Determination of Some Chemical Characteristics of Salami and Sausage

被引：3
|
作者：
Sezer, Cigdem [1 ]
Ogun, Metin [2 ]
Guven, Aysel [3 ]
机构：
[1] Kafkas Univ, Vet Fak, Gida Hijyeni & Teknol Anabilim Dali, TR-36100 Kars, Turkey
[2] Kafkas Univ, Vet Fak, Biyokimya Anabilim Dali, TR-36100 Kars, Turkey
[3] Kafkas Univ, Fen Edebiyat Fak, Biyokimya Anabilim Dali, TR-36100 Kars, Turkey
来源：
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI | 2013年 / 19卷 / 01期
关键词：
Salami; Sausage; Nitrate; Nitrite; Fat; NITRATE;
D O I：
10.9775/kvfd-2013-7200
中图分类号：
S85 [动物医学（兽医学）];
学科分类号：
0906 ;
摘要：
This study was aimed to determine the fat content and levels of residual nitrate and nitrite of 15 pieces salami and 11 pieces sausages in Kars province. Fat content of salami and sausage samples were found to be 5-26%. The levels of fat in these samples were found as below the limit values of TS 980 and TS 979. Nitrate and nitrite levels in the salami and sausage were found to be 98-453 mg/kg; 92-532 mg/kg respectively. The residual nitrate values were detected over limits in nine of samples (34.6%). The residual nitrite values were detected over limits in 25 of samples (96%). In order to protect consumer health, it is mandatory that the salami and sausage is controlled to every stage in the production and that strict inspections be conducted regularly at both small and large-scale operations.
引用
收藏
页码：69 / 72
页数：4
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