Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks) |
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| Authors: | Soyer Ayla Ertaş Ahmet Hamdi Uzümcüogˇlu Ulkü |
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| Affiliation: | 1. Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran;2. Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran;3. Food Technology Area, Universidad de Salamanca, E.P.S. de Zamora. Avda. Requejo 33, 49022 Zamora, Spain;4. School of Packaging, Michigan State University, East Lansing, MI 48824, USA;5. Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, 03312 Orihuela, Alicante, Spain;1. Department of Food Engineering, Nevsehir Hacı Bektaş Veli University, Nevsehir, Turkey;2. Department of Food Engineering, Suleyman Demirel University, Isparta, Turkey |
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| Abstract: | Effects of temperature and different fat levels on the quality of Turkish sausages (sucuks) were studied during the ripening period. Sausage batters prepared at 10%, 20% and 30% fat levels were processed at 20-22 and 24-26 °C. A high ripening temperature and low fat level caused fast dehydration. Fat level affected water activity, colour, total viable and lactic acid bacteria counts of the sausages. Increasing fat content and ripening temperature resulted in high lightness (L*) and yellowness (b*) and low redness (a*) at the end of ripening. The sausages with 10% fat resulted in higher redness values. Growth of total viable and micrococci-staphylococci bacteria was affected by ripening temperature. Sausages ripened at 24-26 °C had a rapid increase in micrococci-staphylococci counts. |
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