Determination of quality parameters of sausages sold in Burdur province

In this study, some physico-chemical properties and textural properties were examined to identify their structural defects and to determine whether cheating was done in the production of fermented sausages offered for sale by different butchers and markets in Burdur. For this purpose, pH, oil, protein, total ash, salt, moisture, water activity, hydroxyproline analysis and texture profile analysis of 30 fermented sausages sold in the market of Burdur province were performed. HPLC method was used to determine the amount of hydroxyproline in the samples. The pH values of fermented sausages are 4.82-5.93; oil values 12.50-38.50%; protein values 12.24-22.49%; total ash values of 2.37-4.58%; salt values 1.97-4.05%; humidity values 20.22-50.36%; water activity values 0.80-0.97; hydroxyproline amounts were found between 2.01-14.85 g/kg. When the obtained analysis findings were examined using the Pearson correlation test, it was determined that elasticity and hardness were significantly affected by moisture and water activity values, and stickiness was significantly affected by moisture, pH and water activity values. After a careful evaluation of the data, it was concluded that the amount of hydroxyproline in 63.33% of the samples was above the permitted limit.