TY  - JOUR
TI  - The effects of different herbs on the quality characteristics of  Sucuk (Turkish dry-fermented sausage)
AB  - The effects of thyme, rosemary, and dill as a natural antioxidant alternative to nitrite on some  quality characteristics of Turkish type dry-fermented sausage (Sucuk) were investigated. Samples  were prepared with the addition of powder forms of these herbs and ripened for 15 days. According  to the results, the addition of herbs did not result in a significant difference in pH, water activity  (aw), ash and dry matter values, and lightness (L*) of the products. The significant decrease in  instrumental a* values with the addition of herbs and the decrease in color scores in the sensory  analysis were similar, and all groups containing natural antioxidants (herbs) scored higher in odor  evaluation than the control group. Considering TBARS values, significantly higher results were  observed in all herb added groups during the ripening period. However, the addition of herbs  caused a decrease in the hardness, adhesiveness, and cohesiveness values of Sucuks compared to  the nitrite added groups.
AU  - Uran, Harun
AU  - Özyar, Öykü
AU  - Kopuk, Berkay
AU  - Özkan, Aslı
DO  - 10.3153/FH22022
PY  - 2022
JO  - Food and Health
VL  - 8
IS  - 3
SN  - 2602-2834
SP  - 229
EP  - 240
DB  - TRDizin
UR  - http://search/yayin/detay/1111464
ER  -