Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk.

ABSTRACT: Sucuk, a type of dry fermented sausage, is generally consumed cooked, unlike many fermented sausage types. Therefore, alternative applications to prevent nitrosamine formation in fermented sausages such as sucuk are of great importance. This study aimed to determine the effects of black garlic (BG) and cooking time (0, 1, or 3 min at 180 °C) in sucuk. For this purpose, four different sucuk batters were prepared: FG1 (1% fresh garlic-control), BG1 (1% BG), BG2 (2% BG), and BG3 (3% BG). After ripening, the samples were cooked for different durations and subjected to nitrosamine analysis. Additionally, the study investigated the effect of BG on the qualitative properties of the ripened samples (uncooked). The results showed that the use of BG in sucuk led to a decline in lactic acid bacteria

SUBMITTER: Kaya M 

PROVIDER: S-EPMC12692503 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature