Chemical Analyses in Sausages Sold in Supermarkets in Turkey

Özfiliz, Nesrin; Ince, Eser; Efil, Mukaddes Merve

doi:10.30782/uluvfd.411172

Uludağ Üniversitesi Veteriner Fakültesi Dergisi

2018

DOI: 10.30782/uluvfd.411172

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Chemical Analyses in Sausages Sold in Supermarkets in Turkey

Nesrin Özfiliz

Eser Ince²,

Mukaddes Merve Efil

Abstract: Et, protein vitamin ve mineraller bakımından zengin olması nedeniyle insan beslenmesinde çok önemlidir. Bu nedenle etin raf ömrünü arttırmak amacıyla tarih boyunca tüm dünyada ülkelere, yörelere, iklim koşullarına ve tüketim alışkanlıklarına bağlı olarak çok çeşitli et ürünleri üretilmiştir. Et ürünleri, üretiminde kullanılan et, baharat ve uygulanan koruma yöntemlerine bağlı olarak farklılık

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2024

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Identification and Characterization of Antioxidant and Antimicrobial Peptides from Enzymatic Hydrolysates of Turkish Fermented Sausage (Sucuk)

YÜCE,

GÖKCE

2024

Preprint

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In this study, in order to examine the effect of fermentation on bioactive peptide (BAP) formation, samples were taken from fermented sucuks produced by the traditional method on days 0, 1, 3, 5 and 10, and peptide extractions were obtained. The extracted samples were enzymatically hydrolyzed using two different enzymes (pepsin and trypsin) and the hydrolysates were injected into HPLC and separated into peptide fractions through a column filled with Sephadex G-25 stationary phase. Lyophilized fractions were subjected to LC-MS/MS analysis to determine peptide profiles. According to LC-MS/MS mass spectrometry data of peptide fractions obtained from sucuk samples during the 10-day fermentation, a total of 10 different peptides were detected, including 6 different dipeptides (KD, LK, EL, KP, HL, IR) and 3 different tripeptides (GPP, GAA, RHA) with antioxidant activity and 1 tetrapeptide (CIRA) with antimicrobial activity. Antimicrobial and antioxidant activities of peptide fractions obtained from fermented sucuk samples subjected to enzymatic hydrolysis were investigated under laboratory conditions. Antioxidant activity determinations of peptide fractions were measured by the DPPH radical scavenging capacity method and it was determined that there was no statistical difference between the antioxidant activities of the fractions obtained on the 0th and 10th days of fermentation. It was determined that the fractions did not have sufficient antimicrobial effects against on Escherichia coli (ATCC 25922) and Listeria monocytogenes (ATCC 7644) bacteria, were moderately active on Salmonella typhimurium (ATCC 14028), and day 0 fractions were moderately active against Lactobacillus pentosus (ATCC 8041), also day 1, 3, 5 and 10 fractions were active.

show abstract

Identification and Characterization of Antioxidant and Antimicrobial Peptides from Enzymatic Hydrolysates of Turkish Fermented Sausage (Sucuk)

YÜCE,

GÖKCE

2024

Preprint

View full text Add to dashboard Cite

show abstract

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Chemical Analyses in Sausages Sold in Supermarkets in Turkey

Cited by 1 publication

References 10 publications

Identification and Characterization of Antioxidant and Antimicrobial Peptides from Enzymatic Hydrolysates of Turkish Fermented Sausage (Sucuk)

Identification and Characterization of Antioxidant and Antimicrobial Peptides from Enzymatic Hydrolysates of Turkish Fermented Sausage (Sucuk)

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