The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk

The effects of orange fiber and fat levels on the physical, chemical and microbiological properties of sucuk (Turkish dry-fermented sausage) were investigated. Different levels of orange fiber (0, 2 and 4%) were added to sucuk batters with different levels of fat (10, 15 and 20%). Sucuk samples were analyzed during ripening. Lactic acid bacteria, Micrococcus/Staphylococcus and pH value were effected very significantly by orange fiber. Orange fiber caused a decrease in residual nitrite levels and an increase in the TBARS values. L∗ and b∗ values of sucuk samples increased with the use of fiber. Fiber use also decreased the cooking loss. No statistically significant difference was found between control and 2% fiber groups in terms of texture, color, odor taste and general acceptability scores. While fat levels had significant effects on cooking loss, taste and L∗ values, ripening time effected all analyzed parameters.

► The use of orange fiber in dry-fermented sausage may affect bacterial growth.
► Addition of orange fiber reduces pH value and residual nitrite level.
► Use of orange fiber at 2% level has no negative impact on sensory properties.