Sarıçoban Cemalettin, Unal Kubra
Department of Food Engineering, Agriculture Faculty, Selcuk University, 42050 Konya, Turkey.
J Food Sci Technol. 2022 Apr;59(4):1478-1486. doi: 10.1007/s13197-021-05158-6. Epub 2021 Jun 4.
The aim of this study was to determine the physicochemical (pH, water activity, titratable acidity, moisture, protein, fat, colour, weight loss and oxidative stability), textural and sensory properties, and the growth of lactic acid bacteria in fermented sausages (sucuk) supplemented with different levels (0, 1, 2.5 and 5.0%) of pre-treated bitter orange () albedo. Results indicated that adding albedo to sucuk samples increased ( < 0.01) the titratable acidity, lightness and yellowness values; while it led to a decrease ( < 0.01) in pH and weight loss values. Moreover, it was observed that there were increases ( < 0.05) in Thiobarbituric acid (TBA) values when albedo was added to the samples. The highest lactic acid bacteria count was observed in the sucuk samples supplemented with 5% albedo. Regarding textural properties, albedo addition increased ( < 0.01) hardness, springiness, gumminess and chewiness values. Lastly, sensory analysis results showed that albedo added sucuk samples generally got higher ( < 0.05) scores from panellists compared to control samples.
本研究的目的是测定添加不同水平（0%、1%、2.5%和5.0%）预处理苦橙皮的发酵香肠（sucuk）的物理化学性质（pH值、水分活度、可滴定酸度、水分、蛋白质、脂肪、颜色、失重和氧化稳定性）、质地和感官特性以及乳酸菌的生长情况。结果表明，向sucuk样品中添加苦橙皮会增加（P＜0.01）可滴定酸度、亮度和黄度值；而会导致pH值和失重值降低（P＜0.01）。此外，观察到向样品中添加苦橙皮时硫代巴比妥酸（TBA）值增加（P＜0.05）。在添加5%苦橙皮的sucuk样品中观察到最高的乳酸菌计数。关于质地特性，添加苦橙皮会增加（P＜0.01）硬度、弹性、胶黏性和咀嚼性值。最后，感官分析结果表明，与对照样品相比，添加苦橙皮的sucuk样品通常从评审员那里获得更高（P＜0.05）的分数。
