The effects of using sheep tail fat and cooking time on carboxymethyl‐lysine formation and some quality characteristics of heat‐treated sucuk
Pınar Anlar,
Güzin Kaban
Abstract:The study's aim was to determine the effect of using sheep tail fat (STF) on carboxymethyl‐lysine (CML) content and other properties of heat‐treated sucuk (HTS), a type of semi‐dry fermented sausage. Three mixtures were prepared: 100% beef fat (BF), 50% BF + 50% STF, and 100% STF. After production (fermentation, heat treatment, and drying), the samples were cooked at 180°C for 0, 1, 3, and 5 min to determine the effect of cooking time on CML, thiobarbituric acid reactive substance (TBARS), total sulfhydryl, an… Show more
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