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EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK

Year 2021, Volume: 46 Issue: 6, 1358 - 1368, 15.10.2021

Selen Sallan Güzin Kaban Mükerrem Kaya

https://doi.org/10.15237/gida.GD21107
Cited By: 1

Abstract

The effects of different levels of black pepper (5, 10 or 15 g/kg) and the use of ascorbate (without ascorbate and with ascorbate) on the volatile compounds of sucuk were examined in the study. The volatile compounds of the samples belonging to each group were extracted by solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). Ascorbate was not effective on aldehydes, aromatic hydrocarbons, esters, acids and terpenes. While high black pepper level (15 g/kg) decreased the abundance of hexanal, it increased the ethanol abundance. α -pinene and 3-carene increased as black pepper levels increased. Among the terpenes, D-limonene and caryophyllene were the most abundant compounds and were significantly affected by the black pepper level of 15 g/kg. D-limonene and caryophyllene were the most related compounds for PC1; while allyl mercaptane, γ-terpinene, D-limonene, hexane for PC2.

Keywords

Volatile compound black pepper ascorbate fermented sausage sucuk PCA

References

  • Chi, S-P., Wu, Y-C. (2007). Spices and Seasonings, Editor: Fidel Toldra, Handbook of Fermented Meat and Poultry, pp. 87-100, Blackwell Publishing, USA
  • Demirok Soncu, E., Özdemir, N., Arslan, B., Küçükkaya, S., Soyer, A. (2020). Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage. Meat Science, 166, 108127. doi:10.1016/j.meatsci.2020.108127
  • Ekici, L., Oztürk, I., Karaman, S., Calıkan, O., Tornuk, F., Sagdıc, O., Yetim, H. (2015). Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage. LWT- Food Science and Technology, 62(1), 2, 718726. doi:10.1016/j.lwt.2014.12.025
  • Flores, M. (2018). Understanding the implications of current health trends on the aroma of wet and dry cured meat products. Meat Science, 144, 53-61. doi:10.1016/j.meatsci.2018.04.016
  • Huynh, D. B. T., Krickmeier, J., Schnaeckel, W. (2020). Effects of treatment temperatures on redox potential and sensory evaluation of different spices and herbs applied to cooked pork sausages. Journal of The Science of Food and Agriculture, 100, 7, 2898–2904. doi:10.1002/jsfa.10316
  • Kaban, G. (2009). Changes in composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing. Meat Science, 82, 1, 17-23. doi:10.1016/j.meatsci.2008.11.017
  • Kaban, (2010). Volatıle Compounds Of Tradıtıonal Turkısh Dry Fermented Sausage (Sucuk). International Journal of Food Properties, 13, 3, 525–534. doi:10.1080/10942910802688184
  • Kaban, G., Kaya, M. (2009). Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage “sucuk”. Journal of Food Science, 74(1), S58–S63. doi:10.1111/j.1750-3841.2008.01014.x
  • Kaya, M., Kaban, M. (2019). Fermente et ürünleri. Gıda Biyoteknolojisi. Editör Necla ARAN, ss. 157-195, 5. Basım, ISBN: 978-605-133-134-8, Nobel Yayıncılık, İstanbul.
  • Li, Y-X., Zhanga, C., Shenyuan, P., Chena, L., Liua, M., Yanga, K., Zengc, X., Tiana, J. (2020). Analysis of chemical components and biological activities of essential oils from black and white pepper (Piper nigrum L.) in five provinces of southern China. LWT, 117, 108644. doi:10.1016/j.lwt.2019.108644
  • Lilie, M., Hein, S., Wilhelm, P., Mueller, U. (2007). Decontamination of spices by combining mechanical and thermal effects – an alternative approach for quality retention. International Journal of Food Science and Technology, 42, 2, 190–193. Doi:10.1111/j.1365-2621.2006.01204.x
  • Mateo, J., Zumalacarregui, J.M. (1996). Volatile compounds in chorizo and their changes during ripening. Meat Science, 44, 4, 255–273. doi:10.1016/S0309-1740(96)00028-9
  • McGorrin, R. J. (2011). The significance of volatile sulfur compounds in food flavors.In: (M. Qian, X. Fan, K. Mahattanatawee (Eds), Volatile sulfur compounds in food, (pp.3-31). ACS Symposium Series 1068, ACS Books.
  • Montel, M.C., Mason, F. Talon, R. (1998). Bacterial Role in Flavour Development. Meat Science, 49 (1), 111-123. doi:10.1016/S0309-1740(98)90042-0
  • Munekata, P. E. S., Rocchetti, G., Pateiro, M., Lucini, L., Domınguez, R., Lorenzo, J M. (2020). Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview. Current Opinion in Food Science, 31:81–87. doi:10.1016/j.cofs.2020.03.003
  • Ordonez, J. A., Hierro, E. M., Bruna, J. M., de la Hoz, L. (1999). Changes in the components of dry-fermented sausages during ripening. Critical Reviews in Food Science and Nutrition, 39, 4, 329-367. doi:10.1080/10408699991279204
  • Ramirez, R., Cava, R. (2007). Volatile Profiles of Dry –Cured Meat Products From Three Different Iberian x duroc Genotypes. Journal of Agriculture and Food Chemistry, 55: 1923-1931. doi:10.1021/jf062810l
  • Ruiz, J., Ventanas, J., Cava, R., Andres, A., Garcia, C. (1999). Volatile Compounds of Dry-Cured Iberian Ham as Affected by the Length of the Curing Process. Meat Science, 52, 1, 19- 27. doi:10.1016/S0309-1740(98)00144-2
  • Sallan, S., Kaban, G., Kaya, M. (2019). Nitrosamines in Sucuk: Effects of black pepper, sodium ascorbate and cooking level. Food Chemistry, 288,341–346. doi:10.1016/j.foodchem.2019.02.129
  • Sallan, S., Kaban, G., Kaya, M. (2021). The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage, (under review).
  • Sidira, M., Kandylis, P., Kanellaki, M., Kourkoutas, Y. (2015). Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages. Food Chemistry, 178, 201-207. doi: 10.1016/j.foodchem.2015.01.068
  • Srınıvasan, K. (2007). Black Pepper and its Pungent Principle-Piperine: A Review of Diverse Physiological Effects. Critical Reviews in Food Science and Nutrition, 47, 735–748. doi:10.1080/10408390601062054
  • Stahnke, L. H. (1999). Volatiles produced by Staphylococcus xylosus and Staphylococcus carnosus during growth in sausage minces Part II. The influence of growth parameters. LWT-Food Science and Technology, 32, 365-371. doi:10.1006/fstl.1999.0559
  • Toldra, F. (1998). Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products. Meat Science, 49, 1, S101-S110. doi:10.1016/S0309-1740(98)90041-9
  • Vignolo, G., Fontana, C., Fadda, S. (2010). Semidry and Dry Fermented Sausages, Handbook of Meat Processing, Editor: Fidel Toldra, Online ISBN: 9780813820897
  • Xiao, Y., Liu, Y., Chen, C., Xie, T., Li, P. (2020). Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages. Food Research International, 135, 109247. doi:10.1016/j.foodres.2020.109247
  • Yalınkılıç, B., Kaban, G., Ertekin, Ö., Kaya, M. (2015). Determination of volatile compounds of sucuk with different orange fiber and fat levels. Kafkas Unv Vet Fak Dergisi, 21(2), 233-239. doi:10.9775/kvfd.2014.12197
  • Zarai, Z., Boujelbene, E., Salem, N. B., Gargouri, Y., Sayari, A. (2013). Antioxidant and antimicrobial activities of various solvent extracts, piperine and piperic acid from Piper nigrum. LWT-Food Science and Technology, 50, 2, 634–641. doi:10.1016/j.lwt.2012.07.036
  • Zhang, C. Zhao, J., Famous, E., Pan, S., Peng, X., Tian, J. (2021). Antioxidant, hepatoprotective and antifungal activities of black pepper (Piper nigrum L.) essential oil. Food Chemistry, 346, 128845. doi:10.1016/j.foodchem.2020.128845

