Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)

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dc.contributor.authorYilmaz, Dilek Kahraman
dc.contributor.authorBerik, Nermin
dc.date.accessioned2025-01-27T20:31:19Z
dc.date.available2025-01-27T20:31:19Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study aimed to produce fish sucuk using rainbow trout (Oncorhynchus mykiss) fillet and investigate its suitability for consumption. Sensory, nutrient composition, fatty acid and amino acid composition analyses were carried out in the sucuk prepared with a commercial spice mix. Total aerobic mesophilic bacteria, total coliform, total Enterobacteriaceae, Lactic acid bacteria, yeast and mould counts were found to be smaller than 1 log cfu g-1. It was found that the ratio of water, protein, fat, ash, total saturated FA, total mono-unsaturated FA and total poly-unsaturated FA were 48.63%, 17.27%, 22.00%, 2.52%, 50.17%, 43.23% and 6.6%, respectively. Glutamic acid (19.1 g 100 g(-1)), aspartic acid (17.17 g 100g(-1)), leucine (9.45 g 100 g(-1)) and lysine (8.05 g 100 g(-1)) were the main amino acids in fish sucuk. In addition, the sensory analysis results of the sucuk produced entirely from trout meat showed that it was acceptable. This study concluded that a sucuk product suitable for consumption could be produced using trout meat entirely, with the appropriate spice mixture, heat treatment and air conditions.
dc.identifier.doi10.26650/ASE202221149736
dc.identifier.endpage194
dc.identifier.issn2602-473X
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85142520414
dc.identifier.scopusqualityQ3
dc.identifier.startpage188
dc.identifier.trdizinid1136308
dc.identifier.urihttps://doi.org/10.26650/ASE202221149736
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1136308
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23089
dc.identifier.volume37
dc.identifier.wosWOS:000926184000002
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherIstanbul Univ Press, Fac Aquatic Sciences
dc.relation.ispartofAquatic Sciences and Engineering
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectRainbow trout
dc.subjectfermented products
dc.subjectfatty acids
dc.subjectamino acids
dc.titleSensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)
dc.typeArticle

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