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×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. © 2011 Wiley Periodicals, Inc.