Published in Scientific Papers. Series D. Animal Science, Vol. LXI, Issue 1
Written by Çilem KISA, Ezgi KARAGÖZ, Gülfizar CİCİ, Ömer KÖKER, Birol KILIÇ, Azim ŞİMŞEK, Damla BİLECEN, Ali SOYUÇOK
The study aimed to evaluate the effects of pomegranate peel (PP) and propolis (PR) powders (2%) and their combinations (1%PP and 1%PR) on physico-chemical and microbiological properties of sucuks produced with various nitrite (N) doses (0, 50, 100 and 150 ppm) during fermentation (10 d) and storage periods (4oC; 30 d). The results showed that the pH values of all sucuks decreased during fermentation whereas the pH increased during storage (P<0.05). Water activity (aw) decreased during both the fermentation and storage periods (P<0.05). The lowest aw was obtained in samples with PR (P<0.05), whereas nitrite doses did not have a significant effect on aw. OxidationReduction Potential (ORP) increased during fermentation and storage (P<0.05). PP and PR powders and different nitrite concentrations had no effect on pH and ORP. The results indicated that L values increased with PP, and decreased with PR during fermentation and storage (P<0.05). Furthermore, a* increased and b* decreased during fermentation, whereas a* and b* values decreased during storage in all sucuk groups (P<0.05). The lowest a* was determined in samples with PR (P<0.05). There was a gradual increase in TBARS in all sucuks during fermentation and storage (P<0.05). The results showed that PP and PR powders were effective in reducing the TBARS levels (P<0.05). PP inhibited TBARS formation more effectively than PR in nitrite-free samples, whereas this difference between PP and PR was not determined in samples containing different nitrite levels (P<0.05). Total mesophilic aerobic bacteria counts increased during the fermentation and storage period whereas the yeast-mould counts generally decreased at the end of the fermentation (P<0.05). Furthermore, coliform bacteria counts did not change during fermentation and storage.
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