Fermente sucuk üretiminde kekik ve reyhan uçucu yağları kullanılarak olgunlaştırma ve raf ömrüne etkisinin araştırılması

ÖzetAmaç: 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.
Anahtar Kelimeler:

sucuk, reyhan, kekik, fermente gıda

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

AbstractObjective: 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.

___

  • 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.
  • Ergezer, H., Gökçe, R., Elgin, Ş. ve Akcan, T. (2018). Kızılcık (Cornus mas L.) ekstraktı kullanımının sucuk kalite karakteristikleri üzerine etkisi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 24(7), 1376-1381.
  • Erşahin, L. (2006). Diyarbakır ekolojik koşullarında yetiştirilen fesleğen (Ocimum basilicum L.) popülasyonlarının agronomik ve kalite özellikleri. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Tarla Bitkileri Anabilim Dalı Yüksek Lisans Tezi, Adana.
  • Essid, I. and Hassouna, H. (2013). Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage. Food Control, 32, 707-714.
  • Godfray, H.C.J., Aveyard, P., Garnett, T., Hall, J.W., Key, T.J., Lorimer, J., Pierrehumbert, Ray, T., Scarborough, P., Springmann, M. and Jebb, S. A. (2018). Meat consumption, health, and the environment. Science, 361(6399), eaam5324.
  • Halkman, A.K., Akpınar, M., Ataman, P., Bağder Elmacı, S., Halkman, B., Halkman, H., Koçaker, N., Kolcuoğlu, G., Yolci Ömeroğlu, P., Özçelik, F., Etiz Sağdaş, Ö., Çakmak Sancar, B., Yıldırım, G. ve Yılmaz, A. (2019). Gıda Mikrobiyolojisi. Başak Matbaacılık ve Tanıtım Hizmetleri Ltd., Ankara, 648 s.
  • Henikel, K.O. (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Science, 78, 68-76.
  • Hernández-Hernández, E., Castillo-Hernández, G., González-Gutiérrez, C.J., Silva-Dávila, A.J., Gracida-Rodríguez, J.N., García-Almendárez, B.E., Di Pierro, P., Vázquez-Landaverde, P. and Regalado- González, C. ( 2019). Microbiological and physicochemical properties of meat coated with microencapsulated Mexican oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) essential oils mixture. Coatings, 9(7), 414.
  • Hussain, A.I., Anwar, F., Sherazi, S.T.H. and Przybylski, R. (2008). Checimal composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations. Food Chemistry, 108(3), 986-995.
  • Ignat, M.V., Salanţă, L.C., Pop, O.L., Pop, C.R., Tofană, M., Mudura, E., Coldea, T.E., Borşa, A. and Pasqualone, A. (2020). Current functionality and potential ımprovements of non-alcoholic fermented cereal beverages. Foods, 9(8), 1031.
  • Ince, K. (1998). Dry fermented sausages. Meat Science, 49, 169-177.
  • Inetianbor, J.E., Yakubu, J.M. and Ezeonu, S.C. (2015). Effects of food additives and preservatives on man- A review. Asian Journal of Science and Technology, 6(02), 1118-1135.
  • Jiménez-Colmenero, F., Ventanas, J. and Toldrá, F. (2010). Nutritional composition of dry-cured ham and its role in a healthy diet. Meat Science, 84(4), 585-593.
  • Kamenik, J., Salakova, A., Borkovcova, I., Pavlik, Z. ve Varlova, L. (2014). The effect of surface mould application to selected properties of dry fermented sausages. Journal of Microbiolog and Biotechnology Food Science , 3, 22-27.
  • Karaca Demircioglu, S., Obuz, E. and Kayaardı, S. (2013). Textural, chemical and sensory properties of döners produced from beef, chicken and ostrich meat. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 19(6), 917-921.
  • Kintzios, E.S. (2002). Oregano: The Genus Origanum and Lippia, 1st Edition. CRC Press, London, 296 p.
  • Kurt, Ş. and Ceylan, H.G. (2017). Effects of olive leaf extract on the oxidation stability and microbiological quality of dry fermented sausage (sucuk). Carpathian Journal of Food Science and Technology, 9(4), 178- 188.
