Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk)

Kayaardı, Semra; Gök, Veli

doi:10.1016/s0309-1740(03)00098-6

Cited by 122 publications

(110 citation statements)

References 17 publications

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“…This is well established fact that mono and poly unsaturated fatty acids are very susceptible for free radical attack and degraded in unpleasant odor forming compounds (Morrissey et al 1998) during processing and storage (Wood et al 2004). Results from other studies support that using olive and other vegetable for the manufacture of muscle foods enhances the oxidative instability of the final product (Choi et al 2010;Kayaardı and Gök 2004).…”

Section: Oxidative Stabilitymentioning

confidence: 74%

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

et al. 2013

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Flaxseed has been proven for its multidimensional health benefits and can be used for development of emulsion type functional meat products. In view of this the incorporation of cold milled flaxseed powder (FSP) in meat batter at level 1-5 % was investigated. The results revealed that incorporation significantly (P <0.05) decreased the total fluid release (TFR), fat release (FR) and water release (WR) of raw meat batter. The surface and internal color values were differed significantly (P <0.05) among treatments at initial as well as during refrigerated storage period. Texture values especially hardness and chewiness values were found less (P <0.05) in FSP treated samples and textural properties in FSP treated samples were not deteriorated during storage as compared to control samples. Thus incorporation of FSP had some beneficial effects on physico-chemical properties and textural properties which were also stable during storage period. However the redness values and sensory scores were observed less in FSP treated samples.

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Section: Oxidative Stabilitymentioning

confidence: 74%

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

et al. 2013

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“…Th is decrease represents the formation of a dark colour due to the darkening reactions (BOZKURT; BAYRAM, 2006). Similarly, Kayaardi and Gök (2003) verifi ed that the L* values in salami usually decrease during the maturation period.…”

Section: Physicochemical Analysismentioning

confidence: 87%

The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami

Campagnol¹,

Fries²,

Terra³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…The cholesterol contents of the samples were not affected by substitution of fat with kashar. Cholesterol content of 115 mg/100 g and 84.26-127.15 mg/100 g has been reported for sucuk and fresh kashar cheeses, respectively (Kayaardı and Gök 2003;Kinik et al 2005).…”

Section: Resultsmentioning

confidence: 97%

“…Additionally, this new product may be easy to prepare -time saver product for consumers. On the other hand, sucuk is a fatty product and fat content of sucuks is about 20-25% directly after manufacture, but after drying this value increases to about 40% (Kayaardı and Gök 2003). Therefore fat content of this new product should be lowered to satisfy health conscious consumer demand.…”

Section: Introductionmentioning

confidence: 99%

Effect of cheese as a fat replacer in fermented sausage

Ercoşkun

2012

J Food Sci Technol

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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.

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Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk)

Cited by 122 publications

References 17 publications

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami

Effect of cheese as a fat replacer in fermented sausage

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