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

Year 2024, Issue: Yeşil Dönüşüm Özel Sayısı, 7 - 15, 23.09.2024

Dilay Yıldız , Ceyda Söbeli , Müge Uyarcan

https://doi.org/10.24323/akademik-gida.1554255

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

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

References

• [1] Rather, S.A., Ahmad Masoodi, F.A., Akhter, R., Rather, J.A., Shiekh, K.A. (2016). Advances in use of natural antioxidants as food additives for improving the oxidative stability of meat Products. Madridge Journal of Food Technology, 1(1), 10–17.
• [2] Gutierrez-Gonzalez, V., Rivero-Perez, M.D., Gerardi, G., Muñiz, P., González-SanJose, M.L., Jaime, I., Cavia-Saiz, M. (2023). Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat. Food Chemistry, 427, 136625.
• [3] Nuriler, T., Uyarcan, M. (2024). Fonksiyonel et ürünlerinin üretiminde probiyotik, prebiyotik ve sinbiyotik kullanımına yönelik yeni eğilimler. Gıda, 49(1), 25–38.
• [4] Vaithiyanathan, S., Naveena, B.M., Muthukumar, M., Girish, P.S., Kondaiah, N. (2011). Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C). Meat Science, 88, 409–14.
• [5] Li, W., Zhang, X., He, Z., Chen, Y., Li, Z., Meng, T., Li, Y., Cao, Y. (2020). In vitro and in vivo antioxidant activity of eucalyptus leaf polyphenols extract and its effect on chicken meat quality and cecum microbiota. Food Research International, 136, 109302.
• [6] Vo, G.T., Liu, Z., Chou, O., Zhong, B., Barrow, C.J., Dunshea, F.R., Suleria, H.A.R. (2022). Screening of phenolic compounds in Australian grown grapes and their potential antioxidant activities. Food Bioscience, 47, 101644.
• [7] Ordaz-Rodríguez, S.B., López-Hernández, L.H., Jesus Mendoza-Sánchez, M., Escobar-Ortiz, A., Abadía-García, L., García-Pérez, J., Mendoza-Sanchez, M. (2023). Green extract of pomegranate peel (Punica granatum L.) obtained by ultrasound assisted extraction and its preservative properties on raw chicken burgers. Food and Humanity, 1, 1046–1054.
• [8] Sinrod, A.J.G., Shah, I.M., Surek, E., Barile, D. (2023). Uncovering the promising role of grape pomace as a modulator of the gut microbiome: An in-depth review. Heliyon, 9, e20499.
• [9] Karantonis, H.C., Tsoupras, A., Moran, D., Zabetakis, I., Nasopoulou, C. (2023). Olive, apple, and grape pomaces with antioxidant and anti-inflammatory bioactivities for functional foods. In Functional Foods and Their Implications for Health Promotion, Edited by I. Zabetakis, A. Tsoupras, R. Lordan, D. Ramji, Academic Press, London, p. 131–159.
• [10] Demirkol, M., Tarakci, Z. (2018). Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt. LWT-Food Science and Technology, 97, 770–777.
• [11] Sevindik, O., Selli, S. (2016). Üzüm çekirdeklerinin temel biyoaktif bileşenleri. Çukurova Tarım ve Gıda Bilimleri Dergisi, 31(2), 9–16.
• [12] Barba, F.J., Zhu, Z., Koubaa, M., Sant’Ana, A.S., Orlien, V. (2016). Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review. Trends in Food Science & Technology, 49, 96–109.
• [13] Ergezer, H., Gökçe, R., Elgin, Ş., Akcan, T. (2016). Kızılcık (Cornus mas L.) ekstraktı kullanımının sucuk kalite karakteristikleri üzerine etkisi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 24, 1376–1381.
• [14] Dertli, E., Yilmaz, M.T., Tatlisu, N.B., Toker, O.S., Cankurt, H., Sagdic, 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.
• [15] Aminzare, M., Tajik, H., Aliakbarlu, J., Hashemi, M., Raeisi, M. (2018). Effect of cinnamon essential oil and grape seed extract as functional-natural additives in the production of cooked sausage-impact on microbiological, physicochemical, lipid oxidation and sensory aspects, and fate of inoculated Clostridium perfringens. Journal of Food Safety, 38(4), e12459.
