The Effects of Using Turkey Meat on Qualitative Properties of Heat-Treated Sucuk

The effects of using different levels of turkey meat (0, 20, and 40%) on some quality properties of heat-treated sucuk were investigated. Lactic acid bacteria, Micrococcus/Staphylococcus, and Enterobacteriaceae counts were determined and pH and a(w) analyses were carried out, taking samples from the batter, and also after the fermentation, heat treatment, and drying stages. The sensory and volatile compounds analyses were carried out on the final product. The use of turkey meat had a very significant effect on the pH and aw values. The stage of production also had very significant effects on the pH and aw values as well as on the lactic acid bacteria and Micrococcus/Staphylococcus counts. Heat treatment increased the pH value of the product. In all groups, terpenes constituted a major part of the volatile compounds. The use of turkey meat affected a few volatile compounds.