The Effect of the Addition of Encapsulated Collagen Hydrolysate on Some Quality Characteristics of Sucuk

Abstract

The effect of addition commercial fish collagen hydrolysate and encapsulated fish collagen hydrolysate on the quality characteristics of sucuk (a traditional Turkish dry-fermented sausage) was investigated. Fish collagen hydrolysates were encapsulated with maltodextrin (MD) which has two different dextrose equivalent (12DE and 19 DE), with two different types of core/coating material ratios (10% peptide : 90% MD, 20% peptide : 80% MD). Than six group of sucuk dough (control, peptide, MD1210, MD1220, MD1910, MD1920) prepared and naturally fermented. The effects of the ripening period (28 d), treatment (peptide and encapsulated peptide addition) 'ripening period × treatment' interaction on sucuk's pH, lactic acid contents, a w values and moisture contents were statistically significant (p<0.01). The pH, moisture and a w decrease and lactic acid concentration increses during ripening period. The highest pH was observed with peptide added group (5.41), and encapsulated peptide added groups (4.76-4.77) were lower than the control group (5.26). Lactic acid concentration was affected from treatment and all treatment groups lactic acid concentration (0.185-0.190%) were higher than the control group (0.164%). Antioxidant and Angiotensin converting enzyme inhibition activities of water soluble protein extracts were significantly (p<0.01) increased during ripening time. Antioxidant activity reached the highest level at 28 t h d. There was no significant increase observed after fermentation for both activities. Antioxidant activity of encapsulated peptide added (%39.56-40.48) groups were higher than control (34.28%) and peptide added (33.99%) groups except MD1920 (38.30%). The effect of the ripening period of the sucuk samples on TBA values was found to be statistically significant (p<0.01) while treatment and 'ripening period × treatment' interaction were not to be significant (p<0.05). The value of hardness was the highest in the encapsulated peptide added groups (29.27, 35.83 N), and it was 20.40 N and 15.41 N in the peptide added group and the control group respectively.

Köftelere Balik Kollajen Hi̇droli̇zati İlavesi̇ni̇n Anti̇oksi̇dan Etki̇si̇

“…Table 2 showed the highest moisture content found in the control group and BHT added group, the lowest group is the P3 samples significantly different (P< 0.05) from the control group. Palamutoǧlu and Sariçoban [16] suggested that the effect of collagen hydrolyzate addition to the sucuk samples lowers the moisture content. There was no significant (P >0.05) difference found between water activity of control and hydrolyzate added groups and also there was no significant difference found between pH values of all samples.…”

Determination of Some Physicochemical and Textural Properties of The Sucuk with Fat Content in Various Rates

“…Soyer et al (2005) found the fat and protein contents were ranged 13.54-32.57% and 10.55-18.52% for the 10, 20 and 30% formulations, respectively. Palamutoglu and Saricoban (2016) The water activity of the sucuk samples was found as 0.950 by (Coşkuner et al, 2010). In this study, moisture and a w of sucuk samples were lower than above mentioned researches.…”

KESALAHAN EJAAN DALAM BERITA DI MEDIA MASSA CETAK Punctuation Mistakes in News Articles in Printed Mass Media

“…Bahasa Indonesia (PUEBI) yang mencakup empat aspek, yaitu 1 Pemakaian tanda baca (penerapan kelima belas tanda baca dalam penulisan dengan kaidahnya masing-masing). (4) Penulisan unsur serapan (cara penulisan unsur serapan, terutama kosakata yang berasal dari bahasa asing) ( Kemdikbud, 2016).…”