Fermented Poultry Sausages

and, Sunita J. Santchurn; Collignan, Antoine

doi:10.1002/9780470376430.ch34

Cited by 3 publications

(4 citation statements)

References 20 publications

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“…The SFA and mono-unsaturated fatty acid (MUFA) composition results for all samples analysed in this study agreed with those of Santchrun and Collignan (2007), who reported the SFA, MUFA and PUFA contents of poultry to be around 30.3, 44.0 and 25.7 g/100 g of fat, respectively. However, Wang et al (2009) found that raw duck had total SFA, MUFA and PUFA contents of 39.34, 22.31 and 38.45 g/100 g of fat, respectively.…”

Section: Discussionsupporting

confidence: 90%

Nutritional properties of spent duck surimi-like material prepared by conventional and acid–alkaline solubilization methods

Nurkhoeriyati

Huda

Ahmad

2011

International Journal of Food Sciences and Nutrition

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The nutritional properties of surimi-like materials produced from spent duck meat processed conventionally (CDS) and processed with acid and alkaline solubilization (ACDS and ALDS, respectively) were studied. The essential amino acids (EAAs) content was significantly higher (p < 0.05) in the ACDS and ALDS than in control (CON) and CDS, with values of 436.78 ± 13.67, 450.30 ± 9.72, 377.29 ± 7.20 and 400.61 ± 14.7 mg/g protein, respectively. All duck surimi-like materials had a higher chemical score, amino acid score and EAA index than the CON. The saturated fatty acid compositions of the ACDS and ALDS samples were significantly lower (p < 0.05) than that of the CDS sample, whereas the opposite pattern was observed for the polyunsaturated fatty acid content. ACDS samples had significantly higher (p < 0.05) contents of minerals than ALDS samples. The results indicated that acid-alkaline solubilization permitted recovery of high-quality surimi-like material from spent duck meat, which has potential for human food uses.

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Section: Discussionsupporting

confidence: 90%

Nutritional properties of spent duck surimi-like material prepared by conventional and acid–alkaline solubilization methods

Nurkhoeriyati

Huda

Ahmad

2011

International Journal of Food Sciences and Nutrition

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“…It can be usually found in slaughterhouses, poultry processing plants and all raw poultry meat. Secondly, adipose tissue of poultry meat is not suitable for textural properties of dry fermented sausage (Santchurn & Collignan 2007).…”

mentioning

confidence: 99%

The effects of using turkey meat on qualitative properties of heat-treated sucuk

Kaban¹,

Bayrak²

2015

Czech J. Food Sci.

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Kaban G., Bayrak D. (2015): The effects of using turkey meat on qualitative properties of heat-treated sucuk. Czech J. Food Sci., 33: 377-383.The effects of using different levels of turkey meat (0, 20, and 40%) on some quality properties of heat-treated sucuk were investigated. Lactic acid bacteria, Micrococcus/Staphylococcus, and Enterobacteriaceae counts were determined and pH and a w analyses were carried out, taking samples from the batter, and also after the fermentation, heat treatment, and drying stages. The sensory and volatile compounds analyses were carried out on the final product. The use of turkey meat had a very significant effect on the pH and a w values. The stage of production also had very significant effects on the pH and a w values as well as on the lactic acid bacteria and Micrococcus/Staphylococcus counts. Heat treatment increased the pH value of the product. In all groups, terpenes constituted a major part of the volatile compounds. The use of turkey meat affected a few volatile compounds.

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“…Health, culture, beliefs, and habits also affect consumption, which is in line with the phenomenon of behavioural economics (MCCARTHY et al, 2004;WILCOCK et al, 2004;SMITH 2005;CAN et al, 2015). From the perspective of religious beliefs, the absence of a religious restriction on the consumption of poultry means an advantage in its consumption while the Islamic ban on the consumption of pork brings a disadvantage in its (SANTCHURN & COLLIGNAN, 2007;TAYAR & DOGAN, 2019). From the perspective of "health," aspects that contradict and overlap with "economy" can be noticed.…”

Section: Groupsmentioning

confidence: 99%

“…Searching only the cheapest products regardless of their nutritional values and structural properties can lead to consumer dissatisfaction, diseases, and serious treatment costs. Second, some animal foods such as red meat that appear disadvantageous in terms of cost-effectiveness, tend to provide longer satiety and satisfaction due to their balanced intramuscular fat distribution (SANTCHURN & COLLIGNAN, 2007). However, since these partially justified consumer trends and behaviours do not reflect the general, the global superiority of "chicken meat and eggs" cannot be overshadowed.…”

Section: Groupsmentioning

confidence: 99%

Cost-effectiveness of animal protein consumption in Turkey

Can

2022

Cienc. Rural

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The most tangible economic indicator of animal protein consumption is the real price of 1 g protein of a certain quality. The present study aimed to determine and compare the cost-effectiveness of some animal proteins in Turkey. To determine cost-effectiveness, average protein contents (g/100 g), biological values (%), and inflation-adjusted 36-month real prices (TRY/kg) of eight different foods of animal origin were used. The ANOVA test yielded a significant difference between the cost-effectiveness of selected animal proteins (P<0.01 and η2 = 0.973). Multiple comparisons revealed that chicken meat and chicken egg, between which there was no significant difference, were economically superior to other foods (P < 0.05). Cow’s milk and homogenized yogurt, between which there was no significant difference, took second place in terms of cost-effectiveness. These products were followed by fresh kashar cheese, ripened Turkish white cheese, beef meat, and mutton meat. There were also significant relationships between the unit prices of certain animal products. Although the real price of 1 g of animal protein varies according to time and place depending on the factors affecting supply and demand, the global economic advantage of egg and chicken meat coincides with the dimensions of health and religious beliefs. If today’s demographic, climatic, biological, and technological developments can make animal protein production cheaper and more reliable, consumer welfare in underdeveloped and developing countries can increase.

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Fermented Poultry Sausages

Cited by 3 publications

References 20 publications

Nutritional properties of spent duck surimi-like material prepared by conventional and acid–alkaline solubilization methods

Nutritional properties of spent duck surimi-like material prepared by conventional and acid–alkaline solubilization methods

The effects of using turkey meat on qualitative properties of heat-treated sucuk

Cost-effectiveness of animal protein consumption in Turkey

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