Akademik Veri Yönetim Sistemi
JOURNAL OF MUSCLE FOODS, cilt.18, sa.3, ss.330-340, 2007 (SCI-Expanded)
Lipid oxidation, lipolysis and color stability of naturally fermented Turkish sausages with different initial fat content (10, 20 and 30%) were studied during 60 days of storage of the vacuum-packed sausages at 4 +/- 2 degrees C. During storage, thiobarbituric acid (TBA) and total free fatty acids (FFAs) were measured to determine lipid oxidation and lipolysis. Changes in color were determined by measuring Commission Internationale de l'Eclairage (CIE) L* (lightness), a* (redness) and b* (yellowness) color variables. Vacuum packing prevented any drying. Initial fat content and storage time had a significant impact on FFA and TBA values of sausages. High fat contents and prolonged storage times resulted in high lipolytic activity and lipid oxidation. CIE L*, a* and b* color variables of the sausages were affected by fat content, whereas only the a* variable was affected by storage time. Higher initial fat content in the sausages and residual oxygen in vacuum packing could be responsible for the observed differences in oxidative stability. Lipid and color stability were not maintained in vacuum-packed sausages with a high fat content.