Tarhun ilavesinin sucuğun uçucu bileşen profiline ve bazı kalite parametrelerine etkisi

Bu çalışmada tarhun ve olgunlaştırma süresinin sucuğun bazı kalite parametreleri ve uçucu profili üzerindeki etkisinin araştırılması amaçlanmıştır. Sucuk örneklerinde 3 farklı seviyede (%0.25, %0.50 ve %0.75) tarhun ve kontrol olarak tarhun içermeyen örnek kullanılmıştır. Analizler olgunlaşma süresinin 0., 3., 5., 7., 9. ve 13. günlerinde yapılmıştır. Tarhun varlığı, L*, b* değerlerini etkilemezken sucuk örneklerinin pH, a* (P

Anahtar Kelimeler:

Tarhun, TBARS, Uçucu bileşen, Sucuk, Fermantasyon

Effect of tarragon addition on volatile compound profile and some quality paramaters of sucuk

The goal of the present study was to investigate the effect of tarragon and ripening period on certain quality parameters and the volatile profile of sucuk (Turkish dry fermented sausage). Tarragon was used in sucuk samples at three distinct levels (0.25%, 0.50% and 0.75%), and tarragon-free samples were used as control. Analyses were performed on the 0., 3., 5., 7., 9. and 13. days of ripening time. Although the presence of tarragon did not affect L* and b* values, the pH, a* (P

Keywords:

