Effect of tarragon addition on volatile compound profile and some quality paramaters of sucuk
Küçük Resim Yok
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Pamukkale Univ
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The goal of the present study was to investigate the effect of tarragon and ripening period on certain quality parameters and the volatile profile of sucuk (Turkish dry fermented sausage). Tarragon was used in sucuk samples at three distinct levels (0.25%, 0.50% and 0.75%), and tarragon-free samples were used as control. Analyses were performed on the 0., 3., 5., 7., 9. and 13. days of ripening time. Although the presence of tarragon did not affect L* and b* values, the pH, a* (P<0.01), aw (P<0.05), and TBARS values of the sucuk samples were statistically affected. Tarragon demonstrated antioxidant activity in sucuk in accordance with 90 % +/- 0.3 DPPH scavenging activity. When the volatile profile was evaluated, the key component affected by the addition of tarragon was determined as Anisole, p-allyl-. As a result, while an antioxidative effect was detected during ripening in the presence of tarragon in sausage, undesirable changes were not observed on some quality characteristics such as pH and a(w).
Açıklama
Anahtar Kelimeler
Tarragon, TBARS, Volatile compound, Sucuk, Fermentation
Kaynak
Pamukkale University Journal of Engineering Sciences-Pamukkale Universitesi Muhendislik Bilimleri Dergisi
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
27
Sayı
7
