YAĞI AZALTILMIŞ SUCUĞUN BAZI KALİTE ÖZELLİKLERİ ÜZERİNE YAĞ İKAME MADDESİ OLARAK KULLANILAN BAKTERİYEL SELÜLOZUN ETKİSİ

Authors : Aylin AKOĞLU, İbrahim ÇAKIR, İlker Turan AKOĞLU, Aynur Gül KARAHAN, M Lütfü ÇAKMAKÇI

Pages : 133-140

View : 37 | Download : 12

Publication Date : 2015-06-01

Article Type : Research Paper

Abstract :Bacterial cellulose insert ignore into journalissuearticles values(BC); produced by Gluconacetobacter sp. A06O2 strain was used as a fat replacer insucuk insert ignore into journalissuearticles values(Turkish dry fermented sausage); and effect on some quality characteristics of sucukwas investigated in the present study. Moisture and protein contents of sucuk samples increased withdecreasing fat levels and increasing BC levels. While the addition of BC affected hardness value, it didnot affect gumminess and chewiness values of sucuk samples. Reducing fat content caused increasingof a and b values and decreasing of L value insert ignore into journalissuearticles values(P > 0.05);. No significant differences were observed inodour, color, texture, flavor and overall acceptability between samples. The results indicated that BCcould be used as fat replacer in the production of reduced fat dry fermented sausages
Keywords : Bakteriyel selüloz, sucuk, yağ ikame maddesi, kalite özellikleri

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