Sızgıt as a Traditional Food of Cappadocia: Differences in Traditional and Commercial Production
| dc.authorid | 0000-0002-3525-5172. | |
| dc.contributor.author | Özer, Cem Okan | |
| dc.contributor.author | Zorlugenç, Bülent | |
| dc.contributor.author | Seçen, Mustafa Selçuk | |
| dc.contributor.author | Demir Özer, Ezgi | |
| dc.date.accessioned | 2020-06-27T19:05:45Z | |
| dc.date.available | 2020-06-27T19:05:45Z | |
| dc.date.issued | 2019 | en_US |
| dc.department | Kapadokya Üniversitesi, Uygulamalı Bilimler Yüksekokulu, Gastronomi ve Mutfak Sanatları Bölümü | |
| dc.description | TARAMATRDİZİN | |
| dc.description.abstract | Sızgıt which is consumed likely and frequently a traditional meat product producing by Cappadocian people. This study aims to determine the physicochemical and microbiological properties of traditional and commercial Sızgıt. pH, lipid oxidation and cholesterol level, protein, fat and moisture content, fatty acid composition, aerobic mesophilic bacteria, enterobacteria, mold and yeast, Staphylococcus aureus and Salmonella counts were determined. Fat and cholesterol content of traditional samples had lower than the commercial samples while the protein content of commercial samples had highest (P<0.05). Saturated fatty acid levels of traditional samples were higher than commercial samples (P<0.05). The highest lipid oxidation values were determined in traditional samples. Salmonella and S. aureus which are pathogenic bacteria were not determined in both types of Sızgıt samples. The results indicated that the public should be informed about food safety and the sensitivity to the production and consumption of these products should be increased. On the other hand, ethnic and traditional characteristics on the production and the storage conditions of the Sızgıt in Cappadocian should be preserved. | |
| dc.identifier.endpage | 461 | en_US |
| dc.identifier.issue | 3 | en_US |
| dc.identifier.startpage | 457 | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.12695/597 | |
| dc.identifier.uri | https://doi.org/10.30910/turkjans.595348 | |
| dc.identifier.volume | 6 | en_US |
| dc.indekslendigikaynak | TR-Dizin | |
| dc.institutionauthor | Demir Özer, Ezgi | |
| dc.language.iso | en | |
| dc.publisher | Türk Tarım ve Doğa Bilimleri Dergisi | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | Attribution-NonCommercial-ShareAlike 4.0 International | * |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc-sa/4.0/ | * |
| dc.subject | Sızgıt | |
| dc.subject | Meat product | |
| dc.subject | physicochemical properties | |
| dc.subject | microbiological properties | |
| dc.title | Sızgıt as a Traditional Food of Cappadocia: Differences in Traditional and Commercial Production | |
| dc.type | Article |
