Properties of Turkish-style sucuk made with different combinations of beef and hen meat

SARICOBAN C., KARAKAYA M., Caner C.

JOURNAL OF MUSCLE FOODS, cilt.17, sa.1, ss.1-8, 2006 (SCI-Expanded) identifier identifier

  • 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.