Effect of Using Urtica dioica L. on the Quality of Turkish Sucuk (Turkish Style Dry Sausage)

Authors : Muhammet İrfan AKSU

Pages : 685-693

View : 14 | Download : 11

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :Urtica dioica L. has become a very important plant, with beneficial effects on human health all over the world. In this study, the possibility of using U. dioica L. as an ingredient in Turkish sucuk was investigated. Turkish sucuk with U. dioica L. was evaluated in terms of its chemical, physical, and sensory attributes. The results showed that the level of U. dioica L. insert ignore into journalissuearticles values(0%, 1%, 3% and 5%); and ripening period insert ignore into journalissuearticles values(0, 3, 7, 10 and 14 days); had a significant effect on the moisture, pH, residual nitrite, L* and +a* values of sucuk insert ignore into journalissuearticles values(p < 0.01);. +b* values were affected more by the ripening period insert ignore into journalissuearticles values(p < 0.01); than by the level of U. dioica L. insert ignore into journalissuearticles values(p < 0.05);. Sensory evaluations showed that the addition of U. dioica L. to sucuk insert ignore into journalissuearticles values(cooked and uncooked); effected the sensory attributes compared with the control sucuk.
Keywords : Turkish Sucuk, Urtica dioica L, Residual nitrite, TBA, L, a and b values