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

Year 2017, Volume: 31 Issue: 3, 94 - 100, 29.12.2017

Dilek Ceyda Öven Mustafa Karakaya Kübra Ünal Ali Samet Babaoğlu

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

Sucuk, Fat rate, Physicochemical, Textural properties