  • Lee, J-J., Choi, Y-J., Lee, M.J., Park, S.J., Oh, S.J., Yun, Y-R., Min, S.G., Seo, H-Y., Park, S.H. and Lee, M-A. (2020). Effects of combining two lactic acid bacteria as a starter culture on model Kimchi fermentation. Food Research International, 136, 109591.
  • Ludwig, D.S., Willett, W.C., Volek, J.S. and Neuhouser, M.L. (2018). Dietary fat: From foe to friend?. Science, 362(6416), 764-770. Morrison, J.A., Balcombe, K., Bailey, A., Klonaris, S. and Rapsomanikis, G. (2003). Expenditure on different categories of meat in Greece: The influence of changing tastes. Agricultural Economics, 28(2), 139-150.
  • Muráriková, A., Tažk, A., Neugebauerová, J., Planková, A., Jampílek, J., Mučaji, P. and Mikuš, P. (2017). Characterization of essential oil composition in different basil species and pot cultures by a GC-MS method. Molecules, 22(7): 1221.
  • Nazlı, B. ( 1995 ) . Türk fermente sucuğu mikroflorasından elde edilmiş bir starter kültür kombinasyonunun sucuk kalitesi üzerine etkisinin araştırılması. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 21, 217-235.
  • Nurzyńska-Wierdak, R., Bogucka-Kocka, A., Kowalski, R. and Borowski, B. (2012). Changes in the chemical composition of the essential oil of sweet basil (Ocimum basilicum L.) depending on the plant growth stage. Chemija, 23, 216-222.
  • Ordóñez, J.A., Hierro, E.M., Bruna, J. and de la Hoz, L. (1999). Changes in the components of dry- fermented sausages during ripening. Critical Reviews in Food Science and Nutrition, 39, 329-367.
  • Oriola, O.B., Boboye, B.E. and Adetuyi, F.C. (2017). Bacterial and fungal communities associated with the production of a Nigerian fermented beverage, 'Otika.' Jordan Journal of Biological Sciences, 10(2), 127- 133.
  • Oussalah, M., Caillet, S., Saucier, L. and Lacroix, M. (2006). antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat. Meat Science, 73(2), 236- 244.
  • Ozturk, I . ( 2015 ) . Presence, changes and technological properties of yeast species during processing of pastirma, a Turkish dry-cured meat product. Food Control, 50, 76-84.
  • Ozturk, I. and Sagdic, O. (2014). Biodiversity of yeast mycobiota in "sucuk," a traditional turkish fermented dry sausage: Phenotypic and genotypic identification, functional and technological properties. Journal of Food Science, 79(11), M2315- M2322.
  • Ozturk, I., Sagdic, O. and Yetim, H. (2021). Effects of autochthonous yeast cultures on some quality characteristics of traditional Turkish fermented sausage "sucuk". Food Science of Animal Resources, 41(2), 196-213.
  • Öztan, A. (2003). Et bilimi ve teknolojisi. TMMOB Gıda Mühendisleri Odası Yayınları Kitaplar Serisi Yayın No:1, 4. Baskı, Ankara, 495 s. Pérez- Alvarez, J. A., Sayas- Barberá, M. E., Férnañdez-López, J. and Aranda-Catala, V. (1999). Physicochemical characteristics of Spanish-type dry- cured sausage. Food Research International, 32, 599-607.
  • Pressman, P., Clemens, R., Hayes, W. and Reddy, C. (2017). Food additive safety. Toxicology Research and Application, 1, 1-22.
  • Quemener, B., Marot, C., Mouillet, L., Da Riz, V. and Diris, J. ( 2000 ) . Quantitative analysis of hydrocolloids in food systems by methanolysis coupled to reverse HPLC. Part 1. Gelling carrageenans. Food Hydrocolloids, 14(1), 9-17.
  • Reinik, M., Tamme, T., Roasto, M., Juhkam, K., Jurtsenko, S., Tenno, T. and Kiis, A. (2005). Nitrites, nitrates and N-nitrosoamines in Estonian cured meat products: Intake by Estonian children and adolescents. Food Additives and Contaminants, 22(11), 1098-1105.
  • Rywotycki, R. (2002). The effect of selected additives and heat treatment on nitrosamine content in pasteurized pork ham. Meat Science, 60, 335-339.
  • Sahin, A., Carkcıoglu, E., Demirhan, B. and Candogan, K. (2017). Chitosan edible coating and oxygen scavenger effects on modified atmosphere packaged sliced sucuk. Journal of Food Processing and Preservation, 41(6), 1-8.
