The effects of some organic acids and their salts on some properties of fermented sucuk

In this research, the effects of organic acids and their salts (ascorbic acid, acetic acid, lactic acid, citric acid, sorbic acid and potassium sorbate) on some properties of fermented sucuk was investigated. The research was performed as factorial arrangement according to the fully aleatory trial plan. The study was carried out with two replicates. The changes in physical-chemical (color values, texture, pH, water activity, moisture, fat, protein, non-protein nitrogen, free fatty acids, TBA, anions and cations), microbiological (lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae and mold-yeast) and technological (yield) properties were determined. At the end of fermentation, the analysis parameters (pH, humidity, yield, nitrite, Micrococcus-Staphylococcus, Enterobacteriaceae and mold-yeast) values were lower than the values at the beginning of fermentation. Fat, protein, lipolysis, proteolysis and TBA values were increased. It was determined that the impact of analysis factors on these parameters was not significant (P> 0,05) statistically. It was determined that the factors had not a significant effect (P>0,05) on the color values, however, potassium sorbate had a significant effect (P<0,05) on the elasticity and the stickiness from textural properties. In addition, ascorbic acid level affected nitrate concentration (P<0,05).