Search for Author, Title, Keyword
Current issue
In press
Archive
About the Journal
Editorial Policies
Instructions for Authors
In press
Stats
CC-BY 4.0
Get citation
ORIGINAL ARTICLE
Development and Quality Assessment of Fat-Reduced Turkish Fermented Sausage (Sucuk) Formulated with Functional Lemon Fiber
Zeki Gürler 1
,
 
Teslime Ekiz Ünsal 2
 
 
 
More details
Hide details
1
Department of Food Hygiene and Technology, Veterinary Faculty, Afyon Kocatepe University, Afyonkarahisar, Turkey
 
2
Department of Food Engineering, Faculty of Engineering, Afyon Kocatepe University, Afyonkarahisar, Turkey
 
 
Submission date: 2025-08-18
 
 
Acceptance date: 2026-01-27
 
 
Corresponding author
Teslime Ekiz Ünsal   

Department of Food Engineering, Faculty of Engineering, Afyon Kocatepe University, Afyonkarahisar, Turkey
 
 
 
KEYWORDS
fat reduction strategy
fermented meat product
functional ingredient application
product reformulation
technological quality
 
TOPICS
ABSTRACT
This study aimed to produce Turkish fermented sausage (sucuk) with a reduced fat content and to minimize the quality defects typically associated with fat reduction by incorporating lemon fiber into the formulation. For sucuk production, six different dough formulations were prepared, comprising two fat levels (24 and 28 g/100 g of dough) and three lemon fiber levels (addition at 0%, 1%, and 2% of dough, w/w). After production, physical, chemical, and textural analyses were performed on the sucuk samples, and lactic acid bacteria (LAB) counts were determined microbiologically. The results indicated that there were no significant differences among the formulations in terms of protein and moisture content, water activity (aw), pH, color, thiobarbituric acid reactive substances (TBARS), weight loss, lactic acid bacteria count, cholesterol content, residual nitrite and residual nitrate levels. However, lemon fiber addition had a significant effect on cooking loss, with the lowest cooking loss (16.8%) observed in the formulations containing 2% (w/w) lemon fiber compared to those without the fiber. Differences among the samples were observed in certain texture parameters, particularly hardness, springiness, and chewiness, depending on the interaction between fat level and lemon fiber addition. As a result, the formulation containing 24 g fat/100 g and 2% (w/w) lemon fiber was determined to be a suitable alternative for the production of low-fat sucuk in terms of technological properties.
FUNDING
The authors gratefully acknowledge the Scientific Research Projects Coordination Unit of Afyon Kocatepe University for supporting this work under project number 21.SAĞ.BİL.23.
CONFLICT OF INTEREST
Authors declare no conflict of interests.
INFORMED CONSENT
This study is part of the doctoral thesis of Teslime Ekiz Ünsal.
REFERENCES (53)
1.
Akoğlu, A., Çakır, İ., Akoğlu, İ.T., Karahan, A.G., Çakmakçı, M.L. (2015). Effect of bacterial cellulose as a fat replacer on some quality characteristics of fat reduced sucuk. Gıda, 40(3), 133–139. https://doi.org/10.15237/gida.....
CrossRef
 
Google Scholar
 
 
2.
Aleson-Carbonell, L., Fernández-López, J., Sayas-Barberá, E., Sendra, E., Pérez-Alvarez, J.A. (2003). Utilization of lemon albedo in dry-cured sausages. Journal of Food Science, 68(5), 1826–1830. https://doi.org/10.1111/j.1365....
CrossRef
 
Google Scholar
 
 
3.
Aminzare, M., Hashemi, M., Afshari, A., Noori, S.M.A., Rezaeigolestani, M. (2024). Development of functional sausages: A comparative study of the ımpact of four dietary fibers on the physico-chemical properties of mortadella sausages. Journal of Human Environment and Health Promotion, 10(2), 83–88. https://doi.org/10.61186/jhehp....
CrossRef
 
Google Scholar
 
 
4.
Araujo-Chapa, A.P., Urías-Orona, V., Niño-Medina, G., Muy-Rangel, D., de la Garza, A.L., Castro, H. (2023). Dietary fiber from soybean (Glycine max) husk as fat and phosphate replacer in frankfurter sausage: Effect on the nutritional, physicochemical and nutraceutical quality. Molecules, 28(13), art. no. 4997. https://doi.org/10.3390/molecu....
CrossRef
 
Google Scholar
 
 
5.
Bis-Souza, C.V., Pateiro, M., Domínguez, R., Penna, A.L., Lorenzo, J.M., Barretto, A.C.S. (2020). Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón. Meat Science, 159, art. no. 107936. https://doi.org/10.1016/j.meat....
CrossRef
 
