Physical and biochemical quality properties of fermented beef sausages 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 | Acta Alimentaria |
| Dergi ISSN | 0139-3006 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 09-2016 |
| Cilt No | 45 |
| Sayı | 3 |
| Sayfalar | 363 / 370 |
| DOI Numarası | 10.1556/066.2016.0001 |
| Makale Linki | http://www.akademiai.com/doi/abs/10.1556/066.2016.0001 |
| Özet |
| In this study, sucuk samples were obtained from 12 different manufacturers to evaluate some physical and biochemical properties of fermented beef sausages named as "bez sucuk". It was seen that the titratable acidity values were between 1.02% and 2.25% lactic acid, and pH values of the samples ranged from 5.08 to 5.63 (P<0.05). L∗a∗b∗ values of the samples were in the ranges of 38.99-47.15, 10.77-20.94, and 13.88-32.41, respectively (P<0.05). Residual nitrite was detected from group 1, 2, and 4 (P<0.05). The free fatty acid, peroxide, and thiobarbituric acid values of the fermented sausages were in the ranges of 3.01-14.34% oleic acid, 7.40-13.63 meqO2/kg fat, and 0.75-1.17 mg malonaldehyde/kg sample, respectively (P<0.05). |
| Anahtar Kelimeler |
| Cloth casings | Color | Fermented beef sausage | Lipid oxidation |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 7 |
| SCOPUS | 7 |
| Google Scholar | 11 |