DETERMINATION OF CHEMICAL COMPOSITION OF SAUSAGES PRODUCED IN IRAN

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KAMKAR A.A.F.; HOSIENY H.; BAHONAR A.

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Journal: Year:2006 | Volume:18 | Issue:(69 IN ANIMAL AND FISHERIES SCIENCES) Page(s): 36-41

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Information Journal Paper

Title

DETERMINATION OF CHEMICAL COMPOSITION OF SAUSAGES PRODUCED IN IRAN

Author(s)

KAMKAR A.A.F. | HOSIENY H. | BAHONAR A. | Issue Writer Certificate

Keywords

SAUSAGESQ4

CHEMICAL COMPOSITIONQ4

STANDARDQ2

Abstract

In this survey 68 samples of different brands of SAUSAGES with meat content ranges from 40% to 90% produced by different factories, selected via randomly sampling and then protein, moisture, fat, starch and ash were analyzed in all samples by STANDARD methods of Iran. Means and STANDARD deviations of chemical parameters were determined and then compared with STANDARD limits of Iran. This survey showed that means of moisture, protein, fat, starch and ash in SAUSAGES (with meat percent of 40-50%) were in order: 54.95±4.16, 12.76±2.38, 20.66±2.24, 9.91±4.14 and In SAUSAGES (with meat percent of 51-60%) were moisture 57.32±3.15, protein 12.68±1.88, fat 19.62±3.64, starch 6.64±2.17 and ash 2.98±0.12. In SAUSAGES, (with meat percent of 61-90%) were moisture 58.52±5.62, protein 13.99±1.99, fat 17.93±5.71, starch 5.3±3.08 and ash 2.85±0.26. The chemical analysis showed that in SAUSAGES with meat content of 40-50 %, moisture in 38.9% of samples were higher than STANDARD limits of Iran, while limits of 50% for starch were also exceeded. In 5.6% of samples protein content were high. In SAUSAGES with meat content of 51-60 %, moisture in 38.2% of samples were higher than STANDARD limits' while limits of 14.7 % for fat, 50 % for starch and 93.7% for ash were also exceeded. Protein content in 56.2 % of samples was high. In SAUSAGES with meat content of 61-90%, moisture content in 12.5% of samples higher than STANDARD limit, while limit of 75 %for fat, 50 % for starch and 93.7 % for ash were also exceeded. Protein content in 56.2% of samples was high. The results of this study showed that, at least in duration time of this study STANDARD limit of meat products not completely performed by producers in Iran.

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مقایسه کیفیت و ایمنی محصولات سوسیس و کالباس عرضه شده در شهر سبزوار با استانداردها

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APA: Copy

KAMKAR, A.A.F., HOSIENY, H., & BAHONAR, A.. (2006). DETERMINATION OF CHEMICAL COMPOSITION OF SAUSAGES PRODUCED IN IRAN. PAJOUHESH-VA-SAZANDEGI, 18((69 IN ANIMAL AND FISHERIES SCIENCES)), 36-41. SID. https://sid.ir/paper/18858/en

Vancouver: Copy

KAMKAR A.A.F., HOSIENY H., BAHONAR A.. DETERMINATION OF CHEMICAL COMPOSITION OF SAUSAGES PRODUCED IN IRAN. PAJOUHESH-VA-SAZANDEGI[Internet]. 2006;18((69 IN ANIMAL AND FISHERIES SCIENCES)):36-41. Available from: https://sid.ir/paper/18858/en

IEEE: Copy

A.A.F. KAMKAR, H. HOSIENY, and A. BAHONAR, “DETERMINATION OF CHEMICAL COMPOSITION OF SAUSAGES PRODUCED IN IRAN,” PAJOUHESH-VA-SAZANDEGI, vol. 18, no. (69 IN ANIMAL AND FISHERIES SCIENCES), pp. 36–41, 2006, [Online]. Available: https://sid.ir/paper/18858/en

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