The effects of using sheep tail fat on fatty acid composition and some other properties of heat treated sucuk

This study was carried out in order to find out the effects of beef intermuscular fat (BIF)/sheep tail fat (STF) combinations on microbiological, physico-chemical and sensory properties, and fatty acid composition of heat-treated sucuk. Heat-treated sucuk batch was prepared by using different amounts of STF (100% BIF, 75% BIF + 25% STF, 50% BIF + 50% STF, 25% BIF + 75% STF, 100% STF). The samples taking during the production stages (dough, after fermentation, after heat-treatment, after drying) were analysed in terms of pH, aw and TBARS values as well as lactic acid bacteria, Micrococcus/Staphylococcus and Enterobacteriaceae . The samples were also analysed in terms of their fatty acid composition. The sensory analysis, on the other hand, was carried out in the final product. The BIF/ STF combination had no significant effect on the pH value, the count of lactic acid bacteria and Micrococcus/Staphylococcus (P>0,05) while it had a significant effect on aw and TBARS value (P<0,05). However, the production stage factor had very significant effect (P<0,01) on pH, aw and TBARS value as well as the number of lactic acid bacteria and Micrococcus/Staphylococcus of heat-treated sucuk. The interaction of BIF/ STF combination and production stage had a very significant effect on aw value (P<0, 01), however, its effect on pH and TBARS value was determined to be insignificant (P> 0,05). The interaction had no significant effect on the number of lactic acid bacteria and Micrococcus/Staphylococcus (P>0,05). No statistical differences were detected between the groups in terms of the analysed sensory parameters (P>0,05). Besides, the combination of BIF/STF affected the fatty acid composition of samples (P<0,05 or P<0,01) and an increase was detected generally in the content of unsaturated fatty acid depending on the amount of STF (P<0,05).