Anlar Pınar, Kaban Güzin
Department of Food Technology, Vocational College of Technical Sciences Atatürk University Erzurum Turkey.
Department of Food Engineering, Faculty of Agriculture Atatürk University Erzurum Turkey.
Food Sci Nutr. 2024 Mar 7;12(6):4076-4085. doi: 10.1002/fsn3.4067. eCollection 2024 Jun.
The study's aim was to determine the effect of using sheep tail fat (STF) on carboxymethyl-lysine (CML) content and other properties of heat-treated sucuk (HTS), a type of semi-dry fermented sausage. Three mixtures were prepared: 100% beef fat (BF), 50% BF + 50% STF, and 100% STF. After production (fermentation, heat treatment, and drying), the samples were cooked at 180°C for 0, 1, 3, and 5 min to determine the effect of cooking time on CML, thiobarbituric acid reactive substance (TBARS), total sulfhydryl, and carbonyl contents. The lowest pH value (5.50) was observed in the presence of STF. The most oleic acid (46.02%) was observed in the 100% STF group. The score of taste and general acceptability decreased with increasing STF. Using STF had no significant effect on TBARS, total sulfhydryl, carbonyl, or CML content. These parameters were affected by cooking time. The mean CML content increased from 55.77 to 72.90 μg/g after 5 min of cooking. CML correlated more strongly with TBARS than sulfhydryl or carbonyl.
本研究的目的是确定使用羊尾脂肪（STF）对半干发酵香肠热加工熟制肉肠（HTS）的羧甲基赖氨酸（CML）含量及其他特性的影响。制备了三种混合物：100%牛肉脂肪（BF）、50%BF + 50%STF和100%STF。生产（发酵、热处理和干燥）后，将样品在180°C下分别烹饪0、1、3和5分钟，以确定烹饪时间对CML、硫代巴比妥酸反应性物质（TBARS）、总巯基和羰基含量的影响。在存在STF的情况下观察到最低pH值（5.50）。在100%STF组中观察到最高的油酸含量（46.02%）。随着STF含量增加，味道评分和总体可接受性降低。使用STF对TBARS、总巯基、羰基或CML含量没有显著影响。这些参数受烹饪时间的影响。烹饪5分钟后，CML平均含量从55.77μg/g增加到72.90μg/g。CML与TBARS的相关性比与巯基或羰基的相关性更强。
