Determination of Some Microbiological, Chemical and Histological Properties of Salami and Sausages Sold in Markets

Abstract

Salami and Sausage are ready to eat meat products that can pose a risk for human health. This study was aimed to determine the some microbiological, chemical and histological properties of 31 salami and 23 sausages from different companies offered for sale in markets, Turkey. The total aerobic mesophilic bacteria (TAMB), yeast and mould enumeration, lactic acid bacteria and psychrophilic bacteria count were evaluated. The water activity, pH, moisture content, and ash content were analysed. The mean TAMB value of salami and sausage samples were 2.30 log CFU/g and 2.80 log CFU/g, respectively (P>0.05). The water activity was found as 0.97 for both samples. The pH value of salami and sausage samples were 5.94 and 5.87, respectively (P>0.05). Moisture content was higher in salami samples (63.80%) than sausage samples (62.00%) (P>0.05). The average ash content in salami samples was 2.15%, while it was 2.80% in sausage samples (P>0.05). In conclusion, the microbiological and chemical analysis of sausage and salami products were within the range of Turkish standards. However, histological analysis revealed that some packed sausage and salami products sold in market are manufactured from lower-value trimmed food.