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Investigation of the effects of thyme and basil essential oils on ripening and shelf life in fermented sausage production

Yıl 2022, Sayı: 27, 47 - 60, 14.02.2022

Öz

Abstract

Objective: In this study, it was aimed to use thyme oil and basil oil instead of nitrate and nitrite in fermented sausage production.

Material and method: In this study, it was aimed to use thyme oil and basil oil instead of nitrate and nitrite in fermented sausage production.

Results and conclusion: As a result, the shelf life obtained by the use of nitrate and nitrite in the production of sausage made with the addition of thyme and basil has been reached. In addition, when evaluated sensorially, a product with an increased flavor ratio was obtained.

Kaynakça

  • Abdollahzadeh, E., Rezaei, M. and Hosseini, H. (2014). Antibacterial activity of plant essential oils and extracts: the role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35(1), 177-183.
  • Akgül, A. (1989). Volatile oil composition of sweet basil (Ocimum basilicum L.) cultivating in Turkey. Nahrung, 33(1), 87-88.
  • Anar, Ş. (2020). Et ve Et Ürünleri Teknolojisi. Dora Yayıncılık, Bursa. 470 s.
  • AOAC. (2002). Official Methods of Analysis. 17th ed. Washington, DC: Association of Official Analytical Chemists.
  • Anonim. (2019). Türk Gıda Kodeksi Et, Hazırlanmış Et Karışımları ve Et Ürünleri Tebliği. Tebliğ No: 2018/52. Erişim Tarihi: 14/08/2021.
  • Bagamboula, C.F., Uyttendaele, M. and Debevere, J. (2004). Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p- cymene towards Shigella sonnei and S. flexneri. Food Microbiology, 21(1), 33-42.
  • Banjari, I. and Hjårtaker, A. (2018). Dietary sources of iron and vitamin B12: Is this the missing link in colorectal carcinogenesis?. Medical Hypotheses, 116, 105-110.
  • Beatović, D., Krstić-Milošević, D., Trifunović, S., Šiljegović, J., Glamočlija, J., Ristić, M. and Jelačić, S. (2015). Chemical composition, antioxidant and antimicrobial activities of the essential oils of twelve Ocimum basilicum L. cultivars grown in Serbia. Records of Natural Products, 9, 62-75.
  • Belitz, H.D., Grosch, W. and Schieberle, P. (2001). Lehrburch der Lebensmittelchemie. Springer-Verlag Berlin Heidelberg.
  • Biesalski, H. K. (2004). Meat as a component of a healthy diet - Are there any risks or benefits if meat is avoided in the diet?. Meat Science, 70(3), 509-524.
  • Boada, L.D., Henríquez-Hernández, L.A. and Luzardo, O.P. (2016). The impact of red and processed meat consumption on cancer and other health outcomes: Epidemiological evidences. Food Chemistry and Toxicology, 92, 236-244.
  • Bozdemir, Ç. (2019). Türkiye'de Yetişen kekik türleri, ekonomik önemi ve kullanım alanları. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 29(3): 583-594.
  • Bozkurt, H. and Bayram, M. (2006). Colour and textural attributes of sucuk during ripening. Meat Science, 73, 344-350.
  • Casaburi, A.M, Conseption, A., Cavella, S., Di Monaco, R., Ercolini, D., Toldrá, F. and Villani, F. (2007). Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Science, 76, 295-307.
  • Chan, W.K.M., Hakkarainen, K., Faustman, C., Schaefer, D.M., Scheller, K.K. and Liu, Q. (1996). Dietary vitamin effect on color stability and sensory assessment of spoilage in three beef muscles. Meat Science, 42(4), 387-399.
  • Da Silva, W.M.F., Kringel, D.H., De Souza, E.J.D., Da Rosa Zavareze, E. and Dias, A.R.G. (2021). Basil essential oil: Methods of extraction, chemical composition, biological activities, and food applications. Food and Bioprocess Technology, doi:10.1007/s11947-021-02690-3.
  • Dalmış, Ü. (2007). Sucukta üretim ve depolama sırasında meydana gelen mikrobiyolojik ve biyokimyasal değişmeler. Doktora Tezi, Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Ankara.
  • Değirmencioğlu, A., Arslan, M., Gökgözoğlu, İ. ve Tavşanlı, H. (2006). Klasik tip ve ısıl işlem u y g u l a n a r a k o l g u n l a ş t ı r ı l a n s u c u k l a r ı n özelliklerindeki değişimlerin belirlenmesi üzerine bir araştırma. Türkiye 9. Gıda Kongresi 24-26 Mayıs, Bolu, Türkiye, s 401-402.
  • Demirok Soncu, E., Arslan, B., Erturk, D., Kucukkaya, S., Ozdemir, N. and Soyer, A. (2018). Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils. Lebensmittel- Wissenschaft & Technologie (Food Science and Technology), 97, 198-204.
  • Demirok Soncu, E., Ozdemir, N., Arslan, B., Kucukkaya, S. and Soyer, A. (2020). Contribution of surface application of chitosan-thyme and chitosan- rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage. Meat Science, 166, 108127.
  • Ekren, S., Sönmez, Ç., Sancaktaroğlu, S. ve Bayram E. (2009). Farklı dikim sıklıklarının fesleğen (Ocimum basilicum L.) bitkisinin verim ve kalite özellikleri üzerine etkisi. Ege Üniversitesi Ziraat Fakültesi Dergisi, 46(3), 165-173.
  • El Adab, S. and Hassouna, M. (2016). Proteolysis, lipolysis and sensory characteristics of a Tunisian dry fermented poultry meat sausage with oregano and thyme essential oils. Journal of Food Safety, 36, 19- 32.
  • Erdoğan Orhan, İ., Özçelik, B., Kartal, M. ve Kan, Y. (2012). Antimicrobial and antiviral effects of essential oils from selected Umbelliferae and Labiatae plants and individual essential oil components. Turkish Journal of Biology, 36(3), 239- 246.
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Fermente sucuk üretiminde kekik ve reyhan uçucu yağları kullanılarak olgunlaştırma ve raf ömrüne etkisinin araştırılması

