Article 2022 · 5 atıf

Effects of NaCl substitution with KCl on quality properties of heat-treated sucuk during the production stages

Kaban, Guzin, Bayraktar, Fazilet, Jaberi, Rahimeh, Fettahoglu, Kubra, Kaya, Mukerrem

Özet

In the study, the effects of the degree of NaCl substitution by KCl (NaCl-KCl combinations of 100:0, 75:25, 50:50, 25 : 75, 0:100) on microbiological and physico-chemical properties of heat-treated sucuk were investigated during production stages. In addition, the final product was analysed for sensory properties. NaCl-KCl combination, production stage and interactions of these two factors showed very important effects (P < 0.01) on water activity, pH and thiobarbituric acid reactive substances, as well as lactic acid bacteria and Micrococcus or Staphylococcus. The production stage had very significant (P < 0.01) effect on L*, a* and b* values, while NaCl-KCl combination had no effect on colour values. By sensory analysis, it was determined that odour and taste scores decreased considerably in the case of using only KCl (100 %; P < 0.01). The combinations of 25 : 75 and 0:100 showed lower values than the control group (100:0) in terms of texture and general acceptability scores. Principal component analysis was also applied to determine relation the between NaCl-KCl combination and sensory properties. The results of the study showed that 50 % of NaCl could be replaced with KCl in the production of heat-treated sucuk.

Anahtar Kelimeler

heat-treated sucuk KCl NaCl sensorial properties principal component analysis DRY-FERMENTED SAUSAGES SODIUM-CHLORIDE PARTIAL REPLACEMENT LACTOBACILLUS-PLANTARUM DISODIUM GUANYLATE COOKED SAUSAGES LIPID OXIDATION MEAT-PRODUCTS 50-PERCENT POTASSIUM

WoS Kategorileri

Food Science & Technology

Künye

Dergi: JOURNAL OF FOOD AND NUTRITION RESEARCH
Yıl: 2022
Cilt: 61
Sayı: 1
Sayfa: 43-52
ISSN: 1336-8672
eISSN: 1338-4260
WoS UID: WOS:000777483400005