Utilization of dired fig and fresh black fig in fermented sucuk production

In this research, the effect of the utilizing of dried fig and fresh black fig on properties of fermented Turkish sucuk was investigated. One of them was control and the other two sucuk were produced with adding dried fig and fresh black fig at %5 of total sucuk batter, respectively. The pH, moisture, fat protein, thiobarbutiric acid (TBA), microbiological and textural values were determined at the samples, which taken on 0th, 7th, 14th and 30th days from the beginning of fermentation.From the beginning of fermentation, TBA values of dried fig and fresh black fig added sucuk were found lower than TBA value of control sample (0, 6 in control, 0, 44 in dried fig added and 0,42 in fresh black fig added ). With advance of production periods, on the 7th day except of the TBA value of the dried fig added sample increased (in control 0,92, in dried fig added 0,4, in fresh black added 0,57).From the beginning of fermentation in production period TBA values were determined in higher values in control sample than fig added samples. It was determined that dried fig added samples had the highest values of hardness and adhesiveness, in the samples black fig has the lowest hardness values.