Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties

Şimşek, Derya; Yılmaz Oral, Zeynep Feyza; Jaberi, Rahimeh; Kaya, Mükerrem; Kaban, Güzin

doi:10.3390/foods12193525

Makale Tam Makale Uluslararası 2023 Açık erişimli

Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties

Derya Şimşek, Zeynep Feyza Yılmaz Oral, Rahimeh Jaberi, Mükerrem Kaya, Güzin Kaban

Foods Cilt 12 · Sayı 19 · 01.10.2023

DOI ile aç

Özet

The effects of different chloride salt mixtures (I-control: 100% NaCl, II: 50:50—NaCl:KCl, III: 50:30:20—NaCl:KCl:MgCl2, IV: 50:30:20—NaCl:KCl:CaCl2, V: 50:30:10:10—NaCl:KCl:MgCl2:CaCl2) on the quality properties of sucuk (a dry fermented beef sausage) during ripening were investigated. Lactic acid bacteria reached 8 log cfu/g in the 3 days of fermentation in all treatments. However, salt mixtures including MgCl2 caused an increase in Micrococcus/Staphylococcus. The control group showed the lowest mean aw value at the end of ripening. The salt mixture with 20% CaCl2 showed the lowest mean pH value of 4.97. The mean TBARS value varied between 6.34 and 6.97 µmol MDA/kg but was not affected by the salt mixtures (p > 0.05). According to the results of PCA, salt mixtures I, II and III had a positive correlation in PC1, and PC1 also separated salt mixtures with CaCl2 (IV and V) from other groups. In addition, a strong positive correlation between the control and III group (50:30:20—NaCl:KCl:MgCl2) for sensory properties was determined by heatmap clustering analysis. In addition, the principal component analysis showed that the control, II, and III groups had a stronger correlation with each other for volatile compounds.

Anahtar kelimeler

sucuk SALT FERMENTED SAUSAGE TBARS volatile compound KCl CaCl2 MgCl2 Micrococcus/Staphylococcus

Atıf için künye

Şimşek, D., Yılmaz Oral, Z. F., Jaberi, R., Kaya, M., & Kaban, G. (2023). Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties. Foods, 12(19). https://doi.org/10.3390/foods12193525

BibTeX

@article{simsek2023-271448,
  author = {Şimşek, Derya and Yılmaz Oral, Zeynep Feyza and Jaberi, Rahimeh and Kaya, Mükerrem and Kaban, Güzin},
  title = {Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties},
  journal = {Foods},
  year = {2023},
  volume = {12},
  number = {19},
  issn = {2304-8158},
  doi = {10.3390/foods12193525},
  url = {https://akademik.atauni.edu.tr/yayinlar/271448-partial-replacement-of-nacl-by-kcl-mgcl2-and-cacl2-chloride-salts-in-the}
}