1) Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Harran University, S¸anlıurfa, Türkiye; 2) Department of Histology and Embryology, Faculty of Veterinary Medicine, Harran University, S¸anlıurfa, Türkiye
Determination of the effect of Turmeric (Curcuma longa L.) on selected quality parameters of Bez Sucuk, a traditional fermented sausage
Bestimmung der Wirkung von Kurkuma (Curcuma longa L.) auf ausgewählte Qualitätsparameter von Bez Sucuk, einer traditionellen fermentierten Wurst
Serap Kılıç Altun1), Mehmet Emin Aydemir1), I˙smail S¸ah Harem2)
Summary
In this research, the effects of turmeric (Curcuma longa L.) added to Bez sucuk on some quality parameters were investigated. For this purpose, Bez sucuk groups were formed as 1% (T1), 3% (T2), and 5% (T3) according to their turmeric levels and control without turmeric. Sodium nitrite was not added to the groups to which turmeric was added. Chemical, microbiological, sensory, and histological analyzes were performed after 14 days of maturation of the Bez sucuk groups in natural conditions. As a result of the analysis, it was observed that the pH values ranged from 4.95-5.16, the percent titratable acidity values (lactic acid %) ranged from 0.85 to 1.39, and there was no statistical difference between the groups. It was observed that the moisture, protein, and ash values varied between 31.55-33.35%, 24.55-26.37%, and 4.73-4.98%, respectively, and there was no difference between. the groups. The highest saturated fatty acid level in sucukpaste was 16:0, and the unsaturated fatty acid level was 18:1n9c. Total mesophilic bacteria, lactic acid bacteria, and yeast-mold counts varied between 7.60-7.11, 6.09-6.61, and 5.25-5.63 CFU/g, respectively. Also, E. coli was not detected in any group. As a result of the sensory analysis, it was seen that adding different amounts of turmeric to the Bez sucuk did not make any difference in sensory features (P>0.05). In histological analysis, it was observed that there was no difference between the groups. As a result, we concluded that, turmeric has a positive effect on the chemical, sensorial. and microbiological quality of the Bez sucuk but there was no difference between the groups.
Keywords: Bez sucuk, microbiological quality, physicochemical quality, sausage, turmeric
Korrespondenzadresse E-Mail
skilicaltun@harran.edu.tr
Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 75,
112–119 (2024)
DOI 10.53194/0003-925X-75-112
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X