Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk.

Abstract

Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about their main effects on quality attributes and microbial ecology in sucuk is limited. This study evaluated the main effects of AA levels (0, 500, and 1000 mg kg-1) and selected organic acids or salts (acetic, lactic, citric, and sorbic acids, and potassium sorbate; 1000 mg kg-1) on sucuk quality and safety. The pH, moisture, protein, fat content, lipolysis, proteolysis, thiobarbituric acid (TBA) values, and color parameters were not affected significantly by treatments (P > 0.05), whereas water activity was influenced significantly (P < 0.05). Increasing AA levels were associated with higher nitrate concentrations, whereas other anions, cations, and biogenic amine content did not differ among treatments. Higher AA levels, as well as sorbic acid and potassium sorbate treatments, increased shear force, shear work, hardness, and chewiness (P < 0.05). Lactic acid bacteria counts were affected significantly, whereas Micrococcus and Staphylococcus populations were not. Enterobacteriaceae and yeast and mold counts remained below the detection limit. These results show that AA levels and organic acid or salt type influenced water activity, texture, and lactic acid bacteria populations selectively in sucuk without markedly affecting basic composition or biogenic amine content, providing practical guidance for improving microbial stability and technological quality in fermented sausages. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.