The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk

Yalinkiliç, Barış; Kaban, Güzin; Kaya, Mükerrem

doi:10.1016/j.fm.2011.07.013

Cited by 49 publications

(36 citation statements)

References 14 publications

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“…Regarding the 1st approach, several authors (Liaros and others ; Olivares and others ; Fonseca and others ) analyzed sausages contained a fat content between 0% (no‐fat sausages) and 30% trying to assess the extent of fat reduction which allows to maintain an adequate sausage technological and sensory quality. As for the 2nd approach, several authors have proposed different fat replacers, that is, inulin (Mendoza and others ), cereal or fruit fibers (García and others ; Yalınkılıç and others ), cellulose gel (Campagnol and others ), konjac gel (Ruiz‐Capillas and others ; Jiménez‐Colmenero and others ), or carrageenan (Yoo and others ).…”

Section: Introductionmentioning

confidence: 99%

Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry‐Cured Sausage

Fernández-Diez

Caro

Castro

et al. 2016

Journal of Food Science

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Different approaches have been previously studied in order to reduce the fat content of dry-cured sausages. Among them, the use of polysaccharides, such as fiber, gums, or starch, have been proposed for fat replacing. Although scarcely studied, it is likely that starchy grains and vegetables might also be used as potential fat replacers in those sausages. Quinua is a starchy seed with high nutritive value, which contains substances of technological interest in dry-cured manufacturing. The aim of this study was to assess the effect of replacing fat by quinoa on the quality characteristics of a small diameter dry-cured sausage. Three types of sausages were prepared: a control (C; no fat replacement; 30% of pork back-fat), a quinoa half-fat (50% of fat replacement; 15% of pork back-fat), and a quinoa low-fat (LF; 85% of fat replacement; 4.5% of pork back-fat) sausage. Sausages were analyzed for proximate and microbial composition, volatile compounds, and instrumental texture and color. Descriptive and hedonic sensory analyses were also performed. Fat reduction resulted in higher aw , protein content, hardness, chewiness and redness values and spice-derived volatile levels, and in lower cohesiveness values (P < 0.05). Furthermore, the descriptive sensory analysis showed a higher pungent flavor and lower juiciness in LF sausages than in C sausages (P < 0.05). In spite of those differences, fat reduction did not result in a decreased overall acceptance of the sausages by consumers.

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Section: Introductionmentioning

confidence: 99%

Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry‐Cured Sausage

Fernández-Diez

Caro

Castro

et al. 2016

Journal of Food Science

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“…Nine sucuk batters were prepared for each experiment according to fat level (10% sheep tail fat + 90% lean meat, 15% sheep tail fat + 85% lean meat, and 20% sheep tail fat + 80% lean meat) and orange fiber level (0%, 2% and 4%). As a parallel research project to that of Yalınkılıç et al [9] , the ingredients (g/kg) and ripening conditions were used. Staphylococcus xylosus GM92 and Lactobacillus plantarum GM77 strains were used as starter culture [11] .…”

Section: Production Of Orange Fiber and Sucuk Manufacturingmentioning

confidence: 99%

“…On the other hand, there are only a few studies on the use of fruit fibers in sucuk manufacture [7][8][9] . However, there is no information about the effects of different fat and fiber levels on sucuk's textural attributes.…”

