Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in kars
<b>Aim:</b> This study was conducted for the purpose of identifying the microbiological, physico-chemical and histological aspects of quality criteria in sausage-like products obtained from local markets and different samples of fermented sausages produced using traditional methods by lo...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
|
| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=1004 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | <b>Aim:</b> This study was conducted for the purpose of identifying the
microbiological, physico-chemical and histological aspects of quality
criteria in sausage-like products obtained from local markets and
different samples of fermented sausages produced using traditional
methods by local butcher shops in the province of Kars.<p>
<b>Materials and Methods:</b> Sampling was made during just one day
and all the fermented sausages (n:30) and cooked sausage-like products
(n:10) were purchased from all butchers and market points in
Kars city centre. Microbiological analysis was performed by spread
and/or pour plate techniques. Histological analysis was performed
by Crossman triple stain and hematoxylin-eosin stains. Physicochemical
analysis was performed by gravimetric and spectrophotometric
methods.<p>
<b>Results:</b> Escherichia coli was identified in one of the cooked sausagelike
products and in one sample of fermented sausage. Neither Clostridium
perfringens nor E. coli O157:H7 were identified in any of the
samples. Listeria monocytogenes was isolated in four (10%) of the
fermented sausage samples and Salmonella spp in two fermented
sausage samples (5%). Nitrate and nitrite levels in the sausage were
found to be 14.88–943.71 mg/kg and 0.46-378.16 mg/kg, respectively.
Thirteen (32.5%) of the sausage samples that were examined
contained epithelial tissue, 27.5% (11 samples) contained glandular
epithelial tissue, which was mostly seromucous in nature, and five
(12.5%) contained cartilage and bone tissue with smooth muscle
tissue.<p>
<b>Conclusion:</b> None of the sausage samples met the requirements of
the standards. This shows that controlled production and post-production
inspection are very important. |
|---|---|
| ISSN: | 1309-6958 2146-1953 |