Determination of Volatile Compounds of Sucuk with Different Orange Fiber and Fat Levels

作者：Yalinkilic Baris; Kaban Guzin; Ertekin Ozlem; Kaya Mukerrem^*

来源：Kafkas Universitesi Veteriner Fakultesi Dergisi, 2015, 21(2): 233-239.

DOI：10.9775/kvfd.2014.12197

• Sucuk
• SPME
• Volatile compounds
• Orange fiber
• Fat

In 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.

• 出版日期2015-4