Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders during Refrigerated Storage

The purpose of this study was to analyze the R&D approaches of business The current study investigated the effects of dill, spinach and Swiss chard powders on the physicochemical (pH, TBARS, colour, residual nitrate and nitrite), microbiological (TMAB, LAB and total yeast-mould) and textural properties (TPA) of sucuks during refrigerated storage for 90 days. Five different groups of sucuk were prepared containing T1: 100 mg/kg sodium nitrite; T2: 100 mg/kg sodium nitrate; T3: dill powder 0.71%; T4: spinach powder 0.29% and T5: Swiss chard powder 0.26%. Swiss chard powder decreased the pH values of samples (P < 0.05). It was determined that the most effective curing agent in terms of TBARS numbers was spinach powder (T4). The residual nitrate was not detected in the groups of T4 and T5 all the refrigerated storage (P < 0.05). Curing with different vegetable powders did not affect the microbiological counts of sample (P > 0.05). Natural curing agents decreased the redness values of samples (P < 0.05). The highest chewiness value was determined in the group of T5 (P < 0.05). These results suggest that Swiss chard and spinach powders could be recommended as a natural curing agent in the sucuks.

___

Alahakoon AU, Jayasena DD, Ramachandra S, Jo C (2015). Alternatives to nitrite in processed meat: Up to date. Trends in Food Science & Technology 45(1): 37-49.

AOAC (2000). Official methods of analysis. In: AOAC. Gaithersburg, MD.

Babuskin S, Babu PAS, Sasikala M, Sabina K, Archana G, Sivarajan M, Sukumar M (2014). Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. International Journal of Food Microbiology 171: 32-40.

Bağdatli A, Kundakci A (2016). Optimization of compositional and structural properties in probiotic sausage production. Journal of Food Science and Technology 53(3): 1679-1689.

Ballmer‐Weber B, Hoffmann A, Wüthrich B, Lüttkopf D, Pompei C, Wangorsch A, . . . Vieths S (2002). Influence of food processing on the allergenicity of celery: DBPCFC with celery spice and cooked celery in patients with celery allergy. Allergy 57(3): 228-235.

Barbieri G, Bergamaschi M, Barbieri G, Franceschini M (2013). Survey of the chemical, physical, and sensory characteristics of currently produced mortadella bologna. Meat Science 94(3): 336-340.

Choi YS, Kim TK, Jeon KH, Park JD, Kim HW, Hwang KE, Kim YB (2017). Effects of pre-converted nitrite from red beet and ascorbic acid on quality characteristics in meat emulsions. Korean Journal for Food Science of Animal Resources 37(2): 288.

Cortesi ML, Vollano L, Peruzy MF, Marrone R, Mercogliano R (2015). Determination of nitrate and nitrite levels in infant foods marketed in Southern Italy. CyTA-Journal of Food 13(4): 629-634.

Crehan C, Hughes E, Troy D, Buckley D (2000). Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Science 55(4): 463-469.

De Oliveira Mendonca A, Domingues PF, Vieira Da Silva A, Bergamaschi Pezerico S, Langoni H (2004). Detection of Toxoplasma gondii in swine sausages. Parasitología Latinoamericana 59(1-2): 42-45.

Flores M, Toldrá F (2021). Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products. Meat Science 108272.

Gassara F, Kouassi AP, Brar SK, Belkacemi K (2016). Green alternatives to nitrates and nitrites in meatbased products–a review. Critical Reviews in Food Science and Nutrition 56(13): 2133-2148.

Gökalp HY, Kaya M, Tülek Y, Zorba Ö (1999). Et ve Ürünlerinde Kalite Kontrolü ve Laboratuar Uygulama Kılavuzu. Erzurum: Atatürk Üniversitesi Ziraat Fakültesi Yayınları. Herrero A, Ordóñez J, De Avila R, Herranz B, De la Hoz

L, Cambero M (2007). Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics. Meat Science 77(3): 331-338.

Honikel KO (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Science 78(1-2): 68-76.

