Investigation of physicochemical and sensorial quality of a type of traditional meat product Bez sucuk
Yazarlar (2)
Prof. Dr. Ümran ÇİÇEK
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Lwt |
| Dergi ISSN | 0023-6438 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 01-2016 |
| Cilt No | 65 |
| Sayı | 1 |
| Sayfalar | 145 / 151 |
| DOI Numarası | 10.1016/j.lwt.2015.07.049 |
| Makale Linki | http://linkinghub.elsevier.com/retrieve/pii/S0023643815300669 |
| Özet |
| In this research, the effects of different meat:fat ratios and storage periods on physicochemical and sensorial properties of a type of traditional meat product named as bez sucuks were investigated. For this purpose, three groups of bez sucuk were produced and named as BS10, BS20 and BS30 with the meat:fat ratios of 90:10, 80:20 and 70:30, respectively. Physicochemical and sensorial properties of samples were analyzed during processing and storage periods. Significant decreases in pH and water activity values, and increases in titratable acidity, free fatty acidity, thiobarbituric acid and peroxide values were observed at the end of the ripening stage. The results showed that proximate composition (except hydroxyproline content of BS10 and BS20) and pH values of all sucuk groups were in accordance with the food legislation and the sucuk standard. The results of sensory evaluation showed that BS10 and BS20 had the highest overall acceptance scores in comparison with BS30. According to the data, it is possible to produce bez sucuks named as BS10 and BS20 with a shelf life of approximately six months. |
| Anahtar Kelimeler |
| Bez sucuk | Color | Lipolysis | PH | Shelf life |
Science Direct
Investigation of physicochemical and sensorial quality of a type of traditional meat product Bez sucuk
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 15 |
| SCOPUS | 14 |
| Google Scholar | 20 |