EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1: PHYSICO-CHEMICAL CHANGES DURING PRODUCTION
Аутори
Stanišić, NikolaDelić, Nikola
Stajić, Slaviša
Petričević, Maja
Lilić, Slobodan
Stamenić, Tamara
Stanojković, Aleksandar
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This trial aimed to investigate changes in pH, proximate composition and fat rancidity parameters during the production of traditional Sucuk sausage (dry fermented sausage) with different fat levels. Three groups of sausages were produced from beef meat and fat: LF (low fat, with 10% added fat), MF (medium fat, with 20% added fat) and HF (high fat, with 30% added fat). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. Samples were analysed after stuffing (day 0) and on days 7, 14, 21 and 28 of production. The higher fat content of the HF group probably influenced the lowest pH value at the beginning of production (day 0) (p<0.05). The HF group also had the mildest drop in pH (p<0.05), while the MF and LF groups had a similar trend in pH decline. Fat content had a significant effect on the proximate composition of the products, best reflected at the end of the production process, where the HF group had significantly higher fat a...nd lower moisture and protein content (p<0.05). A higher total free fatty acids (FFA) content was obtained in the LF group, showing greater lipolysis than in MF and HF groups. Interestingly, sausages with higher fat content had lower peroxide values during production (p<0.05).
Кључне речи:
Sucuk sausage / fat level / proximate composition / peroxide value / free fatty acid valueИзвор:
Proceedings of the 14th International Symposium "Modern Trends in Livestock Production", 04-10-2023, 335-345Издавач:
- Institut za stočarstvo, Beograd-Zemun
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200022 (Институт за сточарство, Београд-Земун) (RS-MESTD-inst-2020-200022)
Институција/група
RIStocarTY - CONF AU - Stanišić, Nikola AU - Delić, Nikola AU - Stajić, Slaviša AU - Petričević, Maja AU - Lilić, Slobodan AU - Stamenić, Tamara AU - Stanojković, Aleksandar PY - 2023-10-04 UR - http://r.istocar.bg.ac.rs/handle/123456789/899 AB - This trial aimed to investigate changes in pH, proximate composition and fat rancidity parameters during the production of traditional Sucuk sausage (dry fermented sausage) with different fat levels. Three groups of sausages were produced from beef meat and fat: LF (low fat, with 10% added fat), MF (medium fat, with 20% added fat) and HF (high fat, with 30% added fat). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. Samples were analysed after stuffing (day 0) and on days 7, 14, 21 and 28 of production. The higher fat content of the HF group probably influenced the lowest pH value at the beginning of production (day 0) (p<0.05). The HF group also had the mildest drop in pH (p<0.05), while the MF and LF groups had a similar trend in pH decline. Fat content had a significant effect on the proximate composition of the products, best reflected at the end of the production process, where the HF group had significantly higher fat and lower moisture and protein content (p<0.05). A higher total free fatty acids (FFA) content was obtained in the LF group, showing greater lipolysis than in MF and HF groups. Interestingly, sausages with higher fat content had lower peroxide values during production (p<0.05). PB - Institut za stočarstvo, Beograd-Zemun C3 - Proceedings of the 14th International Symposium "Modern Trends in Livestock Production" T1 - EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1: PHYSICO-CHEMICAL CHANGES DURING PRODUCTION SP - 335 EP - 345 UR - https://hdl.handle.net/21.15107/rcub_ristocar_899 ER -
@conference{ author = "Stanišić, Nikola and Delić, Nikola and Stajić, Slaviša and Petričević, Maja and Lilić, Slobodan and Stamenić, Tamara and Stanojković, Aleksandar", year = "2023-10-04", abstract = "This trial aimed to investigate changes in pH, proximate composition and fat rancidity parameters during the production of traditional Sucuk sausage (dry fermented sausage) with different fat levels. Three groups of sausages were produced from beef meat and fat: LF (low fat, with 10% added fat), MF (medium fat, with 20% added fat) and HF (high fat, with 30% added fat). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. Samples were analysed after stuffing (day 0) and on days 7, 14, 21 and 28 of production. The higher fat content of the HF group probably influenced the lowest pH value at the beginning of production (day 0) (p<0.05). The HF group also had the mildest drop in pH (p<0.05), while the MF and LF groups had a similar trend in pH decline. Fat content had a significant effect on the proximate composition of the products, best reflected at the end of the production process, where the HF group had significantly higher fat and lower moisture and protein content (p<0.05). A higher total free fatty acids (FFA) content was obtained in the LF group, showing greater lipolysis than in MF and HF groups. Interestingly, sausages with higher fat content had lower peroxide values during production (p<0.05).", publisher = "Institut za stočarstvo, Beograd-Zemun", journal = "Proceedings of the 14th International Symposium "Modern Trends in Livestock Production"", title = "EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1: PHYSICO-CHEMICAL CHANGES DURING PRODUCTION", pages = "335-345", url = "https://hdl.handle.net/21.15107/rcub_ristocar_899" }
Stanišić, N., Delić, N., Stajić, S., Petričević, M., Lilić, S., Stamenić, T.,& Stanojković, A.. (2023-10-04). EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1: PHYSICO-CHEMICAL CHANGES DURING PRODUCTION. in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production" Institut za stočarstvo, Beograd-Zemun., 335-345. https://hdl.handle.net/21.15107/rcub_ristocar_899
Stanišić N, Delić N, Stajić S, Petričević M, Lilić S, Stamenić T, Stanojković A. EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1: PHYSICO-CHEMICAL CHANGES DURING PRODUCTION. in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production". 2023;:335-345. https://hdl.handle.net/21.15107/rcub_ristocar_899 .
Stanišić, Nikola, Delić, Nikola, Stajić, Slaviša, Petričević, Maja, Lilić, Slobodan, Stamenić, Tamara, Stanojković, Aleksandar, "EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1: PHYSICO-CHEMICAL CHANGES DURING PRODUCTION" in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production" (2023-10-04):335-345, https://hdl.handle.net/21.15107/rcub_ristocar_899 .