Evaluation of Sausage Products Properties by Chemical, Microbial, and Histological Techniques in Qom Province, Iran

Document Type : Research Paper

Authors

1 Department of Food Hygiene, Karaj Branch, Islamic Azad University, Karaj, Iran.

2 Clinical Care and Health Promotion Research Center, Karaj Branch, Islamic Azad University, Karaj, Iran.

Abstract

Introduction: Sausages are consisting of principal processed meat products including meat and other additives making special texture and flavor. Consumption of these products has increased nowadays.This study aimed to evaluation of sausage products by chemical, microbial, and histological properties that were manufactured and distributed in Qom province, Iran. Methods: In this study, 100 samples of varied types of sausage products were randomly collected from Oct-2021 to Jun-2022. Chemical, microbial and histological techniques were applied for analysis of samples. All measurements were implemented in triplicate and the data were analysed statistically by SPSS 25 software. Results: The highest amounts of total fat, sodium nitrite and starch were observed in 40-50% meat sausages, as well as total protein and phosphate in 60-70%  meat sausages. Salmonella spp. and Eschericha coli as dangerous pathogens were not detected in collected samples. Total Bacterial Count, Coliform, Clostridium perfringens and Yeast and Mold  were lower than acceptable limit of Iranian National Standard  Organization(INSO 2303: 2021) (p<0.05). The results of the histological techniques showed that lymphatic, skin, peritoneal fat and plant tissue, trachea, bone, and hyaline cartilage were used in the production of sausage samples. with any significant statistical differences(p<0.05). Conclusion: The microbial properties of samples indicated suitable hygienic conditions of production and distribution. Due to the observation of high value of standard deviation in obtained results of chemical, microbial, and histological analysis, it was a strong consequence of dramatic variation existed in the processing and manufacturing conditions of collected sausage samples. However, the overall status in quality of production and distribution of analyzed sausage products were observed suitable.

Keywords

Main Subjects


  1. Bardischewski T, Kraft C, Dörtelmann A, Stühmeier-Niehe C, Sieksmeyer T, Ostendorf J, Schmitz HP, Chanos P, Hertel C. The effect of production parameters on the spatial distribution of bacterial cells in the sausage meat matrix. Meat Science. 2022 Dec 1;194:108983.
  2. Sirini N, Munekata PE, Lorenzo JM, Stegmayer MÁ, Pateiro M, Pérez-Álvarez JÁ, Sepúlveda N, Sosa-Morales ME, Teixeira A, Fernández-López J, Frizzo L. Development of healthier and functional dry fermented Sausages: Present and future. Foods. 2022 Apr 14;11(8):1128.
  3. Bal-Prylypko L, Yancheva M, Paska M, Ryabovol M, Nikolaenko M, Israelian V, Pylypchuk O, Tverezovska N, Kushnir Y, Nazarenko M. The study of the intensification of technological parameters of the sausage production process. Slovak Journal of Food Sciences. 2022 Jan 1;16.

‌4. Serikkyzy MI, Jumabekova GU, Zheldybayeva AI, Omirbay R, Matibayeva A, Balev DE. Developing a risk assessment methodology for the production of semi-smoked sausages. Journal of Culinary Science and Technology. 2022.

