Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage

Turkish fermented sausages (sucuk) were produced by replacing 15, 30 and 50% of beef fat with hazelnut oil incorporated as pre-emulsified with simplesse ® 100 (whey protein powder) Each treatment was formulated to contain 20% total fat and beef fat was the only fat material used in the control (C) g...

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Veröffentlicht in:	Meat science 2008-04, Vol.78 (4), p.447-454
Hauptverfasser:	YILDIZ-TURP, G, SERDAROGLU, M
Format:	Artikel
Sprache:	eng
Schlagworte:	animal fats and oils appearance (quality) beef Biological and medical sciences cholesterol emulsifiable concentrates Fat industries fat substitutes Fatty acid composition fermentation Fermented meat Fermented sausage food acceptability Food industries Fundamental and applied biological sciences. Psychology Hazelnut oil lipid content meat aging Meat and meat product industries meat quality monounsaturated fatty acids polyunsaturated fatty acids saturated fatty acids sausages Sucuk taste texture
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Beschreibung
Zusammenfassung:	Turkish fermented sausages (sucuk) were produced by replacing 15, 30 and 50% of beef fat with hazelnut oil incorporated as pre-emulsified with simplesse ® 100 (whey protein powder) Each treatment was formulated to contain 20% total fat and beef fat was the only fat material used in the control (C) group. After 12 days of fermentation and ripening, all sucuk samples had TBA values within acceptable limits (
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2007.07.013