# The effects of using sheep tail fat and cooking time on carboxymethyl‐lysine formation and some quality characteristics of heat‐treated sucuk

## TL;DR

This study examines how using sheep tail fat and cooking time affects the quality and chemical properties of a type of sausage called heat-treated sucuk.

## Contribution

The study provides new insights into how sheep tail fat and cooking duration influence CML formation and sensory properties in fermented sausages.

## Key findings

- Sheep tail fat lowered pH and increased oleic acid content but reduced taste and general acceptability.
- Cooking time significantly increased CML and other chemical markers like TBARS, sulfhydryl, and carbonyl contents.
- CML levels correlated more strongly with TBARS than with sulfhydryl or carbonyl content.

## Abstract

The study's aim was to determine the effect of using sheep tail fat (STF) on carboxymethyl‐lysine (CML) content and other properties of heat‐treated sucuk (HTS), a type of semi‐dry fermented sausage. Three mixtures were prepared: 100% beef fat (BF), 50% BF + 50% STF, and 100% STF. After production (fermentation, heat treatment, and drying), the samples were cooked at 180°C for 0, 1, 3, and 5 min to determine the effect of cooking time on CML, thiobarbituric acid reactive substance (TBARS), total sulfhydryl, and carbonyl contents. The lowest pH value (5.50) was observed in the presence of STF. The most oleic acid (46.02%) was observed in the 100% STF group. The score of taste and general acceptability decreased with increasing STF. Using STF had no significant effect on TBARS, total sulfhydryl, carbonyl, or CML content. These parameters were affected by cooking time. The mean CML content increased from 55.77 to 72.90 μg/g after 5 min of cooking. CML correlated more strongly with TBARS than sulfhydryl or carbonyl.

Sheep tail fat affected pH, aw, NPN‐S, color, and fatty acid composition. Sheep tail fat did not affect CML, TBARS, sulfhydryl, carbonyl contents. Cooking increased significantly CML, TBARS, sulfhydryl, carbonyl contents. Sheep tail fat caused undesirable sensory properties in heat‐treated sucuk.