  1. Talens C, Llorente R, Simó-Boyle L, Odriozola-Serrano I, Tueros I, Ibargüen M. Hybrid sausages: Modelling the effect of partial meat replacement with broccoli, upcycled brewer’s spent grain and insect flours. Foods. 2022 Oct 27;11(21):3396.
  2. Wang H, Li Y, Xia X, Liu Q, Sun F, Kong B. Flavour formation from hydrolysis of pork meat protein extract by the protease from Staphylococcus carnosus isolated from Harbin dry sausage. LWT. 2022 Jun 15;163:113525.
  3. Paredes J, Cortizo-Lacalle D, Imaz AM, Aldazabal J, Vila M. Application of texture analysis methods for the characterization of cultured meat. Scientific Reports. 2022 Mar 10;12(1):3898.
  4. Hultman J, Rahkila R, Ali J, Rousu J, Björkroth KJ. Meat processing plant microbiome and contamination patterns of cold-tolerant bacteria causing food safety and spoilage risks in the manufacture of vacuum-packaged cooked sausages. Applied and environmental microbiology. 2015 Oct 15;81(20):7088-97.
  5. Latorre R, Sadeghinezhad J, Hajimohammadi B, Izadi F, Sheibani MT. Application of Morphological Method for Detection of Unauthorized Tissues in Processed Meat Products. Journal of Food Quality & Hazards Control. 2015 Jun 1;2(2).
  6. International A. Official methods of analysis of AOAC International: AOAC International; 2005.
  7. Benson AK, David JR, Gilbreth SE, Smith G, Nietfeldt J, Legge R, Kim J, Sinha R, Duncan CE, Ma J, Singh I. Microbial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelf life study. Applied and environmental microbiology. 2014 Sep 1;80(17):5178-94.]
  8. Alamin SA, Ahmed DA, Agab H. A study of sensory evaluations of different types of sausages in the sudanese palate. International Journal of Research. 2015 Jul 7;14.
  9. Mallika EN, Prabhakar K. Physico-chemical properties of low fat pork sausages. American-Eurasian Journal of Agricultural & Environmental Sciences. 2011;10(2):160-2.
  10. Zohdy MM, Aiedia HA, Emara MM, Nouman TM, Mohamed MA. Safety and quality evaluation of various grades of egyptian beef luncheon sausage and burger patties: a comparative study. Adv. Anim. Vet. Sci. 2021;9(8):1194-202.
  11. Drosinos EH, Mataragas M, Xiraphi N, Moschonas G, Gaitis F, Metaxopoulos J. Characterization of the microbial flora from a traditional Greek fermented sausage. Meat Science. 2005 Feb 1;69(2):307-17.
  12. Sohrabi H, Cannizzo FT, Pregel P, Scaglione FE, Beltramo C, Acutis PL, Dalmasso A, Biolatti B. Tissue and species identification in minced meat and meat products from Italian commercial markets by DNA microarray and histological approach. Veterinaria Italiana. 2020 Jul 14;56(2).

‌17. Sachindra NM, Sakhare PZ, Yashoda KP, Rao DN. Microbial profile of buffalo sausage during processing and storage. Food control. 2005 Jan 1;16(1):31-5.

  1. Guelmamene R, Bennoune O, Elgroud R. Histological techniques for quality control of meat and meat products–A mini-review. Journal of Nutrition and Human Health. 2018;2(2):24-9.
  2. Smolentsev S, Volkov A, Papunidi E, Yakupova L, Yusupova G, Kosacheva E, Potapova A, Gainetdinova A. Veterinary and Sanitary Examination and Methods for Determining the Quality and Safety of Sausages. InInternational Scientific Conference on Agricultural Machinery Industry “Interagromash"” 2022 May 25 (pp. 1769-1776). Cham: Springer International Publishing.
  3. Izadi F, Sadeghinezhad J, Hajimohamadi B, Sheibani MT. Efficacy of histological examination in detection of fraud in minced meat. Journal of Health. 2016 Oct 10;7(4):386-94.
  4. Sami M, Kheirandis R, Nasri A, Dabiri S. Application of histochemical and immunohistochemical techniques for detection of lung tissue in cooked sausage. Iranian Journal of Veterinary Research. 2022;23(2):147.
  5. Malakauskienė S, Alionienė I, Džiugienė D, Babrauskienė V, Riedel C, Alter T, Malakauskas M, Malakauskas M. Histological analysis for quality evaluation of cured meat sausages. Vet Med Zoot. 2016 Jun 1;74(96):23-6.
  6. Moghtaderi A, Raji A, Khanzadi S, Nabipour A. Application of histological method for detection of unauthorized tissues in meat sausage. InVeterinary Research Forum 2019 (Vol. 10, No. 4, p. 357). Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
  7. Maghami ND, Nabipour A, Mohsenzadeh M, Torabi M. Histological and stereological approaches for detection of tissues and fraud in some meat products. InVeterinary Research Forum 2022 Mar (Vol. 13, No. 1, p. 47). Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.