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

Authors : Ali Samet BABAOĞLU, Mustafa KARAKAYA

Pages : 98-104

View : 21 | Download : 20

Publication Date : 2022-04-25

Article Type : Research Paper

Abstract :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 insert ignore into journalissuearticles values(pH, TBARS, colour, residual nitrate and nitrite);, microbiological insert ignore into journalissuearticles values(TMAB, LAB and total yeast-mould); and textural properties insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(P 0.05);. Natural curing agents decreased the redness values of samples insert ignore into journalissuearticles values(P < 0.05);. The highest chewiness value was determined in the group of T5 insert ignore into journalissuearticles values(P < 0.05);.These results suggest that Swiss chard and spinach powders could be recommended as a natural curing agent in the sucuks.
Keywords : Curing agent, Nitrate, Nitrite, Sucuk