• [16] Ünal, K, Karakaya, M. (2017). Farklı hayvansal yağlar ilave edilerek üretilen sucukların bazı fizikokimyasal özellikleri üzerine karanfil ve tarçının etkisi. Tekirdağ Ziraat Fakültesi Dergisi, 14(03), 55–65.
• [17] Kavuşan, H.S., Serdaroğlu, M. (2021). Fermente et ürünlerinde oksidatif değişiklikler ve ürün kalitesi üzerine etkileri. Gıda, 46(2), 443-462.
• [18] Santos Silva, M.E., Grisi, C.V.B., Silva S.P., Madruga, M.S., Silva, F.A.P (2022). The technological potential of agro-industrial residue from grape pulping (Vitis spp.) for application in meat products: A review. Food Bioscience, 49, 101877.
• [19] Chen, Y., Wen, J., Deng, Z., Pan, X., Xie, X., Peng, C. (2020). Effective utilization of food wastes: Bioactivity of grape seed extraction and its application in food industry. Journal of Functional Foods, 73, 104113.
• [20] Ryu, K.S., Shim, K.S., Shin, D. (2014). Effect of grape pomace powder addition on TBARS and color of cooked pork sausages during storage. Korean Journal of Food Science and Animal Resources, 34, 200–206.
• [21] Kurt S. (2016). The effects of grape seed flour on the quality of Turkish dry fermented sausage (Sucuk) during ripening and refrigerated storage. Korean Journal for Food Science and Animal Resources, 36(3), 300–308.
• [22] Riazi, F., Zeynali, F., Hoseini, E., Behmadi, H.(2016). Effect of dry red grape pomace as a nitrite substitute on the microbiological and physicochemical properties and residual nitrite of dry-cured sausage. Nutrition and Food Sciences Research, 3, 37–44.
• [23] Carrapiso, A.I., Martín-Mateos, M.J., D’Arrigo, M., Delgado-Adámez, J., Saraiva, J.A., Ramírez-Bernabé, M.R. (2024). High-hydrostatic-pressure-stabilized white grape pomace to improve the oxidative stability of dry-cured sausages (“Salchichón”). Foods, 13.
• [24] Sánchez‐Alonso, I., Solas, M.T., Borderías, A.J. (2007). Physical study of minced fish muscle with a white‐grape by‐product added as an ingredient. Journal Food Science, 72(2), E94-101.
• [25] Kayaardi, S., Gök, V. (2003). Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk). Meat Science, 66, 249-257.
• [26] AOAC (2007). Official Methods of Analysis of AOAC. Washington, DC: Association of Official Analytical Chemists.
• [27] Söbeli, C., Uyarcan, M., Kayaardı, S. (2021). Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds. Innovative Food Science & Emerging Technologies, 67, 102558.
• [28] Savanović, D., Grujić, S., Grujić, R., Savanović, J. (2014). Effect of antioxidants on the colour stability of fermented sausage “sucuk” type. Quality of Life, 5 (1-2), 19-32.
• [29] Pritchard, S.R., Phillips, M., Kailasapathy, K. (2010). Identification of bioactive peptides in commercial Cheddar cheese. Food Research International, 43, 1545-1548.
• [30] Kucuker, E., Ozturk, B., Celik, S.M., Aksit, H. (2014). Pre-harvest spray application of methyl jasmonate plays an important role in fruit ripening, fruit quality and bioactive compounds of Japanese plums. Scientia Horticulturae, 176, 162–169.
• [31] Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-158.
• [32] Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25–30.
• [33] Singh, R.P., Chidambara Murthy, K.N., Jayaprakasha, G.K. (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry, 50(1), 81-86.
• [34] Mochizuki, Y. (2001) Texture Profile Analysis. In: Current Protocols in Food Analytical Chemistry, Edited by R.E. Wrolstad, John Wiley & Sons Inc., New York, p. H2.3.1–H.2.3.7.
• [35] Turkish Food Codex Regulation (2019). The Comminique on Meat, Prepared Meat Mixtures, and Meat Products, No: 30670, 2018/52. 29.01.2019, Ministry of Agricultural and Forestry, Ankara.
• [36] Garrido, M.D., Auqui, M., Martí, N., Linares, M.B. (2011). Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers. LWT - Food Science and Technology, 44, 2238–2243.
