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oai:munzur-rdlopen.rawdatalibrary.net:munzur/39362026-10-28T15:47:41Zopenairecom_munzur_1col_munzur_2

Determination of Volatile Compounds of Sucuk with Different Orange Fiber and Fat LevelsYalinkiliç, BarisKaban, GuzinErtekin, OzlemKaya, MukerremSucukSPMEVolatile compoundsOrange fiberFatIn this study, the effects 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) effects on a few volatile compounds (allyl methyl sulfide, copaene and caryophyllene). Alpha-thujene was significantly affected by fat level (P<0.05). Fat level also showed very significant effect on p-xylene and allyl methyl sulfide (P<0.01). As result, orange fiber and fat level had no significant effects on volatile profile of sucuk samples.KAFKAS UNIV, VETERINER FAKULTESI DERGISI2015-03Articlehttps://rdlopen.rawdatalibrary.net/r/munzur/3936https://doi.org/10.9775/kvfd.2014.121971300-6045enKAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISIinfo:eu-repo/semantics/closedAccessinfo:eu-repo/semantics/articlehttps://munzur-rdlopen.rawdatalibrary.net/tr/items/munzur/3936