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This study was carried out to determine the effects of different internal temperature (60°C and 68°C) applications on physicochemical and microbiological properties of heat‐treated sucuk as well as on volatile compounds and textural properties. Pediococcus acidilactici S147 strain was used as starter culture. Samples taken during the production stages was analyzed. Analysis of volatile compound profile and instrumental texture properties were carried out in the final product. The production stage factor had a significant effect on of pH, aw, TBARS, lactic acid bacteria, a* and b* values at p < .01 level. This factor also had an effect on L* value at p < .05 level. Lactic acid bacteria count and pH value have also been affected from internal temperature application. In contrast, different internal temperature applications did not have very significant effects on volatile compound profile (except acetic acid). About 68°C internal temperature application increased resilience, springiness, and chewiness of samples. Practical applications Heat‐treated sucuk is a semi‐dry fermented sausage. It is produced by applying three main processes: a short fermentation, heat treatment, and drying. In this study, effects of two different internal temperature applications (60°C and 68°C) on heat‐reated sucuk are investigated. According to the results of the research, lactic acid bacteria count decreases significantly when internal temperature is increased to 68°C from 60°C. No significant differences in terms of color is observed. Application of an internal temperature of 68°C increases resilience, springiness, and chewiness values. However, desired properties can generally be provided at both temperatures.

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This study was conducted with the aim of determining the effects of different black garlic (BG) levels (1%, 2% and 3%) on quality characteristics of a semi-dry fermented sausage (heat-treated sucuk). In addition, the effect of cooking time (0, 1 or 3 min at 180 °C on a hot plate) on nitrosamine formation was investigated. Fresh garlic (FG, 1%) was evaluated as the control group. BG (2% and 3%) caused a reduction in the count of lactic acid bacteria while leading to an increase in pH. FG1% gave the highest number of Micrococcus/Staphylococcus, as well as aw value. The thiobarbituric acid reactive substance (TBARS) value increased with increasing BG levels. FG (1%) showed the highest residual nitrite amount (p < 0.05). The scores for color, taste and general acceptability were reduced by the use of BG (p < 0.05). No significant difference was observed between the garlic treatments in terms of N-Nitrosodimethylamine (NDMA) and N-Nitrosodiethylamine (NDEA) when no additional cooking was applied. Cooking time was determined to have no significant effect on NDMA in 3% BG. The use of BG caused an increase in N-Nitrosopiperidine (NPIP) (p < 0.05). As for PCA, a closer correlation between NPIP and the groups containing BG was observed, while there was a strong correlation between NDMA and the FG group cooked for 3 min. The use of BG caused an increase in NPIP, but affected NDMA and NDEA depending on the cooking time.