Scopus
YÖKSİS DOI Eşleşti
SJR Q1
Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period
International Journal of Gastronomy and Food Science · Eylül 2022
YÖKSİS Kayıtları
Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE · 2022 SCI
Prof. Dr. MUSTAFA KARAKAYA →
Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period
International Journal of Gastronomy and Food Science · 2022 SCI-Expanded
Doç. Dr. ALİ SAMET BABAOĞLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils
2022 ISSN: 1878-450X SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Determination of quality parameters and gluten free macaron production
from carob fruit and sorghum
2022 ISSN: 1878450X SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of ginger (Zingiber officinale) powders at different concentrations
on bioactive compounds, antioxidant activity, phenolic constituents,
nutrients and sensory characteristics of wheat bread
2022 ISSN: 1878-450X SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of boiling, germination and roasting on bioactive properties,
phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica
L.) and oils
2022 ISSN: 1878-450X SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period
2022 ISSN: 1878-450X SCI-Expanded Q2
Doç. Dr. ALİ SAMET BABAOĞLU →
Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period
2022 ISSN: 1878-450X SCI Q3
Prof. Dr. MUSTAFA KARAKAYA →
The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets
2023 ISSN: 1878-450X SCI-Expanded Q3
Doç. Dr. KÜBRA ÜNAL →
Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders
2021 ISSN: 1878-450X SCI-Expanded Q2
Dr. Öğr. Üyesi MİNE ASLAN →
Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle
2022 ISSN: 1878-450X SCI
Dr. Öğr. Üyesi NEZAHAT OLCAY →
Could ultrasound-assisted extraction be an alternative to the traditional method in terms of bioactive properties and sensory qualities of cold brew?
2025 ISSN: 1878-450X SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN1878450X
Yayın TarihiEylül 2022
Cilt / Sayfa29
Scopus ID2-s2.0-85136059846
Özet
In the current study, the effect of dill, parsley, spinach, and Swiss chard powder on the physicochemical, microbial, textural, and sensory properties of sucuk production during the seven-day ripening period was investigated. Six different fermented sucuks were produced, C1: 100 mg/kg sodium nitrite; C2: 100 mg/kg sodium nitrate; T1: dill powder 0.71%; T2: parsley powder 1.17%; T3: spinach powder 0.29% and T4: Swiss chard powder 0.26%. In group T4, a higher titratable acidity and lower pH values were found compared to the other groups (P < 0.01). No residual nitrate was detected in groups T3 and T4 at the end of the ripening period. Swiss chard powder (T4) increased the redness of the sucuks (P < 0.01). Naturally cured sucuks had higher lactic acid bacteria (LAB) counts than the control groups (P < 0.01). The T3 and T4 groups had the highest scores of flavour and overall acceptance (P < 0.05). Therefore, spinach and Swiss chard powder could be considered as a successful approach to produce naturally cured Turkish sucuk under the clean label concept.
Yazarlar (2)
1
Ali Samet Babaoğlu
ORCID: 0000-0003-4643-7454
2
Mustafa Karakaya
ORCID: 0000-0002-6436-3658
Anahtar Kelimeler
Dill
Fermented sausage
Nitrate
Parsley
Spinach
Swiss chard
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
International Journal of Gastronomy and Food Science
Q1
SJR Skoru0,673
H-Index50
YayıncıElsevier B.V.
ÜlkeNetherlands
Cultural Studies (Q1)
Food Science (Q2)
Metrikler
6
Atıf
2
Yazar
6
Anahtar Kelime