The effect of the addition of natural antioxidant extract obtained from terebinth to fermented sucuk on some quality properties and formation of biogenic amines

In this study, the effect of adding terebinth (Pistacia terebinthus L.) extract, which is obtained as a natural antioxidant, to fermented sucuks at different levels, on some quality properties and biogenic amine contents of sucuks was investigated. Five different extracts of terebinth were obtained by using distilled water and %60, %70, %80, %90 ethyl alcohol solutions. The extract obtained with %70 ethyl alcohol solution in an ultrasonic water bath, which was determined as having the highest phenolic content and antioxidant activity, was used in the production of sucuks. The terebinth extract was added to the sucuk dough at low (1 mL/kg), medium (5 mL/kg) and high (10 mL/kg) levels. The study also included a group containing ascorbic acid (500 mg/kg) and a control group. Analyzes were performed on sucuk samples during production (0. day, 3rd day and final product) and storage (1st month and 2nd month). At the end of the production, the lowest pH value was determined in the samples with the high level of extract added. The moisture and ash values of all groups decreased and the titratable acidity values increased during the production. It was determined that the effect of the treatments on L* value was significant in the final product while the effects on a* and b* values were not significant at all phases. While the effect of the treatments was not significant on Hardness, Chewiness and Resilience values at all phases, the effect on Adhesiveness and Cohesiveness values was found to be significant only in the 2nd month of the storage. It was determined that biogenic amin contents of the sucuks during the production and storage varied between 9.21 and 30.50 mg/kg dry matter for Tryptamine, between 1.68 and 27.51 mg/kg dry matter for 2-Phenylethylamine, between 1.20 and 6.11 mg/kg dry matter for Putrescine, between 2.47 and 5.79 mg/kg dry matter for Cadaverine, between 6.50 and 8.08 mg/kg dry matter for Histamine, between 2.77 and 78.33 mg/kg dry matter for Tyramine, between 4.00 and 6.84 mg/kg dry matter for Spermidine and between 51.08 and 65.83 mg/kg dry matter for Spermine. It was found that the treatments had an effect on TBARS values of the samples during the production phase. In the sensory evaluation, it was determined that the control group, the groups with low levels of terebinth extract and ascorbic acid were the most desirable sucuk groups, and all sucuk samples were generally liked.