Bursa ili bazı semt pazarları ve marketlerinde satışa sunulan bazı balık türlerinin kalite özelliklerinin belirlenmesi
Date
2006
Authors
Metli, Murat
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada satışa sunuş aşamasındaki su ürünlerinin hijyen kaybının toplum sağlığı açısından önemini ortaya koymak amacıyla farklı satış noktalarındaki balıklara mikrobiyolojik,kimyasal, fiziksel ve duyusal muayeneler uygulanmıştır.Bursa'da bulunan, sosyo-ekonomik düzeyi orta-düşük tüketici grubunun alışveriş yaptığı iki adet semt pazarı (Pazar 1 ve Pazar 2), sosyo-ekonomik düzeyi yüksek tüketici grubunun alışveriş yaptığı bir adet semt pazarı (Pazar 3) ile bir balık market ve iki adet süpermarketten (Süpermarket 1 ve Süpermarket 2) hijyenik koşullarda alınan üç tür balık örneği (hamsi, istavrit, sardalya) soğuk zincire dikkat edilerek laboratuara getirilmiş ve mikrobiyolojik analizleri [toplam mezofilik aerobik bakteri (TMAB), toplam psikrofilik aerobik bakteri (TPAB), toplam koliform, fekal koliform], duyusal muayeneleri, pH ölçümü,tiyobarbitürik asit (TBA) tayini, toplam uçucu bazik azot (TVBN) tayini, trimetilamin (TMA) vehistamin analizleri yapılmıştır. TPAB yükünün Süpermarket 1 ve Pazar 2'den alınan balık örneklerinin % 7'si oranında Pazar 1'de ise % 20'si oranında 106 kob/g'ı aştığı görülmüştür. TBA, TMA ve TVBN miktarlarının ise sadece Pazar 2'den alınan balık örneklerinin %7'si oranında kritik limitleri aştığı görülmüştür. Hiçbir satış noktasında balık örneklerinin TMAB, pH ve histamin miktarının kritik limitlerini aştığı görülmemiştir. Ayrıca hiçbir satış noktasında da balık örnekleri organoleptik muayeneden ''tüketilemez'' anlamına gelen 0 ile 1 arasında puanalmamıştır. Satış noktalarında satılan balıkların kalitesi yönünden bir sıralama yapıldığında birinci sırada Pazar 3, ikinci sırada Balık Market, üçüncü sırada Süpermarket 2, dördüncü sırada Süpermarket 1, beşinci sırada Pazar 1, altıncı sırada Pazar 2 olduğu anlaşılmıştır. Bu sıralamaya göre sosyo-ekonomik düzeyi orta-düşük tüketici grubunun alışveriş yaptığı Pazar 1 ve Pazar 2'de satılan balıkların kalitesi, sosyo-ekonomik düzeyi yüksek tüketici grubunun alışveriş yaptığı Pazar 3, Balık Market, Süpermarket 1 ve Süpermarket 2'de satılan balıkların kalitesinden düşük bulunmuştur.
In this study, we performed microbiological, chemical, physical and sensory analyses onfish at various points of sale in order to evaluate the importance of hygiene loss in seafood forsale in market for public health.Three different fish samples (anchovy, horse mackerel and sardine) were collected underhygienic conditions in Bursa from the following locations: two county bazaars (Bazaar 1 andBazaar 2), which attracts customers with low-middle income; one county bazaar (Bazaar 3),which attracts customers with high-income; one fish market and two supermarkets(Supermarket 1 and Supermarket 2). Cold chain was maintained during transportation of thesamples to laboratory for analyses. Microbiological [total mesophilic aerobic bacteria (TMAB),total psychrophilic aerobic bacteria (TPAB), total coliform and fecal coliform], sensory,chemical [pH, thiobarbituric acid (TBA), total volatile basic nitrogen (TVBN), trimethylamine(TMA) and histamine] analyses were performed.TPAB levels was found to be higher than 106 cfu/g in 7% and 20% of the samplesobtained from Supermarket 1 and Bazaar 2, and Bazaar 1, respectively. TBA, TMA and TVBNlevels were found to exceed the critical limits in 7% of the samples obtained from Bazaar 2. Atnone of the points of sale were TMAB, pH and histamine levels higher than critical limits.Furthermore, no fish sample from any location was given a score between 0 and 1 based onorganoleptic assessments, which would categorize those samples as "unfit for consumption".The points of sale from which fish samples were collected can be enumerated based onthe quality of fish on sale from highest to lowest as follows: Bazaar 3, Fish Market,Supermarket 2, Supermarket 1, Bazaar 1, and Bazaar 2. According to this order, the quality offish on sale in Bazaar 1 and Bazaar 2, which attracts people with high-income, was found to behigher than it is in Bazaar 3, Fish Market, Supermarket 1 and Supermarket 2, where majorityof customers are low-middle income.
In this study, we performed microbiological, chemical, physical and sensory analyses onfish at various points of sale in order to evaluate the importance of hygiene loss in seafood forsale in market for public health.Three different fish samples (anchovy, horse mackerel and sardine) were collected underhygienic conditions in Bursa from the following locations: two county bazaars (Bazaar 1 andBazaar 2), which attracts customers with low-middle income; one county bazaar (Bazaar 3),which attracts customers with high-income; one fish market and two supermarkets(Supermarket 1 and Supermarket 2). Cold chain was maintained during transportation of thesamples to laboratory for analyses. Microbiological [total mesophilic aerobic bacteria (TMAB),total psychrophilic aerobic bacteria (TPAB), total coliform and fecal coliform], sensory,chemical [pH, thiobarbituric acid (TBA), total volatile basic nitrogen (TVBN), trimethylamine(TMA) and histamine] analyses were performed.TPAB levels was found to be higher than 106 cfu/g in 7% and 20% of the samplesobtained from Supermarket 1 and Bazaar 2, and Bazaar 1, respectively. TBA, TMA and TVBNlevels were found to exceed the critical limits in 7% of the samples obtained from Bazaar 2. Atnone of the points of sale were TMAB, pH and histamine levels higher than critical limits.Furthermore, no fish sample from any location was given a score between 0 and 1 based onorganoleptic assessments, which would categorize those samples as "unfit for consumption".The points of sale from which fish samples were collected can be enumerated based onthe quality of fish on sale from highest to lowest as follows: Bazaar 3, Fish Market,Supermarket 2, Supermarket 1, Bazaar 1, and Bazaar 2. According to this order, the quality offish on sale in Bazaar 1 and Bazaar 2, which attracts people with high-income, was found to behigher than it is in Bazaar 3, Fish Market, Supermarket 1 and Supermarket 2, where majorityof customers are low-middle income.
Description
Keywords
Balık, Market, Kalite, Trimetilamin, Histamin, Fish, Market, Quality, Trimethylamine, Histamine
Citation
Metli, M. (2006). Bursa ili bazı semt pazarları ve marketlerinde satışa sunulan bazı balık türlerinin kalite özelliklerinin belirlenmesi. Yayınlanmamış doktora tezi. Uludağ Üniversitesi Sağlık Bilimleri Enstitüsü.