Google Scholar
 
 
6.
Biswas, A.K., Kumar, V., Bhosle, S., Sahoo, J., Chatli, M.K. (2011). Dietary fibers as functional ingredients in meat products and their role in human health. International Journal of Livestock Production, 2(4), 45–54.
Google Scholar
 
 
7.
Campagnol, P.C.B., dos Santos, B.A., Wagner, R., Terra, N.N., Pollonio, M.A.R. (2012). Amorphous cellulose gel as a fat substitute in fermented sausages. Meat Science, 90(1), 36–42. https://doi.org/10.1016/j.meat....
CrossRef
 
Google Scholar
 
 
8.
Candogan, K., Kolsarici, N. (2003). The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters. Meat Science, 64(2), 199–206. https://doi.org/10.1016/S0309-....
CrossRef
 
Google Scholar
 
 
9.
Cengiz, E., Gokoglu, N. (2005). Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition. Food Chemistry, 91(3), 443–447. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
10.
Chappalwar, A.M., Pathak, V., Goswami, M., Verma, A.K., Rajkumar, V. (2021). Efficacy of lemon albedo as fat replacer for development of ultra‐low‐fat chicken patties. Journal of Food Processing & Preservation, 45(7), art. no. e15587. https://doi.org/10.1111/jfpp.1....
CrossRef
 
Google Scholar
 
 
11.
Claus, J.R., Hunt, M.C., Kastner, C.L. (1990). Effects of substituting added water for fat on the textural, sensory, and processing characteristics of bologna. Journal of Muscle Foods, 1(1), 1–21. https://doi.org/10.1111/j.1745....
CrossRef
 
Google Scholar
 
 
12.
dos Santos, B.A., Campagnol, P.C.B., Pacheco, M.T.B., Pollonio, M.A.R. (2012). Fructooligosaccharides as a fat replacer in fermented cooked sausages. International Journal of Food Science & Technology, 47(6), 1183–1192. https://doi.org/10.1111/j.1365....
CrossRef
 
Google Scholar
 
 
13.
dos Santos, J.M., Ignácio, E.O., Bis-Souza, C.V., da Silva-Barretto, A.C. (2021). Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design. Meat Science, 175, art. no. 108433. https://doi.org/10.1016/j.meat....
CrossRef
 
Google Scholar
 
 
14.
Eim, V.S., Simal, S., Rosselló, C., Femenia, A. (2008). Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada). Meat Science, 80(2), 173–182. https://doi.org/10.1016/j.meat....
CrossRef
 
Google Scholar
 
 
15.
Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., Attia, H. (2011). Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry, 124(2), 411–421. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
16.
Ercoşkun, H., Demirci‐Ercoşkun, T. (2010). Walnut as fat replacer and functional component in sucuk. Journal of Food Quality, 33(5), 646–659. https://doi.org/10.1111/j.1745....
CrossRef
 
Google Scholar
 
 
17.
Fenton, M., Sim, J.S. (1991). Determination of egg yolk cholesterol content by on-column capillary gas chromatography. Journal of Chromatography A, 540, 323-329. https://doi.org/10.1016/S0021-....
CrossRef
 
Google Scholar
 
 
18.
Fernández-Ginés, J.M., Fernández-López, J., Sayas-Barberá, E., Sendra, E., Pérez-Álvarez, J.A. (2004). Lemon albedo as a new source of dietary fiber: Application to Bologna sausages. Meat Science, 67(1), 7-13. https://doi.org/10.1016/j.meat....
CrossRef
 
Google Scholar
 
 
19.
Fernández-López, J., Viuda-Martos, M., Sendra, E., Sayas-Barberá, E., Navarro, C., Pérez-Alvarez, J.A. (2007). Orange fibre as potential functional ingredient for dry-cured sausages. European Food Research and Technology, 226(1), 1-6. https://doi.org/10.1007/s00217....
CrossRef
 
Google Scholar
 
 
20.
Fu, J.T., Chang, Y.H., Shiau, S.Y. (2015). Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber. LWT – Food Science and Technology, 61(1), 56–62. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
21.
García, M.L., Dominguez, R., Galvez, M.D., Casas, C., Selgas, M.D. (2002). Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Science, 60(3), 227–236. https://doi.org/10.1016/S0309-....
CrossRef
 
Google Scholar
 
 
22.
Gorinstein, S., Martín-Belloso, O., Park, Y.S., Haruenkit, R., Lojek, A., Cíz, M., Caspi, A., Libman, I., Trakhtenberg, S. (2001). Comparison of some biochemical characteristics of different citrus fruits. Food Chemistry, 74(3), 309–315. https://doi.org/10.1016/S0308-....
CrossRef
 
