Kırmızı Üzüm (Vitis Vinifera L.) Posası Tozunun Sucuğun Fizikokimyasal ve Tekstürel Özellikleri Üzerine Etkisi

Abstract

Bu çalışmada doğal bir antioksidan olan üzüm posası tozunun sucuk örneklerinin kalite özelliklerine etkisinin değerlendirilmesi amaçlanmıştır. Bu amaçla üzüm posası tozu sucuk hamurlarına çeşitli konsantrasyonlarda (%0, 1, 2 ve 3) eklenmiş ve sucuk fermantasyonu kontrollü koşullar altında gerçekleştirilmiştir. Üzüm posası tozunun sucuk örneklerinin kimyasal bileşimi, toplam fenolik madde miktarı, antioksidan aktivite, tekstür ve renk analizleri üzerindeki etkisi araştırılmıştır. Sonuçlar üzüm posası tozu ilavesinin örneklerin yağ, protein, pH, renk, toplam fenolik madde miktarı ve antioksidan aktivitesi üzerinde önemli bir etkisinin olduğunu göstermiştir (P<0.05). Üzüm çekirdeği tozu miktarı arttıkça tüm renk değerleri ve pH azalmıştır. Buna karşılık toplam fenolik madde miktarı ve antioksidan aktivite değerleri üzüm çekirdeği tozu miktarıyla doğru orantılı olarak artmıştır. Çalışmada elde edilen sonuçlara göre, üzüm çekirdeği tozunun sucuk üretiminde doğal bir antioksidan olarak kullanım potansiyeline sahip olduğu düşünülmektedir.

Keywords

• Sucuk
• Üzüm posası
• Atık
• Katma değerli ürün
• Doğal antioksidan

Effects of Red Grape (Vitis Vinifera L.) Pomace Powder on Physicochemical and Textural Properties of Sucuk

Abstract

This study aimed to evaluate the effect of grape pomace powder as a natural antioxidant on the quality characteristics of sucuk samples. Grape pomace powder was added to the sucuk doughs at various concentrations (0, 1, 2, and 3%), and sucuk fermentation was carried out under controlled conditions. The study investigated the effects of grape pomace powder on the chemical composition, total phenolic content, antioxidant activity, texture profile, and color characteristics of the sucuk samples. Results showed a significant impact (P<0.05) of grape pomace powder incorporation on the fat, protein, pH, color, total phenolic content, and antioxidant activity of the samples. All color values and pH levels decreased as the amount of grape pomace powder increased. In contrast, total phenolic content and antioxidant activity values increased in direct proportion to the amount of grape pomace powder. According to these results, grape pomace powder has the potential to be used as a natural antioxidant in sucuk production.

Keywords

• Sucuk
• Grape pomace
• Waste
• Value added product
• Natural antioxidant

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