SavedAdd your journal

Journals / Food and Health / 2022 / Cilt: 8 - Sayı: 3

The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage)

Harun URAN
Berkay KOPUK
Aslı ÖZKAN
Öykü ÖZYAR
Pages
229–240
Publication Date
2022-10-19
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

According to the results, the addition of herbs did not result in a significant difference in pH, water activity (aw), ash and dry matter values, and lightness (L*) of the products.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The effects of thyme, rosemary, and dill as a natural antioxidant alternative to nitrite on some quality characteristics of Turkish type dry-fermented sausage (Sucuk) were investigated.
📊
Key Findings & Data:Samples were prepared with the addition of powder forms of these herbs and ripened for 15 days.
💡
Conclusion & Impact:According to the results, the addition of herbs did not result in a significant difference in pH, water activity (aw), ash and dry matter values, and lightness (L*) of the products.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The effects of thyme, rosemary, and dill as a natural antioxidant alternative to nitrite on some quality characteristics of Turkish type dry-fermented sausage (Sucuk) were investigated. Samples were prepared with the addition of powder forms of these herbs and ripened for 15 days. According to the results, the addition of herbs did not result in a significant difference in pH, water activity (aw), ash and dry matter values, and lightness (L*) of the products. The significant decrease in instrumental a* values with the addition of herbs and the decrease in color scores in the sensory analysis were similar, and all groups containing natural antioxidants (herbs) scored higher in odor evaluation than the control group. Considering TBARS values, significantly higher results were observed in all herb added groups during the ripening period. However, the addition of herbs caused a decrease in the hardness, adhesiveness, and cohesiveness values of Sucuks compared to the nitrite added groups.

🔖

Cite This Article

URAN, H., KOPUK, B., ÖZKAN, A., ÖZYAR, Ö. (2022). The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage). Food and Health, Cilt: 8 - Sayı: 3, 229–240. https://ajindex.com/articles/517860

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (11)

  1. Al-Sereiti, M.R., Abu-Amer, K.M., Sen, P. (1999). Phar macology of rosemary (Rosmarinus officinalis Linn.) and its therapeutic potentials. Indian Journal of Experimental Biol ogy, 37, 124-130.
  2. AOAC (1990). Official methods of analyses of association of analytical chemists. Method 930.15 (Moisture in Animal Feed) & Method 942.05 (Ash of Animal Feed). Washington DC. ISBN: 0-935584-42-0.
  3. Bishov, S.J., Masuoka, Y., Kapsalis, J.G. (1977). Antioxi dant effect of spices, herbs and protein hydrolyzates in freeze dried model systems: Synergistic action with synthetic phe nolic antioxidants. Journal of Food Processing and Preser vation, 1(2), 153-166. https://doi.org/10.1111/j.1745-4549.1977.tb00320.x
  4. Bonifacie, A., Promeyrat, A., Nassy, G., Gatellier, P., Santé-Lhoutellier, V., Théron, L. (2021). Chemical reactiv ity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation. Food Chemistry, 348, 129073. https://doi.org/10.1016/j.foodchem.2021.129073
  5. Bozkurt, H. (2006). Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fer mented sausage. Meat Science, 73, 442-450. https://doi.org/10.1016/j.meatsci.2006.01.005
  6. Bozkurt, H., Bayram, M. (2006). Colour and textural attrib utes of sucuk during ripening. Meat Science, 73, 344-350. https://doi.org/10.1016/j.meatsci.2006.01.001
  7. Bozkurt, H., Erkmen, O. (2007). Effects of some commer cial additives on the quality of sucuk (Turkish dry-fermented sausage). Food Chemistry, 101, 1465-1473. https://doi.org/10.1016/j.foodchem.2006.04.002
  8. Cammack, R., Joannou, C.L., Cui, X.Y., Martinez, C.T., Maraj, S.R., Hughes, M.N. (1999). Nitrite and nitrosyl com pounds in food preservation. Biochimica et Biophysica Acta (BBA) – Bioenergetics, 1411(2-3), 475-488. https://doi.org/10.1016/S0005-2728(99)00033-X
  9. Cetin, B., Ozkaya, G.U., Uran, H., Durak, M.Z. (2019). Determination of the effect of ethyl pyruvate on the surface contamination of sausage to Listeria monocytogenes by using Q-PCR assay. Journal of Food Safety, 39(6), 12689. https://doi.org/10.1111/jfs.12689
  10. Chorbadzhiev, P., Zsivanovits, G., Gradinarska, D., Da nov, K., Jorgova, K. V. (2017). Improvement of texture pro file attributes of cooked sausage type “Krenvirsh”. Bulgarian Journal of Agricultural Science, 23(2), 338-347.
  11. De Mey, E., De Maere, H., Paelinck, H., Fraeye, I. (2017). Volatile N -nitrosamines in meat products: Potential precur sors, influence of processing, and mitigation