Authors: MUHAMMET İRFAN AKSU
Abstract: Urtica dioica L. has become a very important plant, with beneficial effects on human health all over the world. In this study, the possibility of using U. dioica L. as an ingredient in Turkish sucuk was investigated. Turkish sucuk with U. dioica L. was evaluated in terms of its chemical, physical, and sensory attributes. The results showed that the level of U. dioica L. (0%, 1%, 3% and 5%) and ripening period (0, 3, 7, 10 and 14 days) had a significant effect on the moisture, pH, residual nitrite, L* and +a* values of sucuk (p < 0.01). +b* values were affected more by the ripening period (p < 0.01) than by the level of U. dioica L. (p < 0.05). Sensory evaluations showed that the addition of U. dioica L. to sucuk (cooked and uncooked) effected the sensory attributes compared with the control sucuk.
Keywords: Turkish Sucuk, Urtica dioica L, Residual nitrite, TBA, L*, a* and b* values
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