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Sucuk (Turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures

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2013
Authors
Stajić, Slaviša
Perunović, Marija
Stanišić, Nikola
Žujović, Miroslav
Živković, Dušan
Article (Published version)
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Abstract
Six variants of beef, mutton and goat sucuk without (B, M, G) and with (Bs, Ms, Gs) starter cultures were examined. Chemical composition, proteolytic changes, color and sensory quality were observed. Starter variants had greater (P (lt) 0.05) weight loss (1.12-3.04%) and lower moisture content at production end (1.05-1.31%). pH reached minimum 4.80-4.91 (day 14) in variants with starters, while variants without starters 5.10-5.13 (day 30). Earlier disappearance of bands 100, 37-46 and 10kDa was observed in sarcoplasmic protein pattern of starter variants. Starter cultures had no major effect on myofibrillar proteins. Starter variants had greater L* values (47.07, 49.28, 50.45 as opposed to 42.81, 42.92, 45.87) and b* values (except B/Bs - 9.62, 11.53, 10.48 as opposed to 8.54, 9.87, 9.02). Assessors noticed greatest influence of starters on color, texture and taste. Application of starters had positive effects. Goat meat and mutton can be used with slight recipe modifications. PRACTICA...L APPLICATIONSSucuk, dry-fermented sausage, is very common in the Middle East, Middle Asia and Southeastern Europe, and is one of the three most widespread fermented sausages in Serbia. Manufacturing of sucuk varies regionally, but in general, sucuk recipes consist of beef and beef fat and/or sheep tail fat. Sheep and goat farming is traditional in some parts of Serbia, and during the past years it has been on the increase (in some other parts of the country as well) because of dairy products. It was deemed necessary to establish the possibility of use of other types of meat available in a certain area (not only in Serbia, but also worldwide). Furthermore, according to data in written sources, the use of starter cultures may contribute to safety and sensory quality of the product.

Source:
Journal of Food Processing and Preservation, 2013, 37, 5, 870-880
Publisher:
  • Wiley-Blackwell, Hoboken
Funding / projects:
  • Implementation of new biotechnological solution in breeding of cattle, sheep and goats for the purpose of obtaining biologically valuable and safe food (RS-31053)
  • Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-46009)

DOI: 10.1111/j.1745-4549.2012.00709.x

ISSN: 0145-8892

WoS: 000329286100059

Scopus: 2-s2.0-84885864998
[ Google Scholar ]
22
17
URI
http://r.istocar.bg.ac.rs/handle/123456789/379
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
RIStocar
TY  - JOUR
AU  - Stajić, Slaviša
AU  - Perunović, Marija
AU  - Stanišić, Nikola
AU  - Žujović, Miroslav
AU  - Živković, Dušan
PY  - 2013
UR  - http://r.istocar.bg.ac.rs/handle/123456789/379
AB  - Six variants of beef, mutton and goat sucuk without (B, M, G) and with (Bs, Ms, Gs) starter cultures were examined. Chemical composition, proteolytic changes, color and sensory quality were observed. Starter variants had greater (P (lt) 0.05) weight loss (1.12-3.04%) and lower moisture content at production end (1.05-1.31%). pH reached minimum 4.80-4.91 (day 14) in variants with starters, while variants without starters 5.10-5.13 (day 30). Earlier disappearance of bands 100, 37-46 and 10kDa was observed in sarcoplasmic protein pattern of starter variants. Starter cultures had no major effect on myofibrillar proteins. Starter variants had greater L* values (47.07, 49.28, 50.45 as opposed to 42.81, 42.92, 45.87) and b* values (except B/Bs - 9.62, 11.53, 10.48 as opposed to 8.54, 9.87, 9.02). Assessors noticed greatest influence of starters on color, texture and taste. Application of starters had positive effects. Goat meat and mutton can be used with slight recipe modifications. PRACTICAL APPLICATIONSSucuk, dry-fermented sausage, is very common in the Middle East, Middle Asia and Southeastern Europe, and is one of the three most widespread fermented sausages in Serbia. Manufacturing of sucuk varies regionally, but in general, sucuk recipes consist of beef and beef fat and/or sheep tail fat. Sheep and goat farming is traditional in some parts of Serbia, and during the past years it has been on the increase (in some other parts of the country as well) because of dairy products. It was deemed necessary to establish the possibility of use of other types of meat available in a certain area (not only in Serbia, but also worldwide). Furthermore, according to data in written sources, the use of starter cultures may contribute to safety and sensory quality of the product.
PB  - Wiley-Blackwell, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Sucuk (Turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures
VL  - 37
IS  - 5
SP  - 870
EP  - 880
DO  - 10.1111/j.1745-4549.2012.00709.x
ER  - 
@article{
author = "Stajić, Slaviša and Perunović, Marija and Stanišić, Nikola and Žujović, Miroslav and Živković, Dušan",
year = "2013",
abstract = "Six variants of beef, mutton and goat sucuk without (B, M, G) and with (Bs, Ms, Gs) starter cultures were examined. Chemical composition, proteolytic changes, color and sensory quality were observed. Starter variants had greater (P (lt) 0.05) weight loss (1.12-3.04%) and lower moisture content at production end (1.05-1.31%). pH reached minimum 4.80-4.91 (day 14) in variants with starters, while variants without starters 5.10-5.13 (day 30). Earlier disappearance of bands 100, 37-46 and 10kDa was observed in sarcoplasmic protein pattern of starter variants. Starter cultures had no major effect on myofibrillar proteins. Starter variants had greater L* values (47.07, 49.28, 50.45 as opposed to 42.81, 42.92, 45.87) and b* values (except B/Bs - 9.62, 11.53, 10.48 as opposed to 8.54, 9.87, 9.02). Assessors noticed greatest influence of starters on color, texture and taste. Application of starters had positive effects. Goat meat and mutton can be used with slight recipe modifications. PRACTICAL APPLICATIONSSucuk, dry-fermented sausage, is very common in the Middle East, Middle Asia and Southeastern Europe, and is one of the three most widespread fermented sausages in Serbia. Manufacturing of sucuk varies regionally, but in general, sucuk recipes consist of beef and beef fat and/or sheep tail fat. Sheep and goat farming is traditional in some parts of Serbia, and during the past years it has been on the increase (in some other parts of the country as well) because of dairy products. It was deemed necessary to establish the possibility of use of other types of meat available in a certain area (not only in Serbia, but also worldwide). Furthermore, according to data in written sources, the use of starter cultures may contribute to safety and sensory quality of the product.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Sucuk (Turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures",
volume = "37",
number = "5",
pages = "870-880",
doi = "10.1111/j.1745-4549.2012.00709.x"
}
Stajić, S., Perunović, M., Stanišić, N., Žujović, M.,& Živković, D.. (2013). Sucuk (Turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures. in Journal of Food Processing and Preservation
Wiley-Blackwell, Hoboken., 37(5), 870-880.
https://doi.org/10.1111/j.1745-4549.2012.00709.x
Stajić S, Perunović M, Stanišić N, Žujović M, Živković D. Sucuk (Turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures. in Journal of Food Processing and Preservation. 2013;37(5):870-880.
doi:10.1111/j.1745-4549.2012.00709.x .
Stajić, Slaviša, Perunović, Marija, Stanišić, Nikola, Žujović, Miroslav, Živković, Dušan, "Sucuk (Turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures" in Journal of Food Processing and Preservation, 37, no. 5 (2013):870-880,
https://doi.org/10.1111/j.1745-4549.2012.00709.x . .

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