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UTILIZATION OF THYMUS VULGARIS L. IN THE PRODUCTION OF SUCUK
Author(s) -
OZ FATIH,
KAYA MUKERREM,
AKSU MUHAMMET IRFAN
Publication year - 2011
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2010.00491.x
Subject(s) - food science , lactic acid , fermentation , ripening , thymus vulgaris , micrococcus luteus , micrococcus , chemistry , bacteria , biology , staphylococcus aureus , essential oil , genetics
Effects of thyme ( Thymus vulgaris L.) on analytical, microbiological and sensory properties of sucuk (Turkish dry‐fermented sausage) were investigated. Thyme was added to sucuk batter at the levels of 0, 1, 3 and 5%. Analyses were carried out on 0, 3, 7, 10 and 14 days of the ripening period. While the level of thyme did not have a significant effect ( P > 0.05) on moisture, L * value, and lactic acid bacteria counts, it had a significant effect on + a * value ( P < 0.01); and on pH, + b * value, and Micrococcus/Staphylococcus counts ( P < 0.05). Ripening period had a significant effect ( P < 0.01) on moisture, pH, L * and + b * values and lactic acid bacteria counts, and a significant effect ( P < 0.05) on + a * value and Micrococcus/Staphylococcus counts of sucuk. Thyme was most effective when added to the sucuk batter at the level of 1%. PRACTICAL APPLICATIONS Plants are generally used in meat preparation and marinating. Thyme is one of the most commonly used one in Turkey. The addition of thyme to meat provides not only some advantages such as physical and microbiological properties but also production of new product in meat science. In the present study, the possible use of thyme in Turkish dry‐fermented sausage (sucuk) was investigated.