Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4363088 | Food Microbiology | 2012 | 5 Pages |
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.