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...
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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=1004 |
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| author | Çiğdem Sezer Aksem Aksoy Özgür Çelebi Turgay Deprem Metin Öğün Nebahat Bilge Oral Leyla Vatansever Abamüslüm Güven |
| author_facet | Çiğdem Sezer Aksem Aksoy Özgür Çelebi Turgay Deprem Metin Öğün Nebahat Bilge Oral Leyla Vatansever Abamüslüm Güven |
| author_sort | Çiğdem Sezer |
| collection | DOAJ |
| description | <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. |
| format | Article |
| id | doaj-art-9257c0f0a3ab4060b8ca1b2d46ecb3ae |
| 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-9257c0f0a3ab4060b8ca1b2d46ecb3ae2025-02-03T11:25:41ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-19532931431491004Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in karsÇiğdem Sezer0Aksem Aksoy1Özgür Çelebi2Turgay Deprem3Metin Öğün4Nebahat Bilge Oral5Leyla Vatansever6Abamüslüm Güven7Department of Food Hygiene and TechnologyKars Junior College, Food Technology Program, Kars, TurkeyDepartment of Microbiology, Faculty of Veterinary Medicine, Kafkas University, Kars, TurkeyDepartment of Histology and Embryology, Faculty of Veterinary Medicine, Kafkas University, Kars, TurkeyDepartment of Biochemistry, Faculty of Veterinary Medicine, Kafkas University, Kars, TurkeyDepartment of Food Hygiene and TechnologyDepartment of Food Hygiene and TechnologyDepartment of Food Hygiene and Technology<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.http://eurasianjvetsci.org/pdf.php3?id=1004fermented sausagesausage-like producthistological qualityphysico-chemical qualitymicrobiological quality |
| spellingShingle | Çiğdem Sezer Aksem Aksoy Özgür Çelebi Turgay Deprem Metin Öğün Nebahat Bilge Oral Leyla Vatansever Abamüslüm Güven Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in kars Eurasian Journal of Veterinary Sciences fermented sausage sausage-like product histological quality physico-chemical quality microbiological quality |
| title | Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in kars |
| title_full | Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in kars |
| title_fullStr | Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in kars |
| title_full_unstemmed | Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in kars |
| title_short | Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in kars |
| title_sort | evaluation of the quality characteristics of fermented sausages and sausage like products sold in kars |
| topic | fermented sausage sausage-like product histological quality physico-chemical quality microbiological quality |
| url | http://eurasianjvetsci.org/pdf.php3?id=1004 |
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