FORMATIONS OF BIOGENIC AMINES IN TURKISH STYLE SAUSAGE DURING RIPENING AND STORAGE PERIODS

Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage

Effect of natural (green tea extract, Thymbra spicata oil) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the safety (biogenic amine and TBARS values) and quality (pH, colour and sensory attributes) of sucuk (Turkish dry-fermented sausage) were investigated during the ripening periods. Addition of antioxidants decreased (P<0.05) the TBARS values. It was found that natural antioxidants decreased TBARS formation more than BHT. Antioxidants reduced (P<0.05) putrescine formation in the following order: green tea extract>green tea extract-T. spicata oil>T. spicata oil>BHT, and their mean values were 70.45, 76.05, 83.13, and 95.97mg/kg, respectively. The highest tyramine concentration was observed in control sucuk prepared without any antioxidants, while the lowest was in the recipe with green tea extract as their mean values were about 99.42 and 64.31mg/kg, respectively. The pH, L, b, and overall sensory quality were not significantly different (P>0.05) with the addition of green tea extract, T. spicata oil, green tea extract-T. spicata oil. These results indicated that the most effective antioxidant was found to be green tea extract. This study pointed out that natural antioxidants were more effective than synthetic antioxidants, so they could be easily utilized in sucuk to enhance quality and provide safer products.

Colour and textural attributes of sucuk during ripening

The sensory (flavour, colour, and ease of cutting scores), colour (Hunter L, a, b, YI, total colour difference, hue angle, chroma, and browning index values) and textural (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience) attributes of sucuk were followed during the ripening period. Colour scores increased (P<0.05) from score 4 to 6 during the first 3 days of the ripening period and then decreased (P<0.05). The lightness (L values), yellowness (b), and hue angle of sucuk decreased (P<0.05) during the ripening period. The major colour changes occurred between the 5th and 9th days of the ripening period. Pearson correlation test indicates that a positive relationship (P<0.01) exists between a-values and sensory colour scores. The overall sensory scores changed (P<0.05) in parallel to the flavour scores. Hardness, gumminess, and chewiness of sucuk increased (P<0.05) during the ripening period. Strong relationships (P<0.01) were found between hardness and cutting scores. Adhesiveness values of sucuk decreased significantly (P<0.05) about 10 times from -9.3 to -92.6 during the ripening period. Springiness and cohesiveness values decreased during the ripening period, but not significantly (P>0.05). Cutting scores were related (P<0.01) to gumminess (0.921) and chewiness (0.922) values but not to resilience (P>0.05). It was observed that most instrumental colour and textural attributes were in agreement with sensory attributes. These results indicated that instrumental methods could be easily adapted and can be used for evaluation of quality attributes of sucuk during the ripening period.