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Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages (sucuk)

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Abstract

Changes in chemical and sensory characteristics of naturally fermented Turkish sausages during ripening were evaluated for three fat levels (10, 20 and 30%) and two different ripening temperatures, i.e. 20–22 and 24–26 °C. Fat level, ripening temperature and time affected total acidity, free fatty acids (FFA) and thiobarbituric acid (TBA) values. Both higher fat content and higher temperature resulted in higher FFA and TBA values during ripening, indicating high lipolytic and oxidative activity. TBA values showed an increase from the first to the ninth day, but were lower at 20–22 °C than at 24–26 °C. High fat level and temperature adversely affected rancid flavor and overall acceptability.

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Acknowledgement

This research was supported by Ankara University Research Funds, Turkey under Grant # 98.11.12.04

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Ankara University, Dışkapı Campus, Dışkapı, 06110, Ankara, Turkey

    Ayla Soyer

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  1. Ayla Soyer
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Correspondence to Ayla Soyer.

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Soyer, A. Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages (sucuk). Eur Food Res Technol 221, 412–415 (2005). https://doi.org/10.1007/s00217-005-1192-6

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  • DOI: https://doi.org/10.1007/s00217-005-1192-6

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