Textural properties of fat - Reduced sucuk with orange fiber [Portakal lifli yağı - Azaltılmış sucuğun tekstürel özellikleri]

In this study,sucuk samples with different orange fiber (0%,2% and 4%) and fat (sheep tail fat) levels (10%,15% and 20%) were produced and textural parameters were investigated during ripening time. use of orange fiber significantly affected hardness,chewiness,gumminess and resilience parameters in all groups (p<0.01). the highest hardness score was detected in samples containing 4% orange fiber. in contrast,no statistically significant effect of fat usage was observed on hardness (p>0.05). while textural parameters,adhesiveness,springiness,chewiness,gumminess and resilience,were affected (p<0.01) by fat level,cohesiveness was not significantly affected by fat level (p>0.05). however,ripening time was the most effective factor on all textural parameters (p<0.01). while a permanent increase was observed in hardness,adhesiveness,gumminess and chewiness values of all samples during ripening,the highest value (increase) was determined in hardness. © 2016,veteriner fakultesi dergisi. all rights reserved.