The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage)

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dc.contributor.authorUran, Harun
dc.contributor.authorKopuk, Berkay
dc.contributor.authorÖzkan, Aslı
dc.contributor.authorÖzyar, Öykü
dc.date.accessioned2023-04-20T08:08:34Z
dc.date.available2023-04-20T08:08:34Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe effects of thyme, rosemary, and dill as a natural antioxidant alternative to nitrite on some quality characteristics of Turkish type dry-fermented sausage (Sucuk) were investigated. Samples were prepared with the addition of powder forms of these herbs and ripened for 15 days. According to the results, the addition of herbs did not result in a significant difference in pH, water activity (aw), ash and dry matter values, and lightness (L*) of the products. The significant decrease in instrumental a* values with the addition of herbs and the decrease in color scores in the sensory analysis were similar, and all groups containing natural antioxidants (herbs) scored higher in odor evaluation than the control group. Considering TBARS values, significantly higher results were observed in all herb added groups during the ripening period. However, the addition of herbs caused a decrease in the hardness, adhesiveness, and cohesiveness values of Sucuks compared to the nitrite added groups.
dc.identifier.doi10.3153/FH22022
dc.identifier.endpage240
dc.identifier.issn2602-2834
dc.identifier.issue3en_US
dc.identifier.startpage229
dc.identifier.trdizinid1111464
dc.identifier.urihttps://doi.org/10.3153/FH22022
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/1111464
dc.identifier.urihttps://hdl.handle.net/20.500.11776/11353
dc.identifier.volume8
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorKopuk, Berkay
dc.language.isoen
dc.relation.ispartofFood and Health
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleThe effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage)
dc.typeArticle

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