Google Scholar
 
 
23.
Grasso, S., Brunton, N.P., Lyng, J.G., Lalor, F., Monahan, F.J. (2014). Healthy processed meat products – Regulatory, reformulation and consumer challenges. Trends in Food Science & Technology, 39(1), 4–17. https://doi.org/10.1016/j.tifs....
CrossRef
 
Google Scholar
 
 
24.
Guo, R., Xiong, J., Li, P., Ma, C., Zhao, X., Cai, W., Kong Y., Huang, Q. (2024). Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality. Meat Science, 210, art. no. 109433. https://doi.org/10.1016/j.meat....
CrossRef
 
Google Scholar
 
 
25.
Han, M., Clausen, M.P., Christensen, M., Vossen, E., Van Hecke, T., Bertram, H.C. (2018). Enhancing the health potential of processed meat: The effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix. Food & Function, 9(7), 4017–4027. https://doi.org/10.1039/C8FO00....
CrossRef
 
Google Scholar
 
 
26.
Herrero, A.M., Ordóñez, J.A., de Avila, R., Herranz, B., De la Hoz, L., Cambero, M.I. (2007). Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physicochemical characteristics. Meat Science, 77(3), 331–338. https://doi.org/10.1016/j.meat....
CrossRef
 
Google Scholar
 
 
27.
Hoffman, L.C., Wiklund, E. (2006). Game and venison – meat for the modern consumer. Meat Science, 74(1), 197–208. https://doi.org/10.1016/j.meat....
CrossRef
 
Google Scholar
 
 
28.
Hughes, E., Mullen, A.M., Troy, D.J. (1998). Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat. Meat Science, 48(1-2), 169–180. https://doi.org/10.1016/S0309-....
CrossRef
 
Google Scholar
 
 
29.
ISO (1998). ISO 15214:1998. Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of mesophilic lactic acid bacteria — Colony-count technique at 30°C.
Google Scholar
 
 
30.
Jiménez-Colmenero, F. (2007). Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends in Food Science & Technology, 18(11), 567-578. https://doi.org/10.1016/j.tifs....
CrossRef
 
Google Scholar
 
 
31.
Kausar, T., Hanan, E., Ayob, O., Praween, B., Azad, Z.R.A.A. (2019). A review on functional ingredients in red meat products. Bioinformation, 15(5), art. no. 358. https://doi.org/10.6026/973206....
CrossRef
 
Google Scholar
 
 
32.
Keeton, J.T. (1994). Low-fat meat products – technological problems with processing. Meat Science, 36(1-2), 261–276. https://doi.org/10.1016/0309-1....
CrossRef
 
Google Scholar
 
 
33.
Kim, D.H., Shin, D.M., Seo, H.G., Han, S.G. (2019). Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage. Asian-Australasian Journal of Animal Sciences, 32(8), art. no. 1195. https://doi.org/10.5713/ajas.1....
CrossRef
 
Google Scholar
 
 
34.
Mendoza, E., García, M.L., Casas, C., Selgas, M.D. (2001). Inulin as fat substitute in low fat, dry fermented sausages. Meat Science, 57(4), 387–393. https://doi.org/10.1016/S0309-....
CrossRef
 
Google Scholar
 
 
35.
Mielnik, M.B., Olsen, E., Vogt, G., Adeline, D., Skrede, G. (2006). Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT – Food Science and Technology, 39(3), 191–198. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
36.
Nieto, G., Fernández-López, J., Pérez-Álvarez, J.A., Peñalver, R., Ros, G., Viuda-Martos, M. (2021). Valorization of citrus co-products: Recovery of bioactive compounds and application in meat and meat products. Plants, 10(6), art. no. 1069. https://doi.org/10.3390/plants....
CrossRef
 
Google Scholar
 
 
37.
Nikolić, I., Šoronja-Simović, D., Zahorec, J., Dokić, L., Lončarević, I., Stožinić, M., Petrović, J. (2024). Polysaccharide-based fat replacers in the functional food products. Processes, 12(12), art. no. 2701. https://doi.org/10.3390/pr1212....
CrossRef
 
Google Scholar
 
 
38.
Oz, F., Kızıl, M., Zaman, A., Turhan, S. (2016). The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop. LWT – Food Science and Technology, 65, 861–867. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
39.
Pintado, T., Delgado-Pando, G. (2020). Towards more sustainable meat products: Extenders as a way of reducing meat content. Foods, 9(8), art. no. 1044. https://doi.org/10.3390/foods9....
CrossRef
 