Section: Introductionmentioning

confidence: 99%

Portakal Lifli Yağı - Azaltılmış Sucuğun Tekstürel Özellikleri

Yalinkiliç¹,

Oğraş²,

Kaban³

et al. 2016

Kafkas Univ Vet Fak Derg

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In this study, sucuk samples with different orange fiber (0%, 2% and 4%) and fat (sheep tail fat) levels (10%, 15% and 20%) were produced and textural parameters were investigated during ripening time. Use of orange fiber significantly affected hardness, chewiness, gumminess and resilience parameters in all groups (P<0.01). The highest hardness score was detected in samples containing 4% orange fiber. In contrast, no statistically significant effect of fat usage was observed on hardness (P>0.05). While textural parameters, adhesiveness, springiness, chewiness, gumminess and resilience, were affected (P<0.01) by fat level, cohesiveness was not significantly affected by fat level (P>0.05). However, ripening time was the most effective factor on all textural parameters (P<0.01). While a permanent increase was observed in hardness, adhesiveness, gumminess and chewiness values of all samples during ripening, the highest value (increase) was determined in hardness. Keywords: Sucuk, Orange fiber, Fat level, Texture Portakal Lifli Yağı -Azaltılmış Sucuğun Tekstürel Özellikleri ÖzetBu çalışmada, farklı oranlarda portakal lifi (%0, %2 ve %4) ve yağ (koyun kuyruk yağı) (%10, %15 ve %20) kullanılarak sucuk üretilmiş ve tekstürel parametreler olgunlaştırma süresince incelenmiştir. Portakal lifi kullanımı tüm gruplarda sertlik, çiğnenebilirlik, sakızımsılık ve esneklik parametrelerini önemli seviyede (P<0.01) etkilemiştir. En yüksek sertlik değeri %4 portakal lifi içeren örneklerde belirlenmiştir. Buna karşın, yağ kullanımının sertlik üzerine istatiksel olarak önemli bir etkisi (P>0.05) belirlenmemiştir. Yapışkanlık, elastikiyet, çiğnenebilirlik, sakızımsılık ve esneklik yağ seviyesinden etkilenen (P<0.01) tekstürel parametreler iken, bağlayıcılık yağ seviyesinden (P>0.05) etkilenmemiştir. Bununla birlikte olgunlaştırma süresi tüm tekstürel parametreler üzerinde en etkili faktördür (P<0.01). Olgunlaştırma sırasında örneklerin sertlik, yapışkanlık, sakızımsılık ve çiğnenebilirlik değerlerinde sürekli bir artış gözlenirken, en yüksek değer (artış) sertlikte belirlenmiştir.

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“…Nine sucuk batters were prepared for each experiment based on fat level (90% lean meat + 10% sheep tail fat, 85% lean meat + 15% sheep tail fat, and 80% lean meat + 20% sheep tail fat) and orange fiber (0%, 2% and 4%). As a parallel research project to that of Yalınkılıç et al [12] , the following ingredients (g/kg) and ripening conditions were used; 25 g/kg NaCl, 10 g/kg garlic, 7 g/kg red pepper, 4 g/kg sucrose, 5 g/kg black pepper, 2.5 g/kg pimento, 9 g/kg cumin, and 0.15 g/kg NaNO 2 [1] . The amount of orange fiber was calculated over the total mixture and added to batters at different levels (0, 2 and 4%).…”

Section: Sausage Formulation and Processingmentioning

confidence: 99%

“…In order to understand the effects of dietary fiber in dry-fermented sausages, many researches have been carried out in the last decade [11][12][13] . However, the effects of fiber addition and decrease of fat level on volatile compound profile of sucuk have not been examined, yet.…”

Section: Introductionmentioning

confidence: 99%

Farklı Oranlarda Portakal Lifi ve Yağ İçeren Sucukların Uçucu Bileşiklerinin Belirlenmesi

Yalinkiliç¹,

Kaban²,

Ertekin³

et al. 2015

Kafkas Univ Vet Fak Derg

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In this study, the effects of fat (10, 15 and 20%) and orange fiber (0, 2 and 4%) levels on volatile compounds of sucuk (Turkish dryfermented sausage) were investigated. The volatile compound profile of sucuk samples was analyzed by gas chromatography/mass spectrometry (GC-MS) by using a solid phase microextraction (SPME). 75 volatile compounds were identified in the sucuk samples. The volatile compounds identified were 11 aldehydes, 7 aliphatic hydrocarbons, 2 acids, 10 esters, 1 furan, 5 alcohols, 8 aromatic hydrocarbons, 6 ketones, 6 sulphur compounds, and 19 terpenes. It was determined that the use of orange fiber had significant (P<0.05) effects on a few volatile compounds (allyl methyl sulfide, copaene and caryophyllene). Alpha-thujene was significantly affected by fat level (P<0.05). Fat level also showed very significant effect on p-xylene and allyl methyl sulfide (P<0.01). As result, orange fiber and fat level had no significant effects on volatile profile of sucuk samples.

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The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk

Cited by 49 publications

References 14 publications

Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry‐Cured Sausage

Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry‐Cured Sausage

Portakal Lifli Yağı - Azaltılmış Sucuğun Tekstürel Özellikleri

Farklı Oranlarda Portakal Lifi ve Yağ İçeren Sucukların Uçucu Bileşiklerinin Belirlenmesi

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