The Effects of Some Natural Antioxidants on the Color, Chemical and Microbiological Properties of Sucuk (Turkish Dry-Fermented Sausage) During Ripening and Storage Periods

Abstract

The effects of rosemary powder, rosemary extract and α‐tocopherol, and their combinations, on color, chemical and microbiological quality of Turkish sucuk during ripening and storage periods were investigated. The combination of 500 ppm rosemary extract and 500 ppm tocopherol had the highest antioxidant activity while the control group had the lowest antioxidant activity. The 500 ppm rosemary extract and 500 ppm tocopherol addition preserved color better than any other treatment. The multiplicative product of strong ripening time, antioxidant treatment interaction – storage time and antioxidant treatment interaction (P < 0.0001) existed for 2‐thiobarbituric acid‐reactive substances content. Microbiological properties were improved by antioxidant treatment with the best microbiological quality observed for sucuks having the 500 ppm rosemary extract and 500 ppm tocopherol. To preserve overall color, chemical and microbiological quality of sucuks during storage time, the rosemary extract and tocopherol combination can be used for the commercial processing of Turkish sucuks. PRACTICAL APPLICATIONS Turkish sucuk is a popular and relatively high‐fat‐content (up to 40%) processed meat product. Since fat in the Turkish sucuk's formula is prone to lipid oxidation, using natural antioxidants such as rosemary extract and tocopherol may have important implications for sucuk processors. Moreover, Turkish sucuk is a raw‐fermented processed meat product and natural antioxidants may also extend its microbiological life by minimizing food safety problems associated with uncooked processed meat products. To sum up, our study proving the efficacy of using natural antioxidant in Turkish sucuk processing may increase market share of Turkish sucuks.

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