The Effect of Using Dried Mushroom (Agaricus Bisporus) on Lipid Oxidation and Color Properties of Sucuk

Abstract

The effects of adding Agaricus bisporus to sucuk (a Turkish dry-fermented product) at different concentrations (0, 0.5, 1 and 2%) on quality properties were investigated during ripening period (0, 3, 6, 9 and 12 days). Both A. bisporus concentration and ripening period had a significant (P < 0.01) effect on the free fatty acids (FFAs), peroxide value (PV), weight losses, appearance and color indices (L*, a* and b* values) of sucuk (P < 0.01). The thiobarbituric acid values were affected by the ripening period (P < 0.01) and levels of dried A. bisporus (P < 0.05). The interaction of ripening period x A. bisporus concentrations had a significant (P < 0.01) effect on the FFAs, PV and color indices of sucuk. Sensory evaluations showed that the addition of dried A. bisporus to sucuk did not affect the sensory attributes compared with the control sucuk. PRACTICAL APPLICATIONS Lipid oxidation in sucuk is a major problem during storage in the factory, and the same problem continues in the marketplace. Some mushroom species have relatively high antioxidant capacity, and there may also be potential natural antioxidants. Results of this study can be used to hinder lipid oxidation and hydrolysis in sucuk, and to ensure safe quality of sucuk during storage time.