Food and Health
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The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage)

Year 2022, Volume 8, Issue 3, 229 - 240, 01.07.2022

Harun URAN Berkay KOPUK Aslı ÖZKAN Öykü ÖZYAR

https://doi.org/10.3153/FH22022

Abstract

The effects of thyme, rosemary, and dill as a natural antioxidant alternative to nitrite on some quality characteristics of Turkish type dry-fermented sausage (Sucuk) were investigated. Samples were prepared with the addition of powder forms of these herbs and ripened for 15 days. According to the results, the addition of herbs did not result in a significant difference in pH, water activity (aw), ash and dry matter values, and lightness (L*) of the products. The significant decrease in instrumental a* values with the addition of herbs and the decrease in color scores in the sensory analysis were similar, and all groups containing natural antioxidants (herbs) scored higher in odor evaluation than the control group. Considering TBARS values, significantly higher results were observed in all herb added groups during the ripening period. However, the addition of herbs caused a decrease in the hardness, adhesiveness, and cohesiveness values of Sucuks compared to the nitrite added groups.

Keywords

Sucuk, Thyme, Rosemary, Dill, Nitrite

References

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Year 2022, Volume 8, Issue 3, 229 - 240, 01.07.2022

Harun URAN Berkay KOPUK Aslı ÖZKAN Öykü ÖZYAR

https://doi.org/10.3153/FH22022

Abstract

References

  • Al-Sereiti, M.R., Abu-Amer, K.M., Sen, P. (1999). Pharmacology of rosemary (Rosmarinus officinalis Linn.) and its therapeutic potentials. Indian Journal of Experimental Biology, 37, 124-130.
  • AOAC (1990). Official methods of analyses of association of analytical chemists. Method 930.15 (Moisture in Animal Feed) & Method 942.05 (Ash of Animal Feed). Washington DC. ISBN: 0-935584-42-0.
  • Bishov, S.J., Masuoka, Y., Kapsalis, J.G. (1977). Antioxidant effect of spices, herbs and protein hydrolyzates in freeze-dried model systems: Synergistic action with synthetic phenolic antioxidants. Journal of Food Processing and Preservation, 1(2), 153-166. https://doi.org/10.1111/j.1745-4549.1977.tb00320.x
  • Bonifacie, A., Promeyrat, A., Nassy, G., Gatellier, P., Santé-Lhoutellier, V., Théron, L. (2021). Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation. Food Chemistry, 348, 129073. https://doi.org/10.1016/j.foodchem.2021.129073
  • Bozkurt, H. (2006). Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage. Meat Science, 73, 442-450. https://doi.org/10.1016/j.meatsci.2006.01.005
  • Bozkurt, H., Bayram, M. (2006). Colour and textural attributes of sucuk during ripening. Meat Science, 73, 344-350. https://doi.org/10.1016/j.meatsci.2006.01.001
  • Bozkurt, H., Erkmen, O. (2007). Effects of some commercial additives on the quality of sucuk (Turkish dry-fermented sausage). Food Chemistry, 101, 1465-1473. https://doi.org/10.1016/j.foodchem.2006.04.002
  • Cammack, R., Joannou, C.L., Cui, X.Y., Martinez, C.T., Maraj, S.R., Hughes, M.N. (1999). Nitrite and nitrosyl compounds in food preservation. Biochimica et Biophysica Acta (BBA) – Bioenergetics, 1411(2-3), 475-488. https://doi.org/10.1016/S0005-2728(99)00033-X
  • Cetin, B., Ozkaya, G.U., Uran, H., Durak, M.Z. (2019). Determination of the effect of ethyl pyruvate on the surface contamination of sausage to Listeria monocytogenes by using Q-PCR assay. Journal of Food Safety, 39(6), 12689. https://doi.org/10.1111/jfs.12689
  • Chorbadzhiev, P., Zsivanovits, G., Gradinarska, D., Danov, K., Jorgova, K. V. (2017). Improvement of texture profile attributes of cooked sausage type “Krenvirsh”. Bulgarian Journal of Agricultural Science, 23(2), 338-347.
  • De Mey, E., De Maere, H., Paelinck, H., Fraeye, I. (2017). Volatile N -nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies. Critical Reviews in Food Science and Nutrition, 57(13), 2909-2923. https://doi.org/10.1080/10408398.2015.1078769
  • Demirgül, F., Tuncer, Y. (2017). Detection of antibiotic resistance and resistance genes in Enterococci isolated from sucuk, a traditional Turkish-dry fermented sausage. Korean Journal for Food Scicence of Animal Resources, 37(5), 670-681. https://doi.org/10.5851/kosfa.2017.37.5.670
  • Dertli, E., Yilmaz, M. T., Tatlisu, N. B., Toker, O.S., Cankurt, H., Sagdıc, O. (2016). Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk). Meat Science, 121, 156-165. https://doi.org/10.1016/j.meatsci.2016.06.008
