Investigation of physicochemical and sensorial quality of a type of traditional meat product: Bez sucuk

- All bez sucuk groups were in accordance with the food legislation and sucuk standard in Turkey.
- Utilizing 90:10 and 80:20 meat:fat ratios had highest sensory scores.
- Storage period of 6 months is possible for vacuum packed bez sucuk groups.

In this research, the effects of different meat:fat ratios and storage periods on physicochemical and sensorial properties of a type of traditional meat product named as bez sucuks were investigated. For this purpose, three groups of bez sucuk were produced and named as BS10, BS20 and BS30 with the meat:fat ratios of 90:10, 80:20 and 70:30, respectively. Physicochemical and sensorial properties of samples were analyzed during processing and storage periods. Significant decreases in pH and water activity values, and increases in titratable acidity, free fatty acidity, thiobarbituric acid and peroxide values were observed at the end of the ripening stage. The results showed that proximate composition (except hydroxyproline content of BS10 and BS20) and pH values of all sucuk groups were in accordance with the food legislation and the sucuk standard. The results of sensory evaluation showed that BS10 and BS20 had the highest overall acceptance scores in comparison with BS30. According to the data, it is possible to produce bez sucuks named as BS10 and BS20 with a shelf life of approximately six months.