THE EFFECTS OF SOME NATURAL ANTIOXIDANTS ON THE COLOR, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SUCUK (TURKISH DRY-FERMENTED SAUSAGE) DURING RIPENING AND STORAGE PERIODS

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dc.contributor.authorGök, V
dc.contributor.authorObuz, E
dc.contributor.authorSahim, ME
dc.contributor.authorSerteser, A
dc.date.accessioned2024-07-18T12:00:59Z
dc.date.available2024-07-18T12:00:59Z
dc.description.abstractThe effects of rosemary powder, rosemary extract and a-tocopherol, and their combinations, on color, chemical and microbiological quality of Turkish sucuk during ripening and storage periods were investigated. The combination of 500 ppm rosemary extract and 500 ppm tocopherol had the highest antioxidant activity while the control group had the lowest antioxidant activity. The 500 ppm rosemary extract and 500 ppm tocopherol addition preserved color better than any other treatment. The multiplicative product of strong ripening time, antioxidant treatment interaction storage time and antioxidant treatment interaction (P < 0.0001) existed for 2-thiobarbituric acid-reactive substances content. Microbiological properties were improved by antioxidant treatment with the best microbiological quality observed for sucuks having the 500 ppm rosemary extract and 500 ppm tocopherol. To preserve overall color, chemical and microbiological quality of sucuks during storage time, the rosemary extract and tocopherol combination can be used for the commercial processing of Turkish sucuks.
dc.identifier.issn0145-8892
dc.identifier.other1745-4549
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/8103
dc.language.isoEnglish
dc.publisherWILEY
dc.subjectLIPID STABILITY
dc.subjectQUALITY CHARACTERISTICS
dc.subjectROSMARINUS-OFFICINALIS
dc.subjectANTIMICROBIAL ACTIVITY
dc.subjectOXIDATIVE STABILITY
dc.subjectALPHA-TOCOPHEROL
dc.subjectSTARTER CULTURES
dc.subjectPLANT-EXTRACTS
dc.subjectURTICA-DIOICA
dc.subjectCARNOSIC ACID
dc.titleTHE EFFECTS OF SOME NATURAL ANTIOXIDANTS ON THE COLOR, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SUCUK (TURKISH DRY-FERMENTED SAUSAGE) DURING RIPENING AND STORAGE PERIODS
dc.typeArticle

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