Saygi Deray, Ercoşkun Hüdayi, Şahin Ekin
1Department of Animal Science, Faculty of Agriculture, Ankara University, Ankara, Turkey.
2Department of Food Engineering, Faculty of Engineering, Çankırı Karatekin University, Çankırı, Turkey.
J Food Sci Technol. 2018 Sep;55(9):3385-3390. doi: 10.1007/s13197-018-3129-7. Epub 2018 Jul 11.
It is intended to develop a fat substituted, low fat and functional fermented sausage by determining the effects of fat substitution (15, 30 and 45% ratio) with hazelnut paste in traditional fermented sucuks. The increase in fat substitution ratio increased the dry matter but decreased the fat and cholesterol content in hazelnut added sausages. Control samples cholesterol content were 89.47 ± 0.55 mg/100 g while 15, 30 and 45% hazelnut substituted samples were 87.33 ± 1.20, 84.93 ± 0.61 and 82.28 ± 0.50, respectively. Hazelnut added sucuks had lower cholesterol level and a functional fatty acid profile with a indexes of atherogenicity and thrombogenicity. However hazelnut added sucuks had increased TBARS values. The sensory properties of sucuk did not adversely affect by replacement of fat with hazelnut.
旨在通过测定用榛子酱替代传统发酵碎肉香肠中脂肪（比例为15%、30%和45%）的效果，开发一种脂肪替代、低脂且功能性的发酵香肠。脂肪替代比例的增加提高了添加榛子的香肠中的干物质含量，但降低了脂肪和胆固醇含量。对照样品的胆固醇含量为89.47±0.55毫克/100克，而15%、30%和45%榛子替代的样品分别为87.33±1.20、84.93±0.61和82.28±0.50。添加榛子的碎肉香肠胆固醇水平较低，具有功能性脂肪酸谱，其致动脉粥样硬化指数和血栓形成指数较低。然而，添加榛子的碎肉香肠的硫代巴比妥酸反应物（TBARS）值有所增加。用榛子替代脂肪对碎肉香肠的感官特性没有不利影响。
