Özet:

The aim of this study was to compare the sensorial and microbiological aspects of lahmacuns prepared by using isot spices and paste produced by using traditional methods and manufactured methods. Microbiological analysis; raw beef ground beef (C), butterfly mortar (C) prepared with traditional home isot spice and paste, butterfly mortar (C) prepared with manufactured isot spice and paste, cooked butterfly (GP) prepared with traditional isot spice and paste, baked butterfly prepared with manufactured isot spice and paste (FP) samples prepared with formed the material. For microbiological analysis; Plate Count Agar (PCA) was used for total aerobic mesophilic live bacteria count, and Violet Red Bile (VRB) Agar was used for coliform bacteria count. For sensory analysis, samples were asked to score between 1-5 in terms of taste, appearance, smell and consistency. As a result of microbiological analysis; Mean TMAB numbers in C, AC, AC, GP, FP samples respectively 7.87±0.09, 5.62±0.09, 5.65±0.08, 4.51±0.03 and 4.54±0.02 log cuf/g levels. average coliform group bacteria counts respectively 4.99±0.05, 4.87±0.03, 4.87±0.03, 2.53±0.12 and 2.46±0.23 log cuf/g levels were determined. As a result of sensory analysis; the average score given by the panelists to lahmacuns prepared with traditional isot spice and paste in terms of taste, appearance, smell and consistency, respectively 3.9±0.1, 4.3±0.1, 3.8±0.1, 3.8±0.1, The average values of lahmacuns prepared with manufactured isot spice and paste were 2.7 ± 0.13, 3.3 ± 0.13, 2.8 ± 0.13, 2. 8 ± 0.13 respectively. As a result, it was shown that the isot spice and paste used as traditional home made or factory production does not make a difference in terms of the microbiological quality of the spice but it makes a sensory difference.

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