Oxidative Properties of Sucuk Produced with Olive Oil During Fermentation and Ripening

B. Öztürk; M. Serdaroğlu; B. Nacak; M. Karabıyıkoğlu

Oxidative Properties of Sucuk Produced with Olive Oil During Fermentation and Ripening

in 63rd International Congress of Meat Science and Technology

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B. Öztürk

B. Öztürk Ege University, Engineering Faculty, Food Engineering Department, Bornova, Izmir, Turkey; burcu.ozturk@ege.edu.tr

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M. Serdaroğlu

M. Serdaroğlu Ege University, Engineering Faculty, Food Engineering Department, Bornova, Izmir, Turkey; burcu.ozturk@ege.edu.tr

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B. Nacak

B. Nacak Ege University, Engineering Faculty, Food Engineering Department, Bornova, Izmir, Turkey; burcu.ozturk@ege.edu.tr

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M. Karabıyıkoğlu

M. Karabıyıkoğlu Ege University, Engineering Faculty, Food Engineering Department, Bornova, Izmir, Turkey; burcu.ozturk@ege.edu.tr

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Art:: Kapitel

Seiten:: 144–145

DOI:: https://doi.org/10.3920/9789086868605_053

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The aim of our work was to investigate the changes in oxidative quality parameters of sucuk (Turkish dried fermented sausage) related to partial beef fat replacement with olive oil during fermentation and ripening. Three different sucuk formulations were prepared with 100% beef fat (C), 85% beef fat+15% olive oil (O15) and 70% beef fat+ 30% olive oil (O30). It was found that usage of olive oil at high concentrations significantly increased both TBARS value and total carbonyl content of samples during fermentation and ripening. Our results indicated that both lipid and protein oxidation reactions are considerably affected by modification of fatty acid composition and considerable oxidative changes occur in sucuk during production stages.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Oxidative Properties of Sucuk Produced with Olive Oil During Fermentation and Ripening

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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