title: Effect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage.
abstract: The effects of conjugated linoleic acid (CLA) enrichment on lipid oxidation, the fatty acid profile, physico-chemical, sensory and microbiological features of sucuk were investigated. The control sucuk did not contain CLA, however, other groups contained 0.5 %, 1 %, 1.5 %, 2 %, 2.5 %, and 3 % CLA, respectively. The results indicated that CLA concentration was increased in sucuk with CLA addition (p < 0.05). CLA concentration decreased (p < 0.05) during the fermentation period, but did not alter during the storage. Lipid oxidation gradually increased with the increasing of storage in all treatments (p < 0.05). However, addition of CLA decreased lipid oxidation compared to control (p < 0.05). With regard to color, higher L* values were observed in 2 % CLA treatment group compared to other treatments during storage (p < 0.05). Moreover, CLA addition resulted in increased a* values in sucuk (p < 0.05). With the addition of CLA, saturated fatty acids in sucuk decreased and poly-unsaturated fatty acids and conjugated linoleic acids increased (p < 0.05).
authors.affiliation: Faculty of Engineering, Department of Food Engineering, Suleyman Demirel University, 32260 Isparta, Turkey ; Faculty of Engineering and Architecture, Department of Food Engineering, Nevsehir Hacı Bektasi Veli University, 50300 Nevsehir, Turkey.
authors.forename: Cem Okan
authors.initials: CO
authors.lastname: Özer
authors.affiliation: Faculty of Engineering, Department of Food Engineering, Suleyman Demirel University, 32260 Isparta, Turkey.
authors.forename: Birol
authors.initials: B
authors.lastname: Kiliç
keywords: Conjugated linoleic acid (CLA); Fatty acid profile; Oxidation; Sucuk
references.citation: J Agric Food Chem. 2000 Sep;48(9):3922-9
references.pmid: 10995292
references.citation: J Agric Food Chem. 2001 Jul;49(7):3452-6
references.pmid: 11453790
references.citation: Meat Sci. 2009 Apr;81(4):647-52
references.pmid: 20416576
references.citation: Meat Sci. 2000 Dec;56(4):387-95
references.pmid: 22062169
references.citation: Nutr Cancer. 1995;24(3):241-7
references.pmid: 8610043
references.citation: Lipids. 1995 Jul;30(7):595-8
references.pmid: 7564913
references.citation: Life Sci. 1997;61(4):383-94
references.pmid: 9244364
references.citation: Lipids. 1997 Oct;32(10):1061-7
references.pmid: 9358432
references.citation: Meat Sci. 2008 Dec;80(4):1309-19
references.pmid: 22063873
references.citation: J Agric Food Chem. 2002 May 8;50(10):2977-83
references.pmid: 11982428
references.citation: Lipids. 1995 Jul;30(7):599-605
references.pmid: 7564914
references.citation: Prog Lipid Res. 2001 Jul;40(4):283-98
references.pmid: 11412893
references.citation: Can J Biochem Physiol. 1959 Aug;37(8):911-7
references.pmid: 13671378
references.citation: Nutr Metab (Lond). 2009 Apr 22;6:19
references.pmid: 19386120
references.citation: J Agric Food Chem. 2000 Nov;48(11):5469-75
references.pmid: 11087504
references.citation: Meat Sci. 2006 May;73(1):29-41
references.pmid: 22062051
references.citation: J Lipid Res. 1985 Feb;26(2):194-202
references.pmid: 3989378
references.citation: Meat Sci. 2004 Apr;66(4):771-5
references.pmid: 22061007
references.citation: J Anim Sci. 2002 Jan;80(1):108-12
references.pmid: 11831506
references.citation: Meat Sci. 2007 Jan;75(1):84-93
references.pmid: 22063415
references.citation: Meat Sci. 2006 Jun;73(2):344-50
references.pmid: 22062307