Kurutulmuş bazı sebze tozlarının fermente sucuk üretiminde alternatif kürleme ajanı olarak kullanılabilme imkanları
Yükleniyor...
Dosyalar
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, fermente Türk sucuğu üretiminde doğal kürleme ajanları olarak, dereotu (D), ıspanak (I), maydanoz (M) ve pazı (P) tozlarının kullanımının; üretim (1., 3., 5. ve 7. gün) ve depolama süresince (1., 15., 30., 45., 60., 75. ve 90. gün) fermente sucuğun bazı kalite karakteristikleri üzerine etkileri belirlenmiştir. Bu sebze tozlarının etkilerini karşılaştırabilmek amacıyla; iki ayrı kontrol grubu olacak şekilde kürleme ajanı olarak sentetik sodyum nitrat (Nat) ve sodyum nitrit (Nit) kullanılmıştır. Örneklerin fizikokimyasal özelliklerini belirlemek için; nem, protein, toplam yağ, toplam kül, su aktivitesi, pH, renk, thiobarbitürik asit (TBA) sayısı, titrasyon asitliği, kalıntı nitrat, kalıntı nitrit, nitrozomyoglobin ve tekstür profil analizleri, mikrobiyolojik karakteristiklerini belirlemek için; toplam mezofilik aerobik bakteri, maya-küf, laktik asit bakterileri ve koliform grubu bakteri analizleri yapılmıştır. Ayrıca sucuk örneklerinde duyusal analiz yapılmıştır. Tüketime hazır sucuk örneklerinin ortalama nem, protein, toplam yağ ve toplam kül içeriklerinin sırasıyla % 33.29-33.77, % 22.51-23.69, % 38.81-39.71 ve % 3.16-3.34 arasında değiştiği tespit edilmiştir. Sucuk örneklerinin pH değerlerinin 5.17-5.27, su aktivitesi değerlerinin 0.924-0.943 ve laktik asit içeriklerinin % 0.77-0.96 arasında olduğu belirlenmiştir. Pazı tozu ile kürlenen sucukların en yüksek (p<0.05) protein ve laktik asit içeriğine, en düşük (p<0.05) pH değeri ve toplam yağ içeriğine sahip olduğu belirlenmiştir. Üretim sürecinin sonunda, en yüksek (p<0.01) nitrat içeriğine sahip olan grupların sırasıyla Nit, D ve M olduğu belirlenmiştir. Nat grubunun ise 7. günde, 1.61 ppm kalıntı nitrat içerdiği tespit edilmiştir. Ispanak tozu ile kürlenen örneklerde 5. günden, pazı tozu ile kürlenen örneklerde ise 7. günden itibaren nitratın tamamen parçalandığı belirlenmiştir. Depolamanın 90. gününde, ıspanak tozu ile kürlenen örneklerin en düşük TBA sayılarına, dereotu tozu ile kürlenen örneklerin ise en yüksek lipit oksidasyon seviyesine sahip olduğu belirlenmiştir (p<0.01). Depolama periyodunda ise örneklerin kalıntı nitrit miktarlarının 2.06-3.64 ppm arasında değiştiği tespit edilmiştir. Sodyum nitrit (Nit) ile kürlenen örneklerin dış kesit yüzeylerinin, en yüksek (p<0.01) ortalama kırmızılık (a*) değerlerine sahip olduğu ve bunu P grubunun takip ettiği gözlenmiştir. Pazı tozu ile kürlenen örneklerin ve kontrol gruplarının (Nat ve Nit) iç kesit yüzeylerine ait a* değerlerinin en yüksek (p<0.01) olduğu belirlenmiştir. Sebze tozları ile yapılan doğal kürlemenin örneklerin dış yapışkanlık değerlerini azalttığı ve çiğnenebilirlik özelliklerini iyileştirdiği tespit edilmiştir (p<0.01). Depolama periyodunda maya-küf ve Koliform grubu bakterilerin gelişimine rastlanmamıştır. Pişmiş sucuklara ait duyusal analizde pazı tozu ile kürlenen sucuklar, duyusal özelliklerin hepsinden en yüksek puanı almıştır. Bu çalışma sonucunda, fermente sucuk üretiminde sentetik nitrat kullanımına alternatif olarak özellikle pazı ve ıspanak tozlarının kullanımının uygun olabileceği düşünülmektedir.
