Ebrahim Falahi, Nahid Ghazi,
Volume 13, Issue 3 (12-2011)
Abstract
Background : Heated meat products such as sausage are one of the most adherents in Iran. So it needs
to be controlled and detected its fault for food security. The aim of the study was to determine the
amount of Hydroxyproline in sausages produced by manufactures located in khorramabad.
Materials and Methods: This cross sectional study was carried out on 30 samples of sausages
produced by Golbahar manufacture in Khorramabad city, 2009 summer.
Samples were collected from one production line based on sampling principals, and were transferred to
laboratory on proper condition. Amount of Hydroxyproline was measured by spectrophotometery
method. Collagen and collagen nitrogen were calculated by formula. Data were entered to SPSS
software and were analyzed by one way t test.
Results: Mean and standard deviation of Hydroxyproline was 0.017 and 0.009 g/ 100, respectively.
This amount was less than standard amount in Iran. Collagen and collagen nitrogen were 0.13±0.07 and
0.02±0.01 g/100, respectively.
Conclusion: In conclusion, the amount of Hydroxyproline, collagen and collagen nitrogen of sausages
produced by Golbahar manufacture were less than Iranian standard amounts. So fault probability in this
product may be low.
