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

KURT Ş., Zorba O.

ASIAN JOURNAL OF CHEMISTRY, cilt.22, ss.3664-3670, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 22 Konu: 5
  • Basım Tarihi: 2010
  • Sayfa Sayıları: ss.3664-3670


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.