İbrahim ÇAKIR, İlker Turan AKOĞLU, Aynur Gül KARAHAN, Aylin AKOĞLU, M. Lütfü ÇAKMAKÇI

EFFECT OF BACTERIAL CELLULOSE AS A FAT REPLACER ON SOME QUALITY CHARACTERISTICS OF FAT REDUCED SUCUK

Bu çalışmada Gluconacetobacter sp. A06O2 suşundan elde edilen bakteriyel selüloz (BS) sucukta yağ ikame maddesi olarak kullanılmış ve sucuğun bazı kalite özellikleri üzerine etkisi araştırılmıştır. Yağ seviyesi azaldıkça ve BS miktarı arttıkça sucuk örneklerinin nem ve protein değerlerinin arttığı tespit edilmiştir. BS ilavesi sertlik değerine etki ederken, yapışkanlık ve çiğnenebilirdik değerlerine etki etmemiştir. Yağ içeriğindeki azalış a ve b değerlerinin artışına L değerinin azalışına neden olmuştur (P > 0.05). Tat, koku, renk, tekstür ve genel beğeni açısından örnekler arasında önemli bir farklılık tespit edilmemiştir (P > 0.05). Bu sonuçlar yağı azaltılmış fermente sucuk üretiminde bakteriyel selülozun yağ ikame maddesi olarak kullanılabileceğini göstermiştir.

YAĞI AZALTILMIŞ SUCUĞUN BAZI KALİTE ÖZELLİKLERİ ÜZERİNE YAĞ İKAME MADDESİ OLARAK KULLANILAN BAKTERİYEL SELÜLOZUN ETKİSİ

Bacterial cellulose (BC) produced by Gluconacetobacter sp. A06O2 strain was used as a fat replacer in sucuk (Turkish dry fermented sausage) and effect on some quality characteristics of sucuk was investigated in the present study. Moisture and protein contents of sucuk samples increased with decreasing fat levels and increasing BC levels. While the addition of BC affected hardness value, it did not affect gumminess and chewiness values of sucuk samples. Reducing fat content caused increasing of a and b values and decreasing of L value (P > 0.05). No significant differences were observed in odour, color, texture, flavor and overall acceptability between samples. The results indicated that BC could be used as fat replacer in the production of reduced fat dry fermented sausages.

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