PHYSICAL AND BIOCHEMICAL QUALITY PROPERTIES OF FERMENTED BEEF SAUSAGES: BEZ SUCUK

被引：6

作者：

Cicek, U. ^{[1
]}

Kose, T. ^{[1
]}

机构：

[1] Gaziosmanpasa Univ, Fac Engn & Nat Sci, Dept Food Engn, TR-60100 Tokat, Turkey

来源：

ACTA ALIMENTARIA | 2016年 / 45卷 / 03期

关键词：

fermented beef sausage; cloth casings; color; lipid oxidation;

D O I：

10.1556/066.2016.0001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 meqO(2)/kg fat, and 0.75-1.17 mg malonaldehyde/kg sample, respectively (P<0.05).

引用

页码：363 / 370

页数：8

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