EFFECTS OF THE FIFA 11+ PROGRAM ON INJURY RISK AND NEUROMUSCULAR PERFORMANCE IN SOCCER PLAYERS: A NARRATIVE REVIEW

Nitrate and nitrite are important additives used in the production of

cured meat products. The selection of these additives is based on the type of

product and the process applied. Nitrate and/or nitrite are used as curing

agents in dry fermented sausages such as sucuk. In contrast, in the production

of semi-dry fermented sausages such as heat-treated sucuk (HTS), nitrite is

added to the sausage batter. In processes where nitrate is used, this curing

agent must be converted to nitrite in order to show its effect. Nitrite,

which has antioxidant and antimicrobial activity, is also effective in delaying

lipid oxidation and color formation. This curing agent also plays an important

role in the formation of nitrosamine. For this reason, the use of alternative

curing agents in meat products has been investigated for a long time. In

studies, nitrate-rich vegetables such as celery, spinach, radish, chard and

lettuce come to the fore and different forms of these vegetables are included

in the formulations. However, nitrate must be converted to nitrite in processes

using nitrite. The use of bio-converted vegetable powders as a nitrite source

is another alternative. On the other hand, determining the effect of vegetable

product usage on sensory properties of meat products is of great importance.

The aim of this study was to determine the effect of using celery powder (bio-converted)

in the production of HTS on sensory properties of the product. For this aim, 4

different HTS batters (Control: 150 mg/kg synthetic nitrite, A:100+50 mg/kg

synthetic nitrite + nitrite from celery powder, B:50+100 mg/kg synthetic

nitrite + nitrite from celery powder, C:150 mg/kg nitrite from celery powder)

were prepared, and after filling, HTS groups were subjected to fermentation

(22±1 °C), heat treatment (64 °C internal temperature) and drying processes,

respectively. After production, the samples were subjected to sensory analysis.

According to the sensory analysis results, the use of celery powder alone or

with synthetic nitrite had no significant effect on texture, odor, taste and

general acceptability parameters (P˃0,05). Celery powder and synthetic

nitrite containing groups (A, B and C) showed higher color values ​​than the

control group (P<0,05). As a result, it is thought that

celery powder can be used as a curing agent in the production of HTS. However,

the effect of using this vegetable powder in the production of HTS on other

properties of the product should also be evaluated.<o:p></o:p>

Keywords: Heat treated sucuk, nitrite, alternative curing

agent, color, sensory properties<o:p></o:p>