期刊
MEAT SCIENCE
卷 192, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2022.108875
关键词
Oleogel; Replacement; Texture; Cooking loss; Sensory; Consumer
资金
- Scientific and Technological Research Council of Turkey (TUB.ITAK) [217O094]
The study aimed to replace tallowfat with oleogels in sucuk preparations and found that sucuk-BWO had higher fat and lower moisture content. Oleogel-containing samples had higher levels of polyunsaturated fatty acids but lower instrumental texture values. Most sensory attributes and consumer hedonic scores were lower in the oleogel-containing samples.
The aims of the present study were to partially replace tallowfat with oleogels in sucuk formulations, and compare the samples. Flaxseed oil-sunflower wax (SWO) and beeswax oleogels (BWO) were included at 17.17% in the same recipe against control with tallowfat. Sucuk-BWO had higher fat and lower moisture contents. There were color and pH differences, and weight (16.56%) and cooking loss (16.03%) values were highest in the control sample. Sucuk-SWO and Sucuk-BWO had around 32.20% and 33.32% of polyunsaturated fatty acids, while it was only 1.86% in the control sample. The instrumental texture values of oleogel-containing samples were usually lower. The number of volatiles were 11, 14, and 20 in control, Sucuk-SWO, and Sucuk-BWO samples. Almost all sensory descriptive attributes (appearance, hardness, chewiness, fattiness, juiciness, aroma, and flavor) were lower in the oleogel-containing samples. Likewise, consumer hedonic scores of the oleogel-containing samples were lower. Overall, oleogel replacement in sucuk yielded some nutritional benefits, but improvements are required for other quality traits.
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