Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders during Refrigerated Storag
Abstract
The purpose of this study was to analyze the R&D approaches of business The current study investigated the effects of dill, spinach and Swiss chard powders on the physicochemical (pH, TBARS, colour, residual nitrate and nitrite), microbiological (TMAB, LAB and total yeast-mould) and textural properties (TPA) of sucuks during refrigerated storage for 90 days. Five different groups of sucuk were prepared containing T1: 100 mg/kg sodium nitrite; T2: 100 mg/kg sodium nitrate; T3: dill powder 0.71%; T4: spinach powder 0.29% and T5: Swiss chard powder 0.26%. Swiss chard powder decreased the pH values of samples (P < 0.05). It was determined that the most effective curing agent in terms of TBARS numbers was spinach powder (T4). The residual nitrate was not detected in the groups of T4 and T5 all the refrigerated storage (P < 0.05). Curing with different vegetable powders did not affect the microbiological counts of sample (P > 0.05). Natural curing agents decreased the redness values of samples (P < 0.05). The highest chewiness value was determined in the group of T5 (P < 0.05).These results suggest that Swiss chard and spinach powders could be recommended as a natural curing agent in the sucuks.
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Details
| Primary Language | English |
|---|---|
| Subjects | Agricultural Engineering |
| Journal Section | Research Article |
| Authors | |
| Submission Date | April 2, 2022 |
| Publication Date | April 25, 2022 |
| Published in Issue | Year 2022 Volume: 36 Issue: 1 |
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Selcuk Agricultural and Food Sciences is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY NC).