The Effect of the Addition of Encapsulated Collagen Hydrolysate on Some Quality Characteristics of Sucuk

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dc.contributor.authorPalamutoglu, Recep
dc.contributor.authorSaricoban, Cemalettin
dc.date.accessioned2020-03-26T19:31:40Z
dc.date.available2020-03-26T19:31:40Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe effect of addition commercial fish collagen hydrolysate and encapsulated fish collagen hydrolysate on the quality characteristics of sucuk (a traditional Turkish dry-fermented sausage) was investigated. Fish collagen hydrolysates were encapsulated with maltodextrin (MD) which has two different dextrose equivalent (12DE and 19 DE), with two different types of core/coating material ratios (10% peptide : 90% MD, 20% peptide : 80% MD). Than six group of sucuk dough (control, peptide, MD1210, MD1220, MD1910, MD1920) prepared and naturally fermented. The effects of the ripening period (28 d), treatment (peptide and encapsulated peptide addition) 'ripening period x treatment' interaction on sucuk's pH, lactic acid contents, a(w) values and moisture contents were statistically significant (p<0.01). The pH, moisture and a(w) decrease and lactic acid concentration increses during ripening period. The highest pH was observed with peptide added group (5.41), and encapsulated peptide added groups (4.76-4.77) were lower than the control group (5.26). Lactic acid concentration was affected from treatment and all treatment groups lactic acid concentration (0.185-0.190%) were higher than the control group (0.164%). Antioxidant and Angiotensin converting enzyme inhibition activities of water soluble protein extracts were significantly (p<0.01) increased during ripening time. Antioxidant activity reached the highest level at 28th d. There was no significant increase observed after fermentation for both activities. Antioxidant activity of encapsulated peptide added (%39.56-40.48) groups were higher than control (34.28%) and peptide added (33.99%) groups except MD1920 (38.30%). The effect of the ripening period of the sucuk samples on TBA values was found to be statistically significant (p<0.01) while treatment and 'ripening period x treatment' interaction were not to be significant (p<0.05). The value of hardness was the highest in the encapsulated peptide added groups (29.27, 35.83 N), and it was 20.40 N and 15.41 N in the peptide added group and the control group respectively.en_US
dc.description.sponsorshipSelcuk UniversitySelcuk University [B.A.P/ 142010 53]en_US
dc.description.sponsorshipThanks to TUBITAK Scientist Supporting Department for Recep Palamutoglu's Ph.D. education. This research is a part of Recep Palamutoglu's Ph.D. thesis, and supported by Selcuk University under grant number B.A.P/ 142010 53. Also special thanks are given to Rousselot/France for providing fish collagen hydrolysate.en_US
dc.identifier.doi10.5851/kosfa.2016.36.6.807en_US
dc.identifier.endpage818en_US
dc.identifier.issn1225-8563en_US
dc.identifier.issue6en_US
dc.identifier.pmid28115893en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage807en_US
dc.identifier.urihttps://dx.doi.org/10.5851/kosfa.2016.36.6.807
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34077
dc.identifier.volume36en_US
dc.identifier.wosWOS:000391241300014en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCESen_US
dc.relation.ispartofKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectantioxidanten_US
dc.subjectencapsulated collagen hydrolysateen_US
dc.subjectsucuken_US
dc.subjectIBAen_US
dc.subjecttextureen_US
dc.titleThe Effect of the Addition of Encapsulated Collagen Hydrolysate on Some Quality Characteristics of Sucuken_US
dc.typeArticleen_US

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