Determination of Volatile Compounds of Sucuk with Different Orange Fiber and Fat Levels
Özet
In this study, the effects of fat (10, 15 and 20%) and orange fiber (0, 2 and 4%) levels on volatile compounds of sucuk (Turkish dry-fermented sausage) were investigated. The volatile compound profile of sucuk samples was analyzed by gas chromatography/mass spectrometry (GC-MS) by using a solid phase microextraction (SPME). 75 volatile compounds were identified in the sucuk samples. The volatile compounds identified were 11 aldehydes, 7 aliphatic hydrocarbons, 2 acids, 10 esters, 1 furan, 5 alcohols, 8 aromatic hydrocarbons, 6 ketones, 6 sulphur compounds, and 19 terpenes. It was determined that the use of orange fiber had significant (P<0.05) effects on a few volatile compounds (allyl methyl sulfide, copaene and caryophyllene). Alpha-thujene was significantly affected by fat level (P<0.05). Fat level also showed very significant effect on p-xylene and allyl methyl sulfide (P<0.01). As result, orange fiber and fat level had no significant effects on volatile profile of sucuk samples.
Anahtar kelimeler
Atıf için künye
YALINKILIC, B., Kaban, G., ERTEKIN, O., & Kaya, M. (2015). Determination of Volatile Compounds of Sucuk with Different Orange Fiber and Fat Levels. KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, 21(2), 233–239. https://doi.org/10.9775/kvfd.2014.12197
BibTeX
@article{yalinkilic2015-271390,
author = {YALINKILIC, Baris and Kaban, Güzin and ERTEKIN, Ozlem and Kaya, Mükerrem},
title = {Determination of Volatile Compounds of Sucuk with Different Orange Fiber and Fat Levels},
journal = {KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI},
year = {2015},
volume = {21},
number = {2},
pages = {233--239},
issn = {1300-6045},
doi = {10.9775/kvfd.2014.12197},
url = {https://akademik.atauni.edu.tr/yayinlar/271390-determination-of-volatile-compounds-of-sucuk-with-different-orange-fiber-and-fat}
}