Özet:

The aim of this work was prevention of microbiological deterioration while maintaining overall quality during 4-month storage period by sterilizing the sausages produced from turkey meat at 118 °C for 50 minutes without using preservatives. The initial bacterial load of raw turkey meat used in the production of canned sausage was determined as 4.33 log cfu/g. The fact that no microbiological development has been detected in sausage samples during the shelf life as a result of the applied heat treatment indicates that the heat treatment is performed effectively. In the Thiobarbituric acid analysis (TBA) in which the degree of oxidation was determined, there was no statistically significant difference in turkey sausages (P> 0.05). This study demonstrated that turkey sausages produced with hot filling along with an effective heat treatment can be preserved in a healthy way throughout their shelf life without the use of preservatives.

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