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Journals / Aquatic Sciences and Engineering / 2022 / Cilt: 37 - Sayı: 4

Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)

Dilek KAHRAMAN YILMAZ
Nermin BERİK
Pages
188–194
Publication Date
2022-10-20
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It was found that the ratio of water, protein, fat, ash, total saturated FA, total mono-unsaturated FA and total poly-unsaturated FA were 48.63%, 17.27%, 22.00%, 2.52%, 50.17%, 43.23% and 6.6%, respectively.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study aimed to produce fish sucuk using rainbow trout (Oncorhynchus mykiss) fillet and inves-tigate its suitability for consumption.
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Key Findings & Data:Total aerobic mesophilic bacteria, total coliform, total Enterobacteriaceae, Lactic acid bacteria, yeast and mould counts were found to be smaller than 1 log cfu g-1.
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Conclusion & Impact:It was found that the ratio of water, protein, fat, ash, total saturated FA, total mono-unsaturated FA and total poly-unsaturated FA were 48.63%, 17.27%, 22.00%, 2.52%, 50.17%, 43.23% and 6.6%, respectively.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Rainbow trout · fermented products · fatty acids

Abstract

This study aimed to produce fish sucuk using rainbow trout (Oncorhynchus mykiss) fillet and inves-tigate its suitability for consumption. Sensory, nutrient composition, fatty acid and amino acid com-position analyses were carried out in the sucuk prepared with a commercial spice mix. Total aerobic mesophilic bacteria, total coliform, total Enterobacteriaceae, Lactic acid bacteria, yeast and mould counts were found to be smaller than 1 log cfu g-1. It was found that the ratio of water, protein, fat, ash, total saturated FA, total mono-unsaturated FA and total poly-unsaturated FA were 48.63%, 17.27%, 22.00%, 2.52%, 50.17%, 43.23% and 6.6%, respectively. Glutamic acid (19.1 g 100 g-1), aspar-tic acid (17.17 g 100g-1), leucine (9.45 g 100 g-1) and lysine (8.05 g 100 g-1) were the main amino acids in fish sucuk. In addition, the sensory analysis results of the sucuk produced entirely from trout meat showed that it was acceptable. This study concluded that a sucuk product suitable for con-sumption could be produced using trout meat entirely, with the appropriate spice mixture, heat treatment and air conditions.

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Cite This Article

YILMAZ, D. K., BERİK, N. (2022). Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk). Aquatic Sciences and Engineering, Cilt: 37 - Sayı: 4, 188–194. https://ajindex.com/articles/722863

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