Palamutoğlu Recep, Sariçoban Cemalettin
Department of Nutrition and Dietetics, Afyon Health School, Afyon Kocatepe University, Turkey.
Department of Food Engineering, Agriculture Faculty, Selçuk University, Turkey.
Korean J Food Sci Anim Resour. 2016;36(6):807-818. doi: 10.5851/kosfa.2016.36.6.807. Epub 2016 Dec 31.
The effect of addition commercial fish collagen hydrolysate and encapsulated fish collagen hydrolysate on the quality characteristics of sucuk (a traditional Turkish dry-fermented sausage) was investigated. Fish collagen hydrolysates were encapsulated with maltodextrin (MD) which has two different dextrose equivalent (12DE and 19 DE), with two different types of core/coating material ratios (10% peptide : 90% MD, 20% peptide : 80% MD). Than six group of sucuk dough (control, peptide, MD1210, MD1220, MD1910, MD1920) prepared and naturally fermented. The effects of the ripening period (28 d), treatment (peptide and encapsulated peptide addition) 'ripening period × treatment' interaction on sucuk's pH, lactic acid contents, a values and moisture contents were statistically significant (<0.01). The pH, moisture and a decrease and lactic acid concentration increses during ripening period. The highest pH was observed with peptide added group (5.41), and encapsulated peptide added groups (4.76-4.77) were lower than the control group (5.26). Lactic acid concentration was affected from treatment and all treatment groups lactic acid concentration (0.185-0.190%) were higher than the control group (0.164%). Antioxidant and Angiotensin converting enzyme inhibition activities of water soluble protein extracts were significantly (<0.01) increased during ripening time. Antioxidant activity reached the highest level at 28 d. There was no significant increase observed after fermentation for both activities. Antioxidant activity of encapsulated peptide added (%39.56-40.48) groups were higher than control (34.28%) and peptide added (33.99%) groups except MD1920 (38.30%). The effect of the ripening period of the sucuk samples on TBA values was found to be statistically significant (<0.01) while treatment and 'ripening period × treatment' interaction were not to be significant (<0.05). The value of hardness was the highest in the encapsulated peptide added groups (29.27, 35.83 N), and it was 20.40 N and 15.41 N in the peptide added group and the control group respectively.
研究了添加商业鱼胶原蛋白水解物和包封鱼胶原蛋白水解物对sucuk（一种传统土耳其干发酵香肠）品质特性的影响。鱼胶原蛋白水解物用具有两种不同葡萄糖当量（12DE和19DE）的麦芽糊精（MD）进行包封，采用两种不同类型的芯材/包材比例（10%肽:90%MD，20%肽:80%MD）。然后制备了六组sucuk面团（对照组、肽组、MD1210组、MD1220组、MD1910组、MD1920组）并进行自然发酵。成熟期（28天）、处理（添加肽和包封肽）以及“成熟期×处理”交互作用对sucuk的pH值、乳酸含量、a值和水分含量的影响具有统计学意义（<0.01）。在成熟期，pH值、水分含量降低，乳酸浓度升高。添加肽的组pH值最高（5.41），添加包封肽的组（4.76 - 4.77）低于对照组（5.26）。乳酸浓度受处理影响，所有处理组的乳酸浓度（0.185 - 0.190%）均高于对照组（0.164%）。水溶性蛋白提取物的抗氧化和血管紧张素转换酶抑制活性在成熟过程中显著（<0.01）增加。抗氧化活性在28天时达到最高水平。发酵后这两种活性均未观察到显著增加。除MD1920组（38.30%）外，添加包封肽的组（39.56 - 40.48%）的抗氧化活性高于对照组（34.28%）和添加肽的组（33.99%）。发现sucuk样品的成熟期对TBA值的影响具有统计学意义（<0.01），而处理以及“成熟期×处理”交互作用不具有统计学意义（<0.05）。硬度值在添加包封肽的组中最高（29.27、35.83 N），添加肽的组和对照组分别为20.40 N和15.41 N。
