Properties of Turkish-style sucuk made with different combinations of beef and hen meat
JOURNAL OF MUSCLE FOODS, cilt.17, sa.1, ss.1-8, 2006 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 17 Sayı: 1
- Basım Tarihi: 2006
- Doi Numarası: 10.1111/j.1745-4573.2006.00027.x
- Dergi Adı: JOURNAL OF MUSCLE FOODS
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.1-8
- Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet
Özet
Mixtures of beef and spent laying hen meat (100/0, 90/10, 80/20, 70/30, 50/50) were investigated for production of Turkish-style sucuks as semidry fermented sausage. During the fermentation period (0-6 days), weight loss increased, shrinkage in diameter occurred and moisture content decreased. Weight loss of the control (100% beef/0% hen) sucuk was the lowest. Increasing the amount of spent hen meat in the sucuks up to 50% increased weight losses. The best sensory scores occurred with 50/50 (beef/hen meats)for color and odor, 100/0 for texture and flavor and 90/10 for overall product taste.