İstanbul`da tüketime sunulan fermente sucuklarda nitrit ve nitrat düzeyleri
| dc.contributor.advisor | Yalçın, Suzan | |
| dc.contributor.author | Güneği, Sibel | |
| dc.date.accessioned | 2020-12-29T16:34:40Z | |
| dc.date.available | 2020-12-29T16:34:40Z | |
| dc.date.submitted | 1997 | |
| dc.date.issued | 2020-11-24 | |
| dc.identifier.uri | https://acikbilim.yok.gov.tr/handle/20.500.12812/456935 | |
| dc.description.abstract | 6. ÖZET Bu çalışma, İstanbul'da tüketime sunulan fermente sucukların nitrat ve nitrit düzeylerini belirlemek için yapıldı. Toplam 50 adet sucuk materyal olarak kullanıldı. NumunelerdeM nitrat ve nitrit düzeyleri spektrofotometrik yöntemle tayin edildi. İncelenen sucukların % 26'sında sodyum nitrat, % 46'sında sodyum nitrit bulunmamıştır. Sucukların % 38'inde 1-100 ppm sodyum nitrat ve sodyum nitrit tespit edildi. Sonuç olarak, fermente sucuk numunelerinin nitrat ve nitrit düzeylerinin geniş şuurlar içerisinde olduğu belirlendi. 20 | |
| dc.description.abstract | 7. SUMMARY This study was carried out to investigate the residual nitrate and nitrite levels of fermented sausage consumed in Istanbul. Totally 50 sausages were used as material. Nitrate and nitrite levels in the samples were analysed by a spectrophotometric procedure. Sodium nitrate and sodium nitrite were not found in 26 % and 46 % of the examined sausage samples. The levels of 1-100 ppm sodium nitrate and sodium nitrite were determined in 38 % of samples. As a result, it was observed that the levels of nitrite and nitrate of fermented sausage samples were found to be in the wide range. 21 | en_US |
| dc.language | Turkish | |
| dc.language.iso | tr | |
| dc.rights | info:eu-repo/semantics/embargoedAccess | |
| dc.rights | Attribution 4.0 United States | tr_TR |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Besin Hijyeni ve Teknolojisi | tr_TR |
| dc.subject | Food Hygiene and Technology | en_US |
| dc.title | İstanbul`da tüketime sunulan fermente sucuklarda nitrit ve nitrat düzeyleri | |
| dc.title.alternative | Nitrate ve nitrite levels of fermanted sausages consumed in Istanbul | |
| dc.type | masterThesis | |
| dc.date.updated | 2020-11-24 | |
| dc.contributor.department | Besin Hijyeni ve Teknolojisi Anabilim Dalı | |
| dc.subject.ytm | Sausage | |
| dc.subject.ytm | Nitrates | |
| dc.subject.ytm | Fermented foods | |
| dc.identifier.yokid | 58653 | |
| dc.publisher.institute | Sağlık Bilimleri Enstitüsü | |
| dc.publisher.university | SELÇUK ÜNİVERSİTESİ | |
| dc.identifier.thesisid | 58653 | |
| dc.description.pages | 29 | |
| dc.publisher.discipline | Diğer |
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