KARABİBER VE SODYUM ASKORBATIN SUCUĞUN UÇUCU BİLEŞİKLERİ ÜZERİNE ETKİLERİ

Year 2021, Volume: 46 Issue: 6, 1358 - 1368, 15.10.2021

Selen Sallan Güzin Kaban Mükerrem Kaya

https://doi.org/10.15237/gida.GD21107
Cited By: 1

Abstract

Araştırmada, farklı seviyelerde karabiber (5, 10 veya 15 g/kg) ve askorbat (askorbatsız ve askorbatlı) kullanımının sucuğun uçucu bileşikleri üzerindeki etkileri incelenmiştir. Her gruba ait numunelerin uçucu bileşikleri katı faz mikro ekstraksiyon (SPME) ile ekstrakte edilmiş ve gaz kromatografi-kütle spektrometrisi (GC-MS) ile analiz edilmiştir. Askorbat, aldehitler, aromatik hidrokarbonlar, esterler, asitler ve terpenler üzerinde etkili olmamıştır. Yüksek karabiber düzeyi (15 g/kg) hekzanal seviyesini azaltırken, etanol seviyesini artırmıştır. Karabiber seviyesi arttıkça α-pinen ve 3-caren artmıştır. Terpenler içerisinde D-limonen ve karyofillen en fazla bulunan bileşikler olup 15 g/kg karabiber seviyesinden önemli ölçüde etkilenmiştir. D-limonen ve karyofillen PC1, allil merkaptan, γ-terpinen, D-limonen ve hekzan ise PC2 için en ilgili bileşiklerdir.

