The production of emulsified meat products with natural essential oils and natural extracts and examination of quality characteristics

In this study, 12 different salami samples containing different essential oils (thymol and rosemary essential oils) and red beet extract, which is a natural colorant, were experimentally produced in order to reduce the amount of nitrite in salami. Experimental samples were evaluated by comparing the control sample without nitrite, essential oils and red beet extract and with the commercial control sample that was already produced commercially. For this purpose, pH, TBA, DPPH radical scavenging activity, total phenolic content, instrumental color, texture profile, microbiological and sensory analyzes were performed on 6 different storage days (0, 7, 14, 30, 60 and 90th days) of salami samples. The results of the study were evaluated, it was observed that although the samples were exposed to oxidation during storage at 4°C, lower TBARs values could be achieved by reducing nitrite and adding essential oil. It is also thought that the DPPH radical scavenging activity effect of nitrite can be achieved by reducing nitrite and adding essential oil and red beet extract together. Essential oils and red beet extract are known to have a high phenolic effect, but the highest phenolic content of thymol, rosemary oil and beetroot extract has been found in samples with thymol. As the instrumental color value of the samples was examined, thymol increased brightness (L*) value. Although the redness (a*) value decreased with storage, the highest redness value was determined in the commercial control sample, the redness value of the samples containing reduced nitrit and red beet extract was found close to the commercial control sample. In terms of microbiology, the samples containing reduced nitrite, thymol and red beet extracts had similar microbial quality (total aerobic psychophilic bacteria count, lactic acid bacteria count, yeast and mold count) than commercial control sample. In the texture profile analysis of the samples, 9 parameters were measured and with storage, the samples hardened and chewiness changed. Color, appearance, odor and flavor parameters of salami samples were evaluated by the panelists and general appreciation criteria were calculated from these data. The highest score in terms of general appreciation was obtained from the commercial control sample and the closest score was determined in the sample containing reduced nitrite, rosemary essential oil and red beet extract. As a result, red beet extract is thought to be a good natural colorant that can be used to replace with carmine in meat products. Although the antimocrobial effect, antioxidant effect and phenolic content of thymol, which is one of the substitute essential oils that can be used by reducing nitrite, was higher than the rosemary essential oil, the rosemary essential oil was found to be more acceptable than thymol.