Effect of Ripening Period, Nitrite Level and Heat Treatment on the Chemical Characteristics of Turkish Dry Fermented Sausage (Sucuk)

  • Kurt, Sukru (Department of Food Technology, Vocational School, University of Adiyaman) ;
  • Zorba, Omer (Department of Food Engineering, University of Yuzuncu Yil)
  • Received : 2009.11.07
  • Accepted : 2010.03.15
  • Published : 2010.08.01


In order to determine the potential for reduction of nitrite levels and ripening period with heat treatment, the effects of ripening period (1-13 days), nitrite level (45-195 ppm), and heat treatment (30-$90^{\circ}C$) on lipolysis, peroxide, TBA, proteolysis, and residual nitrite values of sucuk were investigated using response surface methodology. The ripening period significantly (p<0.01) increased lipolysis, peroxide, TBA, and proteolysis values and decreased residual nitrite values. The effects of additional nitrite levels were found to significantly affect peroxide and residual nitrite values. Significant amounts of the additional nitrite levels were reduced during processing and on the first day of ripening periods.


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