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.
Keywords
Details
Primary Language
English
Subjects
Agricultural Engineering
Journal Section
Research Article
Publication Date
April 25, 2022
Submission Date
April 2, 2022
Acceptance Date
April 13, 2022
Published in Issue
Year 2022 Volume: 36 Number: 1
APA
Babaoğlu, A. S., & Karakaya, M. (2022). Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders during Refrigerated Storag. Selcuk Journal of Agriculture and Food Sciences, 36(1), 98-104. https://izlik.org/JA35UD56BW
AMA
1.Babaoğlu AS, Karakaya M. Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders during Refrigerated Storag. Selcuk J Agr Food Sci. 2022;36(1):98-104. https://izlik.org/JA35UD56BW
Chicago
Babaoğlu, Ali Samet, and Mustafa Karakaya. 2022. “Investigation of the Quality Characteristics of Naturally Cured Sucuks With Dill, Spinach and Swiss Chard Powders During Refrigerated Storag”. Selcuk Journal of Agriculture and Food Sciences 36 (1): 98-104. https://izlik.org/JA35UD56BW.
EndNote
Babaoğlu AS, Karakaya M (April 1, 2022) Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders during Refrigerated Storag. Selcuk Journal of Agriculture and Food Sciences 36 1 98–104.
IEEE
[1]A. S. Babaoğlu and M. Karakaya, “Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders during Refrigerated Storag”, Selcuk J Agr Food Sci, vol. 36, no. 1, pp. 98–104, Apr. 2022, [Online]. Available: https://izlik.org/JA35UD56BW
ISNAD
Babaoğlu, Ali Samet - Karakaya, Mustafa. “Investigation of the Quality Characteristics of Naturally Cured Sucuks With Dill, Spinach and Swiss Chard Powders During Refrigerated Storag”. Selcuk Journal of Agriculture and Food Sciences 36/1 (April 1, 2022): 98-104. https://izlik.org/JA35UD56BW.
JAMA
1.Babaoğlu AS, Karakaya M. Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders during Refrigerated Storag. Selcuk J Agr Food Sci. 2022;36:98–104.
MLA
Babaoğlu, Ali Samet, and Mustafa Karakaya. “Investigation of the Quality Characteristics of Naturally Cured Sucuks With Dill, Spinach and Swiss Chard Powders During Refrigerated Storag”. Selcuk Journal of Agriculture and Food Sciences, vol. 36, no. 1, Apr. 2022, pp. 98-104, https://izlik.org/JA35UD56BW.
Vancouver
1.Ali Samet Babaoğlu, Mustafa Karakaya. Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders during Refrigerated Storag. Selcuk J Agr Food Sci [Internet]. 2022 Apr. 1;36(1):98-104. Available from: https://izlik.org/JA35UD56BW