The effect of the combination of rosemary extract and green tea extract on nitrosamine content, microbiological, physicochemical and sensorial properties of heat-treated sucuk
In this study, it was aimed to determine the effect of using rosemary extract together with green tea extract (RE/GTE) on nitrosamine content and quality characteristics of heat-treated sucuk. In addition, the influence of cooking time on the formation of nitrosamines was also investigated. Four dif...
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| Format: | Article |
| Language: | English |
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Kafkas University, Faculty of Veterinary Medicine
2023-10-01
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| Series: | Kafkas Universitesi Veteriner Fakültesi Dergisi |
| Subjects: | |
| Online Access: | https://vetdergikafkas.org/pdf.php?id=3051 |
| _version_ | 1797403849563045888 |
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| author | Zeynep Feyza YILMAZ ORAL Güzin KABAN |
| author_facet | Zeynep Feyza YILMAZ ORAL Güzin KABAN |
| author_sort | Zeynep Feyza YILMAZ ORAL |
| collection | DOAJ |
| description | In this study, it was aimed to determine the effect of using rosemary extract together
with green tea extract (RE/GTE) on nitrosamine content and quality characteristics
of heat-treated sucuk. In addition, the influence of cooking time on the formation of
nitrosamines was also investigated. Four different batters were prepared as follows:
control (C), 0.1% RE/GTE (RG1), 0.2% RE/GTE (RG2), and 0.3% RE/GTE (RG3). The
use of RE/GTE caused a decrease in lactic acid bacteria and Micrococcus/Staphylococcus
counts in the final product. While the use of RE/GTE did not affect the aw value, the
lowest pH value (4.80±0.05) was observed in the RG3 treatment. RE/GTE resulted in a
reduction in residual nitrite, and the lowest level was determined as 12.60±0.87 mg/kg.
The lower mean TBARS values were determined in the RG2 and RG3 treatments. RE/
GTE did not affect the L* and a* values, however, b* value increased in the RG2 and RG3
treatments. The lowest odor, taste, and general acceptability scores were determined in
the RG3 group. The use of RE/GTE had no significant effect on nitrosodiethylamine,
nitrosodimethylamine, nitrosopiperidine and nitrosopyrrolidine. The levels of
nitrosamines increased with cooking, but the interaction of RE/GTE and cooking time
was not significant. RE/GTE treatments also caused a decrease in hexanal level and an
increase in some terpene compounds. |
| first_indexed | 2024-03-09T02:44:25Z |
| format | Article |
| id | doaj.art-87677670f158422eb0fc2a19ca3684eb |
| institution | Directory Open Access Journal |
| issn | 1309-2251 |
| language | English |
| last_indexed | 2024-03-09T02:44:25Z |
| publishDate | 2023-10-01 |
| publisher | Kafkas University, Faculty of Veterinary Medicine |
| record_format | Article |
| series | Kafkas Universitesi Veteriner Fakültesi Dergisi |
| spelling | doaj.art-87677670f158422eb0fc2a19ca3684eb2023-12-05T21:27:27ZengKafkas University, Faculty of Veterinary MedicineKafkas Universitesi Veteriner Fakültesi Dergisi1309-22512023-10-0129670571510.9775/kvfd.2023.303003051The effect of the combination of rosemary extract and green tea extract on nitrosamine content, microbiological, physicochemical and sensorial properties of heat-treated sucukZeynep Feyza YILMAZ ORAL0Güzin KABAN1Atatürk University, Vocational College of Technical Sciences, Department of Food Technology, TR-25240 Erzurum - TÜRKİYEAtatürk University, Faculty of Agriculture, Department of Food Engineering, TR-25240 Erzurum - TÜRKİYEIn this study, it was aimed to determine the effect of using rosemary extract together with green tea extract (RE/GTE) on nitrosamine content and quality characteristics of heat-treated sucuk. In addition, the influence of cooking time on the formation of nitrosamines was also investigated. Four different batters were prepared as follows: control (C), 0.1% RE/GTE (RG1), 0.2% RE/GTE (RG2), and 0.3% RE/GTE (RG3). The use of RE/GTE caused a decrease in lactic acid bacteria and Micrococcus/Staphylococcus counts in the final product. While the use of RE/GTE did not affect the aw value, the lowest pH value (4.80±0.05) was observed in the RG3 treatment. RE/GTE resulted in a reduction in residual nitrite, and the lowest level was determined as 12.60±0.87 mg/kg. The lower mean TBARS values were determined in the RG2 and RG3 treatments. RE/ GTE did not affect the L* and a* values, however, b* value increased in the RG2 and RG3 treatments. The lowest odor, taste, and general acceptability scores were determined in the RG3 group. The use of RE/GTE had no significant effect on nitrosodiethylamine, nitrosodimethylamine, nitrosopiperidine and nitrosopyrrolidine. The levels of nitrosamines increased with cooking, but the interaction of RE/GTE and cooking time was not significant. RE/GTE treatments also caused a decrease in hexanal level and an increase in some terpene compounds.https://vetdergikafkas.org/pdf.php?id=3051fermented sausagegreen teaheat treated sucuknitrosaminendmandeanpiprosemary |
| spellingShingle | Zeynep Feyza YILMAZ ORAL Güzin KABAN The effect of the combination of rosemary extract and green tea extract on nitrosamine content, microbiological, physicochemical and sensorial properties of heat-treated sucuk Kafkas Universitesi Veteriner Fakültesi Dergisi fermented sausage green tea heat treated sucuk nitrosamine ndma ndea npip rosemary |
| title | The effect of the combination of rosemary extract and green tea extract on nitrosamine content, microbiological, physicochemical and sensorial properties of heat-treated sucuk |
| title_full | The effect of the combination of rosemary extract and green tea extract on nitrosamine content, microbiological, physicochemical and sensorial properties of heat-treated sucuk |
| title_fullStr | The effect of the combination of rosemary extract and green tea extract on nitrosamine content, microbiological, physicochemical and sensorial properties of heat-treated sucuk |
| title_full_unstemmed | The effect of the combination of rosemary extract and green tea extract on nitrosamine content, microbiological, physicochemical and sensorial properties of heat-treated sucuk |
| title_short | The effect of the combination of rosemary extract and green tea extract on nitrosamine content, microbiological, physicochemical and sensorial properties of heat-treated sucuk |
| title_sort | effect of the combination of rosemary extract and green tea extract on nitrosamine content microbiological physicochemical and sensorial properties of heat treated sucuk |
| topic | fermented sausage green tea heat treated sucuk nitrosamine ndma ndea npip rosemary |
| url | https://vetdergikafkas.org/pdf.php?id=3051 |
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