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In order to determine the potential for the reduction of nitrite level and ripening period with heat treatment, the effects of the ripening period (1-13 days), nitrite level (45-195 ppm) and heat treatment (30-90°C) on yield, moisture, fat and protein contents of sucuk were investigated using response surface methodology (RSM). Ripening period was found to be the main factor affecting the studied parameters of sucuk (p &lt; 0.01). Moisture and yield decreased with increasing ripening period; however, fat and protein values increased with increasing ripening period. Higher levels of heat treatment, particularly above 60°C, increased protein values and decreased yield values. The changes in the studied parameters caused by additional nitrite levels were not found to be significant (p &gt; 0.05). When considered in terms of proximate composition of sucuk, it can be said that it is possible to reduce the nitrite level and ripening period with certain levels of heat treatment in sucuk.

Proximate Composition of Dry Fermented Turkish Sausage (Sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment