%0 Journal Article
%T Microbiological and Chemical Properties of Kurut (Kishk) Samples Collected From Iranian
%A Meryem Atasever
%J -
%D 2018
%X In this study, It is aimed to investigate microbiological and chemical properties of kurut samples obtained from Maku city of Iran. For this purpose, 42 traditional kurut, 15 traditional liquid kurut and 29 industrial liquid kurut samples have been investigated microbiologically and chemically. In traditional kurut samples, mean total microorganism counts were 1.51¡À0.54 log kob/g for mesophilic aerobic bacteria, 1.31¡À0.54 log kob/g for yeast-mold, 1.52¡À0.37 log kob/g for Lactococcus 2.43¡À0.59 log kob/g for Lactobacillus 2.70¡À0.87 log kob/g for Enterococcus, and 1.75¡À0.57 log kob/g for Enterobacteriaceae. Total aerobic mesophilic bacteria count was 1.51¡À0.54 log kob/g in traditional liquid kurut samples and 1.83¡À0.94 log kob/g in industrial kurut samples. In the present study, Staphylococcus aureus, Escherichia coli or coliform bacteria were not detected in the kurut samples. Traditional kurut samples had the following chemical properties: pH; 4.74¡À0.56, water activity; 0.598¡À6.67, acidity (% lactic acid); 1.80¡À0.40, percent salt; 9.63¡À1.89, percent fat; 12.53¡À1.24, percent protein; 50.74¡À2.20, percent ash; 11.47¡À1.86 and percent moisture; 19.56¡À3.39. Chemical properties of traditional liquid kurut samples were pH; 4.47¡À0.20, water activity; 0.975¡À0.69, acidity (% lactic acid); 1.79¡À0.21, percent salt; 2.42¡À0.36, percent fat; 2.19¡À0.40, percent protein; 12.99¡À0.71, percent ash; 3.68¡À0.51, and percen tmoisture; 81.14¡À1.05. Chemical properties of industrial liquid kurut samples were: pH; 4.40¡À0.21, water activity; 0.979¡À0.64, acidity (% lacticacid); 1.50¡À0.17, percent salt; 1.86¡À0.14, percent fat; 2.21¡À0.41, percent protein; 8.25¡À0.67,percent ash; 2.55¡À0.35, and percent moisture; 86.99¡À0.72. As kurut samples have low microorganism load and high protein content, it is believed that to increase consumption of kurut will have favorable outcomes in terms of public health
%K Geleneksel kurut
%K End¨¹striyel s£¿v£¿ kurut
%K Geleneksel s£¿v£¿ kurut
%K Kimyasal kalite
%K Mikrobiyolojik kalite
%U http://dergipark.org.tr/ataunivbd/issue/36723/292589