Properties of Turkish‐style Sucuk Made With Different Combinations of Beef and Hen Meat

Abstract

Mixtures of beef and spent laying hen meat (100/0, 90/10, 80/20, 70/30, 50/50) were investigated for production of Turkish‐style sucuks as semidry fermented sausage. During the fermentation period (0–6 days), weight loss increased, shrinkage in diameter occurred and moisture content decreased. Weight loss of the control (100% beef/0% hen) sucuk was the lowest. Increasing the amount of spent hen meat in the sucuks up to 50% increased weight losses. The best sensory scores occurred with 50/50 (beef/hen meats) for color and odor, 100/0 for texture and flavor and 90/10 for overall product taste.

Sucuk (Turkish-Style Dry-Fermented Sausage) Quality as an Influence of Recipe Formulation and Inoculation of Starter Cultures

“…Kayaardi and Gok (2004) found that moisture content of sucuk decreased from about 60 to 36%. Saricoban et al . (2006) consider that quality sucuk generally contains 40–35% water while Bozkurt and Bayram (2006) state that there may be a relation between moisture and overall sensory scores.…”

“…Sucuk is a Turkish-style sausage, very popular in Turkey and a number of Middle East countries, as well as Europe (Ercoskun and Özkal 2011). Sucuk and similar sausages are made of beef, sheep and goat meat and tail fat (Saricoban et al 2006) with salt, garlic and other ingredients such as sugar, nitrites and/or nitrates, and various spices (Soyer et al 2005); starter cultures can also be added (Bozkurt and Bayram 2006).…”

Current trends in traditional Turkish meat products and cuisine

“…Use of poultry meat in sucuk manufacture has advantages and disadvantages. It has been indicated that replacing beef with chicken meat in sucuk manufacture provides lower fat content, lower stearic (C18:0) and higher linoleic (C18:3) fatty acid contents however, even though up to 50% chicken addition to sucuk batch increases sensory score for color and odor, generally, increasing the amount of chicken meat in the sucuk results in lighter color, less red hue, more yellow hue, lower flavor intensity and overall acceptability (Saricoban, Karakaya, & Caner, 2006;Yilmaz et al, 2002).…”

Kinetics of traditional Turkish sausage quality aspects during fermentation

“…Some aspects of traditional fermented sucuk were studied in literature including: physical, chemical and microbiological properties during processing (Gökalp & Ockerman, 1985;Gürakan, Bozo glu, & Weiss, 1995;Sarıçoban, Karakaya, & Caner, 2006), the effect of ingredients (Aksu & Kaya, 2004;Kayaardı & Gök, 2004), biogenic amine contents (Ayhan, 2001), the formation of biogenic amines during processing (Ayhan, Kolsarıcı, & Alsancak, 1999;Bozkurt & Erkmen, 2002;Vural, 1998), pathogenic bacterial load of commercial sucuks (Çolak, Hampikyan, Ulusoy, & Bingol, 2007;Gökalp, Yetim, Kaya, & Ockerman, 1998;Siriken, Pamuk, Özakın, Gediko glu, & Eyigör, 2006), and the survival behavior/inhibition of pathogens (Çalıcıo glu, Faith, Buege, & Luchansky, 2002;Coş ansu & Ayhan, 2000;Hwang et al, 2009;Kaban & Kaya, 2006;Kaya & Gökalp, 2004;Turantaş & Ünlütürk, 1991). However, a study about kinetic modeling of quality parameters of traditional fermented sucuk was not present.…”