Sucuk - Turkish raw sausage - effect of hydrated fat-free soy meal (FFSM) on ripening.)

摘要

The effect of fat-free soya meal (FFSM) on the ripening process of Sucuk (Turkish raw sausage) was investigated. Meat in the Sucuk was replaced with 0%, 10%, 20% and 30% hydrated FFSM and the product was left to ripen for 15 days, with water activity, moisture content and pH value determined every three days. Using FFSM led to a shorter ripening time, resulting in cost reduction, improved quality and a wider product range.