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Journals / Gıda ve Yem Bilimi Teknolojisi Dergisi / 2022 / Sayı: 27

Investigation of the effects of thyme and basil essential oils on ripening and shelf life in fermented sausage production

Fermente sucuk üretiminde kekik ve reyhan uçucu yağları kullanılarak olgunlaştırma ve raf ömrüne etkisinin araştırılması

Kader ÇETİN
Arzu AKPINAR BAYİZİT
Ertürk BEKAR
Muhammed Alpgiray ÇELİK
Özüm ÖZOĞLU
Nalan ÇIRAK
Pages
47–60
Publication Date
2022-02-14
DOI
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AI Summary & Key Takeaways

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

In addition, when evaluated sensorially, a product with an increased flavor ratio was obtained.

📌 3 Key Takeaways

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Objective & Hypothesis:AbstractObjective: In this study, it was aimed to use thyme oil and basil oil instead of nitrate and nitrite in fermented sausage production.Material and method: In this study, it was aimed to use thyme oil and basil oil instead of nitrate and nitrite in fermented sausage production.Results and conclusion: As a result, the shelf life obtained by the use of nitrate and nitrite in the production of sausage made with the addition of thyme and basil has been reached.
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Key Findings & Data:AbstractObjective: In this study, it was aimed to use thyme oil and basil oil instead of nitrate and nitrite in fermented sausage production.Material and method: In this study, it was aimed to use thyme oil and basil oil instead of nitrate and nitrite in fermented sausage production.Results and conclusion: As a result, the shelf life obtained by the use of nitrate and nitrite in the production of sausage made with the addition of thyme and basil has been reached.
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Conclusion & Impact:In addition, when evaluated sensorially, a product with an increased flavor ratio was obtained.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:sucuk · reyhan · kekik

Abstract

AbstractObjective: In this study, it was aimed to use thyme oil and basil oil instead of nitrate and nitrite in fermented sausage production.Material and method: In this study, it was aimed to use thyme oil and basil oil instead of nitrate and nitrite in fermented sausage production.Results and conclusion: As a result, the shelf life obtained by the use of nitrate and nitrite in the production of sausage made with the addition of thyme and basil has been reached. In addition, when evaluated sensorially, a product with an increased flavor ratio was obtained.

Özet

ÖzetAmaç: Bu çalışmada fermente sucuk üretiminde nitrit ve nitratın yerine kekik yağı ve reyhan yağının kullanılması amaçlanmıştır. Materyal ve yöntem: Projede nitrit/nitrat yerine kullanılabileceği düşünülerek farklı oranlarda, antioksidan ve koruyucu özellikleri olması nedeniyle kekik ve destekleyici materyal olarak reyhan kullanılmıştır. Bulgular ve sonuç: Sonuç olarak kekik ve reyhan ilavesiyle yapılan sucuk üretiminde nitrat ve nitrat kullanımıyla elde edilen raf ömrüne ulaşılmıştır. Ayrıca duyusal olarak değerlendirildiğinde lezzet oranı artan bir ürün elde edilmiştir.

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Cite This Article

ÇETİN, K., BAYİZİT, A. A., BEKAR, E., ÇELİK, M. A., ÖZOĞLU, Ö., ÇIRAK, N. (2022). Investigation of the effects of thyme and basil essential oils on ripening and shelf life in fermented sausage production. Gıda ve Yem Bilimi Teknolojisi Dergisi, Sayı: 27, 47–60. https://ajindex.com/articles/972313

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