Honikel K (2014). Chemical analysis for specific components| curing agents. In C. Devine & M. Dikerman (Eds.), Encyclopedia of Meat Sciences (2nd edition ed.). London: Academic Press, pp. 200-205.

Horsch A, Sebranek J, Dickson J, Niebuhr S, Larson E, Lavieri N, . . . Wilson L. (2014). The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenes. Meat Science 96(1): 400-407.

Hunt M, Acton J, Benedict R, Calkins C, Cornforth D, Jeremiah L, . . . Shivas S (1991). Guidelines for meat color evaluation. Paper presented at the 44th Annual Reciprocal Meat Conference.

Hwang KE, Kim TK, Kim HW, Oh NS, Kim YB, Jeon KH, Choi YS (2017). Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters. Food Science and Biotechnology 26(4): 929-936.

Jayasena DD, Jo C (2013). Essential oils as potential antimicrobial agents in meat and meat products: A review. Trends in Food Science & Technology 34(2): 96-108.

Jin SK, Choi JS, Moon SS, Jeong JY, Kim GD (2014). The assessment of red beet as a natural colorant, and evaluation of quality properties of emulsified pork sausage containing red beet powder during cold storage. Korean Journal for Food Science of Animal Resources 34(4): 472.

Jiraungkoorskul W (2016). Review of neuro-nutrition used as anti-alzheimer plant, spinach, Spinacia oleracea. Pharmacognosy Reviews 10(20): 105.

Kim TK, Kim YB, Jeon KH, Park JD, Sung JM, Choi HW, . . . Choi YS (2017). Effect of fermented spinach as sources of pre-converted nitrite on color development of cured pork loin. Korean Journal for Food Science of Animal Resources 37(1): 105.

Ko YM, Park JH, Yoon KS (2017). Nitrite formation from vegetable sources and its use as a preservative in cooked sausage. Journal of the Science of Food and Agriculture 97(6): 1774-1783.

Magrinya N, Bou R, Tres A, Rius N, Codony R, Guardiola F (2009). Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages. Journal of Agricultural and Food Chemistry 57(19): 8963-8972.

Majou D, Christieans S (2018). Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats. Meat Science 145: 273-284.

Myers K, Cannon J, Montoya D, Dickson J, Lonergan S, Sebranek J (2013). Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-toeat (RTE) sliced ham. Meat Science 94(1): 69-76.

Nasonova V, Tunieva E (2017). Effect of chard powder on colour and aroma formation in cooked sausages. Paper presented at the IOP Conference Series: Earth and Environmental Science.

Ockerman HW (1985). Quality control of post-mortem muscle tissue: Dept. of Animal Science, Ohio State University.

Pegg RB, Shahidi F (2008). Nitrite curing of meat: The N-nitrosamine problem and nitrite alternatives: John Wiley & Sons.

Pyo YH, Lee TC, Logendra L, Rosen RT (2004). Antioxidant activity and phenolic compounds of Swiss chard (Beta vulgaris subspecies cycla) extracts. Food Chemistry 85(1): 19-26.

Riel G, Boulaaba A, Popp J, Klein G (2017). Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages–Impact on microbiological, physicochemical and sensory aspects. Meat Science 131: 166-175.

Riyad YM, Ismail IMM, Abdel-Aziz M (2018). Effect of vegetable powders as nitrite sources on the quality characteristics of cooked sausages. Bioscience Research 15(3): 2693-2701.

Rubio B, Martínez B, Sánchez MJ, García-Cachán MD, Rovira J, Jaime I (2007). Study of the shelf life of a dry fermented sausage “salchichon” made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres. Meat Science 76(1): 128-137.

Sagdic O, Ozturk I, Yilmaz MT, Yetim H (2011). Effect of grape pomace extracts obtained from different grape varieties on microbial quality of beef patty. Journal of Food Science 76(7): M515-M521.

