THE EFFECT OF ADDITION OF HAZELNUT OIL ON SOME QUALITY CHARACTERISTICS OF TURKISH FERMENTED SAUSAGE (SUCUK)

Ilikkan H., Ercoskun H., VURAL H., Sahin E.

JOURNAL OF MUSCLE FOODS, cilt.20, sa.1, ss.117-127, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 20 Sayı: 1
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1111/j.1745-4573.2008.00137.x
  • Dergi Adı: JOURNAL OF MUSCLE FOODS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.117-127
  • Hacettepe Üniversitesi Adresli: Evet

Özet

The effects on chemical and physical quality of the addition of beef fat with hazelnut oil were studied in sucuk. Two sucuk formulations were prepared by the addition of 2.5 and 5% hazelnut addition in which 11.11 and 20% of beef fat was substituted with hazelnut oil. The addition of hazelnut oil increased total fat of the product that affected the chemical, physical and sensorial characteristics of products. Added hazelnut oil decreased protein content but increased free fatty acids and thiobarbituric acid reactive substances values. The formulation with 2.5% hazelnut oil, corresponding to 11.11% substitution of beef fat with hazelnut oil, was judged as similar to control.