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- Title
Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures.
- Authors
Toptanci, İsra; Ercoşkun, Hüdayi
- Abstract
The aim of this study was to determine physicochemical and microbiological properties of sucuk produced with different heat treatment temperatures. The effect of heat treatment at 60 (for 15 minutes), 65 (for 10 minutes) and 70°C (as reached) on chemical (pH, moisture, fat, protein, salt, ash, free fatty acidity, thiobarbituric acid reactive substances, residual nitrite, nitrosomyoglobin, total pigments, nitrosomyoglobin conversion ratio), physical (L*, a*, b*, nitrozation, discolorization), microbiological (total mesophilic aerobic bacterial counts, Staphylococcus and Micrococcus counts and lactic acid bacteria counts) and sensory quality characteristics of heat treated sucuk were investigated. Results were compared with traditional sucuk samples produced under commercial conditions. Heat-treated sucuks were fermented for 3 days and traditional ones were fermented for 9 days under controlled conditions. Significant differences in physicochemical and sensory properties of produced sucuks were observed during production. The overall quality attributes of traditional sucuk were different in comparison to heat treated sucuks. Decreases in residual nitrite, nitrosomyoglobin and total pigment amounts in heat treatment process were determined. Nitrosopigment transformation ratio increased; however, in terms of physicochemical, microbiological and sensory properties, heat treatment at 60°C for 15 minutes resulted in sucuk samples with better acceptability.
- Subjects
HEAT treatment; SAUSAGES -- Processing
- Publication
Academic Food Journal / Akademik GIDA, 2017, Vol 15, Issue 4, p344
- ISSN
1304-7582
- Publication type
Article
- DOI
10.24323/akademik-gida.370094