Sucuk üretiminde bitkisel kaynaklı nitrat kullanımı
Özet
In this study, the possibilities of using celery and black carrot juice concentrates as a natural alternative to the chemical nitrite used in sausages during the production and storage stages of fermented and heat-treated sausages were investigated. For this purpose, the effects of different nitrate/nitrite sources at different concentrations (nitrite-free control group, groups containing 75 and 150 ppm chemical nitrite (KN1 and KN2)), groups containing celery juice concentrate (KSK1 and KSK2) and groups containing black carrot juice concentrate (HSK1 and HSK2)) were determined during the production and storage stages. There was no difference in pH value between sausages containing chemical nitrite in the final product and sausages containing herbal nitrate/nitrite source in fermented and heat-treated sausages. At the end of the storage, the use of nitrate/nitrite from different sources affected the pH value (p<0.01). While different nitrate/nitrite sources affected the L* value in fermented sausages during the production stage (p<0.01), they affected a* and b* values in heat-treated sausages (p<0.01). A similar level of cure and total pigment amount were determined at the end of production in fermented sausage samples. A lower (p<0.01) level of cure pigment formation was observed in heat-treated sausages. The amount of residual nitrate in fermented and heat-treated sausages was higher (p<0.01) in sausages containing vegetable nitrate/nitrite during both production and storage stages. The use of different nitrate/nitrite sources in fermented and heat-treated sausages affected the residual nitrite amount in both production and storage stages (p<0.01). The amount of biogenic amines in sausages increased in all samples during production and storage. According to the results obtained in the aroma analysis, it was determined that the aroma formation in sausages was caused by the spices used rather than the nitrate/nitrite source used. While the use of herbal nitrate/nitrite source in fermented and heat-treated sausages did not adversely affect the TMAB, LAB and MSB numbers, it was insufficient to reduce the Enterobacteriaceae count. According to the sensory evaluation results of fermented and heat-treated sausages, sausages containing herbal nitrate/nitrite source got similar evaluation scores with nitrite-containing sausages and maintained their acceptability levels until the end of the storage period. The results show that celery and black carrot juice concentrates can be used successfully as an alternative to chemical nitrite in fermented and heat-treated sausages in terms of the properties studied.