Effect of fermentation conditions on the chemical composition, peptides, texture and volatile compounds of Turkish bag sausage (Torba sucuk)

·A traditional fermented sausage was defined and characterized.·Fermentation process was followed at room and controlled temperature.·Peptide chromatogram provided important insights of protein degradation.·Volatiles was identified by SPME/GC–MS and evaluated by heat-mapping. The aim of the study is to characterize the effects of curing conditions on the chemical composition, peptides, texture and volatile components of Arapgir bagged sausage (torba sucuk). For this purpose, two batches of dry fermented sausages (sucuk), R (room or natural, at 25 °C, 28 % relative humidity) and C (controlled cabin condition, 15 °C, 42 %), were analyzed over the storage days (0, 3, 7 and 14 days after fermentation). The highest acidity or lowest pH was found in R sucuk during fermentation (P