Investigations on some quality characteristics of sausages produced and sold in Afyonkarahisar

In this research, physical, chemical and microbiological characteristics of sausages produced in Afyonkarahisar province. In the study, sausages obtained from 30 different producers were analyzed and there searches were carried out with 2 replications. Thus, it is aimed to determine the suitability of the local production enterprises for the Turkish Food Codex Communiqué on Meat and Meat Products (Communiqué No: 2012/74). The dry matterratio, protein content, ash content, fat content, Hunter LAB color values, pH values, salt content, total aerobic mesophilic bacteria count, yeast-mold count, staphylococcus bacterial count, total coliform bacteria number were examined. The rate of dry matter was 41,83- 69,11%, ash ratio was 2,52- 4,11%, protein ratios were 8,31 -19,41% and fat ratios were 10,87- 44%. pH values 5,11- 6,82, salt ratios 2,2-3.55% L* values (clarity) 42,85- 55,83, a* values (redness) 15,28, 30,32, b* values (jaundice) 13,21- 26,19, total aerobic mesophilic microorganism number 1,78-2,93 log cfu / g, lactic acid bacterial count 1,04-3,35 log cfu / g, The mean number of mildew and yeast was 0,17- 1,61 log cfu / g, the total coliform bacteria number was 0,65- 1,95 log cfu / g, staphylococcus aureus bakteri <1 log kob/g ' dır. It was determined that the quality values of the samples were significantly different from the producers. Factors such as raw material, production conditions (temperature, humidity, air flow, hygiene) of the difference can be said to be effective. These differences are thought to be due to applications such as non-standard production method, in adequate and different technological and hygieni capplications, use of different properties of raw materials and use of starter culture.