Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period

Babaoğlu, Ali Samet; Karakaya, Mustafa

doi:10.1016/j.ijgfs.2022.100570

Cited by 2 publications

(1 citation statement)

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“…The materials used in sucuk making are brought together to form a mixture called sucuk dough. This mixture is filled into cleaned animal intestines or artificial sheaths to give the product its final shape [38]. One of the types of sucuk produced in Turkey by filling in artificial casings is Tokat Bez Sucuk, which is the subject of this study and registered with a geographical indication.…”

Section: Discovery and Production Of Sucukmentioning

confidence: 99%

Investigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy

Arslan,

Kendir,

Akmeşe

et al. 2023

Sustainability

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In this study, Tokat Bez Sucuk, a traditional product of the Turkish cuisine culture with a geographical indication, was examined. It was intended to reveal the use of Tokat Bez Sucuk in the local cuisine culture in the framework of sustainable gastronomy, its production stages, and its differences from other types of sausage. In this context, interviews were conducted with nine participants who produced Tokat Bez Sucuk using the semi-structured interview technique. In the interview, which included various questions ranging from the stages of production to the consumption habits of Tokat Bez Sucuk, important information that would contribute to the field was obtained from the producers. In addition, the transfer of Tokat Bez Sucuk, which is a cultural gastronomic value, to future generations and its importance in terms of sustainable gastronomy were emphasized. In line with the information obtained, various suggestions were made for the standardization, promotion, preservation, and sustainability of Tokat Bez Sucuk, which is an important component of gastronomic tourism.

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Section: Discovery and Production Of Sucukmentioning

confidence: 99%