Sosis ve Raf Ömrü Çalışmaları

Abstract

Meat has been consumed by humans throughout history, either processed or fresh, as the main source of nutrition. In the modern meat industry, emulsion meat products play an important role among meat products. It is known that meat has been traditionally prepared in the form of dough since ancient times. In later periods, it developed and industrial production became widespread. Salami and sausage constitute common emulsion meat products. Emulsification of meat products is basically the binding of fat and water with the help of emulsifiers and meat proteins. Sausage in general terms; It is produced by adding various additives to the dough obtained by emulsification process from beef, pork, buffalo, poultry and sheep meat and by-products of these meats, and filling it into natural or artificial casings. Sausage is a product that is vulnerable to spoilage due to both being a meat product and the water and fat content in its structure. Various antioxidants and additives such as nitrate-nitrite salts are commonly used to extend the shelf life of sausage. In addition, studies have shown that the shelf life of sausages is affected by factors such as the antioxidant and antimicrobial substances used, the heat treatment and packaging technique applied, moisture content, storage temperature and microbiological load.