UTILIZATION OF THYMUS VULGARIS L. IN THE...
UTILIZATION OF THYMUS VULGARIS L. IN THE PRODUCTION OF SUCUK
ÖZ F., KAYA M., Aksu M. İ.
JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.35, no.4, pp.483-487, 2011 (SCI-Expanded)
Doi Number: 10.1111/j.1745-4549.2010.00491.x
Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
Eskisehir Osmangazi University Affiliated: No
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(star) value, and lactic acid bacteria counts, it had a significant effect on + a(star) value (P < 0.01); and on pH, + b(star) value, and Micrococcus/Staphylococcus counts (P < 0.05). Ripening period had a significant effect (P < 0.01) on moisture, pH, L(star) and + b(star) values and lactic acid bacteria counts, and a significant effect (P < 0.05) on + a(star) value and Micrococcus/Staphylococcus counts of sucuk. Thyme was most effective when added to the sucuk batter at the level of 1%.