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  • Author or Editor: Y. Çelebi Sezer x
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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.

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In this study, effects of novel casing, antimicrobials (chitosan and AgZeo) incorporated into multilayer polyethylene casing, on chemical and microbial attributes of sucuks were followed through 3 days of fermentation and 12 days of storage after heat treatment. Microbial growth was reduced by chitosan incorporated casing. Aerobic plate count (APC) of 8.81 log CFU g–1 on the 3rd day of fermentation was reduced to 2.60 log CFU g–1 by the end of storage. APC and lactic acid bacteria (LAB) were decreased significantly (P<0.05) by antimicrobial casings. The lowest concentrations of histamine and tyramine were observed (P<0.05) in sucuks stuffed into chitosan incorporated casing. These results show that antimicrobial casing could be used in sucuk production to improve its safety and quality.

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