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

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

Dilek KAHRAMAN YILMAZ
Nermin BERİK
Sayfa
188–194
Yayın Tarihi
2022-10-20
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

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.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:This study aimed to produce fish sucuk using rainbow trout (Oncorhynchus mykiss) fillet and inves-tigate its suitability for consumption.
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Temel Bulgular & Veri: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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Sonuç & Katkı: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.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler: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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Bu Makaleye Atıf Yap

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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Kaynakça (2)

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