Investigation of chicken meats in some sucuks produced in Adana province using ELISA and real time PCR techniques and evaluation of some physicochemical properties of sucuks

In this study, the presence of chicken meat was studied using ELISA and Real Time PCR techniques in a total of 60 sucuk samples obtained from 10 sucuk producers which had production approval certificates and 10 butcher shops which produced sucuk without a production approval certificate in Adana province; so it was aimed to investigate the compliance of the local producers with the Turkish Food Codex Meat and Meat Products Communique (Communique No: 2012/74) in terms of meat type declaration. The pH values and moisture contents of sucuk samples were statistically different and highly variable. Similarly, the water activity, L*, a*, b*, chroma (C*) and hue (H*) values and textural properties of the samples were statistically different. When the results of Real Time PCR and ELISA compared, chicken meat was detected in both 2nd and 3rd replications of 3rd and 8th producers and in all replications of 6th, 7th, 8th and 9th butchers with both methods. However, while chicken meat was detected by ELISA technique in all replications of the 5th producer, 1st replications of 3rd and 8th producers, it was not detected by the Real Time PCR technique in these samples. When the samples were again analyzed using both methods, chicken meat was determined with both methods. As a result, it was determined that mutually confirming ELISA and Real Time PCR techniques produced successful results especially for the investigation of chicken meat.