The effect of addition of bay leaf extract to the fermented sucuk, as a natural antioxidant, on some quality characteristics and biogenic amine content

In this study, it was aimed to determine the effect of addition of bay leaf extract, obtained as a natural antioxidant, to the fermented sucuks in different concentrations (1 mL/ kg, 5 mL / kg and 10 mL / kg) and in the presence of starter culture, on some quality characteristics and biogenic amine content of sucuks and the results were also compared with control and ascorbic acid added samples during production and storage. At the end of the production, the lowest pH values in the sucuks were determined in the high level of bay leaf extract and ascorbic acid added samples. The effects of the treatments on the moisture, titratable acidity, protein, fat and ash values of the sucuks were not significant during the production. Sucuks had similar values in terms of color and textural properties in the final product and during storage. When the biogenic amine values of sucuks on final products and during storage were examined, it indicated that the addition of bay leaf extract may have an effect on Tryptamine, 2-Phenylethylamine, Putrescine and Cadaverine values, but does not have a significant effect on the change of Histamine, Tyramine, Spermidine and Spermine values. The TBARS (Thiobarbituric acid reactive substances) values of bay leaf extract added samples had values similar to Control and Ascorbic Acid added samples on the final products and on the second month of the storage. It was determined that bay leaf extract added samples had sensory qualities similar to the control and ascorbic acid added samples and that all sucuks were generally considered desirable.