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

Kurt, Şükrü; Eren, Ömer

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dc.contributor.author	Kurt, Şükrü
dc.contributor.author	Eren, Ömer
dc.date.accessioned	2022-04-01T13:23:11Z
dc.date.available	2022-04-01T13:23:11Z
dc.date.issued	2010
dc.identifier.issn	0970-7077
dc.identifier.uri	http://dspace.adiyaman.edu.tr:8080/xmlui/handle/20.500.12414/2697
dc.description.abstract	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.	tr
dc.language.iso	en	tr
dc.publisher	Asian Journal of Chemistry	tr
dc.subject	Sucuk	tr
dc.subject	Dry fermented sausage	tr
dc.subject	Nitrite	tr
dc.subject	Nisin	tr
dc.subject	Oxidation	tr
dc.title	Effects of Nisin and Nitrite on Some of The Chemical Characteristics of "Sucuk"-A Dry Fermented Turkish Sausage	tr
dc.type	Article	tr
dc.contributor.authorID	0000-0002-8695-0810	tr
dc.contributor.authorID	0000-0001-5650-1320	tr
dc.contributor.department	Adiyaman Univ, Vocat Sch	tr
dc.contributor.department	Yuzuncu Yil Univ, Dept Food Engn	tr
dc.identifier.endpage	3670	tr
dc.identifier.issue	5	tr
dc.identifier.startpage	3664	tr
dc.identifier.volume	22	tr
dc.source.title	Asian Journal Of Chemistry	tr