Haluk ERGEZER, Ramazan GÖKÇE, Şeyma ELGİN, Tolga AKCAN

Kızılcık (Cornus mas L.) ekstraktı kullanımının sucuk kalite karakteristikleri üzerine etkisi

Sucuk ülkemizde sevilerek tüketilen et ürünlerinin başında yer almaktadır. Ancak içerdiği yüksek oranda yağ nedeniyle sucukta lipid oksidasyonu önemli ölçüde kalite kayıplarına neden olmaktadır. Yağ içeriği yüksek gıdalarda oksidasyonun önlenmesine yönelik stratejilerden biri de antioksidan kullanımıdır. Et endüstrisinde bazı sentetik antioksidanlar kullanılmasına rağmen bunlarda gözlenen toksikolojik etkiler nedeniyle son yıllarda doğal antioksidanlara doğru bir eğilim gözlenmektedir. Özellikle meyveler yapılarında önemli oranda doğal antioksidan bulundurmaktadırlar. Kızılcık meyvesi de fenolik karakterdeki pek çok doğal antioksidanı yapısında bulundurmakta olup, bu çalışmada kızılcıktan elde edilen ekstraktın farklı konsantrasyonlarda sucukta kullanılması hedeflenmiştir. Bu amaçla %20 yağ oranında ayarlanmış sucuklar kontrol, 200, 500 ve 1000 ppm kızılcık ekstraktı ilave edilmiş gruplar olarak 4’e ayrılmış ve 4 farklı deneme grubu 4 C’de 28 gün süreyle muhafaza edilmişlerdir. Muhafaza süresi boyunca sucuklara 7, 14, 21 ve 28. günlerde çeşitli analizler (kimyasal kompozisyon, toplam fenolik madde miktarı, antiradikal aktivite, peroksit ve TBA değeri ile renk analizi) yapılarak kızılcık ekstraktlarının sucuğun kalite karakteristiklerine etkileri araştırılmıştır. Elde edilen sonuçlara göre artan konsantrasyonlardaki kızılcık ekstraktının lipid oksidasyonunu engellemede başarılı olduğu ve rengin korunmasına yardımcı olduğu belirlenmiştir.

Anahtar Kelimeler:

Lipid oksidasyonu, Kızılcık, Sucuk, Renk

Effects of cornelian cherry (Cornus mas L.) extract on quality characteristics of sucuk

Sucuk is the most popular consumed meat product in Turkey. However, due to the high fat content of sucuk, lipid oxidation causes significant quality losses. One of the strategies for preventing lipid oxidation in foods that are high of fat content is the use of antioxidants. Despite the use of some synthetic antioxidants in meat industry, in recent years there is a trend towards natural antioxidants has been observed due to the toxicological effects observed in them. Especially some fruits contain high amounts of natural antioxidants. Cornelian cherry has also contains high levels of natural antioxidants as a phenolic substances. In this study it was aimed to use of extract at different concentrations obtained from the cornelian cherry in the production of sucuk. For this purpose, sucuks set at 20% fat were divided into 4 groups as control, 200, 500 and 1000 ppm cornelian cherry and 4 different groups were kept at 4 °C for 28 days. During the storage period, sucuks were analyzed (chemical composition, total phenolic content, antiradical activity, color values, peroxide and TBA values) on 7th, 14th, 21st and 28th days to evaluate the effects of cornelian cherry extracts on the quality characteristics of sucuk. As a result of study, it was observed that the increasing concentrations of cornelian cherry extracts was successful for preventing lipid oxidation and it helped to protect the color of final product.

Keywords:

Lipid oxidation, Cornelian cherry, Sucuk, Color,

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