Effects of Nisin and Nitrite on Some of The Chemical Characteristics of "Sucuk"-A Dry Fermented Turkish Sausage

被引：0
|
作者：
Kurt, Sukru [1 ]
Zorba, Omer [2 ]
机构：
[1] Adiyaman Univ, Vocat Sch, TR-02040 Adiyaman, Turkey
[2] Yuzuncu Yil Univ, Dept Food Engn, TR-65080 Van, Turkey
来源：
ASIAN JOURNAL OF CHEMISTRY | 2010年 / 22卷 / 05期
关键词：
Sucuk; Dry fermented sausage; Nitrite; Nisin; Oxidation; MEAT; LIPOLYSIS; BACTERIA;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The effects of nitrite (0. 100 and 200 mg kg(-1)) and nisin (0, 250 and 500 mg kg(-1)) on pH, moistuie, lipolysis, peroxide, proteolysis and residual nitrite values of Sucuk-a dry fermented Turkish Sausage were investigated by utilizing central composite design of response surface methodology While additional nitrite levels linearly decreased peroxide values (p < 0 05), they increased residual nitrite values significantly (p < 0 01) Residual nitrite levels were found below 6 ppm at the end of the ripening period The effects of nitrite and nisin were not found to be significant (p > 0 05) on pH. moisture, lipolysis and proteolysis values for the sucuk.
引用
收藏
页码：3664 / 3670
页数：7
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