Kızılcık (Cornus mas L.) ekstraktı kullanımının sucuk kalite karakteristikleri üzerine etkisi

Year 2018, Volume: 24 Issue: 7, 1376 - 1381, 28.12.2018

Haluk Ergezer , Ramazan Gökçe , Şeyma Elgin Tolga Akcan

Abstract

Sucuk
ülkemizde sevilerek tüketilen et ürünlerinin başında yer almaktadır. Ancak
içerdiği yüksek oranda yağ nedeniyle sucukta lipid oksidasyonu önemli ölçüde
kalite kayıplarına neden olmaktadır. Yağ içeriği yüksek gıdalarda oksidasyonun
önlenmesine yönelik stratejilerden biri de antioksidan kullanımıdır. Et
endüstrisinde bazı sentetik antioksidanlar kullanılmasına rağmen bunlarda
gözlenen toksikolojik etkiler nedeniyle son yıllarda doğal antioksidanlara
doğru bir eğilim gözlenmektedir. Özellikle meyveler yapılarında önemli oranda
doğal antioksidan bulundurmaktadırlar. Kızılcık meyvesi de fenolik karakterdeki
pek çok doğal antioksidanı yapısında bulundurmakta olup, bu çalışmada
kızılcıktan elde edilen ekstraktın farklı konsantrasyonlarda sucukta
kullanılması hedeflenmiştir. Bu amaçla %20 yağ oranında ayarlanmış sucuklar
kontrol, 200, 500 ve 1000 ppm kızılcık ekstraktı ilave edilmiş gruplar olarak
4’e ayrılmış ve 4 farklı deneme grubu 4



















C’de
28 gün süreyle muhafaza edilmişlerdir. Muhafaza süresi boyunca sucuklara 7, 14,
21 ve 28. günlerde çeşitli analizler (kimyasal kompozisyon, toplam fenolik
madde miktarı, antiradikal aktivite, peroksit ve TBA değeri ile renk
analizi)  yapılarak kızılcık
ekstraktlarının sucuğun kalite karakteristiklerine etkileri araştırılmıştır.
Elde edilen sonuçlara göre artan konsantrasyonlardaki kızılcık ekstraktının
lipid oksidasyonunu engellemede başarılı olduğu ve rengin korunmasına yardımcı
olduğu belirlenmiştir.

Keywords

Lipid oksidasyonu, Kızılcık, Sucuk, Renk

Effects of cornelian cherry (Cornus mas L.) extract on quality characteristics of sucuk

Abstract

Sucuk
is the most popular consumed meat product in Turkey. However, due to the high
fat content of sucuk, lipid oxidation causes significant quality losses. One of
the strategies for preventing lipid oxidation in foods that are high of fat
content is the use of antioxidants. Despite the use of some synthetic
antioxidants in meat industry, in recent years there is a trend towards natural
antioxidants has been observed due to the toxicological effects observed in
them. Especially some fruits contain high amounts of natural antioxidants.
Cornelian cherry has also contains high levels of natural antioxidants as a
phenolic substances. In this study it was aimed to use of extract at different
concentrations obtained from the cornelian cherry in the production of sucuk.
For this purpose, sucuks set at 20% fat were divided into 4 groups as control,
200, 500 and 1000 ppm cornelian cherry and 4 different groups were kept at 4 °C
for 28 days. During the storage period, sucuks were analyzed (chemical
composition, total phenolic content, antiradical activity, color values,
peroxide and TBA values) on 7^th, 14^th, 21^st
and 28^th days to evaluate the effects of cornelian cherry extracts
on the quality characteristics of sucuk. As a result of study, it was observed
that the  increasing concentrations of
cornelian cherry extracts was successful for preventing lipid oxidation and it
helped to protect the color of final product.

Keywords

Lipid oxidation, Cornelian cherry, Sucuk, Color

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