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Hazelnut as functional food component and fat replacer in fermented sausage
Deray Saygi1, Hüdayi Ercoşkun2, Ekin Şahin3
11Department of Animal Science, Faculty of Agriculture, Ankara University, Ankara, Turkey.
Journal of Food Science and Technology
|August 29, 2018
Summary
Replacing fat with hazelnut paste in fermented sucuk lowers cholesterol and improves fatty acid profiles. Sensory qualities remained unaffected, indicating a healthier, functional meat product.
Area of Science:
- Food Science
- Nutritional Science
- Meat Technology
Background:
- Traditional fermented sausages (sucuk) are often high in fat and cholesterol.
- Developing healthier meat products with functional ingredients is a growing area of research.
- Hazelnut paste offers potential as a fat substitute due to its nutritional profile.
Purpose of the Study:
- To investigate the effects of substituting fat with hazelnut paste in traditional fermented sucuk.
- To evaluate the impact of varying substitution levels (15%, 30%, 45%) on product composition and quality.
- To assess the functional properties, including fatty acid profile and cholesterol content, of hazelnut-substituted sucuk.
Main Methods:
- Fermented sucuk production with partial fat replacement by hazelnut paste at 15%, 30%, and 45% ratios.
- Analysis of dry matter, fat, and cholesterol content in the sucuk samples.
- Evaluation of fatty acid profiles, atherogenicity and thrombogenicity indices, and TBARS values.
- Sensory evaluation of the functional fermented sausages.
Main Results:
- Increasing hazelnut paste substitution increased dry matter while decreasing fat and cholesterol content.
- Hazelnut-substituted sucuk exhibited significantly lower cholesterol levels compared to control samples.
- Functional fatty acid profiles and improved atherogenicity/thrombogenicity indices were observed in hazelnut sucuk.
- Increased TBARS (Thiobarbituric Acid Reactive Substances) values were noted with higher hazelnut substitution.
- Sensory properties of the sucuk were not negatively impacted by fat replacement with hazelnut paste.
Conclusions:
- Hazelnut paste can be effectively used to reduce fat and cholesterol in fermented sucuk, creating a functional meat product.
- Despite increased TBARS values, the overall nutritional and sensory profile of hazelnut-added sucuk is promising.
- This study demonstrates the potential for developing healthier meat products through strategic ingredient substitution.
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