ArticleJournal of food science and technology2015
Effect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage.
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed, 25 citations in OpenAlex.
- Effect of different pasture species on growth performance, carcass traits, internal organ weights, and meat quality of slower growing broilers in free-range production system.Tropical animal health and production · 2023Article
- Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage.Journal of food science and technology · 2019Article
- Efficacy of dietary supplementation of fatty acid compound on performance and production in finishing pigs.Tropical animal health and production · 2017Article
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of conjugated linoleic acid (CLA) enrichment on lipid oxidation, the fatty acid profile, physico-chemical, sensory and microbiological features of sucuk were investigated. The control sucuk did not contain CLA, however, other groups contained 0.5 %, 1 %, 1.5 %, 2 %, 2.5 %, and 3 % CLA, respectively. The results indicated that CLA concentration was increased in sucuk with CLA addition (p < 0.05). CLA concentration decreased (p < 0.05) during the fermentation period, but did not alter during the storage. Lipid oxidation gradually increased with the increasing of storage in all treatments (p < 0.05). However, addition of CLA decreased lipid oxidation compared to control (p < 0.05). With regard to color, higher L* values were observed in 2 % CLA treatment group compared to other treatments during storage (p < 0.05). Moreover, CLA addition resulted in increased a* values in sucuk (p < 0.05). With the addition of CLA, saturated fatty acids in sucuk decreased and poly-unsaturated fatty acids and conjugated linoleic acids increased (p < 0.05).
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