Bacteriological enumeration, mycological profile and some physicochemical properties of Samarella (Tsamarella), a sun-dried meat product of Cyprus

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dc.contributor.authorKaynarca, Halil Doruk
dc.contributor.authorHecer, Canan
dc.contributor.authorUlusoy, Beyza Hatice
dc.contributor.authorYildirim, Fatma Kaya
dc.contributor.authorAnit, Hasan
dc.date.accessioned2025-03-26T17:34:43Z
dc.date.available2025-03-26T17:34:43Z
dc.date.issued2023
dc.departmentİstanbul Esenyurt Üniversitesi
dc.description.abstractDried meat products manufactured by different drying and curing methods are very common and well-known with a long history in many countries. Samarella, which is written as tsamarella in Greek, is a traditionally produced sun-dried meat product of Cyprus. To date, no microbiological survey has been conducted for this traditional product. Therefore, this study aimed to investigate the bacteriological and mycological profile of samarella. Samarella samples (n=100) were collected from various markets in Northern Cyprus and subjected to microbiological analyses for the enumeration of total mesophilic aerobe bacteria (TMAB), Micrococcus/Staphylococcus, lactic acid bacteria (LAB), mold/yeast and Enterobacteriaceae. Dry matter, pH and salt values were analyzed to determine physiochemical properties. The results from the colony isolation and numeration study revealed that, TMAB, Micrococcus/Staphylococcus, LAB, mould/ yeast, Enterobacteriaceae were isolated in the range of 2.30-4.13 log 10 cfu/g, 3.32-4.40 log 10 cfu/g, 2.00-3.92 log 10 cfu/g, 1.47-2.60 log 10 cfu/g and 0-1.11 log 10 cfu/g, respectively. Regarding the mycological analysis, 157 isolates belonging to 4 different genera of mould were isolated. The Penicillium genus included 65.57% of the total mould isolates and the most commonly isolated Penicillium species was Penicillium nalgiovense (30.57%). In addition, a total of 128 isolates were identified as yeast, and 3 different genera were identified. Among the yeast isolates, the genus Candida included 52.32% of the total isolates. Regarding the physiochemical properties of the sameralla samples; dry matter, pH and salt analyses results were in the range of 27.06-65.05%, 5.97-7.86 and 7.21-24.02%, respectively. Interestingly, many differences were noted between the microbiological and physiochemical properties of the varying sameralla samples, this may be due to the lack of food quality audits and the absence of standard production of samarella.
dc.identifier.doi10.53194/0003-925X-74-4
dc.identifier.endpage10
dc.identifier.issn0003-925X
dc.identifier.issue1
dc.identifier.scopusqualityN/A
dc.identifier.startpage4
dc.identifier.urihttps://doi.org/10.53194/0003-925X-74-4
dc.identifier.urihttps://hdl.handle.net/20.500.14704/844
dc.identifier.volume74
dc.identifier.wosWOS:000995004600001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherM H Schaper Gmbh Co Kg
dc.relation.ispartofJournal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250326
dc.subjectSamarella; dried meat; physicochemical properties; microbiological profile; Cyprus
dc.titleBacteriological enumeration, mycological profile and some physicochemical properties of Samarella (Tsamarella), a sun-dried meat product of Cyprus
dc.typeArticle

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