Proximate composition of dry fermented Turkish sausage (sucuk) as affected by ripening period, nitrite level and heat treatment
Küçük Resim Yok
Tarih
2011
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 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 degrees 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 degrees 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.
Açıklama
Anahtar Kelimeler
Sucuk, Dry Fermented Sausage, Nitrite, Ripening Period, Heat Treatment, Proximate Composition
Kaynak
International Journal Of Food Engineering
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
7
Sayı
1
