Effect of fermentation conditions on the chemical composition, peptides, texture and volatile compounds of Turkish bag sausage (Torba sucuk)

· A traditional fermented sausage was defined and characterized. · Fermentation process was followed at room and controlled temperature. · Peptide chromatogram provided important insights of protein degradation. · Volatiles was identified by SPME/GC–MS and evaluated by heat-mapping. The aim of the study is to characterize the effects of curing conditions on the chemical composition, peptides, texture and volatile components of Arapgir bagged sausage ( torba sucuk ). For this purpose, two batches of dry fermented sausages ( sucuk ), R (room or natural, at 25 °C, 28 % relative humidity) and C (controlled cabin condition, 15 °C, 42 %), were analyzed over the storage days (0, 3, 7 and 14 days after fermentation). The highest acidity or lowest pH was found in R sucuk during fermentation ( P< 0.05). DPPH antioxidant activity was significantly higher in the C sucuks than R sucuks at the days 3 and 14 of fermentation ( P <0.05). The RP-HPLC peptides were at higher extent in the C sucuk than in the R sucuk. A total of 55 volatiles were characterized and the total content of volatile substances after 14 days of fermentation was higher in the C sucuk than in the R sucuk. The fermentation method under controlled cabin condition (C) resulted in firmer, less brittle and stiffer sucuks than the natural production method (R). The results show that the use of the C method in the production of torba sucuk improves the volatile profile, texture and bioactivity of the sucuk samples.