PAZI TOZU İLAVESİ VE ÜRETİM FAKTÖRLERİNİN ISIL İŞLEM GÖRMÜŞ FERMENTE SUCUKLARDA KALINTI NİTRİT MİKTARI ÜZERİNE ETKİSİ

Yıl 2020, Cilt: 45 Sayı: 4, 825 - 835, 21.06.2020

Burcu Öztürk Kerimoğlu , Meltem Serdaroğlu

https://doi.org/10.15237/gida.GD20064

Cited By: 2

Öz

Bu çalışma, ısıl işlem görmüş sucuklarda doğal bir nitrat kaynağı olarak pazı (Beta vulgaris L. var. cicla) tozunun (PT) kullanımını değerlendirmek amacıyla gerçekleştirilmiştir. Kontrol (KN) örneği 150 ppm sodyum nitrat; PT1 örneği 75 ppm sodyum nitrat ve 75 ppm-nitrat içeren PT; PT2 örneği ise 150 ppm-nitrat içeren PT ile hazırlanmıştır. Örneklerin kimyasal kompozisyonu arasında farklılık tespit edilmemiştir (P >0.05). PT konsantrasyonlarının artması; pH değerinin yükselmesi, asitliğin azalması ve L*, a* ve b* değerlerinin düşmesine neden olmuştur (P <0.05). Sucuk hamuru ve fermentasyon sonrasında en yüksek kalıntı nitrit konsantrasyonları KN örneklerinde kaydedilmiştir (P <0.05). Isıl işlem, PT1 ve PT2 örneklerinin kalıntı nitrit düzeylerini önemli ölçüde etkilemiş; son ürün örnekleri arasında PT2 grubunun en yüksek kalıntı nitrit miktarına sahip olduğu belirlenmiştir (P <0.05). Doğal nitrat içeren kaynaklarla birlikte ek bileşenlerin ve/veya yenilikçi uygulamaların kullanılması gerektiği sonucuna varılmıştır.

Anahtar Kelimeler

sodyum nitrat, kalıntı nitrit, sağlıklı et ürünleri, ısıl işlem görmüş sucuk, pazı

RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING

Öz

This study was conducted to evaluate the utilization of chard (Beta vulgaris L. var. cicla) powder (CP) as a natural nitrate source in heat-treated sucuk (fermented Turkish sausage). Control (CN) sample was formulated with 150 ppm sodium nitrate, whereas CP1 sample was formulated with 75 ppm sodium nitrate plus 75 ppm-nitrate containing CP, and CP2 sample was formulated with 150 ppm-nitrate containing CP. No differences were obtained in chemical composition (P >0.05). Increased CP level resulted in increased pH and decreased acidity and L*, a*, and b* values (P <0.05). The highest residual nitrite concentrations were recorded in CN samples in the dough and after fermentation (P <0.05). Heat treatment affected residual nitrite levels of CP1 and CP2 samples, and in final products, CP2 samples had the highest residual nitrite content (P <0.05). Consequently, utilization of additional ingredients and/or innovative applications would be necessary in combination with naturally nitrate-containing sources.

Anahtar Kelimeler

Sodium nitrate, residual nitrite, healthier meat products, heat-treated fermented sausage, sucuk, chard

Kaynakça

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