Characteristics of traditional Turkish fermented soudjouk and current situation

Abstract

In this review study, it is aimed to give an information about the current situation and characteristics of the Traditional Turkish Fermented Soudjouk which has been known since ancient times and consumed with appreciation by the people of our country. For this reason, the information was gathered on the importance for health and nutrition of traditional Turkish fermented soudjouk and its production technology, sensory, physico-chemical, microbiological characteristics and its current situation and was given in accordance with a certain plan. According to this, in soudjouks produced without heat treatment, it was determined that its characteristics which subject consumer liking of soudjouk was formed the result of fermentation that occured in completely natural conditions. In parallel with the information gathered, it has been concluded that the traditional Turkish Fermented soudjouk is a useful product for nutrition and health due to valuable nutrients and probiotic microorganisms included and so the presence of the product should be protected and its geographical marking as a national product should be made in Turkey.