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

Öz

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

Anahtar Kelimeler

Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Dilek Ceyda Öven Bu kişi benim
Türkiye

Mustafa Karakaya Bu kişi benim
Türkiye

Kübra Ünal Bu kişi benim
Türkiye

Ali Samet Babaoğlu Bu kişi benim
Türkiye

Yayımlanma Tarihi

29 Aralık 2017

Gönderilme Tarihi

11 Eylül 2017

Kabul Tarihi

-

Yayımlandığı Sayı

Yıl 2017 Cilt: 31 Sayı: 3

IZ

https://izlik.org/JA52WS84WK

Kaynak Göster

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, ve 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 (01 Aralık 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, ve A. S. Babaoğlu, “Determination of Some Physicochemical and Textural Properties of The Sucuk with Fat Content in Various Rates”, Selcuk J Agr Food Sci, c. 31, sy 3, ss. 94–100, Ara. 2017, [çevrimiçi]. Erişim adresi: 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 (01 Aralık 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, vd. “Determination of Some Physicochemical and Textural Properties of The Sucuk with Fat Content in Various Rates”. Selcuk Journal of Agriculture and Food Sciences, c. 31, sy 3, Aralık 2017, ss. 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]. 01 Aralık 2017;31(3):94-100. Erişim adresi: https://izlik.org/JA52WS84WK