Keywords

Uçucu bileşik karabiber askorbat fermente sosis sucuk PCA

References

  • Chi, S-P., Wu, Y-C. (2007). Spices and Seasonings, Editor: Fidel Toldra, Handbook of Fermented Meat and Poultry, pp. 87-100, Blackwell Publishing, USA
  • Demirok Soncu, E., Özdemir, N., Arslan, B., Küçükkaya, S., Soyer, A. (2020). Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage. Meat Science, 166, 108127. doi:10.1016/j.meatsci.2020.108127
  • Ekici, L., Oztürk, I., Karaman, S., Calıkan, O., Tornuk, F., Sagdıc, O., Yetim, H. (2015). Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage. LWT- Food Science and Technology, 62(1), 2, 718726. doi:10.1016/j.lwt.2014.12.025
  • Flores, M. (2018). Understanding the implications of current health trends on the aroma of wet and dry cured meat products. Meat Science, 144, 53-61. doi:10.1016/j.meatsci.2018.04.016
  • Huynh, D. B. T., Krickmeier, J., Schnaeckel, W. (2020). Effects of treatment temperatures on redox potential and sensory evaluation of different spices and herbs applied to cooked pork sausages. Journal of The Science of Food and Agriculture, 100, 7, 2898–2904. doi:10.1002/jsfa.10316
  • Kaban, G. (2009). Changes in composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing. Meat Science, 82, 1, 17-23. doi:10.1016/j.meatsci.2008.11.017
  • Kaban, (2010). Volatıle Compounds Of Tradıtıonal Turkısh Dry Fermented Sausage (Sucuk). International Journal of Food Properties, 13, 3, 525–534. doi:10.1080/10942910802688184
  • Kaban, G., Kaya, M. (2009). Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage “sucuk”. Journal of Food Science, 74(1), S58–S63. doi:10.1111/j.1750-3841.2008.01014.x
  • Kaya, M., Kaban, M. (2019). Fermente et ürünleri. Gıda Biyoteknolojisi. Editör Necla ARAN, ss. 157-195, 5. Basım, ISBN: 978-605-133-134-8, Nobel Yayıncılık, İstanbul.
  • Li, Y-X., Zhanga, C., Shenyuan, P., Chena, L., Liua, M., Yanga, K., Zengc, X., Tiana, J. (2020). Analysis of chemical components and biological activities of essential oils from black and white pepper (Piper nigrum L.) in five provinces of southern China. LWT, 117, 108644. doi:10.1016/j.lwt.2019.108644
  • Lilie, M., Hein, S., Wilhelm, P., Mueller, U. (2007). Decontamination of spices by combining mechanical and thermal effects – an alternative approach for quality retention. International Journal of Food Science and Technology, 42, 2, 190–193. Doi:10.1111/j.1365-2621.2006.01204.x
  • Mateo, J., Zumalacarregui, J.M. (1996). Volatile compounds in chorizo and their changes during ripening. Meat Science, 44, 4, 255–273. doi:10.1016/S0309-1740(96)00028-9
  • McGorrin, R. J. (2011). The significance of volatile sulfur compounds in food flavors.In: (M. Qian, X. Fan, K. Mahattanatawee (Eds), Volatile sulfur compounds in food, (pp.3-31). ACS Symposium Series 1068, ACS Books.
  • Montel, M.C., Mason, F. Talon, R. (1998). Bacterial Role in Flavour Development. Meat Science, 49 (1), 111-123. doi:10.1016/S0309-1740(98)90042-0
  • Munekata, P. E. S., Rocchetti, G., Pateiro, M., Lucini, L., Domınguez, R., Lorenzo, J M. (2020). Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview. Current Opinion in Food Science, 31:81–87. doi:10.1016/j.cofs.2020.03.003
  • Ordonez, J. A., Hierro, E. M., Bruna, J. M., de la Hoz, L. (1999). Changes in the components of dry-fermented sausages during ripening. Critical Reviews in Food Science and Nutrition, 39, 4, 329-367. doi:10.1080/10408699991279204
  • Ramirez, R., Cava, R. (2007). Volatile Profiles of Dry –Cured Meat Products From Three Different Iberian x duroc Genotypes. Journal of Agriculture and Food Chemistry, 55: 1923-1931. doi:10.1021/jf062810l
  • Ruiz, J., Ventanas, J., Cava, R., Andres, A., Garcia, C. (1999). Volatile Compounds of Dry-Cured Iberian Ham as Affected by the Length of the Curing Process. Meat Science, 52, 1, 19- 27. doi:10.1016/S0309-1740(98)00144-2
  • Sallan, S., Kaban, G., Kaya, M. (2019). Nitrosamines in Sucuk: Effects of black pepper, sodium ascorbate and cooking level. Food Chemistry, 288,341–346. doi:10.1016/j.foodchem.2019.02.129
  • Sallan, S., Kaban, G., Kaya, M. (2021). The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage, (under review).
  • Sidira, M., Kandylis, P., Kanellaki, M., Kourkoutas, Y. (2015). Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages. Food Chemistry, 178, 201-207. doi: 10.1016/j.foodchem.2015.01.068
  • Srınıvasan, K. (2007). Black Pepper and its Pungent Principle-Piperine: A Review of Diverse Physiological Effects. Critical Reviews in Food Science and Nutrition, 47, 735–748. doi:10.1080/10408390601062054
  • Stahnke, L. H. (1999). Volatiles produced by Staphylococcus xylosus and Staphylococcus carnosus during growth in sausage minces Part II. The influence of growth parameters. LWT-Food Science and Technology, 32, 365-371. doi:10.1006/fstl.1999.0559
  • Toldra, F. (1998). Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products. Meat Science, 49, 1, S101-S110. doi:10.1016/S0309-1740(98)90041-9
  • Vignolo, G., Fontana, C., Fadda, S. (2010). Semidry and Dry Fermented Sausages, Handbook of Meat Processing, Editor: Fidel Toldra, Online ISBN: 9780813820897
  • Xiao, Y., Liu, Y., Chen, C., Xie, T., Li, P. (2020). Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages. Food Research International, 135, 109247. doi:10.1016/j.foodres.2020.109247
  • Yalınkılıç, B., Kaban, G., Ertekin, Ö., Kaya, M. (2015). Determination of volatile compounds of sucuk with different orange fiber and fat levels. Kafkas Unv Vet Fak Dergisi, 21(2), 233-239. doi:10.9775/kvfd.2014.12197
  • Zarai, Z., Boujelbene, E., Salem, N. B., Gargouri, Y., Sayari, A. (2013). Antioxidant and antimicrobial activities of various solvent extracts, piperine and piperic acid from Piper nigrum. LWT-Food Science and Technology, 50, 2, 634–641. doi:10.1016/j.lwt.2012.07.036
  • Zhang, C. Zhao, J., Famous, E., Pan, S., Peng, X., Tian, J. (2021). Antioxidant, hepatoprotective and antifungal activities of black pepper (Piper nigrum L.) essential oil. Food Chemistry, 346, 128845. doi:10.1016/j.foodchem.2020.128845
There are 29 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Selen Sallan 0000-0001-9806-6937