• [37] Turcu, R.P., Panaite, T.D., Untea, A.E., Șoica, C., Iuga, M., Mironeasa, S. (2020). Effects of supplementing grape pomace to broilers fed polyunsaturated fatty acids enriched diets on meat quality. Animals, 10, 947.
• [38] Pereira, A., Lee, H.C., Lammert, R., Wolberg, C., Ma, D., Immoos, C. (2022). Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty. International Journal of Food Science Technology, 57(3), 1814–1823.
• [39] Alencar M.G., Quadros, C.P., Luna, A.L.L.P., Neto, A.F., Costa, M.M., Queiroz, M.A.Á., Carvalho, F.A.L., Silva Araujo, D.H., Gois, G.C., Anjos Santos, V.L., Silva Filho, J.R.V., Souza Rodrigues, R.T. (2022). Grape skin flour obtained from wine processing as an antioxidant in beef burgers. Meat Science, 194, 108963.
• [40] Amariei, S., Norocel, L., Pădureţ, S., Gutt, G. (2018). Effect of grape seed flour on the quality of summer salami. Journal of Food Processing and Preservation, 42, e13601.
• [41] Argade, A., Bishnoi, S., Ahlawat, S.S. (2017). Utilization of wine industry waste (Grape pomace) in processed meat products: A review. The Pharma Innovation Journal, 6(12), 297–301.
• [42] Bobko, M., Haščík, P., Krocko, M., Trembecká, L., Mendelová, A., Tkáčová, J., Czako, P., Toth, T. (2017). Effect of grape seed extract on quality of raw-cooked meat products. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 517-521.
• [43] Cilli, L.P., Contini, L.R.F., Sinnecker, P., Lopes, P.S., Andreo, M.A., Neiva, C.R.P., Nascimento, M.S., Yoshida, C.M.P., Venturini, A.C. (2020). Effects of grape pomace flour on quality parameters of salmon burger. Journal of Food Processing and Preservation, 44, e14329.
• [44] El-Kholie, E.M., Khafagi, M.M., El-Zahraa, F., Dawood, S.A. (2014). Enhancement of beef sausage quality using grape seeds as natural antioxidants. Journal of Home Economics, 24(1), 99-117.
• [45] Kaur, S., Kumar, S., Bhat, Z.F. (2015). Effect of grape seed extract on the physicochemical and sensory properties of chicken nuggets. Journal of Meat Science, 11(1), 57-60.
• [46] Kumari, K., Thind, S., Journal R. (2020). Effect of flaxseed flour, grape peel and wheat gluten incorporation levels on the sensory quality of chicken meat patties. Food Science Research Journal, 11(1), 8–16.
• [47] Kumcuoglu, S., Cagdas, E. (2015). Effects of grape seed powder and whey protein on quality characteristics of chicken nuggets. Journal of Food Quality, 38, 83–93.
• [48] O’Grady, M.N., Carpenter, R., Lynch, P.B., O’Brien, N.M., Kerry, J.P. (2008). Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork. Meat Science, 78, 438-446.
• [49] Özvural, E.B, Vural H. (2011). Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters. Meat Science, 88, 179–83.
• [50] Reddy, G.V.B., Sen, A.R., Nair, P.N., Reddy, K.S., Reddy, K.K., Kondaiah, N. (2013). Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices. Meat Science, 95, 288–94.
• [51] Tremlova, B., Havlova, L., Benes, P., Zemancova, J., Buchtova, H., Tesikova, K., Dordevic, D. (2022). Vegetarian “sausages” with the addition of grape flour. Applied Sciences, 12, 2189.
• [52] Tuffi, L.C., Longhi, D.A., Hernandes, J.C., Gregório, P.C., Rocha Garcia, C.E. (2021). Grape residue flour as an antioxidant and fiber source in beef meatballs. British Food Journal, 123, 2831-2843.
• [53] Zhu, F.M., Du, B., Li, J. (2014). Effect of ultrafine grinding on physicochemical and antioxidant properties of dietary fiber from wine grape pomace. Food Science and Technology International, 20, 55–62. [54] Hayta, M., Özuǧur, G., Etgü, H., Şeker, I.T. (2014). Effect of grape (Vitis vinifera L.) pomace on the quality, total phenolic content and anti-radical activity of bread. Journal of Food Processing and Preservation, 38, 980–986. [55] Amin, R.A., Edris, S.N. (2017) Grape seed extract as natural antioxidant and antibacterial in minced beef. PSM Biological Research, 2(2), 89–96.