Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)
This study aimed to produce fish sucuk using rainbow trout (Oncorhynchus mykiss) fillet and inves-tigate its suitability for consumption. Sensory, nutrient composition, fatty acid and amino acid com-position analyses were carried out in the sucuk prepared with a commercial spice mix. Total aerobic m...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Istanbul University Press
2022-10-01
|
| Series: | Aquatic Sciences and Engineering |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/2561076 |
| _version_ | 1797272022746660864 |
|---|---|
| author | Nermin Berik Dilek Kahraman Yılmaz |
| author_facet | Nermin Berik Dilek Kahraman Yılmaz |
| author_sort | Nermin Berik |
| collection | DOAJ |
| description | This study aimed to produce fish sucuk using rainbow trout (Oncorhynchus mykiss) fillet and inves-tigate its suitability for consumption. Sensory, nutrient composition, fatty acid and amino acid com-position analyses were carried out in the sucuk prepared with a commercial spice mix. Total aerobic mesophilic bacteria, total coliform, total Enterobacteriaceae, Lactic acid bacteria, yeast and mould counts were found to be smaller than 1 log cfu g-1. It was found that the ratio of water, protein, fat, ash,totalsaturatedFA,totalmono-unsaturatedFAandtotalpoly-unsaturatedFAwere48.63%,17.27%, 22.00%, 2.52%, 50.17%, 43.23% and 6.6%, respectively. Glutamic acid (19.1 g 100 g-1), aspar-tic acid (17.17 g 100g-1), leucine (9.45 g 100 g-1) and lysine (8.05 g 100 g-1) were the main amino acids in fish sucuk. In addition, the sensory analysis results of the sucuk produced entirely from trout meat showed that it was acceptable. This study concluded that a sucuk product suitable for con-sumptioncouldbeproducedusingtroutmeatentirely,withtheappropriatespicemixture,heattreatment and air conditions. |
| first_indexed | 2024-03-07T14:18:28Z |
| format | Article |
| id | doaj.art-7c38dbb695ed4507add54b2f459f67a7 |
| institution | Directory Open Access Journal |
| issn | 2602-473X |
| language | English |
| last_indexed | 2024-03-07T14:18:28Z |
| publishDate | 2022-10-01 |
| publisher | Istanbul University Press |
| record_format | Article |
| series | Aquatic Sciences and Engineering |
| spelling | doaj.art-7c38dbb695ed4507add54b2f459f67a72024-03-06T10:13:29ZengIstanbul University PressAquatic Sciences and Engineering2602-473X2022-10-0137418819410.26650/ASE2022211497364Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)Nermin Berik0Dilek Kahraman Yılmaz1Çanakkale Onsekiz Mart UniversityÇANAKKALE ONSEKİZ MART ÜNİVERSİTESİ, DENİZ BİLİMLERİ VE TEKNOLOJİSİ FAKÜLTESİThis study aimed to produce fish sucuk using rainbow trout (Oncorhynchus mykiss) fillet and inves-tigate its suitability for consumption. Sensory, nutrient composition, fatty acid and amino acid com-position analyses were carried out in the sucuk prepared with a commercial spice mix. Total aerobic mesophilic bacteria, total coliform, total Enterobacteriaceae, Lactic acid bacteria, yeast and mould counts were found to be smaller than 1 log cfu g-1. It was found that the ratio of water, protein, fat, ash,totalsaturatedFA,totalmono-unsaturatedFAandtotalpoly-unsaturatedFAwere48.63%,17.27%, 22.00%, 2.52%, 50.17%, 43.23% and 6.6%, respectively. Glutamic acid (19.1 g 100 g-1), aspar-tic acid (17.17 g 100g-1), leucine (9.45 g 100 g-1) and lysine (8.05 g 100 g-1) were the main amino acids in fish sucuk. In addition, the sensory analysis results of the sucuk produced entirely from trout meat showed that it was acceptable. This study concluded that a sucuk product suitable for con-sumptioncouldbeproducedusingtroutmeatentirely,withtheappropriatespicemixture,heattreatment and air conditions.https://dergipark.org.tr/tr/download/article-file/2561076rainbow troutfermented productsfatty acidsamino acids |
| spellingShingle | Nermin Berik Dilek Kahraman Yılmaz Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk) Aquatic Sciences and Engineering rainbow trout fermented products fatty acids amino acids |
| title | Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk) |
| title_full | Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk) |
| title_fullStr | Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk) |
| title_full_unstemmed | Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk) |
| title_short | Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk) |
| title_sort | sensory chemical and microbiological properties of trout sausage fermented sucuk |
| topic | rainbow trout fermented products fatty acids amino acids |
| url | https://dergipark.org.tr/tr/download/article-file/2561076 |
| work_keys_str_mv | AT nerminberik sensorychemicalandmicrobiologicalpropertiesoftroutsausagefermentedsucuk AT dilekkahramanyılmaz sensorychemicalandmicrobiologicalpropertiesoftroutsausagefermentedsucuk |