Response surface evaluation of the sensory quality of Turkish dry fermented sausage (sucuk) as affected by ripening period, nitrite level and heat treatment
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Dosyalar
Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Walter De Gruyter Gmbh
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In order to determine the potential for the reduction of nitrite levels and ripening period with heat treatment, the effects of the ripening period (1, 3, 7, 11 and 13 days), nitrite level (45, 70, 120, 170 and 195 ppm) and heat treatment (30, 40, 60, 80 and 90 degrees C) on the sensory quality of sucuk were investigated using central composite rotatable design setup based upon response surface methodology. The linear and quadratic effects of the ripening period and heat treatment were found to be significant for the sensory quality. However, the effects of higher nitrite levels on the sensory parameters of sucuk were not found to be significant (p>0.05). Optimum values for the ripening period, heat level and nitrite level for overall acceptability were 8 days, 59.3 degrees C and 109.4 ppm, respectively.
Açıklama
Anahtar Kelimeler
Sucuk, Dry Fermented Sausage, Nitrite, Heat Treatment, Ripening Period, Sensory
Kaynak
International Journal Of Food Engineering
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
8
Sayı
4
