Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures

TOPTANCI, İsra; Ercoşkun, Hüdayi

Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures

İsra TOPTANCI, (Ankara University, Faculty of Engineering, Department of Food Engineering, Ankara, Turkey)

Hüdayi ERCOŞKUN (2Çankırı Karatekin University, Faculty of Engineering, Department of Food Engineering, Çankırı, Turkey)

Akademik Gıda

7 3

Yıl: 2017 Cilt: 15 Sayı: 4 Sayfa Aralığı: 344 - 349 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures

Öz:

Bu çalışmada farklı ısıl işlem sıcaklıklarının sucuğun özelliklerine etkisi incelenmiştir. Bu amaçla 60 (15 dakika), 65 (10 dakika) ve 70°C (anlık) ısıl işlemin kimyasal (pH, nem, yağ, protein, tuz, kül, serbest yağ asitliği, tiyobarbiturik asit, kalıntı nitrit, nitrozomyoglobin, toplam pigment, nitzomyoglobin dönüşüm oranı), fiziksel (L*, a*, b*, nitrozasyon, diskolorizasyon) mikrobiyolojik (toplam mezofilik aerobik bakteri, laktik asit bakteri, stafilokok ve mikrokok sayımları) ve duyusal kalite özellikleri incelenmiştir. Elde edilen sonuçlar endüstriyel şartlarda üretilen geleneksel sucuklarla karşılaştırılmıştır. Isıl işlem uygulaması 3 günlük fermentasyondan sonra yapılmış ve geleneksel sucuk 9 gün fermente edilmiştir. Üretim süresince sucuklarda önemli fizikokimyasal, mikrobiyolojik ve duyusal değişiklikler gözlenmiştir. Geleneksel sucuğun toplam kalite özelliklerinin ısıl işlem görmüş sucuklardan farklı olduğu görülmüştür. Isıl işlemde kalıntı nitrit, nitrozomyoglobin ve toplam pigment miktarında düşüş gözlenmiştir. Nitrozopigment dönüşüm oranı yükselmiştir. Ancak fizikokimyasal, mikrobiyolojik ve duyusal özellikler bakımından 60°C'de 15 dakikalık ısıl işlemle üretilen sucuklar daha iyi kabul edilebilirlik değerleri almıştır.

Anahtar Kelime:

Konular: Endüstri Mühendisliği Malzeme Bilimleri, Özellik ve Test Gıda Bilimi ve Teknolojisi Malzeme Bilimleri, Kompozitler

Farklı Isıl İşlem Sıcaklıklarında Üretilen Sucukların Fizikokimyasal ve Mikrobiyolojik Özellikleri

Öz:

The aim of this study was to determine physicochemical and microbiological properties of sucuk produced with different heat treatment temperatures. The effect of heat treatment at 60 (for 15 minutes), 65 (for 10 minutes) and 70°C (as reached) on chemical (pH, moisture, fat, protein, salt, ash, free fatty acidity, thiobarbituric acid reactive substances, residual nitrite, nitrosomyoglobin, total pigments, nitrosomyoglobin conversion ratio), physical (L*, a*, b*, nitrozation, discolorization), microbiological (total mesophilic aerobic bacterial counts, Staphylococcus and Micrococcus counts and lactic acid bacteria counts) and sensory quality characteristics of heat treated sucuk were investigated. Results were compared with traditional sucuk samples produced under commercial conditions. Heattreated sucuks were fermented for 3 days and traditional ones were fermented for 9 days under controlled conditions. Significant differences in physicochemical and sensory properties of produced sucuks were observed during production. The overall quality attributes of traditional sucuk were different in comparison to heat treated sucuks. Decreases in residual nitrite, nitrosomyoglobin and total pigment amounts in heat treatment process were determined. Nitrosopigment transformation ratio increased; however, in terms of physicochemical, microbiological and sensory properties, heat treatment at 60°C for 15 minutes resulted in sucuk samples with better acceptability.

Anahtar Kelime:

Konular: Endüstri Mühendisliği Malzeme Bilimleri, Özellik ve Test Gıda Bilimi ve Teknolojisi Malzeme Bilimleri, Kompozitler

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	TOPTANCI İ, Ercoşkun H (2017). Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures. , 344 - 349.
Chicago	TOPTANCI İsra,Ercoşkun Hüdayi Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures. (2017): 344 - 349.
MLA	TOPTANCI İsra,Ercoşkun Hüdayi Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures. , 2017, ss.344 - 349.
AMA	TOPTANCI İ,Ercoşkun H Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures. . 2017; 344 - 349.
Vancouver	TOPTANCI İ,Ercoşkun H Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures. . 2017; 344 - 349.
IEEE	TOPTANCI İ,Ercoşkun H "Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures." , ss.344 - 349, 2017.
ISNAD	TOPTANCI, İsra - Ercoşkun, Hüdayi. "Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures". (2017), 344-349.

APA	TOPTANCI İ, Ercoşkun H (2017). Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures. Akademik Gıda, 15(4), 344 - 349.
Chicago	TOPTANCI İsra,Ercoşkun Hüdayi Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures. Akademik Gıda 15, no.4 (2017): 344 - 349.
MLA	TOPTANCI İsra,Ercoşkun Hüdayi Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures. Akademik Gıda, vol.15, no.4, 2017, ss.344 - 349.
AMA	TOPTANCI İ,Ercoşkun H Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures. Akademik Gıda. 2017; 15(4): 344 - 349.
Vancouver	TOPTANCI İ,Ercoşkun H Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures. Akademik Gıda. 2017; 15(4): 344 - 349.
IEEE	TOPTANCI İ,Ercoşkun H "Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures." Akademik Gıda, 15, ss.344 - 349, 2017.
ISNAD	TOPTANCI, İsra - Ercoşkun, Hüdayi. "Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures". Akademik Gıda 15/4 (2017), 344-349.