Flaxseed oil-wax oleogels replacement for tallowfat in sucuk samples provided higher concentrations of polyunsaturated fatty acids and aromatic volatiles

Basit Öğe Kaydı
dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorYılmaz, Emin
dc.contributor.authorToksoz, Buse
dc.date.accessioned2025-01-27T20:55:42Z
dc.date.available2025-01-27T20:55:42Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe aims of the present study were to partially replace tallowfat with oleogels in sucuk formulations, and compare the samples. Flaxseed oil-sunflower wax (SWO) and beeswax oleogels (BWO) were included at 17.17% in the same recipe against control with tallowfat. Sucuk-BWO had higher fat and lower moisture contents. There were color and pH differences, and weight (16.56%) and cooking loss (16.03%) values were highest in the control sample. Sucuk-SWO and Sucuk-BWO had around 32.20% and 33.32% of polyunsaturated fatty acids, while it was only 1.86% in the control sample. The instrumental texture values of oleogel-containing samples were usually lower. The number of volatiles were 11, 14, and 20 in control, Sucuk-SWO, and Sucuk-BWO samples. Almost all sensory descriptive attributes (appearance, hardness, chewiness, fattiness, juiciness, aroma, and flavor) were lower in the oleogel-containing samples. Likewise, consumer hedonic scores of the oleogel-containing samples were lower. Overall, oleogel replacement in sucuk yielded some nutritional benefits, but improvements are required for other quality traits.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUB.ITAK) [217O094]
dc.description.sponsorshipThe authors would like to extend special thanks to The Scientific and Technological Research Council of Turkey (TUB.ITAK) for financial support to this study (TOVAG, 1001 Program, Project Number: 217O094).
dc.identifier.doi10.1016/j.meatsci.2022.108875
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.pmid35671628
dc.identifier.scopus2-s2.0-85131455133
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2022.108875
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26132
dc.identifier.volume192
dc.identifier.wosWOS:000869528300003
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofMeat Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectOleogel
dc.subjectReplacement
dc.subjectTexture
dc.subjectCooking loss
dc.subjectSensory
dc.subjectConsumer
dc.titleFlaxseed oil-wax oleogels replacement for tallowfat in sucuk samples provided higher concentrations of polyunsaturated fatty acids and aromatic volatiles
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu