Natural Alternative Curing Agent in Fermented Sucuk Production: Sugar beet (Beta vulgaris var. saccharifera L.) Molasses

Authors : Nazik Meziyet DİLEK, Mustafa KARAKAYA

Pages : 380-386

View : 22 | Download : 35

Publication Date : 2022-12-25

Article Type : Research Paper

Abstract :In this study, sugar beet molasses was used as a natural curing agent in the production of fermented Turkish sucuk in two different forms insert ignore into journalissuearticles values(molasse and powdered molasse);. Some quality characteristics were determined during the ripening insert ignore into journalissuearticles values(1st, 3rd and 5th days); period of the obtained sucuk dough insert ignore into journalissuearticles values(0. day); and sucuk samples. In order to compare the effects of molasses and powdered molasses used as natural curing agents in sucuk, a control insert ignore into journalissuearticles values(K); group containing sodium nitrate was formed. The application of the natural alternative curing process in sucuk production causes a decrease in the pH value and TBA content of the samples during the ripening period, whereas causes an increase in the nitrosomyoglobin and residual nitrate contents. As a result of microbiological analysis, it was determined that the natural alternative curing process increased insert ignore into journalissuearticles values(P 0.05);. In addition, total Coliform group bacteria were not detected in sucuk dough and sucuk samples on the last day insert ignore into journalissuearticles values(5th day); of the ripening period. Consequently, it has been determined that it is possible to reduce the amount of chemical nitrate by using sugar beet molasses and powdered molasses as natural curing agents in sucuk formulation.
Keywords : Fermented sucuk, Sugar beet molasse, Natural alternative curing, Nitrate, Nitrite