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The effects of using turkey meat on qualitative properties of heat-treated sucuk

Author

Listed:
  • Güzin Kaban

    (Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey)

  • Derya Bayrak

    (Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey)

Abstract

The effects of using different levels of turkey meat (0, 20, and 40%) on some quality properties of heat-treated sucuk were investigated. Lactic acid bacteria, Micrococcus/Staphylococcus, and Enterobacteriaceae counts were determined and pH and aw analyses were carried out, taking samples from the batter, and also after the fermentation, heat treatment, and drying stages. The sensory and volatile compounds analyses were carried out on the final product. The use of turkey meat had a very significant effect on the pH and aw values. The stage of production also had very significant effects on the pH and aw values as well as on the lactic acid bacteria and Micrococcus/Staphylococcus counts. Heat treatment increased the pH value of the product. In all groups, terpenes constituted a major part of the volatile compounds. The use of turkey meat affected a few volatile compounds.

Suggested Citation

  • Güzin Kaban & Derya Bayrak, 2015. "The effects of using turkey meat on qualitative properties of heat-treated sucuk," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(4), pages 377-383.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:2-2015-cjfs
    DOI: 10.17221/2/2015-CJFS
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    References listed on IDEAS

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    1. Bo-Anne Rohlík & Petr Pipek & Jan Pánek, 2010. "The effect of natural antioxidants on the colour of dried/cooked sausages," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(4), pages 249-257.
    2. Petr Pipek & Bo-Anne Rohlík & Anna Lojková & Ladislav Staruch, 2010. "Suppression of mould growth on dry sausages," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(4), pages 258-263.
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