Fermente Sosislerde Uçucu Bileşikler

Yıl 2007, Cilt: 38 Sayı: 2, 225 - 230, 10.01.2011

Güzin Kaban Mükerrem Kaya

Öz

Fermente sosislerde uçucu bileşiklerin miktar ve çeşidi, çiğ materyalin özelliklerine, katkı maddelerine ve üretim şartlarına
bağlı (geleneksel veya endüstriyel) olarak değişiklik göstermektedir. Uçucu bileşiklerin oluşumunda proteolitik ve lipolitik
enzimatik reaksiyonlar ile lipit oksidasyonu, amino asit degradasyonu gibi diğer kimyasal reaksiyonlar önemli rol oynamaktadır.
Bu tip et ürünlerinde uçucu bileşik olarak hidrokarbonlar, aldehitler, asitler, ketonlar, alkoller, esterler ve sülfürlü bileşikler yaygın
olarak bulunmaktadır. Diğer bir uçucu bileşik grubu ise terpenlerdir. Bu çalışmada kuru ve yarı kuru fermente sosislerde, özellikle
de sucukta uçucu bileşikler literatür bilgileri ışığında derlenmiştir.

Anahtar Kelimeler

Uçucu bileşik, Sucuk, Proteolisiz, Lipolisiz, Aroma

Kaynakça

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