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

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, ۱۰۰ samples of varied types of sausage products were randomly collected from Oct-۲۰۲۱ to Jun-۲۰۲۲. 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 ۲۵ software. Results: The highest amounts of total fat, sodium nitrite and starch were observed in ۴۰-۵۰% meat sausages, as well as total protein and phosphate in ۶۰-۷۰%  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 ۲۳۰۳: ۲۰۲۱) (p<۰.۰۵). 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<۰.۰۵). 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.