Effects of Bitter Orange Albedo Addition on the Quality Characteristics of Naturally Fermented Turkish Style Sausages (Sucuks)

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dc.contributor.authorÇoksever, Ebru
dc.contributor.authorSarıçoban, Cemalettin
dc.date.accessioned2020-03-26T17:48:06Z
dc.date.available2020-03-26T17:48:06Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractTurkish 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.en_US
dc.description.sponsorshipSelcuk UniversitySelcuk University [09201009]en_US
dc.description.sponsorshipAuthors would like to thank the Scientific Research Projects (SU-BAP-Project Number: 09201009, Konya, Turkey) of Selcuk University Coordinating Office for financial support.en_US
dc.identifier.citationÇoksever, 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.
dc.identifier.endpage85en_US
dc.identifier.issn1459-0255en_US
dc.identifier.issn1459-0263en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage82en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/24826
dc.identifier.volume8en_US
dc.identifier.wosWOS:000279317500015en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÇoksever, Ebru
dc.institutionauthorSarıçoban, Cemalettin
dc.language.isoenen_US
dc.publisherWfl Publen_US
dc.relation.ispartofJournal of Food Agriculture & Environmenten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectOrange albedoen_US
dc.subjectsucuken_US
dc.subjectlactic aciden_US
dc.subjectTBARSen_US
dc.subjectpenetrometeren_US
dc.titleEffects of Bitter Orange Albedo Addition on the Quality Characteristics of Naturally Fermented Turkish Style Sausages (Sucuks)en_US
dc.typeArticleen_US

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