Effects of tarragon essential oil on some characteristics of frankfurter type sausages

Name: Effects of tarragon essential oil on some characteristics of frankfurter type sausages
Author: Kırkın, Celale, Inbat, Seher Melis, Nikolov, Daniel, Yildirim, Sabah

İsim	Effects of tarragon essential oil on some characteristics of frankfurter type sausages
Yazar	Kırkın, Celale, Inbat, Seher Melis, Nikolov, Daniel, Yildirim, Sabah
Basım Tarihi:	2019
Basım Yeri	- AIMS Press
Konu	Sausage, Tarragon, Essential oil, Sensory, Color
Tür	Süreli Yayın
Dil	İngilizce
Dijital	Evet
Yazma	Hayır
Kütüphane:	Özyeğin Üniversitesi
Demirbaş Numarası	2471-2086
Kayıt Numarası	e309fcec-b8e9-48a0-94d4-24d0af4d223e
Lokasyon	Gastronomy and Culinary Arts
Tarih	2019
Örnek Metin	Tarragon (Artemisia dracunlus) essential oil was obtained from fresh leaves by hydrodistillation. The isolated essential oil was added to frankfurter type sausages at a concentration of 0.1% (v/w). Samples without the essential oil were used as control. The effects of the addition of the tarragon essential oil on the sensory properties, such as odor, color intensity, flavor, spiciness, hardness and overall acceptance of the sausages were evaluated using a hedonic scale and compared to the control. In addition to the hedonic test, a sensory triangle test was conducted. The CIE L, a and b* values of the samples were also measured. The addition of the essential oil did not cause any changes in the odor, color intensity, and hardness of the frankfurters. The spiciness of the frankfurter samples added with the essential oil was higher than the control. However, the flavor and overall acceptability of the control samples were higher compared to that of the essential oil containing samples. The difference between the treatments was also significant according to the triangle test. The addition of the tarragon essential oil did not cause any changes in the instrumentally measured color values of the sausages.
DOI	10.3934/agrfood.2019.2.244
Cilt	4

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Effects of tarragon essential oil on some characteristics of frankfurter type sausages

Yazar Kırkın, Celale, Inbat, Seher Melis, Nikolov, Daniel, Yildirim, Sabah

Basım Tarihi 2019

Basım Yeri - AIMS Press

Konu Sausage, Tarragon, Essential oil, Sensory, Color

Tür Süreli Yayın

Dil İngilizce

Dijital Evet

Yazma Hayır

Kütüphane Özyeğin Üniversitesi

Demirbaş Numarası 2471-2086

Kayıt Numarası e309fcec-b8e9-48a0-94d4-24d0af4d223e

Lokasyon Gastronomy and Culinary Arts

Tarih 2019

Örnek Metin Tarragon (Artemisia dracunlus) essential oil was obtained from fresh leaves by hydrodistillation. The isolated essential oil was added to frankfurter type sausages at a concentration of 0.1% (v/w). Samples without the essential oil were used as control. The effects of the addition of the tarragon essential oil on the sensory properties, such as odor, color intensity, flavor, spiciness, hardness and overall acceptance of the sausages were evaluated using a hedonic scale and compared to the control. In addition to the hedonic test, a sensory triangle test was conducted. The CIE L*, a* and b* values of the samples were also measured. The addition of the essential oil did not cause any changes in the odor, color intensity, and hardness of the frankfurters. The spiciness of the frankfurter samples added with the essential oil was higher than the control. However, the flavor and overall acceptability of the control samples were higher compared to that of the essential oil containing samples. The difference between the treatments was also significant according to the triangle test. The addition of the tarragon essential oil did not cause any changes in the instrumentally measured color values of the sausages.

DOI 10.3934/agrfood.2019.2.244

Cilt 4