Determination of Some Physicochemical and Textural Properties of The Sucuk with Fat Content in Various Rates

Dilek Ceyda Öven; Mustafa Karakaya; Kübra Ünal; Ali Samet Babaoğlu

Determination of Some Physicochemical and Textural Properties of The Sucuk with Fat Content in Various Rates

Abstract

Appropriate raw material choice for sucuk production is one of the most influent factors on product quality. In the case that meat and fat features and their amounts are not suitable for sucuk production, it is not possible to get a quality end most of time product even if technological application during preparation of sucuk dough stuffing and fermentation period are at the desired level. In this study, it is compared to determine and differences between them physicochemical and textural properties of 7 different groups of sucuk that have different fat contents (%20, 25%, 30% , 35%, 40%, 45%, 50%). In sucuk samples that have different fat amounts in each group, analyses such as moisture, protein, fat, ash, pH, color, lactic acid content, water activity (aw) determination, texture profile analyses (TPA) were made. At the same time, sucuk with 7 different fat contents (%20, 25% , 30%, 35%, 40%, 45%, 50%) are stored for 5 weeks. Thiobarbituric acid (TBA) values, pH and colour changes were made on the sucuk on the weeks 1st, 2nd, 3th, 4th and 5th. In the samples on the first week, average moisture, protein, fat, ash, pH, water activity and lactic acid contents of sucuk samples were determined to range between 47.59-43.87 %, 20.47-30.78 %, 19.10-33.91 %, 2.73-2.77 %, 5.68-5.78, 0.8715- 0.8890 aw, 0.581-0.757 %, respectively. Hardness, gumminess and TBA values of sucuk samples were determined to range from 45.25 to 64.13 N, 34.13 to 49.17 Nxmm, 0.31 to 0.38 mg MA/kg, respectively

Keywords

Details

Primary Language

English

Subjects

Agricultural Engineering

Journal Section

Research Article

Authors

Dilek Ceyda Öven This is me
Türkiye

Mustafa Karakaya This is me
Türkiye

Kübra Ünal This is me
Türkiye

Ali Samet Babaoğlu This is me
Türkiye

Publication Date

December 29, 2017

Submission Date

September 11, 2017

Acceptance Date

-

Published in Issue

Year 2017 Volume: 31 Number: 3

IZ

https://izlik.org/JA52WS84WK

Cite

RIS / Bibtex

APA

Öven, D. C., Karakaya, M., Ünal, K., & Babaoğlu, A. S. (2017). Determination of Some Physicochemical and Textural Properties of The Sucuk with Fat Content in Various Rates. Selcuk Journal of Agriculture and Food Sciences, 31(3), 94-100. https://izlik.org/JA52WS84WK

AMA

1.Öven DC, Karakaya M, Ünal K, Babaoğlu AS. Determination of Some Physicochemical and Textural Properties of The Sucuk with Fat Content in Various Rates. Selcuk J Agr Food Sci. 2017;31(3):94-100. https://izlik.org/JA52WS84WK

Chicago

Öven, Dilek Ceyda, Mustafa Karakaya, Kübra Ünal, and Ali Samet Babaoğlu. 2017. “Determination of Some Physicochemical and Textural Properties of The Sucuk With Fat Content in Various Rates”. Selcuk Journal of Agriculture and Food Sciences 31 (3): 94-100. https://izlik.org/JA52WS84WK.

EndNote

Öven DC, Karakaya M, Ünal K, Babaoğlu AS (December 1, 2017) Determination of Some Physicochemical and Textural Properties of The Sucuk with Fat Content in Various Rates. Selcuk Journal of Agriculture and Food Sciences 31 3 94–100.

IEEE

[1]D. C. Öven, M. Karakaya, K. Ünal, and A. S. Babaoğlu, “Determination of Some Physicochemical and Textural Properties of The Sucuk with Fat Content in Various Rates”, Selcuk J Agr Food Sci, vol. 31, no. 3, pp. 94–100, Dec. 2017, [Online]. Available: https://izlik.org/JA52WS84WK

ISNAD

Öven, Dilek Ceyda - Karakaya, Mustafa - Ünal, Kübra - Babaoğlu, Ali Samet. “Determination of Some Physicochemical and Textural Properties of The Sucuk With Fat Content in Various Rates”. Selcuk Journal of Agriculture and Food Sciences 31/3 (December 1, 2017): 94-100. https://izlik.org/JA52WS84WK.

JAMA

1.Öven DC, Karakaya M, Ünal K, Babaoğlu AS. Determination of Some Physicochemical and Textural Properties of The Sucuk with Fat Content in Various Rates. Selcuk J Agr Food Sci. 2017;31:94–100.

MLA

Öven, Dilek Ceyda, et al. “Determination of Some Physicochemical and Textural Properties of The Sucuk With Fat Content in Various Rates”. Selcuk Journal of Agriculture and Food Sciences, vol. 31, no. 3, Dec. 2017, pp. 94-100, https://izlik.org/JA52WS84WK.

Vancouver

1.Dilek Ceyda Öven, Mustafa Karakaya, Kübra Ünal, Ali Samet Babaoğlu. Determination of Some Physicochemical and Textural Properties of The Sucuk with Fat Content in Various Rates. Selcuk J Agr Food Sci [Internet]. 2017 Dec. 1;31(3):94-100. Available from: https://izlik.org/JA52WS84WK