Effects of Fat Level and Storage Time on Lipid and Color Stability of Naturally Fermented Turkish Sausages (Sucuk)

Abstract

Lipid oxidation, lipolysis and color stability of naturally fermented Turkish sausages with different initial fat content (10, 20 and 30%) were studied during 60 days of storage of the vacuum‐packed sausages at 4 ± 2°C. During storage, thiobarbituric acid (TBA) and total free fatty acids (FFAs) were measured to determine lipid oxidation and lipolysis. Changes in color were determined by measuring Commission Internationale de l'Eclairage (CIE) L* (lightness), a* (redness) and b* (yellowness) color variables. Vacuum packing prevented any drying. Initial fat content and storage time had a significant impact on FFA and TBA values of sausages. High fat contents and prolonged storage times resulted in high lipolytic activity and lipid oxidation. CIE L*, a* and b* color variables of the sausages were affected by fat content, whereas only the a* variable was affected by storage time. Higher initial fat content in the sausages and residual oxygen in vacuum packing could be responsible for the observed differences in oxidative stability. Lipid and color stability were not maintained in vacuum‐packed sausages with a high fat content.

Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties

“…This final drop was attributed to the instability of the malonaldehyde (Melgar, Sanchez-Monge, & Bello, 1990). The highest lipid oxidation values were also detected in HF sausages by Olivares et al (2011), Soyer andErtas (2007) and Liaros et al (2009). Our final values were the same order of those reported by other authors Soyer et al, 2005), who found values below 1.5.…”

“…TBARS values increased significantly (Pb0.001) during process from (0.38, 0.43 and 0.44 to 0.98, 1.40 and 1.66 mg MDA/kg of sausage Pb0.01 for LF, MF and HF groups, respectively) at 28 days of ripening process. The increase in TBARS index during ripening stage was also reported by the other authors (Liaros et al, 2009;Olivares et al, 2011;Soyer & Ertas, 2007) in fermented sausages. From these maximum values, a significant (Pb0.001) drop was observed at the end of process reaching final average values of 0.92, 1.06 and Table 3 Evolution of free amino acids (FAA) concentrations (mg/100 g DM) during ripening of dry-cured foal sausages with different fat contents (mean±standard deviation of three samples).…”

Effect of storage temperature on the quality of dry fermented sausage Poličan

“…However, no significant differences in lightness and yellowness were observed during the storage period. According to Soyer and Ertas (2007) only redness values were affected by storage time. Parameter a* is influenced by the fat content (Andrés et al 2006).…”

The Effect of the Addition of Encapsulated Collagen Hydrolysate on Some Quality Characteristics of Sucuk

“…Soyer and Ertaş (2007) showed that the oxidation degree in sucuk samples affected by storage time and fat content. Bozkurt and Erkmen (2007) concluded that the TBARS values affected by the fat content and ripening period.…”