Effects of bitter orange albedo addition on the quality characteristics of naturally fermented Turkish style sausages (sucuks)

Author: Ebru Coksever and Cemalettin Saricoban ^*

Received 17 August 2009, accepted 12 December 2009.

Abstract

Turkish style fermented sucuk was prepared with four concentrations (0, 1, 2.5 and 5%) of bitter orange albedo (BOA). Fermentation and ripening processes were followed by pH value, lactic acid content, thiobarbituric acid reactive substances (TBARS) value, weight losses and penetrometer value analysis. During the 21 days of ripening time, pH value and moisture content decreased, and weight loss increased. Weight loss of the control (no added albedo) sample was highest. Titratable acidity values of sucuk samples increased as a result of lactic acid formation during ripening process. The TBARS values of all samples were lower than 1 mg of malonaldehyde/kg. BOA affected the pH, lactic acid contents, TBARS values, weight losses and penetrometer values of sucuk samples. Use of low concentrations (<5%) of BOA might be a potential dietary fiber source to enhance the quality characteristics of sucuk samples.

Key words: Orange albedo, sucuk, lactic acid, TBARS, penetrometer.