Effects of Bitter Orange Albedo Addition on the Quality Characteristics of Naturally Fermented Turkish Style Sausages (Sucuks)
Yükleniyor...
Dosyalar
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wfl Publ
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Turkish style fermented sucuk was prepared with four concentrations (0, 1, 2.5 and 5%) of bitter orange albedo (BOA). Fermentation and ripening processes were followed by pH value, lactic acid content, thiobarbituric acid reactive substances (TBARS) value, weight losses and penetrometer value analysis. During the 21 days of ripening time, pH value and moisture content decreased, and weight loss increased. Weight loss of the control (no added albedo) sample was found the highest. Titration acidity values of sucuk samples increased as a result of lactic acid formation during ripening process. The TBARS values of all samples were lower than 1 mg of malonaldehyde/kg. BOA affected the pH, lactic acid contents, TBARS values, weight losses and penetrometer values of sucuk samples. Use of low concentrations (<5%) of BOA might be a potential dietary fiber source to enhance the quality characteristics of sucuk samples.
Açıklama
Anahtar Kelimeler
Orange albedo, sucuk, lactic acid, TBARS, penetrometer
Kaynak
Journal of Food Agriculture & Environment
WoS Q Değeri
Q4
Scopus Q Değeri
N/A
Cilt
8
Sayı
2
Künye
Çoksever, E., Sarıçoban, C., (2010). Effects of Bitter Orange Albedo Addition on the Quality Characteristics of Naturally Fermented Turkish Style Sausages (Sucuks). Journal of Food Agriculture & Environment, 8(2), 82-85.
