Fatty Acid Composition of Turkey Meat Sucuk (Soudjuck), Salami, and Sausages


ÖTLEŞ S. , ÇAĞINDI O.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, cilt.4, 2008 (SCI İndekslerine Giren Dergi) identifier

  • Cilt numarası: 4 Konu: 2
  • Basım Tarihi: 2008
  • Doi Numarası: 10.2202/1556-3758.1163
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD ENGINEERING

Özet

In this paper, the fatty acid composition of turkey meat sucuk (soudjuck), salami, and sausages were determined and compared with each other. The fatty acids methyl esters of each product were identified by capillary gas chromatography. Most of the fatty acids in sucuk (soudjuck) samples were monosaturated; however in salami and sausages samples most of were mono and di-unsaturated. Saturated fatty acids in sucuk (soudjuck) samples followed, having the palmitic and stearic acids as their major components and had a range of 229.7-385.2 g kg-1 and 87.6-215.9 g kg-1. In salami and sausages samples, unsaturated fatty acids, the oleic and linoleic acids were the major components and had a range of 170.0-542.0 g kg-1 and 151.5-353.0 g kg-1. PUFA (polyunsaturated fatty acids) were found for sausages in the highest amount with linoleic acids concentration. Turkey meat salami and sausages presented a higher content of unsaturated and polyunsaturated fatty acids than turkey meat sucuk (soudjuck).