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Journals / Selcuk Journal of Agriculture and Food Sciences / 2026 / Cilt: 36 Sayı: 1

Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders during Refrigerated Storag

Ali Samet Babaoğlu(SELCUK UNIVERSITY, FACULTY OF AGRICULTURE)
Mustafa Karakaya(SELCUK UNIVERSITY, FACULTY OF AGRICULTURE)
Pages
98–104
Publication Date
2022-04-25
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The highest chewiness value was determined in the group of T5 (P < 0.05).These results suggest that Swiss chard and spinach powders could be recommended as a natural curing agent in the sucuks.

📌 3 Key Takeaways

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Objective & Hypothesis:The purpose of this study was to analyze the R&D approaches of business The current study investigated the effects of dill, spinach and Swiss chard powders on the physicochemical (pH, TBARS, colour, residual nitrate and nitrite), microbiological (TMAB, LAB and total yeast-mould) and textural properties (TPA) of sucuks during refrigerated storage for 90 days.
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Key Findings & Data:Five different groups of sucuk were prepared containing T1: 100 mg/kg sodium nitrite; T2: 100 mg/kg sodium nitrate; T3: dill powder 0.71%; T4: spinach powder 0.29% and T5: Swiss chard powder 0.26%.
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Conclusion & Impact:The highest chewiness value was determined in the group of T5 (P < 0.05).These results suggest that Swiss chard and spinach powders could be recommended as a natural curing agent in the sucuks.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Curing agent · Nitrate · Nitrite

Abstract

The purpose of this study was to analyze the R&D approaches of business The current study investigated the effects of dill, spinach and Swiss chard powders on the physicochemical (pH, TBARS, colour, residual nitrate and nitrite), microbiological (TMAB, LAB and total yeast-mould) and textural properties (TPA) of sucuks during refrigerated storage for 90 days. Five different groups of sucuk were prepared containing T1: 100 mg/kg sodium nitrite; T2: 100 mg/kg sodium nitrate; T3: dill powder 0.71%; T4: spinach powder 0.29% and T5: Swiss chard powder 0.26%. Swiss chard powder decreased the pH values of samples (P 0.05). Natural curing agents decreased the redness values of samples (P < 0.05). The highest chewiness value was determined in the group of T5 (P < 0.05).These results suggest that Swiss chard and spinach powders could be recommended as a natural curing agent in the sucuks.

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Cite This Article

Babaoğlu, A. S., Karakaya, M. (2022). Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders during Refrigerated Storag. Selcuk Journal of Agriculture and Food Sciences, Cilt: 36 Sayı: 1, 98–104. https://ajindex.com/articles/1005134

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