Quality characteristics of heat treatment heat treatment produced

In this research, the formulation of heat-treated sucuk were arranged with different fiber sources wheat, cellulose, and carrot as 1%. The research consisted of a control group and a treatment group containing fiber (wheat, cellulose, carrot) and they were conducted in duplicates. Prepared samples of heat-treated soudjouk were analysed in terms of phsico-chemical and sensory attributes. The results were obtained in between 17,90-20,45% in terms of weight loss and the pH value was determineted in between 5,46-5,56. The water activity levels were measured as between 32,12-34,67% and the protein contents as between 24,54-24,93%. The oil contents of samples were ranged as 38,25-39,53% and the stiffness point as between 12,10-13,380 %. All of these values were obtained after a certain storage period. After all, the samples were evaluated by panelists and the color, odor, and taste quality levels were evaluated as 7,45 to 8,34; as 7,22 to 8,17, as 7,64 to 8,36, respectively. The juiciness quality was appreciated as between 7,54 to 8,39; and overall score was evaluated as between 8,24 to 8,62.