Research Article
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Year 2022, , 188 - 194, 20.10.2022
https://doi.org/10.26650/ASE202221149736

Abstract

References

  • AOAC. (2005). Official methods of analysis of AOAC international, 18th edition. AOAC International, USA, Gaithersburg: Maryland. google scholar
  • Ajith, T.A., & Jayakumar, T.G. (2019). Omega-3 fatty acids in coronary heart disease: Recent updates and future perspectives. Clinical and Experimental Pharmacology and Physiology, 46, 11-18. https://doi. org/10.1111/1440-1681.13034 google scholar
  • Abdelhamid, A.S., Brown, T.J., Brainard, J.S., Biswas, P., Thorpe, G.C., Moore, H.J., Deane, K.H.O., AlAbdulghafoor, F.K., Summerbell, C.D., Worthington, H.V., Song, F., & Hooper, L. (2018). Omega-3 fatty acids for the primary and secondary prevention of cardiovascular disease. Cochrane Database of Systematic Reviews, 11, CD003177. https://doi.org/10.1002/14651858.CD003177.pub4 google scholar
  • Arslan, A., Dinçoğlu, A.H., & Gönülalan, Z. (2001a). Fermented Cyprinus carpio L. sausage. Turkish Journal of Veterinary and Animal Sciences, 25, 667-673. google scholar
  • Arslan, A., Dinçoğlu, A.H., & Gönülalan, Z. (2001b). Gümüş balığından fermente sucuk üretimi üzerine deneysel çalışmalar. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 7, 47-54. google scholar
  • Berik, N., & Kahraman, D. (2010). Kefal balığı sucuklarında duyusal ve besin kompozisyonun belirlenmesi. Kafkas Univiversitesi Veterinerlik Fakültesi Dergisi, 16, 59-63. https://doi.org/10.9775/kvfd.2009.1376 google scholar
  • Cicero, A.F., Ertek, S. & Borghi, C. (2009). Omega-3 polyunsaturated fatty acids: their potential role in blood pressure prevention and management. Current Vascular Pharmacology, 7, 330-337. https:// doi.org/10.2174/157016109788340659 google scholar
  • Çiltaş, A.H. (2009). Levrek (Dicentrarchus labrax) ve sazan (Cyprinus carpio) balıklarının fermente sucuğa işlenebilirliği ve depolama sırasında oluşan bazı fiziksel ve kimyasal değişimler (master>s thesis). Afyon Kocatepe Üniversitesi, Fen Bilimleri Enstitüsü, Türkiye, Afyonkarahisar. 52 sayfa. google scholar
  • Ercoşkun, H., & Özkal, S.G. (2011). Kinetics of traditional Turkish sausage quality aspects during fermentation. Food Control, 22, 165-172. https://doi.org/10.1016/j.foodcont.2010.06.015 google scholar
  • Expert Consultations (1985). Energy and Protein Requirements. Food and Agriculture Organization-World Health Organization-United Nation University, WHO, Geneva. Expert consultations. google scholar
  • Fernândez-Fernândez, E., Vâzquez-Oderiz, M.L. & Romero-Rodrîguez, M.A. (2002b). Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage. Journal of the Science of Food and Agriculture, 82, 273279. https://doi.org/10.1002/jsfa.1023 google scholar
  • Fernândez-Fernândez, E,, Vâzquez-Oderiz, M.L. & Romero-Rodrîguez, M.A. (2002a).Sensory characteristics of Galician chorizo sausage packed under vacuum and under modified atmospheres. Meat Science, 62, 67-71. https://doi.org/10.1016/S0309-1740(01)00229-7 google scholar
  • Folch, J., Lees, M., & Sladane-Stanley, G.H.A. (1957). Simple method FOR the isolation and purification OF total lipids from animal tissue. Journal of Biological Chemistry, 226, 497-509. google scholar
  • Hajfathalian, M., Jorjani, S., & Ghelichi, S. (2020). Characterization of fish sausage manufactured with combination of sunflower oil and fish oil stabilized with fish roe protein hydrolysates. Journal of Food Science and Technology, 57, 1439-1448. https://doi.org/10.1007/s13197-019-04179-6 google scholar
