Effect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage.
作者： Cem Okan Özer , Birol Kiliç
DOI: 10.1007/S13197-014-1274-1
关键词:
摘要: The effects of conjugated linoleic acid (CLA) enrichment on lipid oxidation, the fatty profile, physico-chemical, sensory and microbiological features sucuk were investigated. control did not contain CLA, however, other groups contained 0.5 %, 1 %, 1.5 %, 2 %, 2.5 %, 3 % respectively. results indicated that CLA concentration was increased in with addition (p < 0.05). decreased (p < 0.05) during fermentation period, but alter storage. Lipid oxidation gradually increasing storage all treatments However, compared to With regard color, higher L* values observed 2 % treatment group Moreover, resulted a* saturated acids poly-unsaturated
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