Spinach powder addition to Sucuk for alternative to nitrite addition

Abstract

The effect of spinach powder addition on lipid oxidation, color and sensorial characteristics of traditional fermented meat product (Sucuk) was studied. Sucuk was manufactured with three treatments (control, 1% spinach powder added, 3% spinach powder added) and two replicates. Sucuks fermented by spontaneous fermentation. The pH of the spinach powder added samples were significantly (p < 0.01) lower than the control group. L*and a* values of the control group was significantly (p < 0.01) higher than treament groups but b* values of 3% spinach powder added group was significantly (p < 0.01) higher than the others. TBA values of the treatment groups were significantly (p < 0.051) lower than the control group during the beginning of the fermentation period. On the third day, TBA value of the control group was low, on the 7th and 14th days TBA values of the treatment groups were found to be significantly lower. There was no significant difference was found between the sucuk samples at the end of the storage. When the sensory properties were analyzed, the color, taste, texture and general acceptability values of spinach powder added sucuk samples scores were found to be significantly (p < 0.01) lower than the control group. © 2018 Transilvania University of Brasov.