Effect of Casing Diameter on Some Qualitative Properties of Smoked Heat-Treated Sucuk Stored in Cold under Modified Atmosphere Conditions

Heat-treated fermented sausages have a high consumption rate among meat products. In this study, the effects of different casing diameters on the some quality characteristics of smoked heat-treated sucuk stored in cold under modified atmosphere conditions were investigated. For this purpose, smoked heat-treated sucuk were produced by filling fibrous casings with three different diameters (45 mm, 50 mm, and 60 mm). Following production, samples packaged in modified atmosphere conditions were examined for microbial, physical-chemical and sensory properties during cold storage (90 days at 4°C). According to the results, casing diameter did not affect the pH value of the product, while water activity, TBARS value, residual nitrite content, and L*, a*, and b* values were significantly affected by the casing diameter (P < 0.05). Additionally, sensory scores of colour, taste and overall acceptability as well as lactic acid bacteria and micrococci/staphylococci were also significantly affected by the casing diameter factor. (P < 0.05). The storage factor had a significant effect on pH, L* value, TBARS value, and residual nitrite content at a P < 0.05 level. Moreover, it was found that the storage factor significantly affected the odor and lactic acid bacteria count.