  • Ekici, L., Ozturk, I., Karaman, S., Caliskan, O., Tornuk, F., Sagdıc, O., Yetim, H. (2015). Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage. LWT-Food Science and Technology, 62, 718-726. https://doi.org/10.1016/j.lwt.2014.12.025
  • El-Guendouz, S., Aazza, S., Dandlen, S.A., Majdoub, N., Lyoussi, B., Raposo, S., Antunes, M., Gomes, V., Miguel, M.G. (2019). Antioxidant activity of thyme waste extract in O/W emulsions. Antioxidants, 8, 243. https://doi.org/10.3390/antiox8080243
  • Ercoskun, H., Ozkal, S.G. (2011). Kinetics of traditional Turkish sausage quality aspects during fermentation. Food Control, 22, 165-172. https://doi.org/10.1016/j.foodcont.2010.06.015
  • Flores, M., Mora, L., Reig, M., Toldrá, F. (2019). Risk assessment of chemical substances of safety concern generated in processed meats. Food Science and Human Wellness, 8(3), 244-251. https://doi.org/10.1016/j.fshw.2019.07.003
  • Flores, M., Toldrá, F. (2020). Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products. Meat Science, 171, 108272. https://doi.org/10.1016/j.meatsci.2020.108272
  • Fraqueza, M.J., Laranjo, M., Elias, M., Patarata, L. (2021). Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota. Current Opinion in Food Science, 38, 32-39. https://doi.org/10.1016/j.cofs.2020.10.027
  • Gokoglu, N., Yerlikaya, P., Uran, H., Topuz, O.K. (2010). The effect of modified atmosphere packaging on the quality and shelf life of frankfurter type-sausages. Journal of Food Quality, 33, 367-380. https://doi.org/10.1111/j.1745-4557.2010.00317.x
  • Gök, V., Obuz, E., Sahin, M.E., Serteser, A. (2011). The effects of some natural antioxidants on the color, chemical and microbiological properties of sucuk (Turkish dry-fermented sausage) during ripening and storage periods. Journal of Food Processing and Preservation, 35, 677-690. https://doi.org/10.1111/j.1745-4549.2011.00517.x
  • Gökalp H.Y., Kaya M., Zorba Ö. (1999). Meat Products Processing Engineering. 3th ed. Atatürk University, Faculty of Agriculture; Erzurum. (In Turkish). Publication No: 786.
  • Hospital, X. F., Hierro, E., & Fernández, M. (2014). Effect of reducing nitrate and nitrite added to dry fermented sausages on the survival of Salmonella Typhimurium. Food Research International, 62, 410–415. https://doi.org/10.1016/j.foodres.2014.03.055
  • Hospital, X.F., Hierro, E., Stringer, S., Fernández, M. (2016). A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages. International Journal of Food Microbiology, 218, 66-70. https://doi.org/10.1016/j.ijfoodmicro.2015.11.009
  • Jin, S.K., Choi, J.S., Lee, S.J., Lee, S.Y., Hur, S.J. (2016). Effect of thyme and rosemary on the quality characteristics, shelf-life, and residual nitrite content of sausages during cold storage. Korean Journal for Food Scicence of Animal Resources, 36(5), 656-664. https://doi.org/10.5851/kosfa.2016.36.5.656
  • Jin, S.K., Choi, J.S., Yang, H.S., Park, T.S., Yim, D.G. (2018). Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage. Meat Science, 146, 34-40. https://doi.org/10.1016/j.meatsci.2018.07.032
  • Kaban, G. (2013). Sucuk and pastırma: Microbiological changes and formation of volatile compounds. Meat Science, 95(4), 912-918. https://doi.org/10.1016/j.meatsci.2013.03.021
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Details

Primary Language English
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Harun URAN> (Primary Author)
Kirklareli University, Faculty of Engineering, Dept of Food Engineering
0000-0002-3161-6698
Türkiye

Berkay KOPUK>
Tekirdag Namik Kemal University, Faculty of Agriculture, Dept. of Food Engineering
0000-0001-7321-9642
Türkiye

Aslı ÖZKAN>
Kirklareli University, Faculty of Engineering, Dept of Food Engineering
0000-0003-4469-2793
Türkiye

Öykü ÖZYAR>
KIRKLARELİ ÜNİVERSİTESİ
0000-0003-3290-5376
Türkiye

Supporting Institution The Scientific and Technological Research Council of Turkey (TUBITAK)
Project Number 2209/A
Publication Date July 1, 2022
Submission Date January 5, 2022
Acceptance Date March 21, 2022
Published in Issue Year 2022, Volume 8Issue 3

Cite

APA Uran, H. , Kopuk, B. , Özkan, A. & Özyar, Ö. (2022). The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage) . Food and Health , 8 (3) , 229-240 . DOI: 10.3153/FH22022
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