Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders During Refrigerated Storage

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dc.authorid0000-0002-0966-1126en_US
dc.authorid0000-0002-6436-3658en_US
dc.contributor.authorBabaoğlu, Ali Samet
dc.contributor.authorKarakaya, Mustafa
dc.date.accessioned2023-08-06T12:17:57Z
dc.date.available2023-08-06T12:17:57Z
dc.date.issued2022en_US
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe 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.en_US
dc.identifier.citationBabaoğlu, 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.2022.014en_US
dc.identifier.doi10.15316/SJAFS.2022.014en_US
dc.identifier.endpage105en_US
dc.identifier.issn2458-8377en_US
dc.identifier.issue1en_US
dc.identifier.startpage98en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/49231
dc.identifier.volume36en_US
dc.institutionauthorBabaoğlu, Ali Samet
dc.institutionauthorKarakaya, Mustafa
dc.language.isoenen_US
dc.publisherSelçuk Üniversitesien_US
dc.relation.ispartofSelcuk Journal of Agriculture and Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCuring agenten_US
dc.subjectNitrateen_US
dc.subjectNitriteen_US
dc.subjectSucuken_US
dc.titleInvestigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders During Refrigerated Storageen_US
dc.typeArticleen_US

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