Vedecký časopis - archív
Journal of Food and Nutrition Research
Súhrny čísla 1 / 2022
Kaban, G. – Bayraktar, F. – Jaberi, R. – Fettahoğlu, K. – Kaya, M.
Effects of NaCl substitution with KCl on quality properties of heat-treated sucuk during the production stages
Journal of Food and Nutrition Research, 61, 2022, č. 1, s. 43-52
Güzin Kaban, Department of Food Engineering, Faculty of Agriculture, Atatürk University,
Received 20 October 2021; 1st revised 3 December 2021; accepted 13 December 2021; published online 15 February 2022.
Súhrn: In the study, the effects of the degree of NaCl substitution by KCl (NaCl-KCl combinations of 100 : 0, 75 : 25, 50 : 50, 25 : 75, 0 : 100) on microbiological and physico-chemical properties of heat-treated sucuk were investigated during production stages. In addition, the final product was analysed for sensory properties. NaCl-KCl combination, production stage and interactions of these two factors showed very important effects (P < 0.01) on water activity, pH and thiobarbituric acid reactive substances, as well as lactic acid bacteria and Micrococcus or Staphylococcus. The production stage had very significant (P < 0.01) effect on L*, a* and b* values, while NaCl-KCl combination had no effect on colour values. By sensory analysis, it was determined that odour and taste scores decreased considerably in the case of using only KCl (100 %; P < 0.01). The combinations of 25 : 75 and 0 : 100 showed lower values than the control group (100 : 0) in terms of texture and general acceptability scores. Principal component analysis was also applied to determine relation the between NaCl-KCl combination and sensory properties. The results of the study showed that 50 % of NaCl could be replaced with KCl in the production of heat-treated sucuk.
Kľúčové slová: heat-treated sucuk; KCl; NaCl; sensorial properties; principal component analysis
Na stiahnutie:
jfnr202141-2022-1-p043-052-kaban.pdf (PDF, 321.78 Kb, 434x)