Investigation of antioxidant and antimicrobial properties of currant extracts (Ribes multiflorum Kit. Ex Roem. & Schult) and application in sucuk production

In this research, the effects of redcurrant (Ribes multiflorum Kit. Ex Roem. & Schult) which is a natural antioxidant on the physical, chemical, microbiological and sensoryproperties of fermented Turkish sucuk were investigated. Inner West Anatolia of Afyonkarahisar province and at Şuhut district in a certain part mountain of Kumalar where is naturally cultivated red currant. 1000 ppm red currant (F1000) , 2500 ppm red currant (F2500) , 5000 ppm red currant (F5000) are added in Fermented Turkish Sucuk samples. The samples without red currant was accepted as a control. TBA values of the samples throughout ripening and in the first 60 days of storage increased. At the end of the storage TBA values of control, F1000, F2500 and F5000samples were measured as 1,95; 1,38; 1,22; 0,87 mg malonaldehyde/kg respectively. The lowest TBA values in all periods was observed in F2500 and F5000 sample. The a* (redness) values of fermented sucuk samples indicated an decrease during the storage periods and the lowest value was observed in control samples with 13,21, the highest values 13,33 and 14,11 were seen in F2500 and F5000 samples respectively. Lower total mesophilic aerobic bacteria, mold-yeast, lacticacid bacteria and group of coliform bacteria counts were observed in F2500 and F5000 samples which contained red currant extracts. Lipid oxidation affected product quality at fermented meat products. Volatile aroma components which were hexanal, octanal, nonanal, pentanal and decanal occuring as a result of lipid oxidation. In the amounts of this components throughout storage increased. The lowest value in all periods was observed in F5000, the highest value in all periods was observed control. As a result, fermented Turkish sucuk added currant was manufactured industrially and it was achieved desire result. Fermented Turkish sucuk's colour, texture and aroma features were developed with a natural fruit. Thus, the natural colouring agent of currant concluded could be used as an alternative artificial colouring agent.