Investigation of the effects of thyme and basil essential oils on ripening and shelf life in fermented sausage production

Year 2022, Issue: 27, 47 - 60, 14.02.2022

Kader Çetin Arzu Akpınar Bayizit Ertürk Bekar Muhammed Alpgiray Çelik , Özüm Özoğlu , Nalan Çırak

Abstract

Abstract

Objective: In this study, it was aimed to use thyme oil and basil oil instead of nitrate and nitrite in fermented sausage production.

Material and method: In this study, it was aimed to use thyme oil and basil oil instead of nitrate and nitrite in fermented sausage production.

Results and conclusion: As a result, the shelf life obtained by the use of nitrate and nitrite in the production of sausage made with the addition of thyme and basil has been reached. In addition, when evaluated sensorially, a product with an increased flavor ratio was obtained.

Keywords

sausage, basil, thyme, fermented food

Fermente sucuk üretiminde kekik ve reyhan uçucu yağları kullanılarak olgunlaştırma ve raf ömrüne etkisinin araştırılması

Abstract

Özet

Amaç: Bu çalışmada fermente sucuk üretiminde nitrit ve nitratın yerine kekik yağı ve reyhan yağının
kullanılması amaçlanmıştır.

Materyal ve yöntem: Projede nitrit/nitrat yerine kullanılabileceği düşünülerek farklı oranlarda, antioksidan ve
koruyucu özellikleri olması nedeniyle kekik ve destekleyici materyal olarak reyhan kullanılmıştır.

Bulgular ve sonuç: Sonuç olarak kekik ve reyhan ilavesiyle yapılan sucuk üretiminde nitrat ve nitrat kullanımıyla elde edilen raf ömrüne ulaşılmıştır. Ayrıca duyusal olarak değerlendirildiğinde lezzet oranı artan bir ürün elde edilmiştir.

Keywords

sucuk, reyhan, kekik, fermente gıda

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