Yıl 2022, Sayı: 27, 47 - 60, 14.02.2022

Öz

Özet

Amaç: Bu çalışmada fermente sucuk üretiminde nitrit ve nitratın yerine kekik yağı ve reyhan yağının
kullanılması amaçlanmıştır.



Materyal ve yöntem: Projede nitrit/nitrat yerine kullanılabileceği düşünülerek farklı oranlarda, antioksidan ve
koruyucu özellikleri olması nedeniyle kekik ve destekleyici materyal olarak reyhan kullanılmıştır.



Bulgular ve sonuç: Sonuç olarak kekik ve reyhan ilavesiyle yapılan sucuk üretiminde nitrat ve nitrat kullanımıyla elde edilen raf ömrüne ulaşılmıştır. Ayrıca duyusal olarak değerlendirildiğinde lezzet oranı artan bir ürün elde edilmiştir.

Kaynakça

  • Abdollahzadeh, E., Rezaei, M. and Hosseini, H. (2014). Antibacterial activity of plant essential oils and extracts: the role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35(1), 177-183.
  • Akgül, A. (1989). Volatile oil composition of sweet basil (Ocimum basilicum L.) cultivating in Turkey. Nahrung, 33(1), 87-88.
  • Anar, Ş. (2020). Et ve Et Ürünleri Teknolojisi. Dora Yayıncılık, Bursa. 470 s.
  • AOAC. (2002). Official Methods of Analysis. 17th ed. Washington, DC: Association of Official Analytical Chemists.
  • Anonim. (2019). Türk Gıda Kodeksi Et, Hazırlanmış Et Karışımları ve Et Ürünleri Tebliği. Tebliğ No: 2018/52. Erişim Tarihi: 14/08/2021.
  • Bagamboula, C.F., Uyttendaele, M. and Debevere, J. (2004). Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p- cymene towards Shigella sonnei and S. flexneri. Food Microbiology, 21(1), 33-42.
  • Banjari, I. and Hjårtaker, A. (2018). Dietary sources of iron and vitamin B12: Is this the missing link in colorectal carcinogenesis?. Medical Hypotheses, 116, 105-110.
  • Beatović, D., Krstić-Milošević, D., Trifunović, S., Šiljegović, J., Glamočlija, J., Ristić, M. and Jelačić, S. (2015). Chemical composition, antioxidant and antimicrobial activities of the essential oils of twelve Ocimum basilicum L. cultivars grown in Serbia. Records of Natural Products, 9, 62-75.
  • Belitz, H.D., Grosch, W. and Schieberle, P. (2001). Lehrburch der Lebensmittelchemie. Springer-Verlag Berlin Heidelberg.
  • Biesalski, H. K. (2004). Meat as a component of a healthy diet - Are there any risks or benefits if meat is avoided in the diet?. Meat Science, 70(3), 509-524.
  • Boada, L.D., Henríquez-Hernández, L.A. and Luzardo, O.P. (2016). The impact of red and processed meat consumption on cancer and other health outcomes: Epidemiological evidences. Food Chemistry and Toxicology, 92, 236-244.
  • Bozdemir, Ç. (2019). Türkiye'de Yetişen kekik türleri, ekonomik önemi ve kullanım alanları. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 29(3): 583-594.
