Korean J. Food Sci. An. Vol. 35, No. 2, pp. 240~247 (2015) © 2015 Korean Society for Food Science of Animal Recources

DOI http://dx.doi.org/10.5851/kosfa.2015.35.2.240 ISSN 1225-8563 eISSN 2234-246X

ARTICLE

Effect of Replacing Beef Fat with Poppy Seed Oil on Quality of Turkish Sucuk Veli Gök* Faculty of Engineering, Food Engineering Department, Afyon Kocatepe University, Afyonkarahisar, Turkey

Abstract Sucuk is the most popular dry-fermented meat product. Sucuk has a relatively high fat. Poppy seed oil as animal fat replacer was used in Turkish sucuk and effects of its use on sucuk quality were investigated. There was a significant (p