Effects of Nisin and Nitrite on Some of the Chemical Characteristics of "sucuk"-A Dry Fermented Turkish Sausage
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Date
2010
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Asian Journal of Chemistry
Abstract
The effects of nitrite (0. 100 and 200 mg kg(-1)) and nisin (0, 250 and 500 mg kg(-1)) on pH, moistuie, lipolysis, peroxide, proteolysis and residual nitrite values of Sucuk-a dry fermented Turkish Sausage were investigated by utilizing central composite design of response surface methodology While additional nitrite levels linearly decreased peroxide values (p < 0 05), they increased residual nitrite values significantly (p < 0 01) Residual nitrite levels were found below 6 ppm at the end of the ripening period The effects of nitrite and nisin were not found to be significant (p > 0 05) on pH. moisture, lipolysis and proteolysis values for the sucuk.
Description
Keywords
Sucuk, Dry Fermented Sausage, Nitrite, Nisin, Oxidation
Turkish CoHE Thesis Center URL
WoS Q
N/A
Scopus Q
Q4
Source
Volume
22
Issue
5
Start Page
3664
End Page
3670