Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks)

Soyer, Ayla; Ertaş, A. Hamdi; Üzümcüogˇlu, Ülkü

doi:10.1016/j.meatsci.2004.06.015

Cited by 103 publications

(102 citation statements)

References 10 publications

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“…This latter attribute is related to the lubrication degree of food during chewing and swallowing and, due to the contribution of fat on saliva secretion, high-fat foods increase juiciness by saliva coating tongue, teeth and other parts of the mouth. Similar results were obtained by Soyer et al (2005) and Gómez and Lorenzo (2013) in dry-ripened sausages. In general, it has been reported that low and medium fat sausages exhibit greater sensory characteristics when comparing dry-cured sausages with different fat levels (Lorenzo et al, 2012c).…”

Section: Sensory Evaluation Of Fi Nal Productssupporting

confidence: 87%

“…Concerning the effect of fat content on pH evolution, the results obtained in this work are in agreement with those reported by Gómez and Lorenzo (2013), who stated that "chorizo" from the Celta pig breed manufactured with 10% fat content showed a less significant pH decline than those with higher fat contents. Nevertheless, the trend reported in similar studies (Soyer et al, 2005;Olivares et al, 2010;Lorenzo and Franco, 2012) showed a greater decrease in pH values in sausages manufactured with the lowest fat content, while other authors (Liaros et al, 2009;Salazar et al, 2009) observed that the effect of fat level on pH evolution throughout the ripening was not significant.…”

Section: Changes In Physicochemical Color and Textural Properties Dumentioning

confidence: 75%

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Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content

Fonseca¹,

Gómez²,

Domínguez³

et al. 2015

Grasas y Aceites

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SUMMARY:This work studies the effect of fat content on the main characteristics of a traditional, Spanish dry-ripened sausage called "salchichón" from the Celta pig breed manufactured with 10, 20 and 30% back fat. Physicochemical properties, color, texture and free fatty acid profile were evaluated throughout the process after 0, 7, 21, 35 and 49 days of ripening, while the study of the volatile compound profile and the sensory evaluation were only performed on the final products. In general, most of the studied physicochemical, color and textural parameters were significantly (P<0.05) affected by fat levels. Lipolytic reactions were also enhanced with increasing fat levels leading to a higher free fatty acid release. Sausages with 10% fat exhibited a higher content of volatile compounds, even though they did not show significant differences in flavor intensity. The sensory evaluation also reflected a preference for the texture of the sausages with 30% fat. This fact leads us to conclude that, although fat reduction would improve the nutritional quality of dry-ripened meat products, it can only be successful to a certain extent. Therefore, a formulation including 20% fat would be the most suitable for the elaboration of "salchichón" the from Celta pig breed. KEYWORDS: Celta pig breed; Dry-ripened sausage; Fat content; Free fatty acids; Volatile compoundsRESUMEN: Influencia del contenido en grasa sobre las propiedades físico-químicas y sensoriales del "salchichón" Celta crudo-curado. En este trabajo se estudia el efecto del contenido en grasa sobre las principales características del "salchichón", un embutido crudo-curado tradicional español, elaborado con cerdo de raza Celta y con adición de 10, 20 y 30% de grasa dorsal. Las propiedades físico-químicas, color, textura y perfil de ácidos grasos libres se evaluaron a lo largo del proceso tras 0, 7, 21, 35 y 49 días de maduración, mientras que el estudio del perfil de compuestos volátiles y la evaluación sensorial se llevó a cabo únicamente en los productos finales. En general, la mayoría de los parámetros físico-químicos, de color y textura estudiados se vieron significativamente (P<0,05) afectados por el nivel de grasa. Las reacciones lipolíticas también resultaron favorecidas con altos niveles de grasa que dan lugar a una mayor liberación de ácidos grasos libres. Los embutidos con 10% de grasa mostraron un contenido más elevado en compuestos volátiles, a pesar de no haber mostrado diferencias significativas en la intensidad de flavor. La evaluación sensorial también reflejó una preferencia por la textura de los embutidos con 30% de grasa. Este hecho nos lleva a concluir que, aunque la reducción de grasa mejoraría la calidad nutricional de los productos cárnicos crudo-curados, sería satisfactoria sólo si se lleva a cabo hasta cierto nivel. Por tanto, una formulación incluyendo 20% de grasa sería la más idónea para la elaboración de "salchichón" de cerdo de raza Celta. PALABRAS CLAVE: Ácidos grasos libres; Cerdo de raza Celta; Compuestos volátiles; Contenido en gr...

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Section: Sensory Evaluation Of Fi Nal Productssupporting

confidence: 87%

Section: Changes In Physicochemical Color and Textural Properties Dumentioning

confidence: 75%

Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content

Fonseca¹,

Gómez²,

Domínguez³

et al. 2015

Grasas y Aceites

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show abstract

“…Table 1 indicated moisture, MPR, FPR and protein content of sucuk groups were in accordance with codex. Soyer et al (2005) found the fat and protein contents were ranged 13.54-32.57% and 10.55-18.52% for the 10, 20 and 30% formulations, respectively. Palamutoglu and Saricoban (2016) The water activity of the sucuk samples was found as 0.950 by (Coşkuner et al, 2010).…”

Section: Proximate Analysesmentioning

confidence: 90%

“…They also determined that storage time significantly affected L*, a* and b* values of samples. Soyer et al (2005) found that the effect of fat level, storage time and between the treatments on the lightness (L*), redness (a*) and yellowness (b*) of the sausages was significant (p<0.01) and low fat content resulted in better colour development.…”

Section: Tba Number and Color Propertiesmentioning

confidence: 97%

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

Öven¹,

Karakaya²,

Unal

et al. 2017

SJAFS

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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 (a w ) 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.

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“…In a study carried out by Soyer, Ertas and Üzümcüoglu (2005), the maturation temperature and the fat content affected the lactic bacteria levels, and the sausages produced with 10% fat presented the highest counts, followed by those with 20 and 30% fat.…”

Section: Microbiological Analysismentioning

confidence: 99%

Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

et al. 2012

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The study of the ecology of fermented sausage is fundamental to understand the physical and chemical changes that happen during fermentation and maturation. The aim of the present study was to determine the microbiological characteristics of sausages produced by spontaneous fermentation. Fifty samples of sausages produced in the South of Brazil by different small manufacturers were analyzed for the following microbiota: aerobic mesophilic bacteria; Micrococcaceae; mold and yeast; lactic acid bacteria; total and fecal coliforms; coagulase-positive Staphylococcus, and Salmonella. In most samples (72%), the count of lactic bacteria was higher than 6 log10 cfu.g-1, and the samples with the highest counts were above 8 log10 cfu.g-1. The counts of Micrococcaceae in most samples were between 5 log10 and 7 log10 cfu.g-1. With respect to the presence of molds and yeasts, there was a significant variation among the samples with counts ranging from 2 log10 cfu.g-1 and 6 log10 cfu.g-1. From the data obtained, it was possible to conclude that 24% of the analyzed samples did not comply with the current law in Brazil since the levels of fecal coliforms or coagulase-positive Staphylococcus exceeded the maximum limit allowed.

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Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks)

Cited by 103 publications

References 10 publications

Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content

Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content

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

Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

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