Akademik Veri Yönetim Sistemi
INTERNATİONAL THALES CONGRESS ON LIFE,ENGINEERING,ARCHITECTURE AND MATHEMATICS, Cairo, Mısır, 18 - 19 Ekim 2024, ss.558-571
Nitrate and nitrite are important additives used in the production of
cured meat products. The selection of these additives is based on the type of
product and the process applied. Nitrate and/or nitrite are used as curing
agents in dry fermented sausages such as sucuk. In contrast, in the production
of semi-dry fermented sausages such as heat-treated sucuk (HTS), nitrite is
added to the sausage batter. In processes where nitrate is used, this curing
agent must be converted to nitrite in order to show its effect. Nitrite,
which has antioxidant and antimicrobial activity, is also effective in delaying
lipid oxidation and color formation. This curing agent also plays an important
role in the formation of nitrosamine. For this reason, the use of alternative
curing agents in meat products has been investigated for a long time. In
studies, nitrate-rich vegetables such as celery, spinach, radish, chard and
lettuce come to the fore and different forms of these vegetables are included
in the formulations. However, nitrate must be converted to nitrite in processes
using nitrite. The use of bio-converted vegetable powders as a nitrite source
is another alternative. On the other hand, determining the effect of vegetable
product usage on sensory properties of meat products is of great importance.
The aim of this study was to determine the effect of using celery powder (bio-converted)
in the production of HTS on sensory properties of the product. For this aim, 4
different HTS batters (Control: 150 mg/kg synthetic nitrite, A:100+50 mg/kg
synthetic nitrite + nitrite from celery powder, B:50+100 mg/kg synthetic
nitrite + nitrite from celery powder, C:150 mg/kg nitrite from celery powder)
were prepared, and after filling, HTS groups were subjected to fermentation
(22±1 °C), heat treatment (64 °C internal temperature) and drying processes,
respectively. After production, the samples were subjected to sensory analysis.
According to the sensory analysis results, the use of celery powder alone or
with synthetic nitrite had no significant effect on texture, odor, taste and
general acceptability parameters (P˃0,05). Celery powder and synthetic
nitrite containing groups (A, B and C) showed higher color values than the
control group (P<0,05). As a result, it is thought that
celery powder can be used as a curing agent in the production of HTS. However,
the effect of using this vegetable powder in the production of HTS on other
properties of the product should also be evaluated.
Keywords: Heat treated sucuk, nitrite, alternative curing
agent, color, sensory properties