THE EFFECT OF PROCESSING METHOD AND STORAGE TIME ON CONSTITUENTS OF TURKISH SAUSAGES (SUCUK)

Abstract

Turkish sausages (sucuk) were produced by two methods (heat processing and traditional). Their moisture, pH and water activity and lipid stability were studied during refrigerated storage (4 ± 2C/90 days). Heat-processed (Therm) sausages had higher moisture content, water activity and pH values, and low thiobarbituric acid (TBA) values, free fatty acids (FFA) and peroxide values. FFA content of Therm sausages increased from 2.5 to 5.5% during storage and was significantly (P < 0.05) affected by storage time. In the case of traditionally produced (Trad) sausages, there was no significant impact of storage time, but their TBA value increased from 0.38 to 0.48 mg MA/kg, while only a slight increase was observed in Therm sausages, from 0.41 to 0.43 mg MA/kg. Storage time significantly (P < 0.05) increased the TBA value of Trad sausages. PRACTICAL APPLICATIONS In the current study, the effect of processing methods (heat processing and traditional) and storage time on some constituents of Turkish sausages was studied. Processing method significantly affected proximate composition of the sausages. On the other hand, lipolytic and oxidative changes were observed in both heat-processed and traditional sausages during storage. This could be attributed to hydrolytic enzymes and residual oxygen in vacuum packs. In practical applications, low oxygen permeability packing materials or modified gas atmosphere packing are recommended for both processing methods.