Quality determination of tentative sausage and fermentated sausage (sucuk) production from sark meat

In this study sausage and sucuks from spiny dog fish (Squalus acanthias) was produced. The purpose of study is to determine sausages and fermented sausages made from shark meat are whether consumable or not. To find out quality characters of shark meat, paste and products (sausages and fermented sausages), physical, chemical, microbiological and sensory analysis were carried out.Dog fish meat productivity were found 43.48%. No significant differences for pH were observed among the samples (P>0.05). Due to similar studies; the quantitiy of seperated gel and seperated fat, water holding capacity and loss of weight caused by cooking method were found low in paste of sausages and fermented sausages, but process efficiency was found high. In colour analysis, L*, a*, b*, C* and whitness was found desired level for the sausages and fermented sausages. Especially, good colour were determined in fermented sausages due to a value of 20,51redness (a*). Due to chemical analysis of moisture, protein and fat amounts were not higher than the required values. Esansiyel amino acid quantity of sausages and fermented sausages was found higher compared with other references. Lower saturated and higher unsaturated faty acids were determined compared to the red meat sausages and fermented sausages. Thiobarbituric acid (TBA), trimethyl amine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) in the samples were not exceeded upper limits for sausages and fermented sausages. Result were found lower than the upper limits; acording to microbiological criterias (Enterobacter, Staphlococcus?Micrococcus and yeast-mold) for the fish meat and products. Organoleptic analysis ratings for the sausages and fermented sausages was commented good.According to the results of the study, quality was found good for both product group (sausage and fermented sausage). Shark (by-catch fish species) meat is pointed out as considerable material for the seafood processing corporations aimed to produce health.