Histological study of sausages in point of unpermitted edible tissues assessment and its relationship to collage and hydroxyprolin of product Fekri, M. 1, Hosseini, H. 2 ïª, Eskandari, S. 3, Jahed, Gh. R. 4, Adib-Moradi, M. 5

Histological study of sausages in point of unpermitted edible tissues assessment and its relationship to collage and hydroxyprolin of product Fekri, M. 1, Hosseini, H. 2 ïª, Eskandari, S. 3, Jahed, Gh. R. 4, Adib-Moradi, M. 5

Abstract

In recent years consumption of sausages has been increased mainly in large cities of our country. According to the recently reports and publications, captive consumption of sausages is about 5 kg per year, so safety and quality of these products especially quality control of raw materials is more important than before. In this study 30 samples were collected from 3 different types of sausages (40, 55 and 70 percent beef content) from 10 manufactures located in Tehran province randomly. Samples were assessed for histological aspect, also total protein; collagen and hydroxyprolin content of samples were assigned. Histological results demonstrated that 70, 60 and 30 percent of 40%, 55 % and 70% samples had unpermitted edible tissues respectively. The most popular observed unpermitted edible tissues were chicken skin, hyaline cartilage, peritoneal fat and kidney. Hydroxyprolin and collagen rate of all samples were conformed to national standard of sausages in spite of application of unpermitted edible tissues in most of samples. Comparison of histological and chemical results showed there is not any significant relationship between them P>0.05 .Also we found histological method had much better precision for detection of unpermitted edible tissues in sausages than chemical analysis of collagen related indices.

Keywords

Key words: Sausages

unpermitted edible tissues

Histology

Hydroxyprolin

Collagen