RESUMEN
In this study, 18 different samples of unrefined coarse food salt were examined using inductively coupled plasma mass spectrometry and Fourier transform infrared spectroscopy. Additionally, microphotographs were taken to determine the visual distribution of the impurities in the salt samples. None of the salt samples analysed contained arsenic, mercury, tin, and antimony. Cadmium, chromium, nickel, lead, barium, lithium, aluminium, titanium, vanadium, cobalt, cupper, iron, zinc, manganese, magnesium, and calcium were determined in some salt samples. According to the results of FTIR analysis mainly polyamide polymer derivatives were found in Himalaya White, Himalaya, Klodawa, Nakhchivan, Delice, Guérande Flake, Guérande Celtic, Maldon, Havaii Black, Havaii Green, Havaii Red, Maras, and Izmir salts.
Asunto(s)
Arsénico , Sales (Química) , Sales (Química)/análisis , Cobre , Contaminación de Alimentos/análisis , Zinc/análisis , Cromo/análisis , Cadmio/análisis , Magnesio , Arsénico/análisisRESUMEN
It is intended to develop a fat substituted, low fat and functional fermented sausage by determining the effects of fat substitution (15, 30 and 45% ratio) with hazelnut paste in traditional fermented sucuks. The increase in fat substitution ratio increased the dry matter but decreased the fat and cholesterol content in hazelnut added sausages. Control samples cholesterol content were 89.47 ± 0.55 mg/100 g while 15, 30 and 45% hazelnut substituted samples were 87.33 ± 1.20, 84.93 ± 0.61 and 82.28 ± 0.50, respectively. Hazelnut added sucuks had lower cholesterol level and a functional fatty acid profile with a indexes of atherogenicity and thrombogenicity. However hazelnut added sucuks had increased TBARS values. The sensory properties of sucuk did not adversely affect by replacement of fat with hazelnut.
RESUMEN
The effects of beef fat substitution with kashar cheese were studied in traditional Turkish fermented sausage; sucuk. Six sucuk formulations were prepared by replacing 0, 10, 20, 30, 40 and 50% of beef fat was substituted with kashar cheese. The fat substitution of fat with kashar cheese decreased fat content and increased protein content of the product that affected the chemical, physical and sensorial characteristics of products. Saturated fatty acid content increased and unsaturated, mono-unsaturated and poly-unsaturated fatty acids amount were decreased as the cheese amount increased. The formulation with 10% substitution of beef fat with cheese took the best sensory overall acceptability scores followed by 20% and control groups.
RESUMEN
The chemical composition of European squid (Loligo vulgaris) mantles and tentacles and the lipid oxidation during frozen storage at three different temperatures (-20º, -40º and -80 °C) were investigated. The moisture, fat, protein and ash contents of tentacles were 80.72%, 1.44%, 16.16% and 1.63% while the same contents for mantle were 78.54%, 1.37%, 18.52% and 1.45% respectively. The initial free fatty acidity (FFA), peroxide (PV) and thiobarbituric acid reactive substances (TBARS) values of tentacles were 1.17%, 1.80 meq O2/kg fat and 0.80 mg malonaldehyde/kg respectively. The same results for mantles were 1.38%, 2.20 meq O2/kg fat and 0.73 mg malonaldehyde/kg respectively. PV and TBARS values increased with the storage time for all samples and higher storage temperature resulted with higher PV and TBARS values. The initial fatty acid compositions of L. vulgaris mantles were 29.95% saturated (SFAs), 9.95% monounsaturated (MUFAs) and 59.31% polyunsaturated fatty acids (PUFAs) and tentacles were 34.16% SFAs, 10.69% MUFAs and 55.15 PUFAs. SFAs content were increased but MUFAs and PUFAs contents were decreased during frozen storage of mantles and tentacles.
RESUMEN
Fermentation time has an influence on the quality characteristics of fermented meat products. The effect of heat treatment on physicochemical, sensory and microbiological properties of sucuk was determined during fermentation and after heat application, and the properties of heat-treated sucuk samples were compared with those of traditional sucuk. Optimum fermentation period was determined for sucuk samples with desirable characteristics. Heat-treated sucuks were fermented at different fermentation intervals (0, 1, 2, 3, 4 and 5 days). Nine days of fermentation was included for traditional sucuks. All process parameters were applied under industrial conditions. Heat treatment increased the pH values, dry matter contents (protein, fat and salt), thiobarbituric acid reactive substances of sucuks while decreasing the moisture content, free fatty acidity, and all bacterial counts (total viable and lactic acid bacteria, Staphylococcus/Micrococcus and Enterobacteriaceae) (P<0.05). Significant differences in the instrumental color properties of heat-treated and traditional sucuk were found (P<0.05). In terms of physicochemical, sensory and microbial properties, fermentation for three or more days before heat treatment resulted in sucuk samples with better acceptability, and produced sucuk samples with quality characteristics similar to those of traditional sucuks.