{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,27]],"date-time":"2025-11-27T15:40:04Z","timestamp":1764258004461,"version":"3.46.0"},"reference-count":52,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2025,4,18]],"date-time":"2025-04-18T00:00:00Z","timestamp":1744934400000},"content-version":"vor","delay-in-days":17,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100008255","name":"Mustafa Kemal \u00dcniversitesi","doi-asserted-by":"publisher","award":["20A001"],"award-info":[{"award-number":["20A001"]}],"id":[{"id":"10.13039\/501100008255","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,4]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    The effect of the type of casing on the quality parameters of Turkish\u2010style sausages (sucuk) is quite unexplored. So, this study aims to compare the effects of using natural or collagen casings in the production of naturally fermented (traditional) or heat\u2010treated sucuks on physicochemical properties (moisture, acidity, pH, and color values) and volatile compounds (VCs). The VCs, extracted by a solid\u2010phase\u2010micro\u2010extraction technique, were analyzed by gas chromatography\u2010mass spectrophotometry (SPME\u2010GC\u2010MS). Natural casing yielded a final product with the lowest pH, highest lightness, and redness in the traditional method, and the highest moisture and browning index in the heat\u2010treated method. Regardless of casing type, the traditional method produced sucuks with lower moisture, pH,\n                    <jats:italic>a<\/jats:italic>\n                    *, and browning index values. Cumin aldehyde, methyl eugenol, \u03b3\u2010terpinene, pinene, and eugenol were the most abundant VCs identified in sucuk. The type of casing did not alter the volatile profile of naturally fermented sucuk. However, in heat\u2010treated sucuk, natural casing resulted in a higher accumulation of aldehydes, acids, and ketones in the final product compared to collagen casing. It is highlighted that natural casing may not be suitable for heat\u2010treated sucuk due to the abundance of lipid oxidation products. Principal component analysis showed that VCs were useful in differentiating between production stages and casing types, particularly for heat\u2010treated sucuk. This study demonstrates the impact of casing type on the quality of Turkish\u2010style sucuk and provides a theoretical basis for casing selection in future industrial production.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70137","type":"journal-article","created":{"date-parts":[[2025,4,18]],"date-time":"2025-04-18T06:19:07Z","timestamp":1744957147000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Heat\u2010Treated Sucuk in Natural Casings: A Source of Higher Fermentative and Oxidative Volatile Compounds?"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0736-8740","authenticated-orcid":false,"given":"Ahmet","family":"Dursun","sequence":"first","affiliation":[{"name":"Faculty of Agriculture, Department of Food Engineering Hatay Mustafa Kemal University  Antakya Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9255-1891","authenticated-orcid":false,"given":"Dilek","family":"T\u00fcrkmen","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, Department of Food Engineering Hatay Mustafa Kemal University  Antakya Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1889-9379","authenticated-orcid":false,"given":"Zehra","family":"G\u00fcler","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, Department of Food Engineering Hatay Mustafa Kemal University  Antakya Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2025,4,18]]},"reference":[{"key":"e_1_2_9_2_1","first-page":"53","article-title":"Antimicrobial Activity of Some Spices Used in the Meat Industry","volume":"51","author":"A\u011fao\u011flu S.","year":"2007","journal-title":"Bulletin of the Veterinary Institute in Pulawy"},{"volume-title":"Official methods of analysis of the Association of Official Analytical Chemists","year":"2000","author":"AOAC","key":"e_1_2_9_3_1"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.14455"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.5772\/intechopen.103001"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2016.09.003"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2006.01.001"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1201\/9781420031812"},{"key":"e_1_2_9_9_1","first-page":"69","article-title":"Effect of Heat Treatment on the Volatile Compound Profile and Other Qualitative Properties of Sucuk","volume":"5","author":"\u00c7ak\u0131r M. 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Turkish Standard Institution Ankara T\u00fcrkiye.\u201d"},{"issue":"4","key":"e_1_2_9_49_1","first-page":"921","article-title":"Chemical Composition of the Essential Oils Obtained From Some Spices Widely Used in Mediterranean Region","volume":"54","author":"Viuda\u2010Martos M.","year":"2007","journal-title":"Acta Chimica Slovenica"},{"key":"e_1_2_9_50_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2022.990606"},{"key":"e_1_2_9_51_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0263389"},{"key":"e_1_2_9_52_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2021.101140"},{"key":"e_1_2_9_53_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.11254"}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.70137","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,27]],"date-time":"2025-11-27T15:37:05Z","timestamp":1764257825000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.70137"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,4]]},"references-count":52,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2025,4]]}},"alternative-id":["10.1002\/fsn3.70137"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.70137","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"type":"print","value":"2048-7177"},{"type":"electronic","value":"2048-7177"}],"subject":[],"published":{"date-parts":[[2025,4]]},"assertion":[{"value":"2024-12-27","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-03-20","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-04-18","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70137"}}