Özet:

This study was carried out with the aim of applying a new formulation and technology to produce a "TAVUK SUCUĞU" in the aroma and taste that will not be contrary to the taste of the Turkish people and to study the various quality criteria. The chicken seed used in the original trials was developed through many stages. Of course, in this stage, different formulas and technological methods were tested in various factors such as heat, rubbets and time. After all, in light of these observations and preliminary experiments, the chicken seed samples were divided into nine different groups in terms of chicken and beef and soya milk content and were examined in terms of chemical, microbiological and sensual properties (1., 3 and 7 days) and in terms of certain periods of maturity and storage (14., 21 and 30 days). In the chemical compounds of experimental chicken juices on the 1st day in rubber, protein, oil salt and acidity values: on the 3rd day in acidity values, on the 7th day in oil, ashes and water activity values: on the 14th day in oil, ashes, salt quantities and water activity (aw) values; on the 21st day in rubber, protein oil, ashes and salt values and pH and acidity values; on the 30th day there were significant differences between groups in protein oil and salt values. There has been no significant difference between the groups in terms of the microflora they have during maturation and storage of experimental chickens. In contrast, at the beginning of the maturity period, the staphylococcus micrococcus microorganisms showed a significant difference in the direction of the C3 group from other groups. In general, increases in living and Lactobacillus microorganisms were observed, while in the colliform group microorganisms were observed significant decreases in the number of staphylococcus-micrococcus microorganisms, while in the number of staphylococcus-micrococcus microorganisms not significant. After the 7th day in the samples, the koliform group did not produce micro-oganism. Experimental chicken juices were subjected to organoleptic assessment in terms of taste, appearance, texture and overall taste levels, and chicken meat groups C2 and C3 received the highest scores from cattle meat mixture. In contrast, chicken meat got the lowest score in terms of qualities outside the appearance of B1 and B2, which are soya milk mixtures. As a result, especially in the assessment of reformed chicken and production excess brokers, it was found that chicken meat could bring to the economy in the form of a "TAVUK SUCK" together with or alone as a new product.

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