Farklı Oranlarda Portakal Lifi ve Yağ İçeren Sucukların Uçucu Bileşiklerinin Belirlenmesi

Yalinkiliç, Barış; Kaban, Güzin; Ertekin, Özlem; Kaya, Mükerrem

doi:10.9775/kvfd.2014.12197

Cited by 2 publications

(1 citation statement)

References 10 publications

(23 reference statements)

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“…On the other hand, there are only a few studies on the use of fruit fibers in sucuk manufacture [7][8][9] . However, there is no information about the effects of different fat and fiber levels on sucuk's textural attributes.…”

Section: Introductionmentioning

confidence: 99%

Portakal Lifli Yağı - Azaltılmış Sucuğun Tekstürel Özellikleri

Yalinkiliç¹,

Oğraş²,

Kaban³

et al. 2016

Kafkas Univ Vet Fak Derg

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In this study, sucuk samples with different orange fiber (0%, 2% and 4%) and fat (sheep tail fat) levels (10%, 15% and 20%) were produced and textural parameters were investigated during ripening time. Use of orange fiber significantly affected hardness, chewiness, gumminess and resilience parameters in all groups (P<0.01). The highest hardness score was detected in samples containing 4% orange fiber. In contrast, no statistically significant effect of fat usage was observed on hardness (P>0.05). While textural parameters, adhesiveness, springiness, chewiness, gumminess and resilience, were affected (P<0.01) by fat level, cohesiveness was not significantly affected by fat level (P>0.05). However, ripening time was the most effective factor on all textural parameters (P<0.01). While a permanent increase was observed in hardness, adhesiveness, gumminess and chewiness values of all samples during ripening, the highest value (increase) was determined in hardness. Keywords: Sucuk, Orange fiber, Fat level, Texture Portakal Lifli Yağı -Azaltılmış Sucuğun Tekstürel Özellikleri ÖzetBu çalışmada, farklı oranlarda portakal lifi (%0, %2 ve %4) ve yağ (koyun kuyruk yağı) (%10, %15 ve %20) kullanılarak sucuk üretilmiş ve tekstürel parametreler olgunlaştırma süresince incelenmiştir. Portakal lifi kullanımı tüm gruplarda sertlik, çiğnenebilirlik, sakızımsılık ve esneklik parametrelerini önemli seviyede (P<0.01) etkilemiştir. En yüksek sertlik değeri %4 portakal lifi içeren örneklerde belirlenmiştir. Buna karşın, yağ kullanımının sertlik üzerine istatiksel olarak önemli bir etkisi (P>0.05) belirlenmemiştir. Yapışkanlık, elastikiyet, çiğnenebilirlik, sakızımsılık ve esneklik yağ seviyesinden etkilenen (P<0.01) tekstürel parametreler iken, bağlayıcılık yağ seviyesinden (P>0.05) etkilenmemiştir. Bununla birlikte olgunlaştırma süresi tüm tekstürel parametreler üzerinde en etkili faktördür (P<0.01). Olgunlaştırma sırasında örneklerin sertlik, yapışkanlık, sakızımsılık ve çiğnenebilirlik değerlerinde sürekli bir artış gözlenirken, en yüksek değer (artış) sertlikte belirlenmiştir.

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Section: Introductionmentioning

confidence: 99%

Portakal Lifli Yağı - Azaltılmış Sucuğun Tekstürel Özellikleri

Yalinkiliç¹,

Oğraş²,

Kaban³

et al. 2016

Kafkas Univ Vet Fak Derg

Self Cite

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Effects of Black Pepper and Sodium Ascorbate on Volatile Compounds of Sucuk

Sallan

Kaban

Kaya

2021

Gıda

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The effects of different levels of black pepper (5, 10 or 15 g/kg) and the use of ascorbate (without ascorbate and with ascorbate) on the volatile compounds of sucuk were examined in the study. The volatile compounds of the samples belonging to each group were extracted by solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). Ascorbate was not effective on aldehydes, aromatic hydrocarbons, esters, acids and terpenes. While high black pepper level (15 g/kg) decreased the abundance of hexanal, it increased the ethanol abundance. α -pinene and 3-carene increased as black pepper levels increased. Among the terpenes, D-limonene and caryophyllene were the most abundant compounds and were significantly affected by the black pepper level of 15 g/kg. D-limonene and caryophyllene were the most related compounds for PC1; while allyl mercaptane, γ-terpinene, D-limonene, hexane for PC2.

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Farklı Oranlarda Portakal Lifi ve Yağ İçeren Sucukların Uçucu Bileşiklerinin Belirlenmesi

Cited by 2 publications

References 10 publications

Portakal Lifli Yağı - Azaltılmış Sucuğun Tekstürel Özellikleri

Portakal Lifli Yağı - Azaltılmış Sucuğun Tekstürel Özellikleri

Effects of Black Pepper and Sodium Ascorbate on Volatile Compounds of Sucuk

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