Effect of Using Swiss Chard Powder as Alternative Curing Agent in Sucuk Production on the Growth of Listeria monocytogenes

The aim of this study was to determine the effect of using Swiss chard powder (SCP) and pre-converted SCP as alternative nitrate and nitrite sources in sucuk (a Turkish dry fermented sausage) production on the growth of Listeria monocytogenes and some quality characteristics of the product. Sucuk batters were prepared based on four different curing applications (synthetic nitrate; SCP; synthetic nitrite; pre-converted SCP). The batters were inoculated with L. monocytogenes at a level of 104 cfu/g. Sucuk groups containing nitrate were subjected to slow ripening, while sucuk groups containing nitrite were subjected to rapid ripening. After 3 days of fermentation, in both rapid and slow ripening, the groups containing SCP and pre-converted SCP showed higher pH values than the groups containing synthetic nitrate and nitrite. At the end of ripening, the aw value was found to be below 0.90 in all groups. SCP or pre-converted SCP did not have a significant effect on residual nitrite content. Lactic acid bacteria showed good growth in all four groups. Lower Micrococcus/Staphylococcus counts were observed in rapid ripening compared to slow ripening. As ripening time progressed, the number of L. monocytogenes decreased in all groups, with a mean reduction of 1.23 log cfu/g. At the end of ripening, no difference was observed between the groups in terms of L. monocytogenes count. As a result, SCP or pre-converted SCP showed similar results to synthetic curing agents in the inhibition of L. monocytogenes in sucuk. In addition, these natural products did not cause significant changes in the overall characteristics of the product.