Effects of Salep Incorporation on Quality Parameters of Turkish Dry Fermented Sausage

İsmail Gök, Birol Kılıç, Cem Okan Özer

Abstract


The aim of this study, the effect of addition to salep at different concentrations (2.5, 5, 7.5 and 10%) into sucuk on physicochemical, textural and sensorial properties were investigated at d fermentation and storage periods (5., 10., 20. ve 30. days). The results indicated that TBARS values gradually increased during fermentation and storage periods in all treatment groups. However, addition of 10% salep decreased TBARS values compared to control group at the end of fermentation and storage period. pH values of sucuks were decreased with addition of salep. Higher L* values were observed in sucuk with 10% salep at the end of the fermentation and storage period. Increasing levels of salep in sucuk formulation caused an increase in hardness and ash values, a decrease in moisture values in sucuk. The results of this study indicated that salep may be used in sucuk manufacture by the meat industry to improve shelf-life and quality parameters of the product.

Keywords


Sucuk; Salep; Lipid; Oxidation; Texture; Fermantation

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DOI: https://doi.org/10.24925/turjaf.v6i2.219-225.1593

 Creative Commons License
This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

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