal","tag-manda","tag-manda-sucuk","tag-manda-tereyag","tag-samsun-bafra","tag-samsun-manda","tag-sucuk"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1540","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=1540"}],"version-history":[{"count":3,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1540\/revisions"}],"predecessor-version":[{"id":1543,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1540\/revisions\/1543"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=1540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=1540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=1540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}