The Effects of Replacing Beef Fat with Olive Oil on Protein Oxidation Products (Î-Aminoadipic Semialdehydes-Aas and Î-Glutamic Semialdehydes-Ggs) in Turkish Dried Fermented Sausage

M. SerdaroÄlu; H. Ãzyurt; A. Zungur BastÄ±oÄlu; B. ÃztÃ¼rk; S. ÃtleÅ

The Effects of Replacing Beef Fat with Olive Oil on Protein Oxidation Products (Î-Aminoadipic Semialdehydes-Aas and Î-Glutamic Semialdehydes-Ggs) in Turkish Dried Fermented Sausage

In: 63rd International Congress of Meat Science and Technology

Authors:

M. SerdaroÄlu

M. SerdaroÄlu ¹Ege University, Engineering Faculty, Food Engineering Department, Bornova, Ä°zmir, Turkey

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H. Ãzyurt

H. Ãzyurt ¹Ege University, Engineering Faculty, Food Engineering Department, Bornova, Ä°zmir, Turkey

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A. Zungur BastÄ±oÄlu

A. Zungur BastÄ±oÄlu ²Adnan Menderes University, Engineering Faculty, Food Engineering Department, AydÄ±n, Turkey; meltem.serdaroglu@ege.edu.tr

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B. ÃztÃ¼rk

B. ÃztÃ¼rk ¹Ege University, Engineering Faculty, Food Engineering Department, Bornova, Ä°zmir, Turkey

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, and

S. ÃtleÅ

S. ÃtleÅ ¹Ege University, Engineering Faculty, Food Engineering Department, Bornova, Ä°zmir, Turkey

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Type:: Chapter

Pages:: 735â736

DOI:: https://doi.org/10.3920/9789086868605_328

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The objective of this study was to investigate the effects of replacing beef fat with olive oil on protein oxidation products (Î±-aminoadipic semialdehydes-AAS, Î³-glutamic semialdehydes-GGS) in sucuk (Turkish dried fermented sausage) during storage at 4 Â°C. Results showed that Î±-Aminoadipic (AAS) and Î³-glutamic semialdehydes (GGS) were increased with the increasing amounts 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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The Effects of Replacing Beef Fat with Olive Oil on Protein Oxidation Products (Î-Aminoadipic Semialdehydes-Aas and Î-Glutamic Semialdehydes-Ggs) in Turkish Dried Fermented Sausage

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The Effects of Replacing Beef Fat with Olive Oil on Protein Oxidation Products (Î-Aminoadipic Semialdehydes-Aas and Î-Glutamic Semialdehydes-Ggs) in Turkish Dried Fermented Sausage