THE EFFECT OF PROCESSING METHOD AND STORAGE TIME ON CONSTITUENTS OF TURKISH SAUSAGES (SUCUK)

Turkish sausages (sucuk) were produced by two methods (heat processing and traditional). Their moisture, pH and water activity and lipid stability were studied during refrigerated storage (4 +/- 2C/90 days). Heat-processed (Therm) sausages had higher moisture content, water activity and pH values, and low thiobarbituric acid (TBA) values, free fatty acids (FFA) and peroxide values. FFA content of Therm sausages increased from 2.5 to 5.5% during storage and was significantly (P < 0.05) affected by storage time. In the case of traditionally produced (Trad) sausages, there was no significant impact of storage time, but their TBA value increased from 0.38 to 0.48 mg MA/kg, while only a slight increase was observed in Therm sausages, from 0.41 to 0.43 mg MA/kg. Storage time significantly (P < 0.05) increased the TBA value of Trad sausages.