Barış YALINKILIÇ, GÜZİN KABAN, ÖZLEM ERTEKİN, MÜKERREM KAYA

Determination of volatile compounds of sucuk with different orange fiber and fat levels

Bu çalışmada, sucuğun (Türk tipi kuru-fermente sosis) uçucu bileşikleri üzerine yağ (%10, 15 ve 20) ve portakal lifi (% 0, 2 ve 4) oranlarının etkileri araştırılmıştır. Sucuk örneklerinin uçucu bileşik profili katı faz mikroekstraksiyon (SPME) tekniği kullanılarak gaz kromatografisi/ kütle spektrometresi (GC/MS) ile analiz edilmiştir. Sucuk örneklerinde 75 uçucu bileşik tanımlanmıştır. Uçucu bileşik olarak 11 aldehit, 7 alifatik hidrokarbon, 2 asit, 10 ester, 1 furan, 5 alkol, 8 aromatik hidrokarbon, 6 keton, 6 sülfürlü bileşik ve 19 terpen belirlenmiştir. Portakal lifi kullanımının az sayıda uçucu bileşik (allil metil sülfit, kopaen ve karyofillen) üzerinde önemli (P

Farklı oranlarda portakal lifi ve yağ içeren sucukların uçucu bileşiklerinin belirlenmesi

In this study, the efects of fat (10, 15 and 20%) and orange fiber (0, 2 and 4%) levels on volatile compounds of sucuk (Turkish dry- fermented sausage) were investigated. The volatile compound profile of sucuk samples was analyzed by gas chromatography/mass spectrometry (GC-MS) by using a solid phase microextraction (SPME). 75 volatile compounds were identified in the sucuk samples. The volatile compounds identified were 11 aldehydes, 7 aliphatic hydrocarbons, 2 acids, 10 esters, 1 furan, 5 alcohols, 8 aromatic hydrocarbons, 6 ketones, 6 sulphur compounds, and 19 terpenes. It was determined that the use of orange fiber had significant (P <0.05) efects on a few volatile compounds (allyl methyl sulfide, copaene and caryophyllene). Alpha-thujene was significantly afected by fat level (P <0.05). Fat level also showed very significant efect on p-xylene and allyl methyl sulfide (P <0.01). As result, orange fiber and fat level had no significant efects on volatile profile of sucuk samples.

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