Determination of Hydroxyproline Amount of Fermented Sausages by HPLC and Revealing the Relationship between Quality Parameters

Abstract

Introduction: Fermented sausage is the food that has the largest share in consumption among other fermented meat products in Turkey. Although it is difficult to achieve the production standard in fermented sausage production, it is necessary not to exceed the legally determined reference values for quality production. Determining and controlling quality parameters in macro and micronutrients in the composition of fermented sausage, compliance with production standards, storage conditions, etc. has become a necessity.
 Purpose: It is aimed to determine whether there is adulteration and imitation in the production of fermented sausages, to determine the structural defects during and after production, to evaluate their compliance with legal regulations and their nutritional quality.
 Study Design: The study was mainly designed on the determination of hydroxyproline amounts with a High-Performance Liquid Chromatography device.
 Study Place and Duration: The samples used in the study were collected within the borders of Burdur province. All experimental studies were carried out at Burdur Mehmet Akif Ersoy University (MAKU), Veterinary Faculty, Department of Food Hygiene and Technology; MAKU Scientific and Technology Application and Research Center and Uşak University, Engineering Faculty, Department of Food Engineering Laboratories. The study covers a period of 3 months between October 2020 and December 2020.
 Methodology: A total of 30 fermented sausage samples, which are offered for sale by butchers and markets, were collected, brought to the laboratory by cold chain and subjected to analysis. After the samples were analyzed in terms of hydroxyproline, physicochemical and textural aspects, they were evaluated statistically.
 Results: The pH values of the examined fermented sausages were 4.82-5.93, fat ratios were 12.50-38.50%, protein amounts were 12.24-24.49%, total ash values were 2.37-4.58%, salt values were determined as 1.97-4.05%, humidity values as 20.22-50.36%, water activity (aw) values as 0.80-0.97, hydroxyproline amounts as 2.01-14.85 g/kg. In the textural analysis, elasticity was found between 0.51-0.91 mm, cohesiveness values between 0.37-0.85 and hardness in the range of 94.50-2564.13 mm.
 Conclusion: The absence of adulteration in fermented sausage production, compliance with legal reference values and increasing the relevant inspections are of great importance in terms of the quality and nutritional value of the product.