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 highes...

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Bibliographic Details
Published in:Journal of food processing and preservation 2011-10, Vol.35 (5), p.677-690
Main Authors: GÖK, VELI, OBUZ, ERSEL, ŞAHIN, M. EKIN, SERTESER, AHMET
Format: Article
Language:English
Subjects:
Rosmarinus
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Summary: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 
ISSN:0145-8892
1745-4549
DOI:10.1111/j.1745-4549.2011.00517.x