Response Surface Methodology Study on the Possibility of Nitrite Reduction by Glucono-delta-Lactone and Ascorbic Acid in Turkish-Type Fermented Sausage (Sucuk)

Basit Öğe Kaydı
dc.contributor.authorYılmaz, Mustafa Tahsin
dc.contributor.authorZorba, Ömer
dc.date.accessioned2020-03-26T18:04:56Z
dc.date.available2020-03-26T18:04:56Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.citationYılmaz, 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
dc.identifier.doi10.1111/j.1745-4573.2009.00165.xen_US
dc.identifier.endpage30en_US
dc.identifier.issn1046-0756en_US
dc.identifier.issn1745-4573en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage15en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4573.2009.00165.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/25232
dc.identifier.volume21en_US
dc.identifier.wosWOS:000273165500002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYılmaz, Mustafa Tahsin
dc.language.isoenen_US
dc.publisherWıleyen_US
dc.relation.ispartofJournal of Muscle Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleResponse Surface Methodology Study on the Possibility of Nitrite Reduction by Glucono-delta-Lactone and Ascorbic Acid in Turkish-Type Fermented Sausage (Sucuk)en_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
5232.pdf
Boyut:
279.78 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Makale Dosyası
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği/Makale Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu