Protein Oxidation of Fermented Sausage (Sucuk) Produced with Olive Oil During Storage

F. Meltem Serdaroğlu; Aslı Zungur Bastıoğlu; Burcu Öztürk; V. Hazal Özyurt

Protein Oxidation of Fermented Sausage (Sucuk) Produced with Olive Oil During Storage

In: 63rd International Congress of Meat Science and Technology

Authors:

F. Meltem Serdaroğlu

F. Meltem Serdaroğlu ¹Ege University, Engineering Faculty, Food Engineering Department, Bornova, İzmir, Turkey

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Aslı Zungur Bastıoğlu

Aslı Zungur Bastıoğlu ¹Ege University, Engineering Faculty, Food Engineering Department, Bornova, İzmir, Turkey
²Adnan Menderes University, Engineering Faculty, Food Engineering Department, Aydın, Turkey; aslizungur@gmail.com

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Burcu Öztürk

Burcu Öztürk ¹Ege University, Engineering Faculty, Food Engineering Department, Bornova, İzmir, Turkey

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, and

V. Hazal Özyurt

V. Hazal Özyurt ¹Ege University, Engineering Faculty, Food Engineering Department, Bornova, İzmir, Turkey

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Type:: Chapter

Pages:: 895–896

DOI:: https://doi.org/10.3920/9789086868605_402

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The aim of our work was to investigate the changes in oxidative quality parameters of sucuk (Turkish dried fermented sausage) due to fat replacement with olive oil during storage at 4 °C under refrigerator conditions. Our results showed that α-aminoadipic (AAS) and γ-glutamic semialdehydes (GGS) content were increased with using of olive oil. Total amount of semialdehydes which represent the sum of AAS and GGS, was increased during storage period.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Protein Oxidation of Fermented Sausage (Sucuk) Produced with Olive Oil During Storage

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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