getpdf

Quality Characteristics of Retailed Sucuk (Turkish Dry-Fermented Sausage)

Osman Erkmen* and Hüseyin Bozkurt


Department of Food Engineering, Faculty of Engineering, University of Gaziantep, TR-27310 Gaziantep, Turkey

Article history:

Received: November 29, 2003
Accepted: February 16, 2004

Key words:

sucuk, quality, biogenic amines

Summary:

Fifty sucuks (19 factory sucuks and 31 butcher’s sucuks) were collected from local markets and butchers. Chemical, microbiological and overall sensory qualities of sucuks were investigated. There was a great variation in the concentrations of biogenic amines and levels of residual nitrite in them. Aerobic plate, lactic acid bacteria, and mould and yeast counts of factory sucuks varied from 5.56 to 8.39 log cfu/g, from 4.70 to 6.48 log cfu/g and from 3.15 to 4.68 log cfu/g, respectively. pH values of butcher’s sucuks were higher than those of the factory ones. In general, butcher’s sucuks contained higher amounts of biogenic amines and TBA values than factory sucuks. With respect to their overall sensory quality, about 63.2 % of butcher’s sucuks were found to be in the acceptable range. High quality raw materials and suitable starter culture should be used in the production of sucuk. 

 


*Corresponding author:    erkmen@gantep.edu.tr

Search FTB


Follow us


 facebook 1 twitter bird_icon LI In Bug

 

QR Code


qrcode

We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information