Evaluation of hydroxyproline content and chemical aspects in some meat products consumed in İzmir region

Examination of hydroxyproline amount in salami, sausage, bologna and mince products put on market across Gemici M. İzmir Region Protein is one of the most important components in nutrition of human. Yet, not every type of protein has the same importance regarding its nutritional value. Hence, it is necessary to determine ligament amount to evaluate meat products for their nutritional value. An important amount of the ligament proteins are composed of collagen and a high amount of collagen is composed of hydroxyproline. Therefore, determination of hydroxyproline content of the meat products gives us information about ligament content of the product, in other words quality of the meat. Proteins which are composed of a combination of amino acids, are crucial for tissue and organ formation and regeneration as well as growth and development, particularly in children. Thus, it should be consumed regularly. Many vital functions are interrupted if the protein intake is insufficient. This study has been conducted to determine the hydroxyproline amount by detecting the ligament amount of samples of bologna, mince, salami, sausage and ready-made meatball sold in the market of İzmir Region and to have an idea about the protein quality. For this purpose, a total of 120 samples including 35 bologna, 20 salami, 20 sausage, 35 ready-made meatball and 10 mince samples have been examined. Among the samples examined in terms of collagen ligament value in total protein thirteen bologna, seven salami, seven sausage, six meatball, and six mince samples showed hydroxyproline levels that were higher than the required amount . In conclusion, it comes to light that manufacturers should maintain standardization in producing bologna, salami, sausage, ready-made meatball through precautions and good administration to prevent counterfeit production and adulteration in meat and meat products. Moreover, under the communiqué of Turkish Food Codex it is a requirement that inspections are tightened and applicability of hydroxyproline analysis become widespread. Key words: Meat products, bologna, salami, sausage, ready-made meatball, mince quality, hydroxyproline