Author/Authors :
KARA, Recep Afyon Kocatepe Universitesi - Veteriner Fakultesi - Besin/ Gida Hijyeni ve Teknolojisi AD, Turkey , AKKAYA, Levent Balikesir Universitesi - Veteriner Fakultesi - Besin/ Gida Hijyeni ve Teknolojisi Anabilim Dali, Turkey , GÖK, Veli Afyon Kocatepe Universitesi - Muhendislik Fakultesi - Gida Muhendisligi Bolumu, Turkey , GÜRLER, Zeki Afyon Kocatepe Universitesi - Veteriner Fakultesi - Besin/ Gida Hijyeni ve Teknolojisi AD, Turkey , MÜDÜROĞLU, Raziye 1 Nolu Halk Sağlığı Laboratuvarı, Turkey
Abstract :
In this study sucuk samples were produced different proportion (A: 100% beef, B: 75% beef + 25% buffalo meat, C: 50% beef + 50% buffalo meat and D: 100% buffalo meat) sucuk using buffalo meat. At the end of the ripening, samples were kept 90 days in the +4 °C at vacuum packaging. Sucuk samples were analysed of physico-chemical, microbiological and sensory properties during ripening and storage. At the end of the ripening of sensory point of sucuk produced using buffalo meat the more appreciated than the other sucuk samples and sucuk samples were determined extended of shelf life with vacuum packaging.
NaturalLanguageKeyword :
Buffalo Meat , Beef Meat , Sucuk , Vacuum Packaging
