摘要：Soudjuks which contain 3 g/kg STPP and 150 mg/kg SN were produced and at the end of the fermentation period they were stored at +4 oC for 30 days in vacuum packets. Effects of STPP and SN on some quality characteristics of soudjouks were determinated during the fermentation and storage periods. Effect of SN on oxidation (TBA-value), colour and total mesophilic aerobic bacterial (TMAB) count was found significantly (P<0.01). On the other hand effect of STPP on TBA-value, penetrometer degree and TMAB count was also found significantly (P<0.01). But effect of SN on TBA value during the storage periods and TMAB count on the 30th day was more effective than STBB (P<0.01).