  • I. U. P. A. C. (1987). Standard methods for the analysis of oils, fats and derivatives. Pergamon Press, Oxford. google scholar
  • Kahraman, D. (2010). Quality determination of tentative sausage and fermentated sausage (sucuk) production from sark meat, Çanakkale Onsekiz Mart University, Graduate School of Science and Engineering Chair for Fisheries Thesis of Master of Science (Master Thesis). 74 p. google scholar
  • Kaya, Y., Duyar, H.A., & Erdem, M.E. (2004). The importance of fish fatty acids on human health. E.U. Journal of Fisheries & Aquatic Sciences, 21, 365-370. google scholar
  • Kargozari, M., Moini, S., Basti, A.A., Emam-Djomeh, Z., Ghasemlou, M., Martin, I.R., Gandomi, H., Carbonell-Barrachina, Â.A., & Szumny, A. (2014). Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening. LWT-Food Science and Technology, 59, 849-858. https://doi.org/10.1016/j.lwt.2014.05.033 google scholar
  • Khalili Tilami, S., & Sampels, S. (2018). Nutritional value of fish: lipids, proteins, vitamins, and minerals. Reviews in Fisheries Science & Aquaculture, 26, 243-253. google scholar
  • Kılınç, B., & Çaklı, Ş. (2021). Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities. Ege Journal of Fisheries and Aquatic Sciences, 38, 329 -336. https://doi.org/10.1080/23308249.2017.1399104 google scholar
  • Landvogt, A., & Fischer, A. (1991). Dry sausage ripening: targeted control of the acidification achieved by starter cultures. Fleischwirtschaft (Germany, FR), 71, 902-905. google scholar
  • Oliveira Filho, P.R.C.D., Maria Netto, F., Ramos, K.K., Trindade, M.A. & Viegas, E.M.M. (2010). Elaboration of sausage using minced fish of Nile tilapia filleting waste. Brazilian Archives of Biology and Technology, 53, 1383-1391. https://doi.org/10.1590/S151689132010000600015 google scholar
  • Pal, J., Shukla, B.N., Maurya, A.K., Verma, H.O., Pandey, G., & Amitha, A. (2018). A review on role of fish in human nutrition with special emphasis to essential fatty acid. International Journal of Fisheries and Aquatic Studies, 6, 427-430. google scholar
  • Sarıışık, M., & Tagmanov, U. (2020). Gastronomi Özellikleri Açısından Türk ve Kazak Kültürü: Benzerlikler ve Farklılıklar Üzerine Bir Değerlendirme. Türk Turizm Araştırmaları Dergisi, 4, 1387-1401. https://doi.org/10.26677/TR1010.2020.402 google scholar
  • TGK. (2019). Türk Gıda Kodeksi Et, Hazırlanmış Et Karışımları ve Et Ürünleri Tebliği. Resmi Gazete, Sayı: 30670 Tebliğ No: 2018/52, Başbakanlık Basımevi, Ankara. https://www.resmigazete.gov.tr/ eskiler/2019/01/201901294.htm google scholar
  • TGK. (2010). Türk Gıda Kodeksi, Et ve Et Ürünleri Tebliği (2009/68). Resmi Gazete, 8 Ocak 2010, 27456, Başbakanlık Basımevi, Ankara, 2010. google scholar
  • TUIK. (2020). Türkiye İstatistik Kurumu. google scholar
  • TS 1070. (2002). Türk Sucuğu Standardı. ICS.67.120.10. google scholar
  • Turan, H., Yalçın, K.A.Y.A. & Sönmez, G. (2006). Balık etinin besin değeri ve insan sağlığındaki yeri. Su Ürünleri Dergisi, 23, 505-508. google scholar
  • Yıldız-Turp, G., & Serdaroğlu, M. (2008a). Fatty acid composition and cholesterol content of Turkish fermented sausage (sucuk) made with corn oil. In 54th International Congress of Meat Science and Technology, pp. 10-15. google scholar
  • Yıldız-Turp, G., & Serdaroğlu, M. (2008b). Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk-A Turkish fermented sausage. Meat Science, 78, 447-454. google scholar

Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)

Year 2022, , 188 - 194, 20.10.2022
https://doi.org/10.26650/ASE202221149736

Abstract

This study aimed to produce fish sucuk using rainbow trout (Oncorhynchus mykiss) fillet and inves-tigate its suitability for consumption. Sensory, nutrient composition, fatty acid and amino acid com-position analyses were carried out in the sucuk prepared with a commercial spice mix. Total aerobic mesophilic bacteria, total coliform, total Enterobacteriaceae, Lactic acid bacteria, yeast and mould counts were found to be smaller than 1 log cfu g-1. It was found that the ratio of water, protein, fat, ash, total saturated FA, total mono-unsaturated FA and total poly-unsaturated FA were 48.63%, 17.27%, 22.00%, 2.52%, 50.17%, 43.23% and 6.6%, respectively. Glutamic acid (19.1 g 100 g-1), aspar-tic acid (17.17 g 100g-1), leucine (9.45 g 100 g-1) and lysine (8.05 g 100 g-1) were the main amino acids in fish sucuk. In addition, the sensory analysis results of the sucuk produced entirely from trout meat showed that it was acceptable. This study concluded that a sucuk product suitable for con-sumption could be produced using trout meat entirely, with the appropriate spice mixture, heat treatment and air conditions.

References

  • AOAC. (2005). Official methods of analysis of AOAC international, 18th edition. AOAC International, USA, Gaithersburg: Maryland. google scholar
  • Ajith, T.A., & Jayakumar, T.G. (2019). Omega-3 fatty acids in coronary heart disease: Recent updates and future perspectives. Clinical and Experimental Pharmacology and Physiology, 46, 11-18. https://doi. org/10.1111/1440-1681.13034 google scholar
  • Abdelhamid, A.S., Brown, T.J., Brainard, J.S., Biswas, P., Thorpe, G.C., Moore, H.J., Deane, K.H.O., AlAbdulghafoor, F.K., Summerbell, C.D., Worthington, H.V., Song, F., & Hooper, L. (2018). Omega-3 fatty acids for the primary and secondary prevention of cardiovascular disease. Cochrane Database of Systematic Reviews, 11, CD003177. https://doi.org/10.1002/14651858.CD003177.pub4 google scholar
  • Arslan, A., Dinçoğlu, A.H., & Gönülalan, Z. (2001a). Fermented Cyprinus carpio L. sausage. Turkish Journal of Veterinary and Animal Sciences, 25, 667-673. google scholar
  • Arslan, A., Dinçoğlu, A.H., & Gönülalan, Z. (2001b). Gümüş balığından fermente sucuk üretimi üzerine deneysel çalışmalar. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 7, 47-54. google scholar
  • Berik, N., & Kahraman, D. (2010). Kefal balığı sucuklarında duyusal ve besin kompozisyonun belirlenmesi. Kafkas Univiversitesi Veterinerlik Fakültesi Dergisi, 16, 59-63. https://doi.org/10.9775/kvfd.2009.1376 google scholar
  • Cicero, A.F., Ertek, S. & Borghi, C. (2009). Omega-3 polyunsaturated fatty acids: their potential role in blood pressure prevention and management. Current Vascular Pharmacology, 7, 330-337. https:// doi.org/10.2174/157016109788340659 google scholar
  • Çiltaş, A.H. (2009). Levrek (Dicentrarchus labrax) ve sazan (Cyprinus carpio) balıklarının fermente sucuğa işlenebilirliği ve depolama sırasında oluşan bazı fiziksel ve kimyasal değişimler (master>s thesis). Afyon Kocatepe Üniversitesi, Fen Bilimleri Enstitüsü, Türkiye, Afyonkarahisar. 52 sayfa. google scholar
  • Ercoşkun, H., & Özkal, S.G. (2011). Kinetics of traditional Turkish sausage quality aspects during fermentation. Food Control, 22, 165-172. https://doi.org/10.1016/j.foodcont.2010.06.015 google scholar
  • Expert Consultations (1985). Energy and Protein Requirements. Food and Agriculture Organization-World Health Organization-United Nation University, WHO, Geneva. Expert consultations. google scholar
  • Fernândez-Fernândez, E., Vâzquez-Oderiz, M.L. & Romero-Rodrîguez, M.A. (2002b). Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage. Journal of the Science of Food and Agriculture, 82, 273279. https://doi.org/10.1002/jsfa.1023 google scholar
  • Fernândez-Fernândez, E,, Vâzquez-Oderiz, M.L. & Romero-Rodrîguez, M.A. (2002a).Sensory characteristics of Galician chorizo sausage packed under vacuum and under modified atmospheres. Meat Science, 62, 67-71. https://doi.org/10.1016/S0309-1740(01)00229-7 google scholar
