Scopus
YÖKSİS Eşleşti
Properties of Turkish-style sucuk made with different combinations of beef and hen meat
Journal of Muscle Foods · Ocak 2006
YÖKSİS Kayıtları
PROPERTIES OF TURKISH STYLE SUCUK MADE WITH DIFFERENT COMBINATIONS OF BEEF AND HEN MEAT
Journal of Muscle Foods · 2006 SSCI 10 atıf
PROFESÖR CEMALETTİN SARIÇOBAN →
Makale Bilgileri
DergiJournal of Muscle Foods
Yayın TarihiOcak 2006
Cilt / Sayfa17 · 1-8
Scopus ID2-s2.0-33645162485
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. © 2006, Blackwell Publishing.
Yazarlar (3)
1
Cemalettin Sariçoban
2
Mustafa Karakaya
ORCID: 0000-0002-6436-3658
3
C. Caner
Kurumlar
Çanakkale Onsekiz Mart Üniversitesi
Canakkale Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
16
Atıf
3
Yazar