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In this study, sucuk samples with different orange fiber (0%, 2% and 4%) and fat (sheep tail fat) levels (10%, 15% and 20%) were produced and textural parameters were investigated during ripening time. Use of orange fiber significantly affected hardness, chewiness, gumminess and resilience parameters in all groups (P<0.01). The highest hardness score was detected in samples containing 4% orange fiber. In contrast, no statistically significant effect of fat usage was observed on hardness (P>0.05). While textural parameters, adhesiveness, springiness, chewiness, gumminess and resilience, were affected (P<0.01) by fat level, cohesiveness was not significantly affected by fat level (P>0.05). However, ripening time was the most effective factor on all textural parameters (P<0.01). While a permanent increase was observed in hardness, adhesiveness, gumminess and chewiness values of all samples during ripening the highest value (increase) was determined in hardness. [ABSTRACT FROM AUTHOR]

In this study, the effects of fat (10, 15 and 20%) and orange fiber (0, 2 and 4%) levels on volatile compounds of sucuk (Turkish dry-fermented sausage) were investigated. The volatile compound profile of sucuk samples was analyzed by gas chromatography/mass spectrometry (GC-MS) by using a solid phase microextraction (SPME). 75 volatile compounds were identified in the sucuk samples. The volatile compounds identified were 11 aldehydes, 7 aliphatic hydrocarbons, 2 acids, 10 esters, 1 furan, 5 alcohols, 8 aromatic hydrocarbons, 6 ketones, 6 sulphur compounds, and 19 terpenes. It was determined that the use of orange fiber had significant (P<0.05) effects on a few volatile compounds (allyl methyl sulfide, copaene and caryophyllene). Alpha-thujene was significantly affected by fat level (P<0.05). Fat level also showed very significant effect on p-xylene and allyl methyl sulfide (P<0.01). As result, orange fiber and fat level had no significant effects on volatile profile of sucuk samples. [ABSTRACT FROM AUTHOR]