title: The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks.
abstract: Fermentation time has an influence on the quality characteristics of fermented meat products. The effect of heat treatment on physicochemical, sensory and microbiological properties of sucuk was determined during fermentation and after heat application, and the properties of heat-treated sucuk samples were compared with those of traditional sucuk. Optimum fermentation period was determined for sucuk samples with desirable characteristics. Heat-treated sucuks were fermented at different fermentation intervals (0, 1, 2, 3, 4 and 5 days). Nine days of fermentation was included for traditional sucuks. All process parameters were applied under industrial conditions. Heat treatment increased the pH values, dry matter contents (protein, fat and salt), thiobarbituric acid reactive substances of sucuks while decreasing the moisture content, free fatty acidity, and all bacterial counts (total viable and lactic acid bacteria, Staphylococcus/Micrococcus and Enterobacteriaceae) (P<0.05). Significant differences in the instrumental color properties of heat-treated and traditional sucuk were found (P<0.05). In terms of physicochemical, sensory and microbial properties, fermentation for three or more days before heat treatment resulted in sucuk samples with better acceptability, and produced sucuk samples with quality characteristics similar to those of traditional sucuks.
authors.affiliation: Faculty of Engineering, Department of Food Engineering, Pamukkale University, 20020 Denizli, Turkey.
authors.forename: Hüdayi
authors.initials: H
authors.lastname: Ercoşkun
authors.forename: Seref
authors.initials: S
authors.lastname: Taği
authors.forename: Ahmet Hamdi
authors.initials: AH
authors.lastname: Ertaş
mesh_terms: D000818:Animals; D001419:Bacteria / Q000302:isolation & purification*; D002417:Cattle; D015169:Colony Count, Microbial; D003116:Color; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D012677:Sensation; D017392:Thiobarbituric Acid Reactive Substances; D013997:Time Factors; D014867:Water
chemical_list: D005230:Fatty Acids, Nonesterified; D017392:Thiobarbituric Acid Reactive Substances; D014867:Water