  • Folch, J., Lees, M., & Sladane-Stanley, G.H.A. (1957). Simple method FOR the isolation and purification OF total lipids from animal tissue. Journal of Biological Chemistry, 226, 497-509. google scholar
  • Hajfathalian, M., Jorjani, S., & Ghelichi, S. (2020). Characterization of fish sausage manufactured with combination of sunflower oil and fish oil stabilized with fish roe protein hydrolysates. Journal of Food Science and Technology, 57, 1439-1448. https://doi.org/10.1007/s13197-019-04179-6 google scholar
  • I. U. P. A. C. (1987). Standard methods for the analysis of oils, fats and derivatives. Pergamon Press, Oxford. google scholar
  • Kahraman, D. (2010). Quality determination of tentative sausage and fermentated sausage (sucuk) production from sark meat, Çanakkale Onsekiz Mart University, Graduate School of Science and Engineering Chair for Fisheries Thesis of Master of Science (Master Thesis). 74 p. google scholar
  • Kaya, Y., Duyar, H.A., & Erdem, M.E. (2004). The importance of fish fatty acids on human health. E.U. Journal of Fisheries & Aquatic Sciences, 21, 365-370. google scholar
  • Kargozari, M., Moini, S., Basti, A.A., Emam-Djomeh, Z., Ghasemlou, M., Martin, I.R., Gandomi, H., Carbonell-Barrachina, Â.A., & Szumny, A. (2014). Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening. LWT-Food Science and Technology, 59, 849-858. https://doi.org/10.1016/j.lwt.2014.05.033 google scholar
  • Khalili Tilami, S., & Sampels, S. (2018). Nutritional value of fish: lipids, proteins, vitamins, and minerals. Reviews in Fisheries Science & Aquaculture, 26, 243-253. google scholar
  • Kılınç, B., & Çaklı, Ş. (2021). Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities. Ege Journal of Fisheries and Aquatic Sciences, 38, 329 -336. https://doi.org/10.1080/23308249.2017.1399104 google scholar
  • Landvogt, A., & Fischer, A. (1991). Dry sausage ripening: targeted control of the acidification achieved by starter cultures. Fleischwirtschaft (Germany, FR), 71, 902-905. google scholar
  • Oliveira Filho, P.R.C.D., Maria Netto, F., Ramos, K.K., Trindade, M.A. & Viegas, E.M.M. (2010). Elaboration of sausage using minced fish of Nile tilapia filleting waste. Brazilian Archives of Biology and Technology, 53, 1383-1391. https://doi.org/10.1590/S151689132010000600015 google scholar
  • Pal, J., Shukla, B.N., Maurya, A.K., Verma, H.O., Pandey, G., & Amitha, A. (2018). A review on role of fish in human nutrition with special emphasis to essential fatty acid. International Journal of Fisheries and Aquatic Studies, 6, 427-430. google scholar
  • Sarıışık, M., & Tagmanov, U. (2020). Gastronomi Özellikleri Açısından Türk ve Kazak Kültürü: Benzerlikler ve Farklılıklar Üzerine Bir Değerlendirme. Türk Turizm Araştırmaları Dergisi, 4, 1387-1401. https://doi.org/10.26677/TR1010.2020.402 google scholar
  • TGK. (2019). Türk Gıda Kodeksi Et, Hazırlanmış Et Karışımları ve Et Ürünleri Tebliği. Resmi Gazete, Sayı: 30670 Tebliğ No: 2018/52, Başbakanlık Basımevi, Ankara. https://www.resmigazete.gov.tr/ eskiler/2019/01/201901294.htm google scholar
  • TGK. (2010). Türk Gıda Kodeksi, Et ve Et Ürünleri Tebliği (2009/68). Resmi Gazete, 8 Ocak 2010, 27456, Başbakanlık Basımevi, Ankara, 2010. google scholar
  • TUIK. (2020). Türkiye İstatistik Kurumu. google scholar
  • TS 1070. (2002). Türk Sucuğu Standardı. ICS.67.120.10. google scholar
  • Turan, H., Yalçın, K.A.Y.A. & Sönmez, G. (2006). Balık etinin besin değeri ve insan sağlığındaki yeri. Su Ürünleri Dergisi, 23, 505-508. google scholar
  • Yıldız-Turp, G., & Serdaroğlu, M. (2008a). Fatty acid composition and cholesterol content of Turkish fermented sausage (sucuk) made with corn oil. In 54th International Congress of Meat Science and Technology, pp. 10-15. google scholar
  • Yıldız-Turp, G., & Serdaroğlu, M. (2008b). Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk-A Turkish fermented sausage. Meat Science, 78, 447-454. google scholar
There are 31 citations in total.

