ArticleFood science & nutrition2025
Heat-Treated Sucuk in Natural Casings: A Source of Higher Fermentative and Oxidative Volatile Compounds?
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The effect of the type of casing on the quality parameters of Turkish-style sausages (sucuk) is quite unexplored. So, this study aims to compare the effects of using natural or collagen casings in the production of naturally fermented (traditional) or heat-treated sucuks on physicochemical properties (moisture, acidity, pH, and color values) and volatile compounds (VCs). The VCs, extracted by a solid-phase-micro-extraction technique, were analyzed by gas chromatography-mass spectrophotometry (SPME-GC-MS). Natural casing yielded a final product with the lowest pH, highest lightness, and redness in the traditional method, and the highest moisture and browning index in the heat-treated method. Regardless of casing type, the traditional method produced sucuks with lower moisture, pH,
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