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Proximate Composition of Dry Fermented Turkish Sausage (Sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment
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?ükrü Kurt
Veröffentlicht/Copyright:
17. Januar 2011
In order to determine the potential for the reduction of nitrite level and ripening period with heat treatment, the effects of the ripening period (1-13 days), nitrite level (45-195 ppm) and heat treatment (30-90°C) on yield, moisture, fat and protein contents of sucuk were investigated using response surface methodology (RSM). Ripening period was found to be the main factor affecting the studied parameters of sucuk (p < 0.01). Moisture and yield decreased with increasing ripening period; however, fat and protein values increased with increasing ripening period. Higher levels of heat treatment, particularly above 60°C, increased protein values and decreased yield values. The changes in the studied parameters caused by additional nitrite levels were not found to be significant (p > 0.05). When considered in terms of proximate composition of sucuk, it can be said that it is possible to reduce the nitrite level and ripening period with certain levels of heat treatment in sucuk.
Keywords: sucuk; dry fermented sausage; nitrite; ripening period; heat treatment; proximate composition
Published Online: 2011-1-17
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Schlagwörter für diesen Artikel
sucuk;
dry fermented sausage;
nitrite;
ripening period;
heat treatment;
proximate composition
Artikel in diesem Heft
- Article
- Improving Anti-?-Glucosidase Activity of Douchi Koji Using a Newly Isolated Strain of Bacillus subtilis B2
- Different Approaches for Mass Transfer Studies on Potato Cylinders and Slices during Solar Drying
- Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua)
- Evaluation of Moisture Diffusion Coefficient of Cylindrical Bodies Considering Shrinkage During Natural Convection Drying
- Effect of Raw Material and Processing Factors on the Production of Effervescent Artichoke (Cynara scolymus L.) Tea Tablets
- Optimization of Culture Conditions on Mycelial Grown in Submerged Culture of Cordyceps militaris
- Suitability of Feature Extraction Methods in Recognition and Classification of Grains, Fruits and Flowers
- Hydrodistillation of Essential Oil from Cymbopogon flexuosus
- A Survey on Packaging Materials and Technologies for Commercial Food Products
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- High Hydrostatic Pressure Effect on Natural Microflora, Saccharomyces cerevisiae, Escherichia coli, and Listeria Innocua in Navel Orange Juice
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