The effects of mucilage and oleogel from Chondrus crispus red algae on poultry sucuk

The main purpose of this study was use of mucilage from Chondrus crispus red seaweed or its oleogel to control the structure, maturation and quality characteristics of chicken sucuk at different concentrations. In this study, boiling (1 hour), drying (13 -14 hours), pulverizing and sizing processes were applied for obtaining mucilage from Chondrus crispus and mixed with water at certain ratios (1, 2 and 3%). The obtained mucilage was mixed with chicken breast, chicken fat, spices and starter culture to form poultry sucuk dough. Thereafter, doughs were filled into artificial collagen casings. During the ripening stage, a temperature gradually decreased from 25 to 18 ℃ and whereas relative humidity from 85 to 55% RH. In the storage period, storage condition kept at constant at 10°C and 50% RH. Quality parameters such as moisture, pH, color, texture, lipid oxidation degree of the samples on different sampling time (0., 3., 6., 10., 14., 21., 28., 35., 42., 49. and 56. days) were followed. In addition to mucilage study, oleogel was made at different ratios (2.5, 5.0 and 10.0%) with the mucilage and incorporated into poultry sucuk dough. Mucilage and oleogel significantly (P<0.05) improved the measured quality attributes of sucuk. It was found that the use of mucilage had a significant effect on the hardness and chewiness values of sucuk. The mucilage was obtained from red algae and its transparency did not have much effect on the color values. TBARS value also increased significantly (P<0.05) in sucuk by oleogel. Use of mucilage increased (P<0.05) hardness. The added mucilage increased the protein content whereas oleogel addition fixed chicken sausage tissue defects. The optimum pH values were estimated as 5.5-6.2. As a results, Chondrus crispus mucilage and oleogel could be used in sucuk to solve the texture problems and enhance quality. Key Words: Poultry, Sucuk, Mucilage, Oleogel