Effects of cornelian cherry (Cornus mas L.) extract on quality characteristics of sucuk

Sucuk ülkemizde sevilerek tüketilen et ürünlerinin başında yer almaktadır. Ancak içerdiği yüksek oranda yağ nedeniyle sucukta lipid oksidasyonu önemli ölçüde kalite kayıplarına neden olmaktadır. Yağ içeriği yüksek gıdalarda oksidasyonun önlenmesine yönelik stratejilerden biri de antioksidan kullanımıdır. Et endüstrisinde bazı sentetik antioksidanlar kullanılmasına rağmen bunlarda gözlenen toksikolojik etkiler nedeniyle son yıllarda doğal antioksidanlara doğru bir eğilim gözlenmektedir. Özellikle meyveler yapılarında önemli oranda doğal antioksidan bulundurmaktadırlar. Kızılcık meyvesi de fenolik karakterdeki pek çok doğal antioksidanı yapısında bulundurmakta olup, bu çalışmada kızılcıktan elde edilen ekstraktın farklı konsantrasyonlarda sucukta kullanılması hedeflenmiştir. Bu amaçla %20 yağ oranında ayarlanmış sucuklar kontrol, 200, 500 ve 1000 ppm kızılcık ekstraktı ilave edilmiş gruplar olarak 4’e ayrılmış ve 4 farklı deneme grubu 4 °C’de 28 gün süreyle muhafaza edilmişlerdir. Muhafaza süresi boyunca sucuklara 7, 14, 21 ve 28. günlerde çeşitli analizler (kimyasal kompozisyon, toplam fenolik madde miktarı, antiradikal aktivite, peroksit ve TBA değeri ile renk analizi) yapılarak kızılcık ekstraktlarının sucuğun kalite karakteristiklerine etkileri araştırılmıştır. Elde edilen sonuçlara göre artan konsantrasyonlardaki kızılcık ekstraktının lipid oksidasyonunu engellemede başarılı olduğu ve rengin korunmasına yardımcı olduğu belirlenmiştir. Sucuk is the most popular consumed meat product in Turkey. However, due to the high fat content of sucuk, lipid oxidation causes significant quality losses. One of the strategies for preventing lipid oxidation in foods that are high of fat content is the use of antioxidants. Despite the use of some synthetic antioxidants in meat industry, in recent years there is a trend towards natural antioxidants has been observed due to the toxicological effects observed in them. Especially some fruits contain high amounts of natural antioxidants. Cornelian cherry has also contains high levels of natural antioxidants as a phenolic substances. In this study it was aimed to use of extract at different concentrations obtained from the cornelian cherry in the production of sucuk. For this purpose, sucuks set at 20% fat were divided into 4 groups as control, 200, 500 and 1000 ppm cornelian cherry and 4 different groups were kept at 4 °C for 28 days. During the storage period, sucuks were analyzed (chemical composition, total phenolic content, antiradical activity, color values, peroxide and TBA values) on 7th, 14th, 21st and 28th days to evaluate the effects of cornelian cherry extracts on the quality characteristics of sucuk. As a result of study, it was observed that the increasing concentrations of cornelian cherry extracts was successful for preventing lipid oxidation and it helped to protect the color of final product.

[1]  J. Giese.  Antioxidants : Tools for preventing lipid oxidation , 1996 .

[2]  D. Fletouris,et al.  Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. , 2007, Meat science.

[3]  S. Ercişli,et al.  Preliminary characterisation of cornelian cherry (Cornus mas L.) genotypes for their physico-chemical properties , 2009 .

[4]  José Manuel Cruz,et al.  Natural antioxidants from residual sources , 2001 .

[5]  E. Evranuz.  The effects of temperature and moisture content on lipid peroxidation during storage of unblanched salted roasted peanuts: shelf life studies for unblanched salted roasted peanuts , 2007 .

[6]  P. Tarantilis,et al.  Antioxidant activity in meat treated with oregano and sage essential oils , 2008 .

[7]  V. D. Bramblett,et al.  EFFECTS OF FROZEN STORAGE, COOKING METHOD AND MUSCLE QUALITY ON ATTRIBUTES OF PORK LOINS , 1975 .

[8]  K. Raghuveer,et al.  Oxidative rancidity in groundnut oil - Evaluation by sensory and chemical indices and their correlation , 1986 .

[9]  G. Diamantidis,et al.  Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries , 2007 .

[10]  Jing-yu Wei,et al.  Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract , 2006 .

[11]  S. G. Özkal,et al.  Kinetics of traditional Turkish sausage quality aspects during fermentation , 2011 .

[12]  H. Hassanpour,et al.  Antioxidant capacity and phytochemical properties of cornelian cherry (Cornus mas L.) genotypes in Iran , 2011 .

[13]  K. Narsaiah,et al.  Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties. , 2010, Meat science.

[14]  G. F. Krause,et al.  A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE , 1970 .

[15]  A. M. El-Gharably,et al.  Utilization impact of adding pomegranate rind powder and red beet powder as natural antioxidant on quality characteristics of beef sausage. , 2011 .

[16]  M. Kobori,et al.  Induction of apoptosis in cancer cells by Bilberry (Vaccinium myrtillus) and the anthocyanins. , 2003, Journal of agricultural and food chemistry.

[17]  V. Coma.  Bioactive packaging technologies for extended shelf life of meat-based products. , 2008, Meat science.

[18]  S. Karboune,et al.  Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review , 2016, Critical reviews in food science and nutrition.

[19]  V. L. Singleton,et al.  Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents , 1965, American Journal of Enology and Viticulture.

[20]  A. Wojdyło,et al.  Antioxidant activity and phenolic compounds in 32 selected herbs , 2007 .

[21]  H. Biesalski,et al.  Meat as a component of a healthy diet - are there any risks or benefits if meat is avoided in the diet? , 2005, Meat science.

[22]  J. Simon,et al.  Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.). , 2003, Journal of agricultural and food chemistry.

[23]  H. Bozkurt,et al.  Effects of Urtica dioica and Hibiscus sabdariffa on the quality and safety of sucuk (Turkish dry-fermented sausage). , 2008, Meat science.

[24]  R. Nassu,et al.  Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant. , 2003, Meat science.

[25]  H. Bozkurt.  Investigation of the effect of sumac extract and BHT addition on the quality of sucuk (Turkish dry-fermented sausage) , 2006 .

[26]  M. Kaya,et al.  Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage "sucuk". , 2009, Journal of food science.