Effects of cornelian cherry (Cornus mas L.) extract on quality characteristics of sucuk

Abstract

Sucuk is the most popular consumed meat product in Turkey. However, due to the high fat content of sucuk, lipid oxidation causes significant quality losses. One of the strategies for preventing lipid oxidation in foods that are high of fat content is the use of antioxidants. Despite the use of some synthetic antioxidants in meat industry, in recent years there is a trend towards natural antioxidants has been observed due to the toxicological effects observed in them. Especially some fruits contain high amounts of natural antioxidants. Cornelian cherry has also contains high levels of natural antioxidants as a phenolic substances. In this study it was aimed to use of extract at different concentrations obtained from the cornelian cherry in the production of sucuk. For this purpose, sucuks set at 20% fat were divided into 4 groups as control, 200, 500 and 1000 ppm cornelian cherry and 4 different groups were kept at 4 degrees C for 28 days. During the storage period, sucuks were analyzed (chemical composition, total phenolic content, antiradical activity, color values, peroxide and TBA values) on 7th, 14th, 21st and 28th days to evaluate the effects of cornelian cherry extracts on the quality characteristics of sucuk. As a result of study, it was observed that the increasing concentrations of cornelian cherry extracts was successful for preventing lipid oxidation and it helped to protect the color of final product.