Acta Alimentaria
Volume/Issue:
Volume 49: Issue 3
The investigation of the use of dried Morchella conica powder on lipid oxidation, colour, textural and sensory properties of sucuks during fermentation
Author:
Y. Çelebi Sezer Department of Food Engineering, Faculty of Engineering, University of Osmaniye Korkut Ata, Osmaniye, Turkey

Search for other papers by Y. Çelebi Sezer in
Current site
Google Scholar
PubMed Close
Pages:
330–338
Online Publication Date:
27 Aug 2020
Publication Date:
27 Sep 2020
Article Category:
Research Article
DOI:
https://doi.org/10.1556/066.2020.49.3.12
Keywords:
sucuk; colour; texture
Restricted access

The influences of dried Morchella conica powder (MCP) on quality and sensory properties of sucuks were determined. Sucuks were prepared by adding 0% (control), 1.5% MCP, 3% MCP, 0.02% butylated hydroxytoluene (BHT), and sodium nitrate/nitrite (0.01% NaNO 3 /0.005% NaNO 2 ) and lipid oxidation, colour, texture, and sensory features were analysed. Sucuks with the addition of MCP had much lower (P<0.05) peroxide values than with the addition of BHT and nitrate/ nitrite and the control samples. It was found that the L* and a* values of sucuks with the addition of 1.5% and 3.0% MCP decreased significantly (P<0.05) compared to sucuks with nitrate/nitrite and BHT addition and control samples during fermentation. Hardness and chewiness values decreased with the addition of MCP (P<0.05) during fermentation. The sucuks with MCP added at 1.5% and 3% showed the highest overall sensory acceptance. Thus, proper amount of dried MCP addition may be effective on enhancing sucuk quality properties.

  • AOCS ( 1990 ): Official methods and recommended practices of the American Oil Chemists' Society . 4th ed. AOCS , Champaign . Method Cd 8-53 and Method Cd 1890 .

    • Search Google Scholar

  • Bozkurt , H. ( 2006 ): Investigation of the effect of sumac extract and BHT addition on the quality of sucuk (Turkish dry-fermented sausage) . J. Sci. Food Agr. , 86 ( 5 ), 849 - 856 .

    • Search Google Scholar
    • Export Citation

  • Bozkurt , H. & Erkmen , O. ( 2004 ): Effect of nitrate/nitrite on the quality of sausage (sucuk) during ripening and storage . J. Sci. Food Agr. , 84 ( 3 ), 279 - 286 .

    • Search Google Scholar
    • Export Citation

  • Bozkurt , H. & Bayram , M. ( 2006 ): Colour and textural attributes of sucuk during ripening . Meat Sci ., 73 ( 2 ), 344 - 350 .

  • Choe , J. , Lee , J. , Jo , K. , Jo , C. , Song , M. & Jung , S. ( 2018 ): Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages . Meat Sci ., 143 , 114 - 118 .

    • Search Google Scholar
    • Export Citation

  • Elmastas , M. , Turkekul , I. , Ozturk , L. , Gulcin , I. , Isildak , O. & Aboul-Enein , H.Y. ( 2006 ): Antioxidant activity of two wild edible mushrooms (Morchella vulgaris and Morchella esculanta) from North Turkey . Comb. Chem. High Throughput Screen ., 9 , 443 - 448 .

    • Search Google Scholar
    • Export Citation

  • Gençcelep , H. ( 2011 ): The effect of using dried mushroom (Agaricus bisporus) on lipid oxidation and colour properties of sucuk . J. Food Biochem. , 36 ( 5 ), 587 - 594 .

    • Search Google Scholar
    • Export Citation

  • Ghobadi , R. , Mohammadi , R. , Chabavizade , J. & Sami , M. ( 2018 ): Effect of Ganoderma lucidum powder on oxidative stability, microbial and sensory properties of emulsion type sausage . Adv. Biomed. Res. , 7 , 24 .

    • Search Google Scholar
    • Export Citation

  • Gursoy , N. , Sarikurkcu , C. , Cengiz , M. & Solak , M.H. ( 2009 ): Antioxidant activities, metal contents, total phenolics and flavonoids of seven Morchella species . Food Chem. Toxicol. , 47 ( 9 ), 2381 - 2388 .

    • Search Google Scholar
    • Export Citation

  • Henning , S.S.C. , Tshalibe , P. & Hoffman , L.C. ( 2016 ): Physico-chemical properties of reduced-fat beef species sausage with pork back fat replaced by pineapple dietary fibres and water . LWT — Food Sci. Technol. , 74 , 92 - 98 .

    • Search Google Scholar
    • Export Citation

  • Hospital , X.F. , Carballo , J. , Fernandez , M. , Arnau , J. , Gratacos , M. & Hierro , E. ( 2015 ): Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile . Food Control , 57 , 275 - 281 .

    • Search Google Scholar
    • Export Citation

  • Jo , K. , Lee , J. & Jung , S. ( 2018 ): Quality characteristics of low-salt chicken sausage supplemented with a winter mushroom powder . Korean J. Food Sci. An. , 38 ( 4 ), 768 - 779 .

