IJAIR NAAS Score : 3.99 ,ISSN : 2319-1473
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The Effects of Nicin and Sodium Lactate on Some Quality Characteristics of Heat Treated Sausages
- Sevgül Denktaş; İlker Atik; Ramazan Şevik
- In this study it was researched that the effects of nisin and sodium lactate on some quality characteristics of Turkish style heat treated sausages. In the study control sample and 5 kinds of sausage groups were prepared by adding 100 ppm nicin, 250 ppm nicin, %1 sodium lactate, %2 sodium lactate, %2 sodium lactate + 250 ppm nicin into sausage dough. After sausage doughs were filled into natural casing, the samples were matured 12 hours at 4°C following heat treatment at 70°C. Thiobarbituric acid (TBA) values and colour values of samples were measured before heat treatment, after heat treatment and 15th, 30th and 60th days of the storage. At the end of the storage the highest L* (brightness) values were detected in the control sample with the value of 45,43 and the sample which contained 2 % sodium lactate with the value of 44,17. In addition to this the highest a* (redness) values were detected in the samples in which it was used 250 ppm nicin, 1 % sodium lactate and 2 % sodium lactate. TBA values of the samples were increased during storage and the highest value was detected with the value of 0,540 mg malonaldehyde/kg in control sample and the lowest value was determined with the value of 0,080 mg malonealdehyde/kg in the sample that contained 2 % sodium lactate + 250 ppm nicin. As a result it was detected that the antioxidant effect should be provide with the usage of 2 % sodium lactate + 250 ppm nicin in heat treated sausages
- Select Volume / Issue:
- Year:
- 2017
- Type of Publication:
- Article
- Keywords:
- Sausage; Nisin; Sodium Lactate; Heat Treatment; Lipid Oxidation
- Journal:
- IJAIR
- Volume:
- 5
- Number:
- 5
- Pages:
- 658-662
- Month:
- March
- ISSN:
- 2319-1473
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