Proximate composition of dry fermented Turkish sausage (sucuk) as affected by ripening period, nitrite level and heat treatment

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dc.authorid0000-0002-8695-0810
dc.contributor.authorKurt, Şükrü
dc.contributor.authorZorba, Ömer
dc.date.accessioned2021-06-23T19:28:27Z
dc.date.available2021-06-23T19:28:27Z
dc.date.issued2011
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.2202/1556-3758.1940
dc.identifier.issn2194-5764
dc.identifier.issn1556-3758
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-79951560542en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.2202/1556-3758.1940
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7020
dc.identifier.volume7en_US
dc.identifier.wosWOS:000286891600006en_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.subjectRipening Perioden_US
dc.subjectHeat Treatmenten_US
dc.subjectProximate Compositionen_US
dc.titleProximate composition of dry fermented Turkish sausage (sucuk) as affected by ripening period, nitrite level and heat treatmenten_US
dc.typeArticleen_US

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Gıda Mühendisliği Bölümü Koleksiyonu
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