Besides the chemical analyses; for determining the existence of low 67 quality meat or offals and the origin of connective tissue, that is found as a consequence; the 68 results of the hydroxiproline analyses supported by histological examination, standardization 69 in production and frequently controls in these products should be made.
📌 3 Maddede Bu Makale
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Amaç & Hipotez:In this study, heat treated and fermented beef sausages sold in supermarkets in Turkey and 57 important criteria in terms of quality in them; moisture, fat, ash,protein and hydroxyproline 58 analysis is made on the basis of the methods AOAC. 3 59 In our study, the levels of moisture, crude ash, fat, the total protein, and dry matter are 60 determined as avarege in order 43.27-43.71%; 3.19-3.10% ; 28.80-29.69%; 15.40-13.80% ; 61 56. 72-56.29% in heat treated and fermented beef sausages.
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Temel Bulgular & Veri:The level of hydroxyproline in 62 fermented sausages and heat treated sausages are found between 171-321mg/100g and 195- 63 326mg/100g. 64 The results of chemical analysis in fermented sausages and heat treated sausages sold in 65 supermarkets are determined as changeable in some parameters according to Turkish Food 66 Codex and standarts.
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Sonuç & Katkı:Besides the chemical analyses; for determining the existence of low 67 quality meat or offals and the origin of connective tissue, that is found as a consequence; the 68 results of the hydroxiproline analyses supported by histological examination, standardization 69 in production and frequently controls in these products should be made.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Fermente sucuk · Isıl işlem sucuk · Kimyasal analiz
Özet
In this study, heat treated and fermented beef sausages sold in supermarkets in Turkey and 57 important criteria in terms of quality in them; moisture, fat, ash,protein and hydroxyproline 58 analysis is made on the basis of the methods AOAC. 3 59 In our study, the levels of moisture, crude ash, fat, the total protein, and dry matter are 60 determined as avarege in order 43.27-43.71%; 3.19-3.10% ; 28.80-29.69%; 15.40-13.80% ; 61 56. 72-56.29% in heat treated and fermented beef sausages. The level of hydroxyproline in 62 fermented sausages and heat treated sausages are found between 171-321mg/100g and 195- 63 326mg/100g. 64 The results of chemical analysis in fermented sausages and heat treated sausages sold in 65 supermarkets are determined as changeable in some parameters according to Turkish Food 66 Codex and standarts. Besides the chemical analyses; for determining the existence of low 67 quality meat or offals and the origin of connective tissue, that is found as a consequence; the 68 results of the hydroxiproline analyses supported by histological examination, standardization 69 in production and frequently controls in these products should be made.
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