Google Scholar
 
 
40.
Ruiz-Capillas, C., Triki, M., Herrero, A.M., Rodriguez-Salas, L., Jiménez-Colmenero, F. (2012). Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics. Meat Science, 92(2), 144–150. https://doi.org/10.1016/j.meat....
CrossRef
 
Google Scholar
 
 
41.
Saha, D., Bhattacharya, S. (2010). Hydrocolloids as thickening and gelling agents in food: a critical review. Journal of Food Science and Technology, 47(6), 587-597. https://doi.org/10.1007/s13197....
CrossRef
 
Google Scholar
 
 
42.
Sarıçoban, C., Unal, K. (2022). Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk). Journal of Food Science and Technology, 59(4), 1478–1486. https://doi.org/10.1007/s13197....
CrossRef
 
Google Scholar
 
 
43.
Schormüller, J. (1968). Handbuch der Lebensmittel Chemie. Band III/2 Teil. Tierische Lebensmittel Eier, Fleisch, Fisch, Buttermilch. Springer-Verlag, Berlin-Heidelberg-New York. pp. 1341-1392 (in German).
Google Scholar
 
 
44.
Simunovic, S., Đorđević, V.Ž., Rašeta, M., Lukić, M., Lorenzo, J.M., Djekic, I., Tomašević, I. (2022). Reformulation of traditional fermented tea sausage utilizing novel (digital) methods of analysis. Foods, 11(8), art. no. 1090. https://doi.org/10.3390/foods1....
CrossRef
 
Google Scholar
 
 
45.
Steenblock, R.L., Sebranek, J.G., Olson, D.G., Love, J.A. (2001). The effects of oat fiber on the properties of light bologna and fat-free frankfurters. Journal of Food Science, 66(9), 1409–1415. https://doi.org/10.1111/j.1365....
CrossRef
 
Google Scholar
 
 
46.
Toldrá, F., Reig, M. (2011). Innovations for healthier processed meats. Trends in Food Science & Technology, 22(9), 517-522. https://doi.org/10.1016/j.tifs....
CrossRef
 
Google Scholar
 
 
47.
Tomaschunas, M., Zörb, R., Fischer, J., Köhn, E., Hinrichs, J., Busch-Stockfisch, M. (2013). Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers. Meat Science, 95(3), 629-640. https://doi.org/10.1016/j.meat....
CrossRef
 
Google Scholar
 
 
48.
Totosaus, A., Montejano, J.G., Salazar, J.A., Guerrero, I. (2002). A review of physical and chemical protein-gel induction. International Journal of Food Science and Technology, 37(6), 589-601. https://doi.org/10.1046/j.1365....
CrossRef
 
Google Scholar
 
 
49.
Yadav, S., Malik, A., Pathera, A., Islam, R.U., Sharma, D. (2016). Development of dietary fibre enriched chicken sausages by incorporating corn bran, dried apple pomace and dried tomato pomace. Nutrition & Food Science, 46(1), 16–29. https://doi.org/10.1108/NFS-05....
CrossRef
 
Google Scholar
 
 
50.
Yalınkılıç, B., Kaban, G., Kaya, M. (2012). The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk. Food Microbiology, 29(2), 255–259. https://doi.org/10.1016/j.fm.2....
CrossRef
 
Google Scholar
 
 
51.
Yuca, B., Topçu, İ., Yağcılar-Aydemir, H., Özer, C.O., Kılıç, B., Başyiğit-Kılıç, G. (2019). Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage. Journal of Food Science and Technology, 56(7), 3439–3448. https://doi.org/10.1007/s13197....
CrossRef
 
Google Scholar
 
 
52.
Zhang, W., Xiao, S., Samaraweera, H., Lee, E.J., Ahn, D.U. (2010). Improving functional value of meat products. Meat Science, 86(1), 15–31. https://doi.org/10.1016/j.meat....
CrossRef
 
Google Scholar
 
 
53.
Zinina, O., Merenkova, S., Tazeddinova, D., Rebezov, M., Stuart, M., Okuskhanova, E., Yessimbekov, Zh., Baryshnikova, N. (2019). Enrichment of meat products with dietary fibers: a review. Agronomy Research, 17(4), 1808–1822. https://doi.org/10.15159/AR.19....
CrossRef
 
WWW
 
Google Scholar
 
 
Share
Send by email
RELATED ARTICLE
Grain of Hybrids Between Spelt (Triticum spelta L.) and Bread Wheat (Triticum aestivum L.) as a New Raw Material for Breadmaking
Indexes
 
Keywords index
Topics index
Authors index
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
© 2006-2026 Journal hosting platform by Bentus
Scroll to top