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Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk)

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Abstract

The aim of this study was to determine the physicochemical (pH, water activity, titratable acidity, moisture, protein, fat, colour, weight loss and oxidative stability), textural and sensory properties, and the growth of lactic acid bacteria in fermented sausages (sucuk) supplemented with different levels (0, 1, 2.5 and 5.0%) of pre-treated bitter orange (Citrus aurantium) albedo. Results indicated that adding albedo to sucuk samples increased (P < 0.01) the titratable acidity, lightness and yellowness values; while it led to a decrease (P < 0.01) in pH and weight loss values. Moreover, it was observed that there were increases (P < 0.05) in Thiobarbituric acid (TBA) values when albedo was added to the samples. The highest lactic acid bacteria count was observed in the sucuk samples supplemented with 5% albedo. Regarding textural properties, albedo addition increased (P < 0.01) hardness, springiness, gumminess and chewiness values. Lastly, sensory analysis results showed that albedo added sucuk samples generally got higher (P < 0.05) scores from panellists compared to control samples.

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Abbreviations

aw :

Water activity

PA:

Pre-treated bitter orange albedo

TBA:

Thiobarbutiric acid

WL:

Weight loss

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Acknowledgements

Prof Cemalettin Sarıçoban was responsible for conceiving the idea, carried out the experiments, writing assistance, Dr Kubra Unal carried out some experiments, wrote and edited the manuscript, provided language help.

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This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Department of Food Engineering, Agriculture Faculty, Selcuk University, 42050, Konya, Turkey

    Cemalettin Sarıçoban & Kubra Unal

Authors
  1. Cemalettin Sarıçoban
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  2. Kubra Unal
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Prof CS was responsible for conceiving the idea, carried out the experiments, writing assistance, Dr KU carried out some experiments, wrote and edited the manuscript, provided language help.

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Correspondence to Kubra Unal.

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Sarıçoban, C., Unal, K. Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk). J Food Sci Technol 59, 1478–1486 (2022). https://doi.org/10.1007/s13197-021-05158-6

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  • DOI: https://doi.org/10.1007/s13197-021-05158-6

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