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Effect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage

Journal of Food Science and Technology volume 52, pages 2093–2102 (2015)Cite this article

Abstract

The effects of conjugated linoleic acid (CLA) enrichment on lipid oxidation, the fatty acid profile, physico-chemical, sensory and microbiological features of sucuk were investigated. The control sucuk did not contain CLA, however, other groups contained 0.5 %, 1 %, 1.5 %, 2 %, 2.5 %, and 3 % CLA, respectively. The results indicated that CLA concentration was increased in sucuk with CLA addition (p < 0.05). CLA concentration decreased (p < 0.05) during the fermentation period, but did not alter during the storage. Lipid oxidation gradually increased with the increasing of storage in all treatments (p < 0.05). However, addition of CLA decreased lipid oxidation compared to control (p < 0.05). With regard to color, higher L* values were observed in 2 % CLA treatment group compared to other treatments during storage (p < 0.05). Moreover, CLA addition resulted in increased a* values in sucuk (p < 0.05). With the addition of CLA, saturated fatty acids in sucuk decreased and poly-unsaturated fatty acids and conjugated linoleic acids increased (p < 0.05).

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Acknowledgments

The authors would like to thank the Small and Medium Enterprises Development Organization and Suleyman Demirel Universty Scientific Research Projects Coordinatorship (Project No: 2730-YL-11) for the financial support of this project. Additionally, the authors would like to express their gratitude to Dr. Larry L. Borchert from University of Wisconsin-Madison for his valuable assistance in this study.

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Affiliations

  1. Faculty of Engineering, Department of Food Engineering, Suleyman Demirel University, 32260, Isparta, Turkey

    Cem Okan Özer & Birol Kiliç

  2. Faculty of Engineering and Architecture, Department of Food Engineering, Nevsehir Hacı Bektasi Veli University, 50300, Nevsehir, Turkey

    Cem Okan Özer

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  1. Cem Okan Özer
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  2. Birol Kiliç
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Correspondence to Cem Okan Özer.

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Özer, C.O., Kiliç, B. Effect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage. J Food Sci Technol 52, 2093–2102 (2015). https://doi.org/10.1007/s13197-014-1274-1

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  • DOI: https://doi.org/10.1007/s13197-014-1274-1

Keywords

  • Conjugated linoleic acid (CLA)
  • Sucuk
  • Oxidation
  • Fatty acid profile