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, vol.22, no.5, pp.3664-3670, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 22 Issue: 5
  • Publication Date: 2010
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.3664-3670
  • Van Yüzüncü Yıl University Affiliated: Yes


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.