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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
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.

Kaynakça

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  • 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
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Yıl 2022, Cilt 8, Sayı 3, 229 - 240, 01.07.2022
https://doi.org/10.3153/FH22022

Öz

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
  • Kayaardı, S., Gök, V. (2004). Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk). Meat Science, 66(1), 249-257. https://doi.org/10.1016/S0309-1740(03)00098-6
  • Kilcast, D. (2004). Texture in food: Solid foods. Elsevier. ISBN: 0-8493-2357-4 https://doi.org/10.1201/9780203023952
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Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi
Bölüm Research Articles
Yazarlar

Harun URAN> (Sorumlu Yazar)
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

Destekleyen Kurum The Scientific and Technological Research Council of Turkey (TUBITAK)
Proje Numarası 2209/A
Yayımlanma Tarihi 1 Temmuz 2022
Başvuru Tarihi 5 Ocak 2022
Kabul Tarihi 21 Mart 2022
Yayınlandığı Sayı Yıl 2022, Cilt 8, Sayı 3

Kaynak Göster

Bibtex @araştırma makalesi { jfhs1054005, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2022}, volume = {8}, number = {3}, pages = {229 - 240}, doi = {10.3153/FH22022}, title = {The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage)}, key = {cite}, author = {Uran, Harun and Kopuk, Berkay and Özkan, Aslı and Özyar, Öykü} }
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
MLA Uran, H. , Kopuk, B. , Özkan, A. , Özyar, Ö. "The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage)" . Food and Health 8 (2022 ): 229-240 <http://jfhs.scientificwebjournals.com/tr/pub/issue/69254/1054005>
Chicago Uran, H. , Kopuk, B. , Özkan, A. , Özyar, Ö. "The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage)". Food and Health 8 (2022 ): 229-240
RIS TY - JOUR T1 - The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage) AU - HarunUran, BerkayKopuk, AslıÖzkan, ÖyküÖzyar Y1 - 2022 PY - 2022 N1 - doi: 10.3153/FH22022 DO - 10.3153/FH22022 T2 - Food and Health JF - Journal JO - JOR SP - 229 EP - 240 VL - 8 IS - 3 SN - -2602-2834 M3 - doi: 10.3153/FH22022 UR - https://doi.org/10.3153/FH22022 Y2 - 2022 ER -
EndNote %0 Food and Health The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage) %A Harun Uran , Berkay Kopuk , Aslı Özkan , Öykü Özyar %T The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage) %D 2022 %J Food and Health %P -2602-2834 %V 8 %N 3 %R doi: 10.3153/FH22022 %U 10.3153/FH22022
ISNAD Uran, Harun , Kopuk, Berkay , Özkan, Aslı , Özyar, Öykü . "The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage)". Food and Health 8 / 3 (Temmuz 2022): 229-240 . https://doi.org/10.3153/FH22022
AMA Uran H. , Kopuk B. , Özkan A. , Özyar Ö. The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage). Food Health. 2022; 8(3): 229-240.
Vancouver Uran H. , Kopuk B. , Özkan A. , Özyar Ö. The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage). Food and Health. 2022; 8(3): 229-240.
IEEE H. Uran , B. Kopuk , A. Özkan ve Ö. Özyar , "The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage)", Food and Health, c. 8, sayı. 3, ss. 229-240, Tem. 2022, doi:10.3153/FH22022

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