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

Yıl 2022, Cilt: 8 Sayı: 3, 229 - 240, 01.07.2022

Harun Uran , Berkay Kopuk , Aslı Özkan , Öykü Özyar

https://doi.org/10.3153/FH22022

Öz

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.

Anahtar Kelimeler

Sucuk Thyme Rosemary Dill Nitrite

Destekleyen Kurum

The Scientific and Technological Research Council of Turkey (TUBITAK)

Proje Numarası

2209/A

Kaynakça

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  • 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
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  • 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
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Yıl 2022, Cilt: 8 Sayı: 3, 229 - 240, 01.07.2022

Harun Uran , Berkay Kopuk , Aslı Özkan , Öykü Özyar

https://doi.org/10.3153/FH22022

Öz

Proje Numarası

2209/A

Kaynakça

  • 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
  • Kargozari, M., Moini, S., Basti, A.A., Djomeh, Z.E., Gandomi, H., Martin, I.R., Ghasemlou, M., Carbonell-Barrachina, A.A. (2014). Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage. Meat Science, 97(1), 104-114. https://doi.org/10.1016/j.meatsci.2014.01.013
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  • Kilcast, D. (2004). Texture in food: Solid foods. Elsevier. ISBN: 0-8493-2357-4 https://doi.org/10.1201/9780203023952
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  • Kulisic, T., Radonić, A., Milos, M. (2005). Antioxidant properties of thyme (Thymus vulgaris L.) and wild thyme (Thymus serpyllum L.) essential oils. Italian Journal of Food Science, 17(3), 1-10.
  • Kurt, S. (2016). The effects of grape seed flour on the quality of Turkish dry fermented sausage (sucuk) during ripening and refrigerated storage. Korean Journal for Food Science of Animal Resources, 36(3), 300-308. https://doi.org/10.5851/kosfa.2016.36.3.300
  • Lücke, F.K. (1998). Fermented sausages. In B. J. B. Wood (Ed.), Microbiology of fermented foods (pp. 441-483). Blackie Academic & Professional. ISBN: 978-1-4613-7990-4 https://doi.org/10.1007/978-1-4613-0309-1_14
  • Martin, J.M. (2012). Meat-curing technology. In Y.H. Hui (Ed.), Handbook of meat and meat processing (pp. 531-544). CRC Press. ISBN: 978-1-4398-3684-2
  • Morales, R. (2002). The history, botany and taxonomy of the genus Thymus. In E. Stahl-Biskup, F. Saez (Eds.), Thyme: The genus Thymus (pp. 1-44). Taylor Francis. ISBN: 0-415-28488-0
  • Moreno, S., Scheyer, T., Romano, C.S., Vojnov, A.A. (2006). Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition. Free Radical Research, 40(2), 223-231. https://doi.org/10.1080/10715760500473834
  • Ordóñez, J.A., Hierro, E.M., Bruna, J.M., Hoz, L.D.L. (1999). Changes in the components of dry-fermented sausages during ripening. Critical Reviews in Food Science and Nutrition, 39(4), 329-367. https://doi.org/10.1080/10408699991279204
  • Oshaghi, E.A., Tavilani, H., Khodadadi, I., Goodarzi, M.T. (2015). Dill tablet: A potential antioxidant and anti-diabetic medicine. Asian Pacific Journal of Tropical Biomedicine, 5(9), 720-727. https://doi.org/10.1016/j.apjtb.2015.06.012
  • Oz, F., Kaya, M., Aksu, M. I. (2011). Utilization of Thymus vulgaris L. in the production of sucuk. Journal of Food Processing and Preservation, 35, 483-487. https://doi.org/10.1111/j.1745-4549.2010.00491.x
  • Pandey, M.C., Harilal, P.T., Radhakrishna, K. (2014). Effect of processing conditions on physico-chemical and textural properties of shami kebab. International Food Research Journal, 21(1), 223-228.
  • Paramithiotis, S., Drosinos, E.H., Sofos, J.N., Nychas, G.J.E. (2010). Fermentation: Microbiology and biochemistry. In F. Toldrá (Ed.), Handbook of meat processing (pp. 185-198). Wiley-Blackwell. ISBN: 978-0-8138-2182-5. https://doi.org/10.1002/9780813820897.ch9
  • Parthasarathy, D.K., Bryan, N.S. (2012). Sodium nitrite: The “cure” for nitric oxide insufficiency. Meat Science, 92(3), 274–279. https://doi.org/10.1016/j.meatsci.2012.03.001
  • Pini, F., Aquilani, C., Giovannetti, L., Viti, C., Pugliese, C. (2020). Characterization of the microbial community composition in Italian Cinta Senese sausages dry-fermented with natural extracts as alternatives to sodium nitrite. Food Microbiology, 89, Article 103417. https://doi.org/10.1016/j.fm.2020.103417
