TY  - JOUR
TT  - Some Quality Properties of Turkish Fermented Sausages Consumed in Konya
AU  - Atasever, Mustafa
AU  - Keleş, Abdullah
AU  - Güner, Ahmet
AU  - Uçar, Gürkan
PY  - 1998
DA  - June
JF  - Eurasian Journal of Veterinary Sciences
JO  - Eurasian J Vet Sci
PB  - Selcuk University
WT  - DergiPark
SN  - 1309-6958
SP  - 27
EP  - 32
VL  - 14
IS  - 2
KW  - Sucuk
KW  - Kalite
KW  - Mikrobiyolojik
KW  - Kimyasal
N2  - In this research, chemical and microbiological properties of 30 Turkish sausage samptes collecled 'rom Konya marKets were determined. At the result of microbiological analyzes, the average count ollotal microorganisms, Coliform groups, Staphylococcus-Micrococcus and yeast and mould were determined as 5.7xl06, 7.4xl03, 3.2xl05 and 6.4xl04/g respectively. In the chemical analyses of the samples, the average values of moisture, fat, protein, ash and salt contents were found to be 29.49 %, 30.9 %, 22.73%, 4.33 % and 2.93 % respectively; pH and water activity (Aw) values were found to be 5.24 and 0.806. During the assesment ol results, microbiological and chemical pro­pertles ol the sausage samples were found to be low quality. According to the results, the sausages (33.33 % in mic­robiologically, 86.67 %in chemically) weren't in accordance with Food Aegulation and Standards
UR  - https://dergipark.org.tr/en/pub/eurasianjvetsci/issue//262912
L1  - https://dergipark.org.tr/en/download/article-file/229425
ER  -