Çiçek, Ü. and Köse, T. (2016) Physical and biochemical quality properties of fermented beef sausages: Bez sucuk. Acta Alimentaria, 45 (3). pp. 363-370. ISSN 0139-3006
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Abstract
In this study, sucuk samples were obtained from 12 different manufacturers to evaluate some physical and biochemical properties of fermented beef sausages named as “bez sucuk”. It was seen that the titratable acidity values were between 1.02% and 2.25% lactic acid, and pH values of the samples ranged from 5.08 to 5.63 (P<0.05). L*a*b* values of the samples were in the ranges of 38.99–47.15, 10.77–20.94, and 13.88–32.41, respectively (P<0.05). Residual nitrite was detected from group 1, 2, and 4 (P<0.05). The free fatty acid, peroxide, and thiobarbituric acid values of the fermented sausages were in the ranges of 3.01–14.34% oleic acid, 7.40–13.63 meqO<sub>2</sub>/kg fat, and 0.75–1.17 mg malonaldehyde/kg sample, respectively (P<0.05).
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | Erika Bilicsi |
| Date Deposited: | 23 Sep 2016 08:21 |
| Last Modified: | 30 Sep 2017 23:15 |
| URI: | http://real.mtak.hu/id/eprint/39893 |
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