Effect of cheese as a fat replacer in fermented sausage

Abstract

The effects of beef fat substitution with kashar cheese were studied in traditional Turkish fermented sausage; sucuk. Six sucuk formulations were prepared by replacing 0, 10, 20, 30, 40 and 50% of beef fat was substituted with kashar cheese. The fat substitution of fat with kashar cheese decreased fat content and increased protein content of the product that affected the chemical, physical and sensorial characteristics of products. Saturated fatty acid content increased and unsaturated, mono-unsaturated and poly-unsaturated fatty acids amount were decreased as the cheese amount increased. The formulation with 10% substitution of beef fat with cheese took the best sensory overall acceptability scores followed by 20% and control groups.

Hazelnut as functional food component and fat replacer in fermented sausage

“…Therefore there is and increasing request for a healthier sucuk (Kılıç and Ö zer 2017). Therefore, extensive researches have been performed on substituting animal fat and/or reduction of the fat contents to improve overall quality of many fermented sausages with fibers, proteins, carbohydrates, and plant oils from various origins (Muguerza et al 2002;García et al 2002;Ercoşkun 2014).…”