Determination of Quality Properties of Sucuk Produced Using Cattle Head Meat

Abstract

A b s t r a c t: Sucuk is produced by mixing beef, animal fat and different spices. Usage of head meat, which is relatively more affordable, for sucuk production has started to increase, especially depending on red meat prices. In this study, 100% beef (group A) or 100% cattle head meat (group B) were used for sucuk production. Both groups of sucuk were heat‑treated. Microbiological, chemi‑ cal, sensorial and histological properties were analysed in sucuk. Enterobacteriaceae, coliform bacteria and Escherichia coli levels were all <2.00 log CFU/g in both sucuk groups; the numbers of total aerobic bacteria and Micrococcus/Staphylococcus were 4.95 log CFU/g and 2.13 log CFU/g in group A; 5.23 log CFU/g and 2.25 log CFU/g in group B, respectively. The pH of group A sucuk was lower than that of group B. Hydroxyproline and connective tissue contents of group B were higher than those of group A. Outer surface lightness value (L) was higher in group A, and redness (a) was higher in group B. Texture analysis showed that group B had higher hardness, cohesiveness and gumminess values, while group A had higher springiness and chewiness values. Striated muscle and adi‑ pose tissue were detected in group A, and sero‑mucous tissues were found in group B during the histological analysis. Group A sucuk, in the sensory analysis, achieved higher general satisfaction scores than group B. As a result, head meat can be used in sucuk production.