摘要：Total of 51 sucuk samples, obtained from the markets of various cities of the different regions of Türkiye through approximately 10 months, were analysed for some chemical and microbiological characteristics. According to analysis results, pH values were ranged 4.10 and 6.31. Water and fat contents of the samples were between 20.96-50.49% (ave. 35.01%) and 21.0-51.0% (ave. 34.4%) respectively. Microbiological experiments resulted minimum, maximum and average values of 4.2x104/g, 3.8x109/g and 5.3x108/g for TAMB, and 5.7x104, 1.6x106/g and 4.6x108/g LAB (at the MRS), and 4.8x104, 1.9x109 (g and 4.3x108/g for LAB (at the LA). Enterobacteriaceae count was found between 1.0x101/g, 9.2x104/2 and 3.9x103/g in the sucuk samples which they had countable level of Enterobacteriaceae in applied culture method. According to analysis results, chemical and microbiological characteristics of the samples were exhibited significant variations. Addition to this, most of the sucuk samples were found to be unacceptable to consume due to chemical and microbiological characteristics. This low quality characteristics were caused economic losses to the consumer and also limited the shelf life of the product.
