The Investigation of the Use of Dried Morchella conica Powder on Lipid Oxidation, Colour, Textural and Sensory Properties of Sucuks During Fermentation

Çelebi Sezer, Y. (2020) The Investigation of the Use of Dried Morchella conica Powder on Lipid Oxidation, Colour, Textural and Sensory Properties of Sucuks During Fermentation. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 49 (3). pp. 330-338. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

The influences of dried Morchella conica powder (MCP) on quality and sensory properties of sucuks were determined. Sucuks were prepared by adding 0% (control), 1.5% MCP, 3% MCP, 0.02% butylated hydroxytoluene (BHT), and sodium nitrate/nitrite (0.01% NaNO3/0.005% NaNO2) and lipid oxidation, colour, texture, and sensory features were analysed. Sucuks with the addition of MCP had much lower (P<0.05) peroxide values than with the addition of BHT and nitrate/nitrite and the control samples. It was found that the L* and a* values of sucuks with the addition of 1.5% and 3.0% MCP decreased significantly (P<0.05) compared to sucuks with nitrate/nitrite and BHT addition and control samples during fermentation. Hardness and chewiness values decreased with the addition of MCP (P<0.05) during fermentation. The sucuks with MCP added at 1.5% and 3% showed the highest overall sensory acceptance. Thus, proper amount of dried MCP addition may be effective on enhancing sucuk quality properties.

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