Quality changes of sucuks produced with turkey meat and oliveoil during fermentation and ripening

A. Zungur-Bastıoğlu ^[1] ; M. Serdaroğlu ^[2] ; B. Öztürk ^[2] ; B. Nacak ^[3]
1. [1] Adnan Menderes University
  
  Adnan Menderes University
  
  Turquía
2. [2] Ege University
  
  Ege University
  
  Turquía
3. [3] Usak University
  
  Usak University
  
  Turquía
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Localización: IDS2018. 21st International Drying Symposium. Proceedings / Gabriela Clemente Polo (aut.), Juan Andrés Carcel Carrión (aut.), Antoni Mulet Pons (aut.), 2018, ISBN 978-84-9048-688-7, pág. 1179
Idioma: inglés
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Resumen
- In this study, it was aimed to determine the effects of partial replacement of beef fat with olive oil on quality changes of fermented turkey sausages (sucuk) during processing. Three formulations were prepared by using the lipid phase as 100% beef fat (control), 85% beef fat+15% olive oil and 70%beef fat+30% olive oil. Total moisture, pH, acidity, water activity (aw) and peroxide values were analyzed in sausage dough, at the end of the fermentation and at the end of ripening. The production steps significantly affected moisture decrease in samples, pH and aw values were decreased andacidity was increased in all samples during production. Peroxide value of the samples increased during processing steps and the samples with olive oil hadhigher peroxide values compared to control. The results showed that during processing steps of fermented turkey sausages, considerable changes could occur depending on lipid type.