  • Saltmarsh, M. and Insall, L. (2013). Food Additives and Why They are Used. In: Essentials Guide to Food Additives, M. Saltmarsh (Ed.), pp 52-63. RSC Publishing, U.K.
  • Saricaoglu, F.T. and Turhan, S. (2019). Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks. Meat Science, 15, 107912.
  • Sedki, A.G., El-Zainy, A.R. and Rajab, B.T. (2020). Thyme and clove essential oils as antioxidants and antimicrobial in beef sausage. Journal of Food and Nutrition Sciences, 8(5), 117.
  • Sharafati-Chaleshtori, R., Rokni, N., Rafieian- Kopaei, M., Drees, F. and Salehi, E. (2015). Antioxidant and antibacterial activity of basil (Ocimum basilicum L.) essential oil in beef burger. Journal of Agricultural Science and Technology, 17(4), 817-826.
  • Sienkiewicz, M., Łysakowska, M., Pastuszka, M., Bienias, W. and Kowalczyk, E. (2013). The potential of use basil and rosemary essential oils as effective antibacterial agents. Molecules,18, 9334-9351.
  • Simsek, A. and Kilic, B. (2016). Physicochemical and microbiological assessment of ready-to-eat Tuna Doner Kebab during marination, cooking, and different storage conditions. Journal of Aquatic Food Product Technology, 25(3), 423-33.
  • Souberbielle, J.C., Body, J.J., Lappe, J.M., Plebani, M., Shoenfeld, Y., Wang, T.J., Bischoff-Ferrari, H.A., Cavalier, E., Ebeling, P.R., Fardellone, P., Gandini, S., Gruson, D., Guérin, A.P., Heickendorff, L., Hollis, B.W., Ish-Shalom, S., Jean, G., von Landenberg, P., Largura, A., Olsson, T., Pierrot-Deseilligny, C., Pilz, S., Tincani, A., Valcour, A. and Zittermann, A. (2010). V i t a m i n D a n d m u s c u l o s k e l e t a l h e a l t h , cardiovascular disease, autoimmunity and cancer: R e c o m m e n d a t i o n s f o r c l i n i c a l p r a c t i c e . Autoimmunity Reviews, 9(11), 709-715.
  • Stahl-Biskup, S. and Sáez, F. (2019). Thyme: The Genus Thymus, 1st Edition. CRC Press, London, 352 p.
  • Sucu, C. and Yildiz Turp, G. (2018). The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative. Meat Science, 140, 158-166.
  • Suman, S.P. and Joseph, P. (2013). Myoglobin chemistry and meat color. Annual Review of Food Science and Technology, 4, 79-99.
  • TSE. (2011). TS EN ISO 6571, Baharat, çeşni maddeleri ve tıbbi bitkiler - Uçucu yağ muhtevası tayini (hidrodistilasyon yöntemi), Türk Standartları Enstitüsü, Bakanlıklar/Ankara. Erişim Tarihi: 14/08/2021.
  • TSE. (2012). TS 1070, Türk Sucuğu, Türk Standartları Enstitüsü, Bakanlıklar/Ankara. Erişim Tarihi: 14/08/2021.
  • Van Haute, S., Raes, K., Van der Meeren, P. and Sampers, I. (2016). The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products. Food Control, 68, 30-39.
  • Vieira, P.R.N., Morais, S.M.D., Bezerra, F.H.Q., Augusto, P., Ferreira, T., Oliveira, Í.R. and Silva,
  • M.G. (2014). Chemical composition and antifungal activity of essential oils from Ocimum species. Industrial Crops and Products, 55, 267-271.
  • Vural, H. and Öztan, A. (1992). Fermente et ürünlerinde nitrozomyoglobin oluşumu ve etkileyen faktörler. Gıda, 17(3), 191-196.
  • Watford, M. and Wu, G. (2018). Protein. Advances in Nutrition, 9(5), 651-653.
  • Yucharoen, R., Anuchapreeda, S. and Tragoolpua, Y. (2011). Anti-herpes simplex virus activity of extracts from the culinary herbs Ocimum sanctum L.,Ocimum basilicum L. and Ocimum americanum L.. African Journal of Biotechnology, 10(5), 860-866.
  • Złotek, U., Michalak- Majewska, M. and Szymanowska, U. (2016). Effect of jasmonic acid elicitation on the yield, chemical composition, and antioxidant and anti-inflammatory properties of essential oil of lettuce leaf basil (Ocimum basilicum L.). Food Chemistry, 213, 1-7.
Gıda ve Yem Bilimi Teknolojisi Dergisi-Cover
  • ISSN: 1303-3107
  • Yayın Aralığı: Yılda 2 Sayı
  • Başlangıç: 2015
  • Yayıncı: Bursa Gıda ve Yem Kontrol Merkez Araştırma Enstitüsü
Sayıdaki Diğer Makaleler

