Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening

Basit Öğe Kaydı
dc.contributor.authorZungur-Bastioglu, A.
dc.contributor.authorSerdaroglu, M.
dc.contributor.authorOzturk, B.
dc.contributor.authorNacak, B.
dc.contributor.editorCarcel, JA
dc.contributor.editorClemente, G
dc.contributor.editorGarciaPerez, JV
dc.contributor.editorMulet, A
dc.contributor.editorRossello, C
dc.date.accessioned2019-10-27T10:43:30Z
dc.date.available2019-10-27T10:43:30Z
dc.date.issued2018
dc.departmentEge Üniversitesien_US
dc.description21st International Drying Symposium (IDS) -- SEP 11-14, 2018 -- Valencia, SPAINen_US
dc.description.abstractIn this study, it was aimed to determine the effects of partial replacement of beef fat with olive oil on quality changes of fermented turkey sausages (sucuk) during processing. Three formulations were prepared by using the lipid phase as 100% beef fat (control), 85% beef fat+ 15% olive oil and 70% beef fat+30% olive oil. Total moisture, pH, acidity, water activity (aw) and peroxide values were analyzed in sausage dough, at the end of the fermentation and at the end of ripening. The production steps significantly affected moisture decrease in samples, pH and aw values were decreased and acidity was increased in all samples during production. Peroxide value of the samples increased during processing steps and the samples with olive oil had higher peroxide values compared to control. The results showed that during processing steps of fermented turkey sausages, considerable changes could occur depending on lipid type.en_US
dc.description.sponsorshipUniv Politecnica Valencia, Generalitat Valenciana, Conselleria Educac Investigac Cultura Deporte, Univ Illes Balears, FRESENIUS KABI, Glatt, Univ Politecnica Valencia, Catedrainia, Assoc Francaise Sechage Ind Agr, Biopartner Labs, BORRELLen_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [214-O-181]en_US
dc.description.sponsorshipThe authors gratefully acknowledge the financial support from the Scientific and Technological Research Council of Turkey (TUBITAK) under the project number: 214-O-181.en_US
dc.identifier.doi10.4995/ids2018.2018.7966
dc.identifier.endpage1185en_US
dc.identifier.isbn978-84-9048-688-7
dc.identifier.startpage1179en_US
dc.identifier.urihttps://doi.org/10.4995/ids2018.2018.7966
dc.identifier.urihttps://hdl.handle.net/11454/30792
dc.identifier.wosWOS:000477977800149en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherUniv Politecnica Valenciaen_US
dc.relation.ispartofIds'2018: 21St International Drying Symposiumen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectsucuken_US
dc.subjectfermented sausageen_US
dc.subjectdry fermentationen_US
dc.subjectfat replacementen_US
dc.subjectolive oilen_US
dc.subjectturkey meaten_US
dc.titleQuality changes of sucuks produced with turkey meat and olive oil during fermentation and ripeningen_US
dc.typeConference Objecten_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu