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The effect of addition of hazelnut oil on some quality characteristics of turkish fermented sausage (sucuk)

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dc.contributor.author Ilikkan, H.
dc.contributor.author ErcoŞkun, H.
dc.contributor.author Vural, H.
dc.contributor.author Şahin, E.
dc.date.accessioned 2019-08-16T12:13:21Z
dc.date.available 2019-08-16T12:13:21Z
dc.date.issued 2009
dc.identifier.issn 10460756 (ISSN)
dc.identifier.uri http://acikerisim.pau.edu.tr:8080/xmlui/handle/11499/6946
dc.description.abstract The effects on chemical and physical quality of the addition of beef fat with hazelnut oil were studied in sucuk. Two sucuk formulations were prepared by the addition of 2.5 and 5% hazelnut addition in which 11.11 and 20% of beef fat was substituted with hazelnut oil. The addition of hazelnut oil increased total fat of the product that affected the chemical, physical and sensorial characteristics of products. Added hazelnut oil decreased protein content but increased free fatty acids and thiobarbituric acid reactive substances values. The formulation with 2.5% hazelnut oil, corresponding to 11.11% substitution of beef fat with hazelnut oil, was judged as similar to control. © 2009, Wiley Periodicals, Inc.
dc.language.iso English
dc.relation.isversionof 10.1111/j.1745-4573.2008.00137.x
dc.subject Corylus
dc.title The effect of addition of hazelnut oil on some quality characteristics of turkish fermented sausage (sucuk)
dc.type Article
dc.relation.journal Journal of Muscle Foods
dc.identifier.volume 20
dc.identifier.issue 1
dc.identifier.startpage 117
dc.identifier.endpage 127
dc.identifier.index Scopus


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