Natural Alternative Curing Agent in Fermented Sucuk Production: Sugar beet (Beta vulgaris var. saccharifera L.) Molasses
Abstract
In this study, sugar beet molasses was used as a natural curing agent in the production of fermented Turkish sucuk in two different forms (molasse and powdered molasse). Some quality characteristics were determined during the ripening (1st, 3rd and 5th days) period of the obtained sucuk dough (0. day) and sucuk samples. In order to compare the effects of molasses and powdered molasses used as natural curing agents in sucuk, a control (K) group containing sodium nitrate was formed. The application of the natural alternative curing process in sucuk production causes a decrease in the pH value and TBA content of the samples during the ripening period, whereas causes an increase in the nitrosomyoglobin and residual nitrate contents. As a result of microbiological analysis, it was determined that the natural alternative curing process increased (P<0.05) the number of LABs and there was no significant change in the total yeast-mold numbers during the ripening period (p>0.05). In addition, total Coliform group bacteria were not detected in sucuk dough and sucuk samples on the last day (5th day) of the ripening period. Consequently, it has been determined that it is possible to reduce the amount of chemical nitrate by using sugar beet molasses and powdered molasses as natural curing agents in sucuk formulation.
Keywords
Details
Primary Language
English
Subjects
Agricultural Engineering (Other)
Journal Section
Research Article
Publication Date
December 25, 2022
Submission Date
June 21, 2022
Acceptance Date
August 30, 2022
Published in Issue
Year 2022 Volume: 36 Number: 3
APA
Dilek, N. M., & Karakaya, M. (2022). Natural Alternative Curing Agent in Fermented Sucuk Production: Sugar beet (Beta vulgaris var. saccharifera L.) Molasses. Selcuk Journal of Agriculture and Food Sciences, 36(3), 380-386. https://izlik.org/JA85BZ54JZ
AMA
1.Dilek NM, Karakaya M. Natural Alternative Curing Agent in Fermented Sucuk Production: Sugar beet (Beta vulgaris var. saccharifera L.) Molasses. Selcuk J Agr Food Sci. 2022;36(3):380-386. https://izlik.org/JA85BZ54JZ
Chicago
Dilek, Nazik Meziyet, and Mustafa Karakaya. 2022. “Natural Alternative Curing Agent in Fermented Sucuk Production: Sugar Beet (Beta Vulgaris Var. Saccharifera L.) Molasses”. Selcuk Journal of Agriculture and Food Sciences 36 (3): 380-86. https://izlik.org/JA85BZ54JZ.
EndNote
Dilek NM, Karakaya M (December 1, 2022) Natural Alternative Curing Agent in Fermented Sucuk Production: Sugar beet (Beta vulgaris var. saccharifera L.) Molasses. Selcuk Journal of Agriculture and Food Sciences 36 3 380–386.
IEEE
[1]N. M. Dilek and M. Karakaya, “Natural Alternative Curing Agent in Fermented Sucuk Production: Sugar beet (Beta vulgaris var. saccharifera L.) Molasses”, Selcuk J Agr Food Sci, vol. 36, no. 3, pp. 380–386, Dec. 2022, [Online]. Available: https://izlik.org/JA85BZ54JZ
ISNAD
Dilek, Nazik Meziyet - Karakaya, Mustafa. “Natural Alternative Curing Agent in Fermented Sucuk Production: Sugar Beet (Beta Vulgaris Var. Saccharifera L.) Molasses”. Selcuk Journal of Agriculture and Food Sciences 36/3 (December 1, 2022): 380-386. https://izlik.org/JA85BZ54JZ.
JAMA
1.Dilek NM, Karakaya M. Natural Alternative Curing Agent in Fermented Sucuk Production: Sugar beet (Beta vulgaris var. saccharifera L.) Molasses. Selcuk J Agr Food Sci. 2022;36:380–386.
MLA
Dilek, Nazik Meziyet, and Mustafa Karakaya. “Natural Alternative Curing Agent in Fermented Sucuk Production: Sugar Beet (Beta Vulgaris Var. Saccharifera L.) Molasses”. Selcuk Journal of Agriculture and Food Sciences, vol. 36, no. 3, Dec. 2022, pp. 380-6, https://izlik.org/JA85BZ54JZ.
Vancouver
1.Nazik Meziyet Dilek, Mustafa Karakaya. Natural Alternative Curing Agent in Fermented Sucuk Production: Sugar beet (Beta vulgaris var. saccharifera L.) Molasses. Selcuk J Agr Food Sci [Internet]. 2022 Dec. 1;36(3):380-6. Available from: https://izlik.org/JA85BZ54JZ