Abstract
This study was conducted to evaluate the utilization of chard (Beta vulgaris L. var. cicla) powder (CP) as a natural nitrate source in heat-treated sucuk (fermented Turkish sausage). Control (CN) sample was formulated with 150 ppm sodium nitrate, whereas CP1 sample was formulated with 75 ppm sodium nitrate plus 75 ppm-nitrate containing CP, and CP2 sample was formulated with 150 ppm-nitrate containing CP. No differences were obtained in chemical composition (P >0.05). Increased CP level resulted in increased pH and decreased acidity and L*, a*, and b* values (P <0.05). The highest residual nitrite concentrations were recorded in CN samples in the dough and after fermentation (P <0.05). Heat treatment affected residual nitrite levels of CP1 and CP2 samples, and in final products, CP2 samples had the highest residual nitrite content (P <0.05). Consequently, utilization of additional ingredients and/or innovative applications would be necessary in combination with naturally nitrate-containing sources.
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