Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages (sucuk)

SOYER A.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.221, no.3-4, pp.412-415, 2005 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 221 Issue: 3-4
  • Publication Date: 2005
  • Doi Number: 10.1007/s00217-005-1192-6
  • Journal Name: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.412-415
  • Keywords: Turkish fermented sausage (sucuk), ripening temperature, fat level, lipolysis, lipid oxidation, sensory evaluation, DRY SAUSAGE, STARTER CULTURES, LIPOLYSIS, COMPONENTS, QUALITY, LIPIDS, FOODS
  • Ankara University Affiliated: Yes

Abstract

Changes in chemical and sensory characteristics of naturally fermented Turkish sausages during ripening were evaluated for three fat levels (10, 20 and 30%) and two different ripening temperatures, i.e. 20-22 and 24-26 degrees C. Fat level, ripening temperature and time affected total acidity, free fatty acids (FFA) and thiobarbituric acid (TBA) values. Both higher fat content and higher temperature resulted in higher FFA and TBA values during ripening, indicating high lipolytic and oxidative activity. TBA values showed an increase from the first to the ninth day, but were lower at 20-22 degrees C than at 24-26 degrees C. High fat level and temperature adversely affected rancid flavor and overall acceptability.