The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk

YALINKILIC B., KABAN G., KAYA M.

FOOD MICROBIOLOGY, cilt.29, sa.2, ss.255-259, 2012 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 29 Sayı: 2
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1016/j.fm.2011.07.013
  • Dergi Adı: FOOD MICROBIOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.255-259
  • Anahtar Kelimeler: Orange fiber, Sucuk, Residual nitrite, TBARS, LACTIC-ACID BACTERIA, QUALITY CHARACTERISTICS, SAUSAGES, STORAGE, ALBEDO
  • Atatürk Üniversitesi Adresli: Evet

Özet

The effects of orange fiber and fat levels on the physical, chemical and microbiological properties of sucuk (Turkish dry-fermented sausage) were investigated. Different levels of orange fiber (0, 2 and 4%) were added to sucuk batters with different levels of fat (10, 15 and 20%). Sucuk samples were analyzed during ripening. Lactic acid bacteria, Micrococcus/Staphylococcus and pH value were effected very significantly by orange fiber. Orange fiber caused a decrease in residual nitrite levels and an increase in the TBARS values. L* and b* values of sucuk samples increased with the use of fiber. Fiber use also decreased the cooking loss. No statistically significant difference was found between control and 2% fiber groups in terms of texture, color, odor taste and general acceptability scores. While fat levels had significant effects on cooking loss, taste and L* values, ripening time effected all analyzed parameters. (C) 2011 Elsevier Ltd. All rights reserved.