Some Microbiological and Chemical Properties of Traditional Fermented Sausages Marketed at Mardin

This study was performed to investigate the microbiological and chemical qualities of fermented sausages that are produced with traditional methods and sold in small butcher shops in Mardin city. Thirty-two sucuk samples purchased from the butchers in the city center of Mardin were used as test materials. In the microbiological analysis, Staphylococcus-Micrococcus were determined in 24 (75%) samples, The average counts of microbiological analyses were found to be 4.72x109 cfu/g, 6.86x107 cfu/g, 1.60 x107 cfu/g and 7.10x104 cfu/g for total aerob mesophilic bacteria, coliform groups, yeast-mold and Staphylococcus-Micrococcus respectively. As a result of chemical analysis, the average values of moisture, fat, protein contents and pH level were determined as 36.95%, 30.71%, 19.53%, 5.54, respectively. The results of the microbiological analysis obtained in this study were higher than the results of some other researchers. According to the results of chemical analysis, 90.62%, 93.75%, 37.50%, 50% of the samples examined for moisture /meat protein ratio, fat/meat protein ratio, moisture content and pH value respectively were found to be in accordance with the Communiqué on Meat and Meat Products and/or TS Turkish Fermented Sausage Standard. It is important to strictly control and supervise the quality of traditional fermented sausages produced in uncontrolled conditions by an unstandardized method and to increase the awareness of enterprises to produce quality products