Unal, KubraKarakaya, Mustafa2020-03-262020-03-2620171302-70502146-5894https://hdl.handle.net/20.500.12395/35536In 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).trinfo:eu-repo/semantics/closedAccessAnimal fatclovesucukcinnamonArticle1435565#YOKQ3WOS:000453166600007N/A