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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dc.contributor.authorKurt, Şükrü
dc.contributor.authorZorba, Ömer
dc.date.accessioned2021-06-23T19:33:57Z
dc.date.available2021-06-23T19:33:57Z
dc.date.issued2012
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.1515/1556-3758.2618
dc.identifier.issn2194-5764
dc.identifier.issn1556-3758
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84870552193en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1515/1556-3758.2618
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7301
dc.identifier.volume8en_US
dc.identifier.wosWOS:000310368900008en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorZorba, Ömer
dc.language.isoenen_US
dc.publisherWalter De Gruyter Gmbhen_US
dc.relation.ispartofInternational Journal Of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSucuken_US
dc.subjectDry Fermented Sausageen_US
dc.subjectNitriteen_US
dc.subjectHeat Treatmenten_US
dc.subjectRipening Perioden_US
dc.subjectSensoryen_US
dc.titleResponse surface evaluation of the sensory quality of Turkish dry fermented sausage (sucuk) as affected by ripening period, nitrite level and heat treatmenten_US
dc.typeArticleen_US

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