Research of physicochemical, microbiological and sensory properties of sausages produced in balikesir province and determination of compliance with legislation

In this study, it was aimed to examine the physical, chemical, microbiological and sensory qualities of sausages produced in Balıkesir province and to evaluate their compliance with the legislation in terms of public health. 10 of the meat processing facilities producing in Balıkesir were randomly selected and the sausage samples taken in 3 separate batches from these businesses were tested for pH, moisture, protein, fat, ash, color, salt, residual nitrite, Salmonella, L. monocytogenes, E. coli O 157 parameters. analyzes were carried out. The texture profile analyzes of the examined sausage samples were also made and the samples were evaluated in terms of hardness, chewiness, internal stickiness, elasticity, external stickiness and gumminess. Finally, the samples were subjected to sensory evaluation and evaluated in terms of raw outer surface, cross-sectional surface color, odour, consistency and general acceptability; The cooked samples were scored in terms of color, odour, texture, flavor and general acceptability. Correlations between all these values were examined. When the color values were examined, the mean of the L* value was 37.88±0.04; the mean of a* value was 14.26±0.037; It is seen that the mean of the b* value is 11.44±0.019. The average hardness value of the sausages was 31.38 N, the average chewiness value was 14.09 N, the average adhesiveness value was 0.56, the average elasticity value was 0.63, the average cohesiveness value was 106.8 gs, and the average gumminess value was 18.15 N. determined. When the pH results are evaluated, it is seen that 30% of the samples are above the maximum value of 5.4 specified in the legislation. For the amount of protein, it was observed that all of the samples were above the minimum limit of 16% stated in the Turkish Food Codex. Salmonella was detected in 20% of the fermented sausage samples and also E. coli O157 was isolated in 13.3% of samples. L. monocytogenes was'nt detected in any of the samples. According to the results of sensory analysis, five of the raw samples were below 6 points, while the most liked sample received 7 points. When the general evaluation feature of the cooked samples was examined, it was determined that 60% of the samples scored above 6 and only five samples were evaluated below 5 points.