  • Bozkurt, H. and Bayram, M. (2006). Colour and textural attributes of sucuk during ripening. Meat Science, 73, 344-350.
  • Casaburi, A.M, Conseption, A., Cavella, S., Di Monaco, R., Ercolini, D., Toldrá, F. and Villani, F. (2007). Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Science, 76, 295-307.
  • Chan, W.K.M., Hakkarainen, K., Faustman, C., Schaefer, D.M., Scheller, K.K. and Liu, Q. (1996). Dietary vitamin effect on color stability and sensory assessment of spoilage in three beef muscles. Meat Science, 42(4), 387-399.
  • Da Silva, W.M.F., Kringel, D.H., De Souza, E.J.D., Da Rosa Zavareze, E. and Dias, A.R.G. (2021). Basil essential oil: Methods of extraction, chemical composition, biological activities, and food applications. Food and Bioprocess Technology, doi:10.1007/s11947-021-02690-3.
  • Dalmış, Ü. (2007). Sucukta üretim ve depolama sırasında meydana gelen mikrobiyolojik ve biyokimyasal değişmeler. Doktora Tezi, Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Ankara.
  • Değirmencioğlu, A., Arslan, M., Gökgözoğlu, İ. ve Tavşanlı, H. (2006). Klasik tip ve ısıl işlem u y g u l a n a r a k o l g u n l a ş t ı r ı l a n s u c u k l a r ı n özelliklerindeki değişimlerin belirlenmesi üzerine bir araştırma. Türkiye 9. Gıda Kongresi 24-26 Mayıs, Bolu, Türkiye, s 401-402.
  • Demirok Soncu, E., Arslan, B., Erturk, D., Kucukkaya, S., Ozdemir, N. and Soyer, A. (2018). Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils. Lebensmittel- Wissenschaft & Technologie (Food Science and Technology), 97, 198-204.
  • Demirok Soncu, E., Ozdemir, N., Arslan, B., Kucukkaya, S. and Soyer, A. (2020). Contribution of surface application of chitosan-thyme and chitosan- rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage. Meat Science, 166, 108127.
  • Ekren, S., Sönmez, Ç., Sancaktaroğlu, S. ve Bayram E. (2009). Farklı dikim sıklıklarının fesleğen (Ocimum basilicum L.) bitkisinin verim ve kalite özellikleri üzerine etkisi. Ege Üniversitesi Ziraat Fakültesi Dergisi, 46(3), 165-173.
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Ayrıntılar

Birincil Dil Türkçe
Bölüm Gıda ve Yem Bilimi-Teknolojisi Dergisi
Yazarlar

Kader ÇETİN Bu kişi benim 0000-0001-5369-0728

Arzu AKPINAR BAYİZİT Bu kişi benim 0000-0003-1898-1153

Ertürk BEKAR Bu kişi benim 0000-0001-8783-921X

Muhammed Alpgiray ÇELİK 0000-0001-5193-5293

Özüm ÖZOĞLU 0000-0003-3600-142X

Nalan ÇIRAK Bu kişi benim 0000-0002-0580-9023

Yayımlanma Tarihi 14 Şubat 2022
Yayımlandığı Sayı Yıl 2022 Sayı: 27

Kaynak Göster

APA ÇETİN, K., AKPINAR BAYİZİT, A., BEKAR, E., ÇELİK, M. A., vd. (2022). Fermente sucuk üretiminde kekik ve reyhan uçucu yağları kullanılarak olgunlaştırma ve raf ömrüne etkisinin araştırılması. Gıda Ve Yem Bilimi Teknolojisi Dergisi(27), 47-60.