    • Search Google Scholar
    • Export Citation

  • Kayaardi , S. & Gok , V. ( 2003 ): Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk) . Meat Sci ., 66 , 249 - 257 .

    • Search Google Scholar
    • Export Citation

  • Meng , F. , Zhou , B. , Lin , R. , Jia , L. , Liu , X. & Zhang , J. ( 2010 ): Extraction optimization and in vivo antioxidant activities of exopolysaccharide by Morchella esculenta SO-01 . Bioresour. Technol. , 101 , 4564 - 4569 .

    • Search Google Scholar
    • Export Citation

  • Muguerza , E. , Fista , G. , Ansorena , D. , Astiasaran , I. & Bloukas , J.G. ( 2002 ): Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages . Meat Sci ., 61 , 397 - 404 .

    • Search Google Scholar
    • Export Citation

  • Ordonez , J.A. , Hierro , E.M. , Bruna , J.M. & Hoz , L. ( 1999 ): Changes in the components of dry-fermented sausages during ripening . Crit. Rev. Food Sci. Nutr. , 39 , 329 - 367 .

    • Search Google Scholar
    • Export Citation

  • Ozturk , I. , Sahan , S. , Sahin , U. , Ekici , L. & Sagdic , O. ( 2010 ): Bioactivity and mineral contents of wild-grown edible Morchella conica in the Mediterranean region . J. Verbrauch. Lebensm. , 5 ( 3-4 ), 453 - 457 .

    • Search Google Scholar
    • Export Citation

  • Pérez-Alvarez , J.A. , Sayas-Barberá , M.E. , Fernandez-López , J. & Aranda-Catalá , V. ( 1999 ): Physicochemical characteristics of Spanish-type dry-cured sausage . Food Res. Int. , 32 ( 9 ), 599 - 607 .

    • Search Google Scholar
    • Export Citation

  • Pil-Nam , S. , Park , K.M. , Kang , G.H. , Cho , S.H. , Park , B.Y. & Van-Ba , H. ( 2015 ): The impact of addition of shiitake on quality characteristics of frankfurter during refrigerated storage . LWT—Food Sci. Technol. , 62 ( 1 ), 62 - 68 .

    • Search Google Scholar
    • Export Citation

  • SPSS Inc . ( 2009 ): PASW statistics for Windows , Version 18.0. Chicago .

  • Stefanello , F.S. , Cavalheiro , C.P. , Ludtke , F.L. , Silva , M.D.S.D. , Fries , L.L.M. & Kubota , E.H. ( 2015 ): Oxidative and microbiological stability of fresh pork sausage with added sun mushroom powder . Ciéncia e Agrotecnologia , 39 ( 4 ), 381 - 389 .

    • Search Google Scholar
    • Export Citation

  • Szczesniak , A.S. ( 2002 ): Texture is a sensory property . Food Qual. Prefer. , 13 , 215 - 225 .

  • Tian , Y. , Zhao , Y. , Huang , J. , Zeng , H. & Zheng , B. ( 2016 ): Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms . Food Chem ., 197 , Pt A, 714 - 722 .

    • Search Google Scholar
    • Export Citation

  • Turkoglu , A. , Kivrak , I. , Mercan , N. , Duru , M.E. , Gezer , K. & Turkoglu , H. ( 2006 ): Antioxidant and antimicrobial activities of Morchella conica Pers . Afr. J. Biotechnol. , 5 , 1146 - 1150 .

    • Search Google Scholar
    • Export Citation

  • Wan Rosli , W.I. , Maihiza , N. & Raushan , M. ( 2015 ): The ability of oyster mushroom in improving nutritional composition, p-glucan and textural properties of chicken frankfurter . Int. Food Res. J. , 22 ( 1 ), 311 - 317 .

    • Search Google Scholar
    • Export Citation

  • Wang , X. , Zhou , P. , Cheng , J. , Chen , Z. & Liu , X. ( 2018 ): Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausages . Meat Sci ., 146 , 18 - 25 .

    • Search Google Scholar
    • Export Citation

  • Wang , X. , Xu , M. , Cheng , J. , Zhang , W. , Liu , X. & Zhou , P. ( 2019 ): Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages . Meat Sci ., 154 , 22 - 28 .

    • Search Google Scholar
    • Export Citation
  • Collapse
  • Expand
Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • CABELLS Journalytics
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

2023  
Web of Science  
Journal Impact Factor 0,8
Rank by Impact Factor Q4 (Food Science & Technology)
Journal Citation Indicator 0.19
Scopus  
CiteScore 1.8
CiteScore rank Q3 (Food Science)
SNIP 0.323
Scimago  
SJR index 0.235
SJR Q rank Q3

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article | Effective from 1st Feb: 450 EUR/article (only for OA publications)
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2025 Online subsscription: 880 EUR / 968 USD
Print + online subscription: 1016 EUR / 1116 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Aug 2024 50 0 0
Sep 2024 39 0 0
Oct 2024 185 0 0
Nov 2024 92 0 0
Dec 2024 25 0 0
Jan 2025 34 0 0
Feb 2025 0 0 0