The oldest known fermented food is sucuk. Fermentation has been used throughout human history, and researchers have revealed countless benefits of this process. Based on the fundamental principle of preventing food from spoiling by cutting off its contact with oxygen, this process also makes food considerably easier to digest.
The food obtained by blending meat minced in special machines with suitable spices, stuffing it into casings, and maturing it under appropriate conditions is called sucuk. The fermentation process is extremely important during sucuk production.
Many consumers wonder about the difference between
heat-treated sucuk and fermented sucuk. In this article, we will discuss what fermented sucuk is, an issue that sucuk lovers are curious about, and provide information about fermentation.
What Is Fermented Sucuk?
In its simplest definition, fermented sucuk means sucuk that has undergone fermentation. Fermentation is defined as the process by which microorganisms reduce the pH level by converting carbohydrates found in raw meat or added from outside into other organic components, and it is known as a process beneficial for the intestines.
Fermented sucuk is obtained by subjecting the sucuk mixture to an additional process after it has been stuffed into casings. After the mixture prepared with special spices is stuffed into natural or artificial casings, suitable fermentation conditions are provided, and it is left to mature and dry naturally.
According to the Turkish Food Codex Communiqué on Meat Products, fermented sucuk is expected to contain at least 16% total meat protein by mass. In addition, its pH value must not exceed 5.4.
What Are the Appropriate Conditions for Fermented Sucuk?
Suitable surroundings and conditions must be established during sucuk production, and a series of essential procedures must be followed. There are also specific procedures that must be observed for fermented sucuk. These procedures vary depending on the producer and the type of sucuk, but they follow certain basic rules. There are several points to consider throughout the fermentation process. These points include relative humidity, airflow, and temperature.
- In the fermented sucuk process, the relative humidity in the environment should initially be 95%, and toward the end of the maturation period, this humidity level is expected to decrease to between 75% and 80%.
- During the fermented sucuk process, the airflow in the environment should initially be 1 m/s, and it should be gradually reduced throughout maturation.
- The ambient temperature is extremely important in every respect during the fermented sucuk process. This temperature should be between 18 and 22 degrees.
What Is the Fermentation Process?
It would not be incorrect to say that the fermentation process began alongside human history. The definition of this method and process, discovered as a natural development for preserving food throughout human history, dates back to the 16th century.
The limits of this method, which was naturally developed in wine and cheese production, were established in the 16th century. Proving that an oxygen-free environment is necessary for food to ferment and observing the resulting changes took considerable time in the course of history.
The studies conducted by French chemist Louis Pasteur in 1857 revealed that the fermentation process was related to living yeast cells. However, Eduard Buchner, who won the Nobel Prize in Chemistry in 1907, proved that fermentation was not an event exclusive to living cells. According to Buchner’s findings, even the juice obtained by breaking down yeast cells has fermenting power.
Microorganisms such as bacteria and yeast are needed to convert carbohydrates into alcohol or organic acids under anaerobic conditions, and this process is called fermentation.
Also known as leavening, the fermentation process can be simply defined as the chemical decomposition of a substance by bacteria, fungi, and many other microorganisms, generally accompanied by heating and foaming. Yeast and bacteria consume and digest the sugar in food, causing changes in its structure. As a result of this process, certain amounts of carbon dioxide, alcohol, and organic acids are produced, providing numerous benefits for human health.
The entire process by which a living organism is broken down into simpler chemicals with the help of chemicals is called the fermentation process.
Details such as time, ambient temperature, the amount of food, the quality of the food, and its pH value are extremely important in this process.
Which Foods Are Fermented?
Fermented products are found in the cuisines of many countries and are consumed with appreciation. The countless health benefits of fermented foods also explain the frequency with which they are consumed. Many foods commonly consumed in our country, such as yogurt, kefir, cheese, sucuk, sausage, pickles, turnip juice, tarhana, vinegar, bread, and boza, belong to the fermented food category.
What Are the Benefits of Fermented Foods?
Fermented sucuk is naturally a subject that should be included among the benefits of fermented foods. Researchers have proven over time that consuming fermented products has countless health benefits. Having a strong immune system means that our health will also be protected. A weakened immune system invites many diseases and paves the way for chronic conditions. It is known that the immune system depends on the intestinal flora by 70–80%. Fermented foods help increase beneficial bacteria in our digestive system and thus strengthen our immune system.
Consuming fermented foods helps maintain a balance of beneficial bacteria in the intestinal flora and largely protects the body against diseases. For this reason, doctors recommend consuming fermented foods in particular for many illnesses.
Fermented foods also help increase the natural probiotics in our digestive system. The benefits of probiotics for human health are as follows:
- Probiotics are very important for intestinal health,
- They strengthen the immune system,
- They increase the bioavailability of nutrients obtained from food,
- Symptoms of lactose intolerance are experienced less frequently,
- They help protect against the development and spread of cancer.
The general benefits of fermented foods are as follows:
- They improve and protect digestion,
- They have a protective effect against cancer,
- They help protect against Helicobacter pylori infection,
- They increase the nutritional value obtained from foods,
- They facilitate the digestion of lactose,
- They prevent fatty liver disease,
- They help treat inflammatory bowel diseases,
- They protect intestinal health.
Benefits of Fermented Sucuk
Sucuk has always been a food enjoyed throughout history. Sucuk holds an undeniably important place in our cuisine. In addition to being delicious, easy to consume, and enhancing the quality of our meals, it also offers many health benefits.
- Fermented sucuk is dried using natural methods; therefore, it contains all the benefits resulting from fermentation,
- Fermented sucuk helps protect intestinal health,
- The spices contained in fermented sucuk are also beneficial for the immune system,
- Vitamins A, B, B6, B12, E, D, and C are beneficial for our bodies,
- It supports brain functions,
- It keeps the body mentally and physically fit,
- It supports hair health,
- It supports cell renewal,
- It protects against diseases,
- Fermented sucuk enhances the benefits of meat,
- It facilitates the intake of beneficial probiotics for the body.
Sucuk, a cultural product of Anatolia, is enjoyed by almost everyone in our society. It is a food loved by everyone and considered beneficial. People from all walks of life and income levels can easily obtain sucuk throughout the year and benefit from its effects on health. If you also want to enjoy delicious meals while staying healthy, you can consume Sultan Fermented Sucuk and add this unique flavor to your life. You can browse the product on our website for enjoyable breakfasts and delicious lunches with Sultan Fermented Sucuk.
