The aim of the study was to determine the effect of rosemary oleoresin on some quality characteristics and stability of heat-treated sucuk. For this purpose, three different heat-treated sucuk batters were prepared: control (without antioxidant), ascorbic acid (AA) (500 mg/kg), rosemary oleoresin (RO) (250 mg/kg). After the fermentation, heat treatment and drying stages, the samples were packaged applying modified atmosphere (70% N2 + 30% CO2) and stored at 4 ?. Samples taken on days 0, 60, 90 and 120 of cold storage were subjected to pH, thiobarbutyric acid reactive substances (TBARS) and microbiological analyses. Additionally, at the end of storage, the samples were subjected to sensory analysis. No significant change was observed in the numbers of lactic acid bacteria and Micrococcus/Staphylococcus during storage. The use of AA and RO did not have any effect on these microorganisms. Enterobacteriaceae and yeast/mould numbers were detected below the detectable limit (<2 log cfu/g) during storage in all groups. The use of both RO and AA did not show a significant effect on the pH value of heat-treated sucuk. No significant change in pH value was observed also during storage (P>0,05). The level of TBARS value increased with increasing storage time (P <0,01). However, the difference between the mean TBARS values of the 90th and 120th days of storage was not found to be statistically significant (P>0,05). AA and RO groups gave lower mean TBARS values than the control group. However, no significant difference was observed in terms of mean TBARS value between AA and RO groups. In sensory analysis, RO and AA were evaluated with higher scores in terms of color, and RO was evaluated with higher scores than the control in terms of taste and general acceptability.
@article{2024,title={Effect of Rosemary Oleoresin on Some Quality Characteristics and Stability of Heat-Treated Sucuk},abstractNode={The aim of the study was to determine the effect of rosemary oleoresin on some quality characteristics and stability of heat-treated sucuk. For this purpose, three different heat-treated sucuk batters were prepared: control (without antioxidant), ascorbic acid (AA) (500 mg/kg), rosemary oleoresin (RO) (250 mg/kg). After the fermentation, heat treatment and drying stages, the samples were packaged applying modified atmosphere (70% N2 + 30% CO2) and stored at 4 ?. Samples taken on days 0, 60, 90 and 120 of cold storage were subjected to pH, thiobarbutyric acid reactive substances (TBARS) and microbiological analyses. Additionally, at the end of storage, the samples were subjected to sensory analysis. No significant change was observed in the numbers of lactic acid bacteria and Micrococcus/Staphylococcus during storage. The use of AA and RO did not have any effect on these microorganisms. Enterobacteriaceae and yeast/mould numbers were detected below the detectable limit (<2 log cfu/g) during storage in all groups. The use of both RO and AA did not show a significant effect on the pH value of heat-treated sucuk. No significant change in pH value was observed also during storage (P>0,05). The level of TBARS value increased with increasing storage time (P <0,01). However, the difference between the mean TBARS values of the 90th and 120th days of storage was not found to be statistically significant (P>0,05). AA and RO groups gave lower mean TBARS values than the control group. However, no significant difference was observed in terms of mean TBARS value between AA and RO groups. In sensory analysis, RO and AA were evaluated with higher scores in terms of color, and RO was evaluated with higher scores than the control in terms of taste and general acceptability.},author={Meltem Karamahmutoğlu-Meltem Karamahmutoğlu -Ayça Özden -Güzin Kaban },year={2024},journal={European Journal of Science and Technology}}
Meltem Karamahmutoğlu-Meltem Karamahmutoğlu -Ayça Özden -Güzin Kaban . 2024 . Effect of Rosemary Oleoresin on Some Quality Characteristics and Stability of Heat-Treated Sucuk . European Journal of Science and Technology.DOI:10.5281/zenodo.14175499
Meltem Karamahmutoğlu-Meltem Karamahmutoğlu -Ayça Özden -Güzin Kaban .(2024).Effect of Rosemary Oleoresin on Some Quality Characteristics and Stability of Heat-Treated Sucuk.European Journal of Science and Technology
Meltem Karamahmutoğlu-Meltem Karamahmutoğlu -Ayça Özden -Güzin Kaban ,"Effect of Rosemary Oleoresin on Some Quality Characteristics and Stability of Heat-Treated Sucuk" , European Journal of Science and Technology (2024)
Meltem Karamahmutoğlu-Meltem Karamahmutoğlu -Ayça Özden -Güzin Kaban . 2024 . Effect of Rosemary Oleoresin on Some Quality Characteristics and Stability of Heat-Treated Sucuk . European Journal of Science and Technology . 2024. DOI:10.5281/zenodo.14175499
Meltem Karamahmutoğlu-Meltem Karamahmutoğlu -Ayça Özden -Güzin Kaban .Effect of Rosemary Oleoresin on Some Quality Characteristics and Stability of Heat-Treated Sucuk. European Journal of Science and Technology (2024)
Meltem Karamahmutoğlu-Meltem Karamahmutoğlu -Ayça Özden -Güzin Kaban .Effect of Rosemary Oleoresin on Some Quality Characteristics and Stability of Heat-Treated Sucuk. European Journal of Science and Technology (2024)
Format:
Meltem Karamahmutoğlu-Meltem Karamahmutoğlu -Ayça Özden -Güzin Kaban . (2024) .Effect of Rosemary Oleoresin on Some Quality Characteristics and Stability of Heat-Treated Sucuk European Journal of Science and Technology
Meltem Karamahmutoğlu-Meltem Karamahmutoğlu -Ayça Özden -Güzin Kaban . Effect of Rosemary Oleoresin on Some Quality Characteristics and Stability of Heat-Treated Sucuk . European Journal of Science and Technology . 2024 doi:10.5281/zenodo.14175499
Meltem Karamahmutoğlu-Meltem Karamahmutoğlu -Ayça Özden -Güzin Kaban ."Effect of Rosemary Oleoresin on Some Quality Characteristics and Stability of Heat-Treated Sucuk",European Journal of Science and Technology(2024)
