Effect of tarragon addition on volatile compound profile and some quality paramaters of sucuk

Abstract

The goal of the present study was to investigate the effect of tarragon and ripening period on certain quality parameters and the volatile profile of sucuk (Turkish dry fermented sausage). Tarragon was used in sucuk samples at three distinct levels (0.25%, 0.50% and 0.75%), and tarragon-free samples were used as control. Analyses were performed on the 0., 3., 5., 7., 9. and 13. days of ripening time. Although the presence of tarragon did not affect L* and b* values, the pH, a* (P<0.01) , aw (P<0.05), and TBARS values of the sucuk samples were statistically affected. Tarragon demonstrated antioxidant activity in sucuk in accordance with 90 % ± 0.3 DPPH scavenging activity. When the volatile profile was evaluated, the key component affected by the addition of tarragon was determined as Anisole, p-allyl-. As a result, while an antioxidative effect was detected during ripening in the presence of tarragon in sausage, undesirable changes were not observed on some quality characteristics such as pH and aw.

Keywords

• Tarragon
• TBARS
• Volatile compound
• Sucuk
• Fermentation

Tarhun ilavesinin sucuğun uçucu bileşen profiline ve bazı kalite parametrelerine etkisi

Abstract

Bu çalışmada tarhun ve olgunlaştırma süresinin sucuğun bazı kalite parametreleri ve uçucu profili üzerindeki etkisinin araştırılması amaçlanmıştır. Sucuk örneklerinde 3 farklı seviyede (%0.25, %0.50 ve %0.75) tarhun ve kontrol olarak tarhun içermeyen örnek kullanılmıştır. Analizler olgunlaşma süresinin 0., 3., 5., 7., 9. ve 13. günlerinde yapılmıştır. Tarhun varlığı, L*, b* değerlerini etkilemezken sucuk örneklerinin pH, a* (P <0.01), aw (P<0.05) ve TBARS değerlerini istatistiksel olarak etkilemiştir. Tarhun, göstermiş olduğu %90±0.3 DPPH süpürme aktivitesi ile uyumlu olarak sucukta antioksidan aktivite göstermiştir. Uçucu profili değerlendirildiğinde, tarhun ilavesinin etki ettiği major bileşenin Anisole, p-allyl- olduğu belirlenmiştir. Sonuç olarak kullanılan konsantrasyonlardaki tarhun varlığında, sucukta olgunlaştırma sırasında antioksidatif etki tespit edilirken, pH ve aw gibi bazı kalite özellikleri üzerinde arzu edilmeyen değişimler gözlenmemiştir.

Keywords

• Tarhun
• TBARS
• Uçucu bileşen
• Sucuk
• Fermantasyon

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