The effects of using sheep tail fat and cooking time on carboxymethyl-lysine formation and some quality characteristics of heat-treated sucuk

Anlar P., Kaban G.

Food Science and Nutrition, cilt.12, sa.6, ss.4076-4085, 2024 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 12 Sayı: 6
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1002/fsn3.4067
  • Dergi Adı: Food Science and Nutrition
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Food Science & Technology Abstracts, Greenfile, Directory of Open Access Journals
  • Sayfa Sayıları: ss.4076-4085
  • Anahtar Kelimeler: AGE, carboxymethyl-lysine, fermented sausage, heat-treated sucuk, sheep tail fat
  • Atatürk Üniversitesi Adresli: Evet

Özet

The study's aim was to determine the effect of using sheep tail fat (STF) on carboxymethyl-lysine (CML) content and other properties of heat-treated sucuk (HTS), a type of semi-dry fermented sausage. Three mixtures were prepared: 100% beef fat (BF), 50% BF + 50% STF, and 100% STF. After production (fermentation, heat treatment, and drying), the samples were cooked at 180°C for 0, 1, 3, and 5 min to determine the effect of cooking time on CML, thiobarbituric acid reactive substance (TBARS), total sulfhydryl, and carbonyl contents. The lowest pH value (5.50) was observed in the presence of STF. The most oleic acid (46.02%) was observed in the 100% STF group. The score of taste and general acceptability decreased with increasing STF. Using STF had no significant effect on TBARS, total sulfhydryl, carbonyl, or CML content. These parameters were affected by cooking time. The mean CML content increased from 55.77 to 72.90 μg/g after 5 min of cooking. CML correlated more strongly with TBARS than sulfhydryl or carbonyl.