The use of bulgur as a meat replacement: bulgur‐sucuk (a vegetarian dry‐fermented sausage)
Authors: Bayram, Mustafa; Bozkurt, Hüseyin
Source: Journal of the Science of Food and Agriculture, Volume 87, Number 3, February 2007 , pp. 411-419(9)
Publisher: John Wiley & Sons, Ltd.
Abstract:In this study, bulgur was used to produce a new sucuk (Turkish dry‐fermented sausage) as a vegetarian product. Yellow and black/brown bulgurs were mixed into the sucuk dough as fat and meat imitations respectively. Instead of animal fat, olive oil was used for lubrication. Nitrite and nitrate were not added to the recipe. The bulgur‐sucuk was ripened at 60–95% relative humidity and 18–25 °C over 15 days. During ripening, pH, moisture content and textural (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience), sensory (flavour, colour, cutting and overall scores) and colour (Hunter L, a, b, yellowing index (YI), total colour difference, hue angle, chroma and browning index values) attributes were monitored. The pH and moisture content of the bulgur‐sucuk were 5.81 and 493 g kg−1 respectively before ripening and decreased to 4.14 and 280 g kg−1 during ripening. The colour values L, a, b and YI decreased significantly (P < 0.05) to 33.03, 7.67, 11.63 and 80.70 respectively during ripening. Some of these decreases in colour values were expected owing to the lack of nitrite and nitrate. All instrumentally measured textural properties of the bulgur‐sucuk increased significantly (P < 0.05) during ripening. From the results of the parameter measurements and sensory evaluations, bulgur appears to be suitable as a meat replacement when used in a dry‐fermented formulation. Copyright © 2006 Society of Chemical Industry
Document Type: Research Article
Publication date: February 2007