  • Rašković, A., Milanović, I., Pavlović, N., Ćebović, T., Vukmirović, S., Mikov, M. (2014). Antioxidant activity of rosemary (Rosmarinus officinalis L.) essential oil and its hepatoprotective potential. BMC Complementary and Alternative Medicine, 14, 225. https://doi.org/10.1186/1472-6882-14-225
  • Riel, G., Boulaaba, A., Popp, J., Klein, G. (2017). Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages-Impact on microbiological, physicochemical and sensory aspects. Meat Science, 131, 166-175. https://doi.org/10.1016/j.meatsci.2017.05.007
  • Roby, M.H.H., Sarhan, M.A., Selim, K.A.H., Khalel, K.I. (2013). Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Saliva officinalis L.), and marjoram (Origanum majorana L.) extracts. Industrial Crops and Products, 43, 827-831. https://doi.org/10.1016/j.indcrop.2012.08.029
  • Sebranek, J.G., Bacus, J.N. (2007). Cured meat products without direct addition of nitrate or nitrite: what are the issues? Meat Science, 77(1), 136-147. https://doi.org/10.1016/j.meatsci.2007.03.025
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  • Sintim, H.Y., Burkhardt, A., Gawde, A., Cantrell, C.L., Astatkie, T., Obour, A.E., Zheljazkov, V.D., Schlegel, V. (2015). Hydrodistillation time affects dill seed essential oil yield, composition, and bioactivity. Industrial Crops and Products, 63, 190-196. https://doi.org/10.1016/j.indcrop.2014.09.058
  • Soncu, E.D., Arslan, B., Ertürk, D., Küçükkaya, S., Ozdemir, N., Soyer, A. (2018). Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils. LWT – Food Science and Technology, 97, 198-204. https://doi.org/10.1016/j.lwt.2018.06.049
  • Soncu, E.D., Ozdemir, N., Arslan, B., Küçükkaya, S., Soyer, A. (2020). Contribution of surface application of chitosan-thyme and chitosan-rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage. Meat Science, 166, 108127. https://doi.org/10.1016/j.meatsci.2020.108127
  • Sucu, C., Turp, G.Y. (2018). The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative. Meat Science, 140, 158-166. https://doi.org/10.1016/j.meatsci.2018.03.012
  • Tang, R., Peng, J., Chen, L., Liu, D., Wang, W., Guo, X. (2021). Combination of Flos Sophorae and chili pepper as a nitrite alternative improves the antioxidant, microbial communities and quality traits in Chinese sausages. Food Research International, 141, 110131. https://doi.org/10.1016/j.foodres.2021.110131
  • Toldrá, F., Rico, E., Flores, J. (1992). Activities of pork muscle proteases in model cured meat systems. Biochimie, 74(3), 291-296. https://doi.org/10.1016/0300-9084(92)90128-2
  • Tsoukalas, D.S., Katsanidis, E., Marantidou, S., Bloukas, J.G. (2011). Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages. Meat Science, 87(2), 140-145. https://doi.org/10.1016/j.meatsci.2010.10.003
  • Turkish Standard Institute (TSI). (2002). Turkish Sucuk (TS 1070). Ankara, Turkey.
  • Uran, H., Gokoglu, N. (2014). Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus). Journal of Food Science and Technology, 51, 722-728. https://doi.org/10.1007/s13197-011-0551-5
  • Vignolo, G., Fontana, C., Fadda, S. (2010). Semidry and dry fermented sausages. In F. Toldrá (Ed.), Handbook of meat processing (pp. 379-398). Wiley-Blackwell. ISBN: 78-0-8138-2182-5 https://doi.org/10.1002/9780813820897.ch22
  • Waga, M., Takeda, S., Sakata, R. (2017). Effect of nitrate on residual nitrite decomposition rate in cooked cured pork. Meat Science, 129, 135-139. https://doi.org/10.1016/j.meatsci.2017.03.002
  • Zubillaga, M.P., Maerker, G., Foglia, T.A. (1984). Antioxidant activity of sodium nitrite in meat. Journal of the American Oil Chemists’ Society, 61(4), 772-776. https://doi.org/10.1007/BF02672133
Toplam 62 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Harun Uran 0000-0002-3161-6698

Berkay Kopuk 0000-0001-7321-9642

Aslı Özkan 0000-0003-4469-2793

Öykü Özyar 0000-0003-3290-5376

Proje Numarası 2209/A
Yayımlanma Tarihi 1 Temmuz 2022
Gönderilme Tarihi 5 Ocak 2022
Yayımlandığı Sayı Yıl 2022Cilt: 8 Sayı: 3

Kaynak Göster

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. https://doi.org/10.3153/FH22022
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