The Effect of Clove and Cinnamon on Some Physicochemical Properties of Sucuk Produced by Different Animal Fat Types

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dc.contributor.authorUnal, Kubra
dc.contributor.authorKarakaya, Mustafa
dc.date.accessioned2020-03-26T19:42:50Z
dc.date.available2020-03-26T19:42:50Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this research, the effect of clove and cinnamon on some properties of sucuk produced by tallow fat, subcutaneous fat, tail fat and equal mixtures of those (mixed fat) was investigated. Some physical and chemical analyses (moisture, protein, fat, pH, water activity (a(w)), lactic acid, free fatty acid) of sucuk samples were evaluated. It was also performed thiobarbituric acid (TBA) value, DPPH (2,2-diphenyl-1-picrylhydrazyl) activity and fatty acid composition. The highest DPPH activity was determined in clove and cinnamon group according to the control group. Adding clove at concentration of 0,2% decreased TBA values (0,39 mg malonaldehyde/kg) of sucuk samples. The highest total saturated fatty acid composition amount was found in mixed sucuk group (p<0,05). Control and subcutaneous sucuk groups had the lowest total saturated and the highest unsaturated fatty acid composition amount. However, the lowest total unsaturated fatty acid composition amount was determined in mixed, tail and tallow fat sucuk group (p<0,05).en_US
dc.identifier.endpage65en_US
dc.identifier.issn1302-7050en_US
dc.identifier.issn2146-5894en_US
dc.identifier.issue3en_US
dc.identifier.pmid#YOKen_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage55en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/35536
dc.identifier.volume14en_US
dc.identifier.wosWOS:000453166600007en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isotren_US
dc.publisherUNIV NAMIK KEMALen_US
dc.relation.ispartofJOURNAL OF TEKIRDAG AGRICULTURE FACULTY-TEKIRDAG ZIRAAT FAKULTESI DERGISIen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAnimal faten_US
dc.subjectcloveen_US
dc.subjectsucuken_US
dc.subjectcinnamonen_US
dc.titleThe Effect of Clove and Cinnamon on Some Physicochemical Properties of Sucuk Produced by Different Animal Fat Typesen_US
dc.typeArticleen_US

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