Selen SALLAN, Güzin KABAN, Mükerrem KAYA

KARABİBER VE SODYUM ASKORBATIN SUCUĞUN UÇUCU BİLEŞİKLERİ ÜZERİNE ETKİLERİ

Araştırmada, farklı seviyelerde karabiber (5, 10 veya 15 g/kg) ve askorbat (askorbatsız ve askorbatlı) kullanımının sucuğun uçucu bileşikleri üzerindeki etkileri incelenmiştir. Her gruba ait numunelerin uçucu bileşikleri katı faz mikro ekstraksiyon (SPME) ile ekstrakte edilmiş ve gaz kromatografi-kütle spektrometrisi (GC-MS) ile analiz edilmiştir. Askorbat, aldehitler, aromatik hidrokarbonlar, esterler, asitler ve terpenler üzerinde etkili olmamıştır. Yüksek karabiber düzeyi (15 g/kg) hekzanal seviyesini azaltırken, etanol seviyesini artırmıştır. Karabiber seviyesi arttıkça α-pinen ve 3-caren artmıştır. Terpenler içerisinde D-limonen ve karyofillen en fazla bulunan bileşikler olup 15 g/kg karabiber seviyesinden önemli ölçüde etkilenmiştir. D-limonen ve karyofillen PC1, allil merkaptan, γ-terpinen, D-limonen ve hekzan ise PC2 için en ilgili bileşiklerdir.

Anahtar Kelimeler:

Uçucu bileşik, karabiber, askorbat, fermente sosis, sucuk, PCA

EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK

The effects of different levels of black pepper (5, 10 or 15 g/kg) and the use of ascorbate (without ascorbate and with ascorbate) on the volatile compounds of sucuk were examined in the study. The volatile compounds of the samples belonging to each group were extracted by solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). Ascorbate was not effective on aldehydes, aromatic hydrocarbons, esters, acids and terpenes. While high black pepper level (15 g/kg) decreased the abundance of hexanal, it increased the ethanol abundance. α -pinene and 3-carene increased as black pepper levels increased. Among the terpenes, D-limonene and caryophyllene were the most abundant compounds and were significantly affected by the black pepper level of 15 g/kg. D-limonene and caryophyllene were the most related compounds for PC1; while allyl mercaptane, γ-terpinene, D-limonene, hexane for PC2.

Keywords:

Volatile compound, black pepper, ascorbate, fermented sausage, sucuk, PCA,

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