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

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

Öz Bacterial cellulose (BC) produced by Gluconacetobacter sp. A06O2 strain was used as a fat replacer insucuk (Turkish dry fermented sausage) and effect on some quality characteristics of sucukwas investigated in the present study. Moisture and protein contents of sucuk samples increased withdecreasing fat levels and increasing BC levels. While the addition of BC affected hardness value, it didnot affect gumminess and chewiness values of sucuk samples. Reducing fat content caused increasingof a and b values and decreasing of L value (P > 0.05). No significant differences were observed inodour, color, texture, flavor and overall acceptability between samples. The results indicated that BCcould be used as fat replacer in the production of reduced fat dry fermented sausages

Anahtar Kelimeler:

Bakteriyel selüloz, sucuk, yağ ikame maddesi, kalite özellikleri

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

Keywords:

Bacterial cellulose, sucuk, fat replacer, quality characteristic,

PDF

___

Jiménez-Colmenero F, Carballo J, Cofrades S. 2001. Healthier meat and meat products: their role as functional foods. Meat Sci, 59: 5-13.

García ML, Dominguez R, Galvez MD, Casas C, Selgas MD. 2002. Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Sci, 60: 227-236.

Kilic B. 2009. Current trends in traditional Turkish meat products and cuisine. LWT - Food Sci Technol, 42: 1581–1589.

Kayaardı S, Gök V. 2003. Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk). Meat Sci, 66: 249-257. 5. Lin KW, Lin HY. 2004. Quality characteristics of Chinese-style meatball containing bacterial cellulose (nata). J Food Sci, 69: 107-111.

Chau CF, Yang P, Yu CM, Yen GC. 2008. Investigation on the lipid and cholesterol lowering abilities of biocellulose. J Agr Food Chem, 56: 2291-2295.

Khan T, Park JK, Kwon JH. 2007. Functional biopolymers produced by biochemical technology considering applications in food engineering. Korean J Chem Eng, 24: 816-826.

Karahan AG, Akoğlu A, Çakır İ, Kart A, Çakmakçı ML, Uygun A, Göktepe F. 2011. Some structural properties of bacterial cellulose produced by new native strain Gluconacetobacter sp. A06O2 obtained from Turkish vinegar. J Appl Polym Sci, 121: 1823-1831.

Hestrin S, Schramm M. 1954. Synthesis of cellulose by Acetobacter xylinum. II. Preparation of freeze-dried cells capable of polymerizing glucose to cellulose. Biochem J, 58: 345-352.

Bae SO, Shoda M. 2005. Production of bacterial cellulose by Acetobacter xylinum BPR2001 using molasses medium in a jar fermentor. Appl Microbiol Biot, 67: 45-51.

Aksu MI, Kaya M. 2004. Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage. Food Control, 15: 591-595.

Soyer A, Ertaş AH, Üzümcüoğlu Ü. 2005. Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks). Meat Sci, 69: 135–141.

AOAC. 2005. Official Methods of Analysis AOAC Intl. 18th ed. Method 991.36, 992.15, 930.15, 942.05. Association of Official Analytical Chemists, Washington, DC, USA.

Dos Santos BA, Campagnol PCB, Pacheco MTB, Pollonio MAR. 2012. Fructooligosaccharides as a fat replacer in fermented cooked sausages. Int J Food Sci Tech, 47: 1183-1192.

Cáceres E, García ML, Toro J, Selgas MD. 2004. The effect of fructooligosaccharides on the sensory characteristics of cooked sausages. Meat Sci, 68: 87-96.

Sampaio GR, Castellucci CMN, Pinto e Silva MEM, Torres EAFS. 2004. Effect of fat replacers on the nutritive value and acceptability of beef frankfurters. J Food Compos Anal, 17: 469-474.

Liu H, Xiong YL, Jiang L, Kong B. 2008. Fat reduction in emulsion sausage using an enzyme-modified potato starch. J Sci Food Agr, 88: 1632-1637.

Piñero MP, Parra K, Huerta-Leidenz N, Arenas de Moreno L, Ferrer M, Araujo S, Barboza Y. 2008. Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Sci, 80: 675-680.

Yıldız Turp G, Serdaroğlu M. 2008. Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage. Meat Sci, 78: 447-454.

Mendoza E, García ML, Casas C, Selgas MD. 2001. Inulin as fat substitute in low fat, dry fermented sausages. Meat Sci, 57: 387-393.

Monsour EH, Khalil AH. 1997. Characteristics of low-fat beef burger as influenced by various types of wheat fibers. Food Res Int, 30: 199-205.

Shand PJ. 2000. Textural, water holding, and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley. J Food Sci, 65: 101-107.

Bozkurt H, Bayram H. 2006. Colour and textural attributes of sucuk during ripening. Meat Sci, 73: 344-350.

Salazar P, García ML, Selgas MD. 2009. Short- chain fructooligosaccharides as potential functional ingredient in dry fermented sausages with different fat levels. Int. J. Food Sci Tech, 44: 1100-1107

Papadima SN, Bloukas JG. 1999. Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages. Meat Sci, 51: 103-113. 26. Muguerza E, Gimeno O, Ansorena D, Bloukas JG, Astiasarán I. 2001. Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona – a traditional Spanish fermented sausage. Meat Sci, 59: 251-258.

Giese J. 1996. Fats, oils and fat replacers. Food Technol, 50(4): 78-83

Muguerza E, Fista G, Ansorena D, Astiasarán I, Bloukas JG. 2002. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci, 61: 397-404