Quality Features of Afyon Fermented Sausage (Sucuk) and Standards Compliance

Authors : Ramazan Şevik, Hüseyin Yeşilırmak, Gökhan Akarca, Çiğdem Aşçıoğlu, Ayşe Janseli Denizkara

Pages : 150-161

Doi:10.30607/kvj.1435818

View : 59 | Download : 60

Publication Date : 2024-06-30

Article Type : Research Paper

Abstract :Sucuk is one the indispensable tastes of Turkish cuisine that is preferred by a wide range of consumers. Hence, it must be produced in accordance with standards. In this study, it is aimed to specify the physicochemical and microbiological characteristics of Afyon Sucuk and their suitability to Communiqué on Turkish Food Codex Meat and Meat Products, Turkish Food Codex Microbiological Criteria Regulation and TS 1070 Sucuk Standard. As a result of our research, it is detected that in terms of pH, protein and fat contents; 83.3%, 26.66% and 16.66% of samples are not in the limits that are specified in the Turkish Food Codex Notification of Meat and Meat Products. On the other hand, the ash and salt contents of samples are determined to be in the limits of Communiqué on Turkish Food Codex Meat and Meat Products. In terms of total aerobic mesophilic bacteria and total yeast/ mold counts, 60% of samples had higher values than the specified limits in TS 1070. Total coliform counts, Staphylococcus aureus, Escherichia coli, Salmonella spp. and Listeria monocytogenes counts were found to be in accordance with Turkish Food Codex Microbiological Criteria Regulation and TS 1070 (TSE Turkish Fermented Sausage Standard).
Keywords : sucuk, pH, mikrobiyoloji, kalite, Afyonkarahisar

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