Fermente Sosislerde Uçucu Bileşikler

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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