Table 1 - uploaded by Cemalettin sarıçoban
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Proximate and fatty acid compositions of meat, purslane seed, stinging nettle seed and flax seed
Source publication
The objective of this research was to determine the effects of seed flours of purslane, stinging nettle and flax on ripening processing and the quality characteristics of sucuk samples. Seven different formulations of sucuks were manufactured using a natural fermentation method (without starter culture) and ripened for 21 days under ambient conditi...
Contexts in source publication
Context 1
... and fatty acid compositions of the raw materials used in the manufacture of the sucuks are shown in Table 1. The beef had a pH value of 5.87 in average and contained 19.30 % protein, 62.20 % moisture, 17.71 % fat and 0.74 % ash. ...
Context 2
... sample had higher moisture content than all the samples added with the floured seeds. This moisture reduction explains the proportional increment observed in fat content compared to those sucuk samples with added seed flours (Table 1). Differences in composition of the sucuk samples might be attributed to the type of meat or fat or the raw materials used in sucuk production, being the only variables. ...
Context 3
... Table 4, in terms of seed type, b* values of FSF added samples are observed to be greater compared to other two seed type containing samples. The reason can be explained with flax seed having a greater b* values are in a greater ratio compared to that of other two seed types (Table 1). In terms of concentration, as seen in a* values, the b* values also decrease as the seed concentrations increase (Table 4). ...