Details

Primary Language English
Subjects Hydrobiology
Journal Section Research Articles
Authors

Dilek Kahraman Yılmaz 0000-0002-9626-5446

Nermin Berik 0000-0003-3015-8688

Publication Date October 20, 2022
Submission Date July 27, 2022
Published in Issue Year 2022

Cite

APA Kahraman Yılmaz, D., & Berik, N. (2022). Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk). Aquatic Sciences and Engineering, 37(4), 188-194. https://doi.org/10.26650/ASE202221149736
AMA Kahraman Yılmaz D, Berik N. Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk). Aqua Sci Eng. October 2022;37(4):188-194. doi:10.26650/ASE202221149736
Chicago Kahraman Yılmaz, Dilek, and Nermin Berik. “Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)”. Aquatic Sciences and Engineering 37, no. 4 (October 2022): 188-94. https://doi.org/10.26650/ASE202221149736.
EndNote Kahraman Yılmaz D, Berik N (October 1, 2022) Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk). Aquatic Sciences and Engineering 37 4 188–194.
IEEE D. Kahraman Yılmaz and N. Berik, “Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)”, Aqua Sci Eng, vol. 37, no. 4, pp. 188–194, 2022, doi: 10.26650/ASE202221149736.
ISNAD Kahraman Yılmaz, Dilek - Berik, Nermin. “Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)”. Aquatic Sciences and Engineering 37/4 (October 2022), 188-194. https://doi.org/10.26650/ASE202221149736.
JAMA Kahraman Yılmaz D, Berik N. Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk). Aqua Sci Eng. 2022;37:188–194.
MLA Kahraman Yılmaz, Dilek and Nermin Berik. “Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)”. Aquatic Sciences and Engineering, vol. 37, no. 4, 2022, pp. 188-94, doi:10.26650/ASE202221149736.
Vancouver Kahraman Yılmaz D, Berik N. Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk). Aqua Sci Eng. 2022;37(4):188-94.

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