Scopus
YÖKSİS Eşleşti
Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk)
Journal of Food Science and Technology · Nisan 2022
YÖKSİS Kayıtları
Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk)
Journal of Food Science and Technology-Mysore · 2022 SCI-Expanded
DOÇENT KÜBRA ÜNAL →
Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk)
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE · 2021 SCI
DOÇENT KÜBRA ÜNAL →
Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk)
Journal of Food Science and Technology · 2022 SCI-Expanded
PROFESÖR CEMALETTİN SARIÇOBAN →
Makale Bilgileri
DergiJournal of Food Science and Technology
Yayın TarihiNisan 2022
Cilt / Sayfa59 · 1478-1486
Scopus ID2-s2.0-85107514101
Özet
The aim of this study was to determine the physicochemical (pH, water activity, titratable acidity, moisture, protein, fat, colour, weight loss and oxidative stability), textural and sensory properties, and the growth of lactic acid bacteria in fermented sausages (sucuk) supplemented with different levels (0, 1, 2.5 and 5.0%) of pre-treated bitter orange (Citrus aurantium) albedo. Results indicated that adding albedo to sucuk samples increased (P < 0.01) the titratable acidity, lightness and yellowness values; while it led to a decrease (P < 0.01) in pH and weight loss values. Moreover, it was observed that there were increases (P < 0.05) in Thiobarbituric acid (TBA) values when albedo was added to the samples. The highest lactic acid bacteria count was observed in the sucuk samples supplemented with 5% albedo. Regarding textural properties, albedo addition increased (P < 0.01) hardness, springiness, gumminess and chewiness values. Lastly, sensory analysis results showed that albedo added sucuk samples generally got higher (P < 0.05) scores from panellists compared to control samples.
Yazarlar (2)
1
Cemalettin Sariçoban
2
Kubra Unal
ORCID: 0000-0001-9005-6160
Anahtar Kelimeler
Albedo level
Fermented sausage
TBA
Texture
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
8
Atıf
2
Yazar
4
Anahtar Kelime