Çocuklar için üretilen bazı süt ve süt ürünlerinin selenyum (Se) düzeyleri ve risk değerlendirmesi

Burhan BAŞARAN

Fruktooligosakkarit ve aljinat ile enkapsüle edilmiş Lactobacillus reuteri DSM 17938 suşunun kurumaya karşı direncinin saptanması

Kübra KÜÇÜKÖNDER KURT, Özlem TURGAY

Kokumi tat algısı üzerine bir değerlendirme

İlkay YILMAZ, Nuray ALTUNTAŞ

Fermente sucuk üretiminde kekik ve reyhan uçucu yağları kullanılarak olgunlaştırma ve raf ömrüne etkisinin araştırılması

Kader ÇETİN, Arzu AKPINAR BAYİZİT, Ertürk BEKAR, Muhammed Alpgiray ÇELİK, Özüm ÖZOĞLU, Nalan ÇIRAK

Alkalilerle işlemenin mısır samanının besin madde bileşimi, in vitro gaz üretimi ve yem değeri üzerine etkisi

Önder CANBOLAT

Yemlerin kalite kontrolünde mikroskopik analiz tekniğinin kullanım alanları

Habil UMUR, Erdinç ALTINÇEKİÇ, Hülya HANOĞLU ORAL, Figen KÜTÜKOĞLU, Pınar MANARGA BİRLİK

Mihaliç peynirinden izole edilen laktik asit bakterilerinin farklı gruplarda yer alan bazı pestisitlerin yıkımı üzerine etkilerinin incelenmesi

Yıldıray İSTANBULLU, Mete YILMAZ, Ergün AYANOĞLU, Sema DEMİR, Vesile ÇETİN, Hakan TOSUNOĞLU

Organik gıda tüketim davranışlarına etki eden faktörlerin CHAID algoritması ile incelenmesi

Tuğçe Meryem KILIÇ, Şule TURHAN

Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların nem içeriği, tekstürel ve duyusal özellikleri üzerine depolamanın etkisi

Aysel ELİK, Hatice Neval ÖZBEK, Melis SEVER, Şakire Ecem BULUT, Büşra IŞINAY, Derya KOÇAK YANIK, Ali Coşkun DALGIÇ, Ferruh ERDOĞDU, Fahrettin GÖĞÜŞ