ÖZDEMİR, Nilgün Ondokuz Mayıs Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisliği Bölümü, Turkey , ALKAN, Latife Betül Bayburt Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisliği Bölümü, Turkey , ÇON, Ahmet Hilmi Ondokuz Mayıs Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisliği Bölümü, Turkey

Microbiological Quality of Fresh and Stored Kastamonu Wet Tarhana

33595

Tarhana is a traditional product, prepared by drying and then grinding after fer-menting the dough prepared by mixing wheat flour, yoghurt, various vegetables and spices. There are important differences according to regions in both content and production meth-ods of tarhana. The fermented dough can be stored as wet without drying process in some regions. In this study, during storage period, changes in the acidity and microbiological quality attributes of Kastamonu Wet Tarhana produced in household scale and stored as wet without drying is investigated. For this purpose, 10 wet tarhana samples obtained from different producers and prespecified according to basic attributes are used as material. In the study, the samples were stored at 4^oC for 4 months. At the end of the storage period; pH values of the tarhana samples reached to 3.81 pH value with 0.04 increase and the number of acidity reached to 15.9 with 9.1 increase. These values reached at the end of the storage period are similar to literature findings and are in the acceptable limits of TS 2282 Tarhana Standard. As the result of the analysis performed to determine the changes in the basic microbiological characteristics of samples, the number of Lactobacillus spp. reached to 5.24 log CFU/g with 0.96 log increase, the number of Lactococcus spp. reached to 5.07 log CFU/g with 0.74 log increase, yeast-mould number reached to 5.25 log CFU/g with a 0.75 log increase, and finally the number of TAMB reached to 5.16 log CFU/g with a 0.40 log increase. In the samples, the number of S. aureus, coliform group and E. coli were found below the countable range both in post production period and at the end of the storage peri-od. These results show that Kastamonu Wet Tarhana can be stored at 4^oC.for 4 months

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Kastamonu , Wet Tarhana , Storage , Microbiological quality

Alınteri Journal Of Agricultural Science

40