Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks)

SOYER A., Ertas A., Uzumcuoglu U.

MEAT SCIENCE, cilt.69, sa.1, ss.135-141, 2005 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 69 Sayı: 1
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1016/j.meatsci.2004.06.015
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.135-141
  • Anahtar Kelimeler: sucuk (Turkish fermented sausage), fat content, ripening temperature, ripening time, FAT MEAT-PRODUCTS, DRY SAUSAGE, STARTER CULTURES, PROTEOLYSIS, EXTRACTION, LIPOLYSIS
  • Ankara Üniversitesi Adresli: Evet

Özet

Effects of temperature and different fat levels on the quality of Turkish sausages (sucuks) were studied during the ripening period. Sausage batters prepared at 10%, 20% and 30% fat levels were processed at 20-22 and 24-26 degreesC. A high ripening temperature and low fat level caused fast dehydration. Fat level affected water activity, colour, total viable and lactic acid bacteria counts of the sausages. Increasing fat content and ripening temperature resulted in high lightness (L*) and yellowness (b*) and low redness (a*) at the end of ripening. The sausages with 10% fat resulted in higher redness values. Growth of total viable and micrococci-staphylococci bacteria was affected by ripening temperature. Sausages ripened at 24-26 degreesC had a rapid increase in micrococci-staphylococci counts. (C) 2004 Elsevier Ltd. All rights reserved.