Tarragon, TBARS, Volatile compound, Sucuk, Fermentation,

PDF

___

[1] Erkmen O, Bozkurt H. "Quality characteristics of retailed sucuk (Turkish dry-fermented sausage)". Food Technology and Biotechnology, 42(1), 63-69, 2004.
[2] Kaban G, Kaya M. "Effect of starter culture on growth of Staphylococcus aureus in sucuk". Food Control, 17(10), 797-801, 2006.
[3] Gray J, Gomaa E, Buckley D. "Oxidative quality and shelf life of meats". Meat Science, 43, 111-123, 1996.
[4] Karre L, Lopez K, Getty KJ. "Natural antioxidants in meat and poultry products". Meat Science, 94(2), 220-227.2013.
[5] Chipault J, Mizuno G, Hawkins J, Lundberg W. "The antioxidant properties of natural spices a, b". Journal of Food Science, 17(1‐6), 46-55, 1952.
[6] Embuscado ME. "Spices and herbs, Natural sources of antioxidants–a mini review". Journal of Functional Foods, 18, 811-819, 2015.
[7] Rubió L, Motilva M-J, Romero M-P. "Recent advances in biologically active compounds in herbs and spices, a review of the most effective antioxidant and antiinflammatory active principles". Critical Reviews in Food Science and Nutrition, 53(9), 943-953, 2013.
[8] Deans S, Svoboda KP. "Antibacterial activity of French tarragon (Artemisia dracunculus Linn.) essential oil and its constituents during ontogeny". Journal of Horticultural Science, 63(3), 503-508, 1988.
[9] Mumivand H, Babalar M, Tabrizi L, Craker LE, Shokrpour M, Hadian J. "Antioxidant properties and principal phenolic phytochemicals of Iranian tarragon (Artemisia dracunculus L.) accessions". Horticulture, Environment, and Biotechnology, 58(4), 414-422, 2017.
[10] Swanston-Flatt SK, Day C, Bailey CJ, Flatt PR. "Evaluation of traditional plant treatments for diabetes, studies in streptozotocin diabetic mice". Acta diabetologia latina, 26(1), 51-55, 1989.
[11] Sayyah M, Nadjafnia L, Kamalinejad M. "Anticonvulsant activity and chemical composition of Artemisia dracunculus L. essential oil". Journal of Ethnopharmacology, 94(2-3), 283-287, 2004.
[12] Eisenman SW, Poulev A, Struwe L, Raskin I, Ribnicky DM. "Qualitative variation of anti-diabetic compounds in different tarragon (Artemisia dracunculus L.) cytotypes". Fitoterapia, 82(7), 1062-1074, 2011.
[13] Tanabe H, Yoshıda M, Tomıta N. "Comparison of the antioxidant activities of 22 commonly used culinary herbs and spices on the lipid oxidation of pork meat". Animal Science Journal, 73(5), 389-393, 2002.
[14] Kulisic T, Radonic A, Katalinic V, Milos M. "Use of different methods for testing antioxidative activity of oregano essential oil". Food chemistry, 85(4), 633-640, 2004.
[15] Sharafati Chaleshtori R, Rokni N, Rafieian-Kopaei M, Deris F, Sharafati Chaleshtori A, Salehi E. "Use of tarragon (Artemisia dracunculus) essential oil as a natural preservative in beef burger". Italian Journal of Food Science, 26(4), 427-432, 2014.
[16] Kaban G. Geleneksel Olarak Üretilen Sucuklardan Laktik Asit Bakterileri İle Katalaz Pozitif Kokların İzolasyonuİdentifikasyonu, Üretimde Kullanılabilme İmkânları ve Uçucu Bileşikler Üzerine Etkileri. Atatürk Üniversitesi, Doktora Tezi, Erzurum, Türkiye, 2007.
[17] Kamiloğlu A, Kaban G, Kaya M. "Effects of autochthonous Lactobacillus plantarum strains on Listeria monocytogenes in sucuk during ripening". Journal of Food Safety, 2019. https://doi.org/10.1111/jfs.12618
[18] Gökalp H, Kaya M, Tülek Y, Zorba O. Guide for Quality Control and Laboratory Application of Meat Products. Erzurum, Turkey, Atatürk University, 2001.
[19] Lemon D. An Improved TBA Test for Rancidity. Halifax, NS, Canada, Halifax-Laboratory New Series Circular, 1975.
[20] Demeyer D, Vandekerckhove P, Moermans R. "Compounds determining pH in dry sausage". Meat Science, 3(3), 161-167, 1979.
[21] Kayaardı S, Gök V. "Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk)". Meat Science, 66(1), 249-257, 2004.
[22] Bozkurt H, Bayram M. "Colour and textural attributes of sucuk during ripening". Meat Science, 73(2), 344-350, 2006.
[23] Sebranek J, Sewalt V, Robbins K, Houser T. "Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage". Meat Science, 69(2), 289-296, 2005.
[24] González-Ríos H, Dávila-Ramírez J, Peña-Ramos E, Valenzuela-Melendres M, Zamorano-García L, IslavaLagarda T, et al. "Dietary supplementation of ferulic acid to steers under commercial feedlot feeding conditions improves meat quality and shelf life". Animal Feed Science and Technology, 222, 111-121, 2016.
[25] Gök V, Obuz E, Şahın M, Serteser A. "The effects of some natural antioxidants on the color, chemical and microbiological properties of sucuk (Turkish dry‐ fermented sausage) during ripening and storage periods". Journal of Food Processing and Preservation, 35(5), 677-690, 2011.
[26] Shahidi F, Yun J, Rubin L, Wood D. "The hexanal content as an indicator of oxidative stability and flavour acceptability in cooked ground pork". Canadian Institute of Food Science and Technology Journal, 20(2), 104-106, 1987.
[27] Kordali S, Kotan R, Mavi A, Cakir A, Ala A, Yildirim A. "Determination of the chemical composition and antioxidant activity of the essential oil of Artemisia dracunculus and of the antifungal and antibacterial activities of Turkish Artemisia absinthium, A. dracunculus, Artemisia santonicum, and Artemisia spicigera essential oils". Journal of Agricultural and Food Chemistry, 53(24), 9452-9458, 2005.
[28] Chaleshtori RS, Rokni N, Razavilar V, Kopaei MR. "The evaluation of the antibacterial and antioxidant activity of Tarragon (Artemisia dracunculus L.) essential oil and its chemical composition". Jundishapur Journal of Microbiology, 2013. https://doi.org/10.5812/jjm.7877
[29] Durić K, Kovač-Bešović E, Nikšić H, Sofić E. "Antioxidant Activity of water extracts and essential oil of Artemisa dracunculus L., Asteraceae". Medical Journal, 19(2), 94-99, 2013.
[30] Wu W, Rule D, Busboom J, Field R, Ray B. "Starter culture and time/temperature of storage influences on quality of fermented mutton sausage". Journal of Food Science., 56(4), 916-919, 1991.
[31] Viallon C, Berdagué J, Montel M-C, Talon R, Martin J, Kondjoyan N, et al. "The effect of stage of ripening and packaging on volatile content and flavour of dry sausage". Food Research International, 29(7), 667-674, 1996.
[32] Rabe S, Krings U, Berger RG. "Initial dynamic flavour release from sodium chloride solutions". European Food Research and Technology, 218(1), 32-39, 2003.
[33] Zeller A, Rychlik M. "Impact of estragole and other odorants on the flavour of anise and tarragon". Flavour and fragrance journal, 22(2), 105-113, 2007.
[34] Arabhosseini A, Huisman W, Van Boxtel A, Müller J. "Longterm effects of drying conditions on the essential oil and color of tarragon leaves during storage". Journal of Food Engineering, 79(2), 561-566, 2007.
[35] Gholivand MB, Yamini Y, Dayeni M. "Optimization and comparison of ultrasound-assisted extraction of estragole from Tarragon leaves with hydro-distillation method". Analytical and Bioanalytical Chemistry Research, 1(2), 99-107, 2014.
[36] Ordóñez JA, Hierro EM, Bruna JM, Hoz Ldl. "Changes in the components of dry-fermented sausages during ripening". Critical Reviews in Food Science and Nutrition, 39(4), 329-367, 1999.
[37] Olivares A, Dryahina K, Navarro JL, Smith D, Spanel P, Flores M. "SPME-GC-MS versus selected ion flow tube mass spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing". Journal of Agricultural and Food Chemistry, 59(5), 1931-1938, 2011.
[38] Olivares A, Navarro JL, Flores M. "Distribution of volatile compounds in lean and subcutaneous fat tissues during processing of dry fermented sausages". Food Research International, 42(9), 1303-1308, 2009.
[39] Lorenzo JM, Bedia M, Bañón S. "Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage". Meat Science, 93(3), 614-620, 2013.