Effect of tarragon addition on volatile compound profile and some quality paramaters of sucuk

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dc.authoridkamiloglu, aybike/0000-0002-6756-0331
dc.authoridElbir Abca, Tugba/0000-0002-8836-8808
dc.contributor.authorKamiloglu, Aybike
dc.contributor.authorElbir, Tugba
dc.contributor.authorTopcu, Kubra Cinar
dc.date.accessioned2024-10-04T18:49:36Z
dc.date.available2024-10-04T18:49:36Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe 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).en_US
dc.description.sponsorshipBayburt University, Research Project Foundationen_US
dc.description.sponsorshipThis work was supported by Bayburt University, Research Project Foundation.en_US
dc.identifier.doi10.5505/pajes.2021.37236
dc.identifier.endpage825en_US
dc.identifier.issn1300-7009
dc.identifier.issn2147-5881
dc.identifier.issue7en_US
dc.identifier.startpage820en_US
dc.identifier.trdizinid506999en_US
dc.identifier.urihttps://doi.org/10.5505/pajes.2021.37236
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/506999
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3228
dc.identifier.volume27en_US
dc.identifier.wosWOS:000732570500007en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherPamukkale Univen_US
dc.relation.ispartofPamukkale University Journal of Engineering Sciences-Pamukkale Universitesi Muhendislik Bilimleri Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectTarragonen_US
dc.subjectTBARSen_US
dc.subjectVolatile compounden_US
dc.subjectSucuken_US
dc.subjectFermentationen_US
dc.titleEffect of tarragon addition on volatile compound profile and some quality paramaters of sucuken_US
dc.typeArticleen_US

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