The Effect of the Combination of Rosemary Extract and Green Tea Extract on Nitrosamine Content, Microbiological, Physicochemical and Sensorial Properties of Heat-Treated Sucuk


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YILMAZ ORAL Z. F., KABAN G.

Kafkas Universitesi Veteriner Fakultesi Dergisi, cilt.29, sa.6, ss.705-715, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 29 Sayı: 6
  • Basım Tarihi: 2023
  • Doi Numarası: 10.9775/kvfd.2023.30300
  • Dergi Adı: Kafkas Universitesi Veteriner Fakultesi Dergisi
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Veterinary Science Database, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.705-715
  • Anahtar Kelimeler: Fermented sausage, Green tea, Heat treated sucuk, NDEA, NDMA, Nitrosamine, NPIP, Rosemary
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study, it was aimed to determine the effect of using rosemary extract together with green tea extract (RE/GTE) on nitrosamine content and quality characteristics of heat-treated sucuk. In addition, the influence of cooking time on the formation of nitrosamines was also investigated. Four different batters were prepared as follows: control (C), 0.1% RE/GTE (RG1), 0.2% RE/GTE (RG2), and 0.3% RE/GTE (RG3). The use of RE/GTE caused a decrease in lactic acid bacteria and Micrococcus/Staphylococcus counts in the final product. While the use of RE/GTE did not affect the aw value, the lowest pH value (4.80±0.05) was observed in the RG3 treatment. RE/GTE resulted in a reduction in residual nitrite, and the lowest level was determined as 12.60±0.87 mg/kg. The lower mean TBARS values were determined in the RG2 and RG3 treatments. RE/ GTE did not affect the L* and a* values, however, b* value increased in the RG2 and RG3 treatments. The lowest odor, taste, and general acceptability scores were determined in the RG3 group. The use of RE/GTE had no significant effect on nitrosodiethylamine, nitrosodimethylamine, nitrosopiperidine and nitrosopyrrolidine. The levels of nitrosamines increased with cooking, but the interaction of RE/GTE and cooking time was not significant. RE/GTE treatments also caused a decrease in hexanal level and an increase in some terpene compounds.