Determination of Some Physicochemical and Textural Properties of The Sucuk with Fat Content in Various Rates

Appropriate raw material choice for sucuk production is one of the most influent factors on product quality. In the case that meat and fat features and their amounts are not suitable for sucuk production, it is not possible to get a quality end most of time product even if technological application during preparation of sucuk dough stuffing and fermentation period are at the desired level. In this study, it is compared to determine and differences between them physicochemical and textural properties of 7 different groups of sucuk that have different fat contents (%20, 25%, 30% , 35%, 40%, 45%, 50%). In sucuk samples that have different fat amounts in each group, analyses such as dry matter, protein, fat, ash, pH, colour, lactic acid content, water activity (a w ) determination,  texture profile analyses (TPA) were made. At the same time, sucuk with 7 different fat contents (%20, 25% , 30%, 35%, 40%, 45%, 50%) are stored for 5 weeks. Thiobarbituric acid (TBA) values, pH and colour changes were made on the sucuk on the weeks 1 th , 2 nd , 3 th , 4 th and 5 th . In the samples on the 1th week, analyses varied between for dry matter 53.46 – 55.68 %, protein 20.47-30.78 %, fat 19.10 – 33.91 %,  ash 2.73-2.77 %, pH values 5.68-5.78, water activity values 0.8715- 0.8890 a w , lactic acid content % 0.581-0.757, hardness value of texture profile analysis 45.25-64.13, gumminess value 34.13-49.17 and TBA values with more fat 0.31-0.38 mg MA/kg.