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Bu calismanin amaci soguk depolamada mezgit etinden uretilen surimiden yapilan sosis dokusunu ve kalite parametrelerini tespit etmektir. Birinci asamada mezgit filetolarindan ( Pollachius virens L., 1758) surimi uretimi gerceklestirilmis ve calismanin ikinci asamasinda ise hazirlanan surimi ham materyalinden sosis uretimi gerceklestirilmis ve soguk muhafaza kosullarinda kalite degisimleri gozlemlenmistir. Hazirlanan sosislerin kalite parametreleri kimyasal (Toplam Ucucu Bazik Azot mg/100gr, Tiyobarbutiric asid miktari mg malonaldehit/kg ve pH analizleri) mikrobiyolojik (Toplam Aerobik Mezofilik Bakteri sayisi, Psikrofilik Bakteri Sayisi, Anaerobik Bakteri sayisi, Staphylococcus aureus sayisi ve Maya –Kuf) ve duyusal analizler kullanilarak tespit edilmistir. Mekanik parametreler ise 0, + 4 °C'de depolama suresi boyunca doku profili analizi (TPA) ve kesme testi kullanilarak gozlemlenmistir. Depolama 15. gunde yapilan mikrobiyolojik analiz sonuclarina gore bozulma tespit edilmistir.

Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage