Some quality properties of turkish fermented sausages consumed in konya
In this research, chemical and microbiological properties of 30 Turkish sausage samples collected from Konya markets were determined. At the result of microbiological analyzes, the average count oftotal microorganisms, Coliform groups, Staphylococcus-Micrococcus and yeast and mould were determined a...
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| Format: | Article |
| Language: | English |
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Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
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| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=447 |
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| author | Mustafa Atasever Abdullah Keleş Ahmet Güner Gürkan Uçar |
| author_facet | Mustafa Atasever Abdullah Keleş Ahmet Güner Gürkan Uçar |
| author_sort | Mustafa Atasever |
| collection | DOAJ |
| description | In this research, chemical and microbiological properties of 30 Turkish sausage samples collected from Konya markets were determined. At the result of microbiological analyzes, the average count oftotal microorganisms, Coliform groups, Staphylococcus-Micrococcus and yeast and mould were determined as 5.7x10<sup>6</sup>, 7.4x10<sup>3</sup>, 3.2x10<sup>5</sup> and 6.4x10<sup>4</sup> /g respectively. In the chemical analyses of the samples, the average values of moisture, fat, protein, ash and salt contents were found to be 29.49 %, 30.9 %, 22.73%, 4.33 % and 2.93 % respectively; pH and water activity (Aw) values were found to be 5.24 and 0.806. During the assesment of results, microbiological and chemical properties of the sausage samples were found to be low quality. According to the results, the sausages (33.33 % in mic-robiologically, 86.67 %in chemically) weren't in accordance with Food Regulation and Standards. |
| format | Article |
| id | doaj-art-4190f9ec2cb048cf8f65b49fb67e3749 |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-4190f9ec2cb048cf8f65b49fb67e37492025-02-03T11:31:17ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-19531422732447Some quality properties of turkish fermented sausages consumed in konyaMustafa Atasever0Abdullah Keleş1Ahmet Güner2Gürkan Uçar3A.K.Ü. Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı, AFYONS.Ü. Veleriner Fakültesi Besin Hijyeni. ve Teknolojisi Anabilim Dalı, KONYAS.Ü. Veleriner Fakültesi Besin Hijyeni. ve Teknolojisi Anabilim Dalı, KONYAS.Ü. Veleriner Fakültesi Besin Hijyeni. ve Teknolojisi Anabilim Dalı, KONYAIn this research, chemical and microbiological properties of 30 Turkish sausage samples collected from Konya markets were determined. At the result of microbiological analyzes, the average count oftotal microorganisms, Coliform groups, Staphylococcus-Micrococcus and yeast and mould were determined as 5.7x10<sup>6</sup>, 7.4x10<sup>3</sup>, 3.2x10<sup>5</sup> and 6.4x10<sup>4</sup> /g respectively. In the chemical analyses of the samples, the average values of moisture, fat, protein, ash and salt contents were found to be 29.49 %, 30.9 %, 22.73%, 4.33 % and 2.93 % respectively; pH and water activity (Aw) values were found to be 5.24 and 0.806. During the assesment of results, microbiological and chemical properties of the sausage samples were found to be low quality. According to the results, the sausages (33.33 % in mic-robiologically, 86.67 %in chemically) weren't in accordance with Food Regulation and Standards.http://eurasianjvetsci.org/pdf.php3?id=447sausagequalitymicrobiologicalchemical |
| spellingShingle | Mustafa Atasever Abdullah Keleş Ahmet Güner Gürkan Uçar Some quality properties of turkish fermented sausages consumed in konya Eurasian Journal of Veterinary Sciences sausage quality microbiological chemical |
| title | Some quality properties of turkish fermented sausages consumed in konya |
| title_full | Some quality properties of turkish fermented sausages consumed in konya |
| title_fullStr | Some quality properties of turkish fermented sausages consumed in konya |
| title_full_unstemmed | Some quality properties of turkish fermented sausages consumed in konya |
| title_short | Some quality properties of turkish fermented sausages consumed in konya |
| title_sort | some quality properties of turkish fermented sausages consumed in konya |
| topic | sausage quality microbiological chemical |
| url | http://eurasianjvetsci.org/pdf.php3?id=447 |
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