Demiri, Muhamet and Abdullahu, Xhabir and Sulejmani, Erhan (2018) PHYSICAL-CHEMICAL AND SENSORIAL CHARACTERIZATION OF MACEDONIAN DRY FERMENTED SAUSAGE (SUCUK). International Journal of Food Technology and Nutrition, 1 (1-2). pp. 27-33. ISSN 2671-3071

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In this study, the influence of ripening on some physical-chemical and sensory properties of the Macedonian sausage produced under controlled conditions has been investigated. Fermentation time has an influence on the quality characteristics of Macedonian fermented dry sausage products. The effect of smoking and drying on physicochemical, sensory and microbiological properties of sucuk was determined during fermentation and after smoking application. Optimum fermentation period was determined for sucuk samples with desirable characteristics. Dry smoked sucuks were fermented at different fermentation intervals (0, 2, 4, 6, 8 and 15 days). Five days of smoking were applied for sucuks. All process parameters were applied under industrial conditions. Weight loss during the processing is not very high (up to 35 %). Smoking and drying processes increased the lipolysis (g oleic acid /100g) and dry matter contents (protein, fat, salt and ash) of sucuks while decreasing the pH values, moisture content and all bacterial counts (total viable bacteria) (P< 0.05). Significant differences in the pigment concentration of smoked sucuk were found (p< 0.05). In terms of physicochemical, sensory and microbial properties, fermentation period resulted in sucuk samples with good acceptability and quality characteristics.

Item Type: Article
Subjects: T Technology > T Technology (General)
Depositing User: Unnamed user with email
Date Deposited: 05 Jun 2019 08:31
Last Modified: 05 Jun 2019 08:31

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