Effect of nitrate/nitrite on the quality of sausage (sucuk) during ripening and storage

Abstract

The effects of nitrate/nitrite on the microbial and chemical properties and sensory quality of Turkish-style sausage (sucuk) were investigated during 15 days of ripening and 45 days of storage. Aerobic plate count, mould and yeast count, pH, 2-thiobarbituric acid value, residual nitrite level, nitrosomyoglobin conversion and sensory characteristics (flavour, colour and cutting scores) were monitored. Aerobic plate count increased (P < 0.05) during the first 8 days of ripening and decreased (P < 0.05) during further ripening and storage. Mould and yeast count increased (P < 0.05) during the first 4 days of ripening and decreased (P < 0.05) during further ripening and storage. Overall sensory quality increased (P < 0.05) during the first 12 days of ripening and decreased (P < 0.05) during further ripening and storage. Increasing the nitrate/nitrite concentration increased (P < 0.05) the overall sensory quality. During the first 4 days of ripening, the pH of all sausages decreased (P < 0.05) from 5.98 to 4.53-4.81, owing to the action of lactic acid bacteria. Residual nitrite level decreased (P < 0.05) sharply during the first 8 days of ripening, from 150 to about 2 mg kg −1 in sausage samples B3 (prepared with 150 mg kg −1 nitrite, 300 mg kg −1 nitrate and starter culture) and from 75 to about 1 mg kg −1 in samples B2 (prepared with 75 mg kg −1 nitrite, 150 mg kg −1 nitrate and starter culture). The conversion of haem pigments to nitrosomyoglobin increased (P < 0.05) during the first 12 days of ripening and decreased (P < 0.05) during further ripening and storage.

Dry fermented buffalo sausage with sage oil extract: Safety and quality

“…Cutting scores were evaluated as 1 that is not sliced, to 10 which is sliced perfectly. The overall sensory quality scores of sausages was determined from the same expression described by Bozkurt and Erkmen (2004) as:…”

“…This can indicate that APC changed significantly with ripening time and addition of sage extract. Samelis et al, (1998);Bozkurt and Erkmen, (2004) found that APC increased during the ripening period and decreased during storage.…”

Investigation of the effect of sumac extract and BHT addition on the quality of sucuk (Turkish dry‐fermented sausage)

“…19 A 2 g amount of homogenised sucuk sample was taken and TBARS were extracted twice with 10 mL of 0.4 mol L −1 perchloric acid.…”

“…18 Commercially made sucuks are generally manufactured from a mixture of lamb and beef with tail fat, antimicrobials, antioxidants (nitrite/nitrate, ascorbic acid, α-tocopherol, phosphates), starter culture mixture and spices or spice oils (such as black pepper, red pepper, cumin, cinnamon, allspice and clove). 19 The sucuk dough is filled into artificial casing, fermented in controlled atmospheric conditions and heat treatment (about 60 • C for 1 h at 80% RH) is applied after the sucuks have been ripened in controlled atmospheric conditions (temperature and RH). 18 -20 The main physical, chemical and microbiological changes (texture, colour, flavour, odour, rancidity and biogenic amine formation) are mainly developed in the fermentation period.…”

The use of bulgur as a meat replacement: bulgur‐sucuk (a vegetarian dry‐fermented sausage)

“…The cutting score was evaluated by panellists assessing whether the bulgur-sucuk was easily cut or whether it stuck to the knife, on a scale from 10 (best) to 1 (worst). The overall sensory quality of bulgur-sucuks was calculated as follows: 28 overall sensory quality = (flavour × 0.5)…”