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Published on: August 23, 2019
The Effect of Swiss Chard Powder as a Curing Agent on Volatile Compound Profile and Other Qualitative Properties of
1Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye.
Abstract:
The aim of the study was to determine the effect of Swiss chard powder (SCP) as a natural nitrite source on the volatile compounds and other qualitative properties of heat-treated sucuk (HTS). Three formulations were created for the production of HTS: control (no nitrite addition), synthetic nitrite (SN, 150 mg/kg NaNO2 addition), and natural nitrite from Swiss chard powder (SCPN) (SCP equivalent to 150 mg/kg NaNO2). The HTS production was carried out under controlled conditions. Physicochemical and microbiological properties of the HTS were investigated during the production stages. The final product was analyzed for volatile compounds, residual nitrite, and sensory properties. A higher mean pH value was found in the SCPN group in comparison with other groups (p < 0.05). In all production stages, the lowest aw values were observed in the presence of SCPN (p < 0.05). The highest mean L* value was determined in the group with SN (p < 0.05). Groups containing SN or SCPN exhibited higher a* values compared to the control during fermentation, heat treatment, and drying. The SN group had the lowest TBARS value during all these stages (p < 0.05). There was no significant difference in the amount of residual nitrite between the SCPN and SN groups (p > 0.05). In terms of sensory parameters, nitrite groups (SCPN and SN) had higher values than the control group (p < 0.05). Lactic acid bacteria exhibited good growth during fermentation in all groups. Although SCP positively affected many volatile compounds, this effect was not strong enough to alter the sensory properties of the product. Correlation analysis of volatile compounds revealed that the control group was significantly different from the groups using SN or SCPN. Additionally, similar characteristics in volatile compounds and sensory attributes were observed in the SN and SCPN groups. As a result, characteristics of the final products were not usually adversely affected by the use of SCP in HTS production.