In this study, the use of dill (D), spinach (I), parsley (M) and chard (P) powders as natural curing agents in the production of fermented Turkish sucuk were determined on some quality characteristics of fermented sucuk during ripening (1, 3, 5 and 7th days) and during storage (1, 15, 30, 45, 60, 75 and 90th days). In order to compare the effects of these vegetable powders; synthetic sodium nitrate (Nat) and sodium nitrite (Nit) were used as curing agent in two separate control groups. Moisture, protein, total fat, total ash, water activity, pH, color, thiobarbituric acid (TBA) number, titratable acidity, residual nitrate, residual nitrite, nitrosomyoglobin and texture profile analyzes were performed to determine the physicochemical properties of the samples. Total mesophilic aerobic bacteria, yeast-mold, lactic acid bacteria and coliform group bacteria were analyzed to determine microbiological characteristics of the samples. In addition, sensory analysis was performed on sucuk samples. The average moisture, protein, total fat and total ash contents of ready-to-eat sucuk samples were determined between 33.29-33.77%, 22.51-23.69%, 38.81-39.71% and 3.16-3.34%, respectively. The pH values of sucuk samples were varied between 5.17 and 5.27, water activity values between 0.924-0.943 and lactic acid contents between 0.77-0.96%. It was determined that sucuks cured with chard powder had the highest (p<0.05) protein and lactic acid content, the lowest (p<0.05) pH value and total fat content. At the end of the ripening period, the groups with the highest (p<0.01) nitrate content were determined to be Nit, D and M, respectively. The group of Nat contained 1.61 ppm residual nitrate. It was determined that nitrate was completely reduced from day 5 on samples cured with spinach powder and from day 7 on samples cured with chard powder. On the 90th day of storage, it was determined that samples cured with spinach powder had the lowest TBA counts while samples cured with dill powder had the highest lipid oxidation level (p<0.01). The residual nitrite contents of the samples were varied between 2.06 and 3.64 ppm in the storage period. It was observed that the outside surfaces of the sucuks cured with sodium nitrite (Nit) had the highest (p<0.01) mean redness (a *) values and it was followed by the P group. The a* values of the inside surfaces of the control groups (Nat and Nit) and sucuks cured with chard powder were found to be highest (p<0.01). Natural curing made with vegetable powders; It was found that naturally curing decreased the adhesiveness values and improved the chewiness properties (p<0.01). The growth of yeast-mold and coliform bacteria was not observed during storage period. In the sensory analysis of cooked sucuks, sucuk samples cured with chard powder received the highest scores from all sensory characteristics. As a result of this study, it is thought that the use of Swiss chard and spinach powders may be appropriate as an alternative to the use of synthetic nitrate in fermented sucuk production.
In this study, the use of dill (D), spinach (I), parsley (M) and chard (P) powders as natural curing agents in the production of fermented Turkish sucuk were determined on some quality characteristics of fermented sucuk during ripening (1, 3, 5 and 7th days) and during storage (1, 15, 30, 45, 60, 75 and 90th days). In order to compare the effects of these vegetable powders; synthetic sodium nitrate (Nat) and sodium nitrite (Nit) were used as curing agent in two separate control groups. Moisture, protein, total fat, total ash, water activity, pH, color, thiobarbituric acid (TBA) number, titratable acidity, residual nitrate, residual nitrite, nitrosomyoglobin and texture profile analyzes were performed to determine the physicochemical properties of the samples. Total mesophilic aerobic bacteria, yeast-mold, lactic acid bacteria and coliform group bacteria were analyzed to determine microbiological characteristics of the samples. In addition, sensory analysis was performed on sucuk samples. The average moisture, protein, total fat and total ash contents of ready-to-eat sucuk samples were determined between 33.29-33.77%, 22.51-23.69%, 38.81-39.71% and 3.16-3.34%, respectively. The pH values of sucuk samples were varied between 5.17 and 5.27, water activity values between 0.924-0.943 and lactic acid contents between 0.77-0.96%. It was determined that sucuks cured with chard powder had the highest (p<0.05) protein and lactic acid content, the lowest (p<0.05) pH value and total fat content. At the end of the ripening period, the groups with the highest (p<0.01) nitrate content were determined to be Nit, D and M, respectively. The group of Nat contained 1.61 ppm residual nitrate. It was determined that nitrate was completely reduced from day 5 on samples cured with spinach powder and from day 7 on samples cured with chard powder. On the 90th day of storage, it was determined that samples cured with spinach powder had the lowest TBA counts while samples cured with dill powder had the highest lipid oxidation level (p<0.01). The residual nitrite contents of the samples were varied between 2.06 and 3.64 ppm in the storage period. It was observed that the outside surfaces of the sucuks cured with sodium nitrite (Nit) had the highest (p<0.01) mean redness (a *) values and it was followed by the P group. The a* values of the inside surfaces of the control groups (Nat and Nit) and sucuks cured with chard powder were found to be highest (p<0.01). Natural curing made with vegetable powders; It was found that naturally curing decreased the adhesiveness values and improved the chewiness properties (p<0.01). The growth of yeast-mold and coliform bacteria was not observed during storage period. In the sensory analysis of cooked sucuks, sucuk samples cured with chard powder received the highest scores from all sensory characteristics. As a result of this study, it is thought that the use of Swiss chard and spinach powders may be appropriate as an alternative to the use of synthetic nitrate in fermented sucuk production.
Açıklama
Anahtar Kelimeler
Dereotu, Doğal kürleme, Chard, Dill
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Babaoğlu, A. S. (2020). Kurutulmuş Bazı Sebze Tozlarının Fermente Sucuk Üretiminde Alternatif Kürleme Ajanı Olarak Kullanılabilme İmkanları. (Doktora Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
