Effect of Using Urtica dioica L. on the Quality of Turkish Sucuk (Turkish Style Dry Sausage)

Muhammet İrfan AKSU

Makale detayları

Effect of Using Urtica dioica L. on the Quality of Turkish Sucuk (Turkish Style Dry Sausage)

Yazarlar:

Muhammet İrfan AKSU

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2003 Vol.27 Issue 3, pp.685-693

Belge Tipi:

Makale

Yayın Tarihi:

2/2003

Belge Dili:

Türkçe

Document ID (Org No.):

2000770114

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Anahtar kelimeler:

Özet:

 

Urtica dioica L. has become a very important plant, with beneficial effects on human health all over the world. In this study, the possibility of using U. dioica L. as an ingredient in Turkish sucuk was investigated. Turkish sucuk with U. dioica L. was evaluated in terms of its chemical, physical, and sensory attributes.   The results showed that the level of U. dioica L. (0%, 1%, 3% and 5%) and ripening period (0, 3, 7, 10 and 14 days) had a significant effect on the moisture, pH, residual nitrite, L* and +a* values of sucuk (p < 0.01). +b* values were affected more by the ripening period (p < 0.01) than by the level of U. dioica L. (p < 0.05).  Sensory evaluations showed that the addition of U. dioica L. to sucuk (cooked and uncooked) effected the sensory attributes compared with the control sucuk.

 

Urtica dioica L. has become a very important plant, with beneficial effects on human health all over the world. In this study, the possibility of using U. dioica L. as an ingredient in Turkish sucuk was investigated. Turkish sucuk with U. dioica L. was evaluated in terms of its chemical, physical, and sensory attributes.   The results showed that the level of U. dioica L. (0%, 1%, 3% and 5%) and ripening period (0, 3, 7, 10 and 14 days) had a significant effect on the moisture, pH, residual nitrite, L* and +a* values of sucuk (p < 0.01). +b* values were affected more by the ripening period (p < 0.01) than by the level of U. dioica L. (p < 0.05).  Sensory evaluations showed that the addition of U. dioica L. to sucuk (cooked and uncooked) effected the sensory attributes compared with the control sucuk.

Makale detayları

Effect of Using Urtica dioica L. on the Quality of Turkish Sucuk (Turkish Style Dry Sausage)

Yazarlar:

Muhammet İrfan AKSU

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2003 Vol.27 Issue 3, pp.685-693

Belge Tipi:

Makale

Yayın Tarihi:

2/2003

Belge Dili:

Türkçe

Document ID (Org No.):

2000770114

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Turkish Sucuk

Urtica dioica L

Residual nitrite

TBA

L*

a* and b* values

Sayı

Makale detayları

Effect of Using Urtica dioica L. on the Quality of Turkish Sucuk (Turkish Style Dry Sausage)

Yazarlar: Muhammet İrfan AKSU

Yayıncı: TUBITAK

Dergi: Turkish Journal of Veterinary and Animal Sciences 2003 Vol.27 Issue 3, pp.685-693

Belge Tipi: Makale

Yayın Tarihi: 2/2003

Belge Dili: Türkçe

Document ID (Org No.): 2000770114

Sıklık: İki Aylık

eISSN: 1303-6181

pISSN: 1300-0128

Turkish Sucuk

Urtica dioica L

Residual nitrite

TBA

L*

a* and b* values

Sayı

Yazarlar:

Muhammet İrfan AKSU

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2003 Vol.27 Issue 3, pp.685-693

Belge Tipi:

Makale

Yayın Tarihi:

2/2003

Belge Dili:

Türkçe

Document ID (Org No.):

2000770114

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128