Güzin Kaban 0000-0001-6720-7231

Mükerrem Kaya 0000-0001-6340-828X

Publication Date October 15, 2021
Published in Issue Year 2021 Volume: 46 Issue: 6

Cite

APA Sallan, S., Kaban, G., & Kaya, M. (2021). EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK. Gıda, 46(6), 1358-1368. https://doi.org/10.15237/gida.GD21107
AMA Sallan S, Kaban G, Kaya M. EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK. The Journal of Food. October 2021;46(6):1358-1368. doi:10.15237/gida.GD21107
Chicago Sallan, Selen, Güzin Kaban, and Mükerrem Kaya. “EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK”. Gıda 46, no. 6 (October 2021): 1358-68. https://doi.org/10.15237/gida.GD21107.
EndNote Sallan S, Kaban G, Kaya M (October 1, 2021) EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK. Gıda 46 6 1358–1368.
IEEE S. Sallan, G. Kaban, and M. Kaya, “EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK”, The Journal of Food, vol. 46, no. 6, pp. 1358–1368, 2021, doi: 10.15237/gida.GD21107.
ISNAD Sallan, Selen et al. “EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK”. Gıda 46/6 (October 2021), 1358-1368. https://doi.org/10.15237/gida.GD21107.
JAMA Sallan S, Kaban G, Kaya M. EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK. The Journal of Food. 2021;46:1358–1368.
MLA Sallan, Selen et al. “EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK”. Gıda, vol. 46, no. 6, 2021, pp. 1358-6, doi:10.15237/gida.GD21107.
Vancouver Sallan S, Kaban G, Kaya M. EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK. The Journal of Food. 2021;46(6):1358-6.

Cited By

The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk
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https://doi.org/10.3390/foods12203876
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