Effect of Casing Diameter on Some Qualitative Properties of Smoked Heat-Treated Sucuk Stored in Cold under Modified Atmosphere Conditions

Year 2024, Volume: 5 Issue: 2, 111 - 122, 31.12.2024

Burak Kayar Barış Yalınkılıç

https://doi.org/10.53501/rteufemud.1531495

Abstract

Heat-treated fermented sausages have a high consumption rate among meat products. In this study, the effects of different casing diameters on the some quality characteristics of smoked heat-treated sucuk stored in cold under modified atmosphere conditions were investigated. For this purpose, smoked heat-treated sucuk were produced by filling fibrous casings with three different diameters (45 mm, 50 mm, and 60 mm). Following production, samples packaged in modified atmosphere conditions were examined for microbial, physical-chemical and sensory properties during cold storage (90 days at 4°C). According to the results, casing diameter did not affect the pH value of the product, while water activity, TBARS value, residual nitrite content, and L*, a*, and b* values were significantly affected by the casing diameter (P < 0.05). Additionally, sensory scores of colour, taste and overall acceptability as well as lactic acid bacteria and micrococci/staphylococci were also significantly affected by the casing diameter factor. (P < 0.05). The storage factor had a significant effect on pH, L* value, TBARS value, and residual nitrite content at a P < 0.05 level. Moreover, it was found that the storage factor significantly affected the odor and lactic acid bacteria count.

Keywords

Heat-treated sucuk, Casing diameter, Smoking

Supporting Institution

Istanbul Gedik University and Namet Gıda San. ve Tic. A.Ş.

Project Number

GDK202410-05

Thanks

This work was supported by Scientific Research Projects Coordination Unit of Istanbul Gedik University with project number “GDK202410-05”. The production of heat-treated sucuk and analyses were carried out in the R&D unit of Namet Gıda San. ve Tic. A.Ş.

Kılıf Çapının Modifiye Atmosfer Koşullarda Soğukta Muhafaza Edilen Tütsülenmiş Isıl İşlem Görmüş Sucuğun Bazı Kalitatif Özelliklerine Etkisi

Abstract

Isıl işlem görmüş fermente sosisler et ürünleri arasında yüksek tüketim oranına sahiptir. Bu çalışmada, farklı kılıf çaplarının modifiye atmosfer koşullarında soğukta depolanan tütsülenmiş ısıl işlem görmüş sucuğun bazı kalite özelliklerine etkileri araştırılmıştır. Bu amaçla üç farklı kalibrasyona (45mm, 50mm ve 60 mm) sahip fibröz kılıflara dolum gerçekleştirilmiş ve tütsülenmiş ısıl işlem görmüş sucuk üretimi yapılmıştır. Üretimi müteakiben modifiye atmosfer koşullarında ambalajlanan örnekler soğukta muhafaza süresince (4C’de 90 gün) mikrobiyal, fiziksel-kimyasal ve duyusal özellikler yönünden incelenmiştir. Elde edilen sonuçlara göre kılıf çapı, ürün pH değerini etkilemezken, su aktivitesi, TBARS değeri, kalıntı nitrit miktarı ile L*, a* ve b* değerleri kılıf çapı faktöründen önemli derecede (P < 0.05) etkilenmiştir. Ayrıca renk, tat ve genel kabul edilebilirlik duyusal puanları ile laktik asit bakterileri ve mikrokok/stafilokoklar da kılıf çapı faktöründen önemli derecede etkilenmiştir (P < 0.05). Depolama faktörü ise pH, L* değeri, TBARS değeri ve kalıntı nitrit içeriği üzerinde P < 0.05 seviyesinde önemli etkiye sahiptir. Ayrıca depolama faktörünün koku ve laktik asit bakteri sayısı üzerinde de önemli etkiye sahip olduğu belirlenmiştir.

Keywords

Isıl işlem görmüş sucuk, Kılıf çapı, Tütsüleme

Project Number

GDK202410-05

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