Spinach Powder Addition to Sucuk for Alternative to Nitrite Addition

Abstract

The effect of spinach powder addition on lipid oxidation, color, and sensorial characteristics of traditional fermented meat products (Sucuk) was studied. Sucuk was manufactured with three treatments (control, 1% spinach powder added, 3% spinach powder added) and two replicates. Sucuks are fermented by spontaneous fermentation. The pH of the spinach powder added samples was significantly (p<0.01) lower than the control group. L*and a* values of the control group were significantly (p<0.01) higher than treatment groups but b* values of 3% spinach powder added to the group were significantly (p<0.01) higher than the others. TBA values of the treatment groups were significantly (p<0.051) lower than the control group during the beginning of the fermentation period. On the third day, the TBA value of the control group was low, on the 7th and 14th days TBA values of the treatment groups were found to be significantly lower. There was no significant difference was found between the sucuk samples at the end of the storage. When the sensory properties were analyzed, the color, taste, texture, and general acceptability values of spinach powder added sucuk samples scores were found to be significantly (p<0.01) lower than the control group.