Oksuz, AbdullahEvrendilek, Gulsun AkdemirCalis, Muzaffer SeufiOzeren, Akif2024-09-182024-09-1820080950-54231365-2621https://doi.org/10.1111/j.1365-2621.2006.01418.xhttps://hdl.handle.net/20.500.12483/7446Production of a dry sausage from African catfish and determination of its microbial, chemical and sensory properties during a 70-day storage at both 4 and 22 degrees C were prompted. pH of the samples at 4 and 22 degrees C did not significantly change during the storage (P > 0.05). Moisture content of the samples was 74%, and reduced to 45% at 4 degrees C and to 22% at 22 degrees C. Protein content of the samples was 20.71%, and increased to 42.5% at 4 degrees C and to 57.99% at 22 degrees C. Total lipid content was 4.5%, and increased to 10.98% at 4 degrees C and to 15.68% at 22 degrees C (P < 0.05). Microbial analyses showed that there was a significant reduction in total aerobic mesophilic and psychrotrophilic bacteria, total mould and yeast, total lactic acid bacteria, total Enterobacteriaceae and Staphylococcus aureus counts at both 4 and 22 degrees C (P < 0.05). Samples stored at 4 degrees C had significantly higher sensory ratings than that of the samples stored at 22 degrees C (P < 0.05).eninfo:eu-repo/semantics/closedAccessAfrican catfishfish sausagemicrobial qualitysensory evaluationshelf lifeArticle43116617210.1111/j.1365-2621.2006.01418.x2-s2.0-37549006794Q1WOS:000252520500022Q2