Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk - A Turkish fermented sausage

Basit Öğe Kaydı
dc.contributor.authorYildiz-Turp, G.
dc.contributor.authorSerdaroglu, M.
dc.date.accessioned2019-10-27T19:54:39Z
dc.date.available2019-10-27T19:54:39Z
dc.date.issued2008
dc.departmentEge Üniversitesien_US
dc.description.abstractTurkish fermented sausages (sucuk) were produced by replacing 15, 30 and 50% of beef fat with hazelnut oil incorporated as pre-emulsified with simplesse((R)) 100 (whey protein powder) Each treatment was formulated to contain 20% total fat and beef fat was the only fat material used in the control (C) group. After 12 days of fermentation and ripening, all sucuk samples had TBA values within acceptable limits (< 1.0). Increasing levels of hazelnut oil in sucuk formulation increased penetrometer values (softer texture) and moisture content. Hazelnut oil replacement had a significant effect on redness values of the samples. Cholesterol content decreased progressively as the percentage of hazelnut oil increased in the formulation. Replacement of 50% beef fat with 50% hazelnut oil significantly increased MUFA, PUFA and MUFA + PUFA/SFA ratios. The use of hazelnut oil resulted in significant decreases in the slice appearance, texture and taste scores. However there was no significant difference in the overall acceptability score of samples, except those in which hazelnut oil replaced 15% beef fat, which had the highest score. (c) 2007 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.meatsci.2007.07.013en_US
dc.identifier.endpage454en_US
dc.identifier.issn0309-1740
dc.identifier.issue4en_US
dc.identifier.pmid22062464en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage447en_US
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2007.07.013
dc.identifier.urihttps://hdl.handle.net/11454/40545
dc.identifier.volume78en_US
dc.identifier.wosWOS:000253404000013en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofMeat Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfermented sausageen_US
dc.subjectsucuken_US
dc.subjectfermented meaten_US
dc.subjecthazelnut oilen_US
dc.subjectfatty acid compositionen_US
dc.titleEffect of replacing beef fat with hazelnut oil on quality characteristics of sucuk - A Turkish fermented sausageen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu