Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders During Refrigerated Storage
Yükleniyor...
Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The purpose of this study was to analyze the R&D approaches of business The current study investigated the effects of dill, spinach and Swiss chard powders on the physicochemical (pH, TBARS, colour, residual nitrate and nitrite), microbiological (TMAB, LAB and total yeast-mould) and textural properties (TPA) of sucuks during refrigerated storage for 90 days. Five different groups of sucuk were prepared containing T1: 100 mg/kg sodium nitrite; T2: 100 mg/kg sodium nitrate; T3: dill powder 0.71%; T4: spinach powder 0.29% and T5: Swiss chard powder 0.26%. Swiss chard powder decreased the pH values of samples (P < 0.05). It was determined that the most effective curing agent in terms of TBARS numbers was spinach powder (T4). The residual nitrate was not detected in the groups of T4 and T5 all the refrigerated storage (P < 0.05). Curing with different vegetable powders did not affect the microbiological counts of sample (P > 0.05). Natural curing agents decreased the redness values of samples (P < 0.05). The highest chewiness value was determined in the group of T5 (P < 0.05). These results suggest that Swiss chard and spinach powders could be recommended as a natural curing agent in the sucuks.
Açıklama
Anahtar Kelimeler
Curing agent, Nitrate, Nitrite, Sucuk
Kaynak
Selcuk Journal of Agriculture and Food Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
36
Sayı
1
Künye
Babaoğlu, A. S., Karakaya, M., (2022). Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders During Refrigerated Storage. Selcuk Journal of Agriculture and Food Sciences, 36(1), 98-105.
DOI: 10.15316/SJAFS.2022.014
