Response Surface Methodology Study on the Possibility of Nitrite Reduction by Glucono-delta-Lactone and Ascorbic Acid in Turkish-Type Fermented Sausage (Sucuk)
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Dosyalar
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
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Yayıncı
Wıley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The primary goal of this study was to determine the residual nitrite- reducing effects of glucono-8-lactone (GDL) and ascorbic acid (AA) in Turkish-type fermented sausage. Response surface methodology was used to investigate the simultaneous effects of processing variables, e.g., nitrite (0-200 mg/kg sausage), GDL (0-0.5% w/w) and AA (0-500 mg/kg sausage) on pH, moisture, residual nitrite, proteolysis, lipolysis, peroxide, yield and sensory score of the sausage. AA significantly (P<0.01) decreased the residual nitrite level; however, quadratic effect of AA showed an inverse effect. GDL did not produce the same effect on the residual nitrite level. The pro- cessing variables had no prominent effect on the proteolysis, lipolysis and peroxide. GDL and AA addition showed a negative effect on the yield and sensory scores of the sausages. The regression model predicted the optimum residual nitrite content to be 0.75 mg/kg. The critical values for nitrite, GDL and AA to obtain this optimum level were 147.56 mg/kg, 0.17% and 565 mg/ kg, respectively.
Açıklama
Anahtar Kelimeler
Kaynak
Journal of Muscle Foods
WoS Q Değeri
Q3
Scopus Q Değeri
N/A
Cilt
21
Sayı
1
Künye
Yılmaz, M. T., Zorba, Ö., (2010). Response Surface Methodology Study on the Possibility of Nitrite Reduction by Glucono-delta-Lactone and Ascorbic Acid in Turkish-Type Fermented Sausage (Sucuk). Journal of Muscle Foods, (21), 15-30. Doi: 10.1111/j.1745-4573.2009.00165.x