Schullehner J, Hansen B, Thygesen M, Pedersen CB, Sigsgaard T (2018). Nitrate in drinking water and colorectal cancer risk: A nationwide population‐ based cohort study. International Journal of Cancer 143(1): 73-79.

Sebranek J, Bacus J (2007). Natural and organic cured meat products: regulatory, manufacturing, marketing, quality and safety issues. American Meat Science Association White Paper Series 1: 115.

Sebranek JG (2009). Basic curing ingredients. In Ingredients in meat products (pp. 1-23): Springer.

Shin DM, Hwang KE, Lee CW, Kim TK, Park YS, Han SG (2017). Effect of Swiss chard (Beta vulgaris var. cicla) as nitrite replacement on color stability and shelf-life of cooked pork patties during refrigerated storage. Korean Journal for Food Science of Animal Resources 37(3): 418.

Sindelar JJ (2014). Curing| Natural and Organic Cured Meat Products in the United States. In C. Devine (Ed.), Encyclopedia of Meat Sciences (2nd edition ed., pp. 430-435).

Sindelar JJ, Cordray JC, Sebranek JG, Love JA, Ahn DU (2007). Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready‐to‐eat uncured ham. Journal of Food Science 72(6): S388-S395.

Sindelar JJ, Milkowski AL (2012). Human safety controversies surrounding nitrate and nitrite in the diet. Nitric Oxide 26(4): 259-266.

Skibsted LH (2011). Nitric oxide and quality and safety of muscle based foods. Nitric Oxide 24(4): 176-183.

Sucu C, Turp GY (2018). The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative. Meat Science 140: 158- 166.

Weiss J, Gibis M, Schuh V, Salminen H (2010). Advances in ingredient and processing systems for meat and meat products. Meat Science 86(1): 196-213.

Zarringhalami S, Sahari M, Hamidi-Esfehani Z (2009). Partial replacement of nitrite by annatto as a colour additive in sausage. Meat Science 81(1): 281-284.

Zhang J, Wang Y, Pan DD, Cao JX, Shao XF, Chen YJ, . . . Ou CR (2016). Effect of black pepper essential oil on the quality of fresh pork during storage. Meat Science 117: 130-136.
Selcuk Journal of Agriculture and Food Sciences-Cover
  • ISSN: 2458-8377
  • Yayın Aralığı: Yılda 3 Sayı
  • Başlangıç: 2002
Sayıdaki Diğer Makaleler

The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties

Alime CABI, Cemalettin SARIÇOBAN, Kübra ÜNAL

Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders during Refrigerated Storage

Ali Samet BABAOĞLU, Mustafa KARAKAYA

Role of Biostimulant Priming Applications on Germination, Growth and Chlorophyll Content of Sunflower (Helianthus annuus L.) Cultivars under Salinity Stress

Mehtap GÜRSOY

Determination of Morphological Characteristics of Some Prominent Tomato Genotypes

Necibe KAYAK, Gülbanu KIYMACI, Ünal KAL, Yeşim DAL, Önder TÜRKMEN

Usage of Probiotics in the Poultry Industry and Effects on Meat Quality

Berna ÇAPAN, Aytunga BAĞDATLI

Fleece Yield and Some Characteristics of Wool in Anatolian Merino Sheep

Şerife SERTKAYA, Ayhan ÖZTÜRK

Studies on Determination of Strawberry Cultivars Suitable for Ereğli-Konya Ecological Conditions

Netice Fulden KARACA, Lütfi PIRLAK

Determination of Forage Yield and Some Quality Characteristics of Silage Sorghum Genotypes at Different Water Stress Levels

Ramazan Çağatay ARICI, Mehmet Ali AVCI

Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation

Hümeyra Çetin BABAOĞLU, Nihat AKIN, Berrin ÖZKAYA

Melatonin Differences Between Day and Night Milk in Primiparous Holstein Friesian and Jersey Dairy Cattle

Saim BOZTEPE, İsmail KESKİN, Ahmet SEMACAN, Fikret AKYÜREK, İbrahim AYTEKİN, Özcan ŞAHİN