Kamiloglu, AybikeElbir, TugbaTopcu, Kubra Cinar2024-10-042024-10-0420211300-70092147-5881https://doi.org/10.5505/pajes.2021.37236https://search.trdizin.gov.tr/tr/yayin/detay/506999http://hdl.handle.net/20.500.12403/3228The 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).eninfo:eu-repo/semantics/openAccessTarragonTBARSVolatile compoundSucukFermentationArticle27782082510.5505/pajes.2021.37236506999WOS:000732570500007N/A