Effect of Ripening Period, Nitrite Level and Heat Treatment on the Chemical Characteristics of Turkish Dry Fermented Sausage (Sucuk)

被引：0

作者：

Kurt, Sukru ^{[1
]}

Zorba, Omer ^{[1
]}

机构：

[1] Adiyaman Univ, Vocat Sch, Dept Food Technol, TR-02040 Adiyaman, Turkey

来源：

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES | 2010年 / 23卷 / 08期

关键词：

Sucuk; Dry Fermented Sausage; Nitrite; Heat Treatment; Oxidation; MEAT-PRODUCTS; PROTEOLYSIS; LIPOLYSIS;

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

In order to determine the potential for reduction of nitrite levels and ripening period with heat treatment, the effects of ripening period (1-13 days), nitrite level (45-195 ppm), and heat treatment (30-90 degrees C) on lipolysis, peroxide. TBA, proteolysis, and residual nitrite values of sucuk were investigated using response surface methodology. The ripening period significantly (p<0.01) increased lipolysis, peroxide, TBA, and proteolysis values and decreased residual nitrite values. The effects of additional nitrite levels were found to significantly affect peroxide and residual nitrite values. Significant amounts of the additional nitrite levels were reduced during processing and on the first day of ripening periods.

引用

页码：1105 / 1111

页数：7

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