Abstract
The importance of traditional foods, an important part of cultural heritage, is to increase day by day. The oldest written text about traditional Turkish foods is “Divanü Lügati’t Türk,” which was written between 1072 and 1074 by Mahmud al-Kashgari. This book is the oldest dictionary of the Turkish language and it is very important since it reflects the social structure and way of life of Turkish clans. Sucuk, an unique traditional fermented sausage in Turkey, is one of traditional meat products mentioned in this book and is still consumed today. This product is known and also produced in Middle Asia, Middle East, Caucasus, and Balkans.
Fermentation in sucuk , a kind of dry-fermented sausage , is carried out by spontaneous microbiota. The manufacture of standard product is very difficult due to changes in raw material quality and environmental factors. However, sucuk produced using the traditional method is a product preferred by consumers as it has a unique taste and aroma. On the other hand, the traditional production is decreasing day by day depending on the technological development and it is being replaced by the standardized production process. This chapter describes in detail the formulation used in sucuk production and the product characteristics, as well as the manufacturing process of sucuk .
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Kaban, G., Oral, Z.F.Y., Kaya, M. (2022). Sucuk. In: Lorenzo, J.M., Domínguez, R., Pateiro, M., Munekata, P.E. (eds) Production of Traditional Mediterranean Meat Products. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-2103-5_16
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DOI: https://doi.org/10.1007/978-1-0716-2103-5_16
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