Effects of Red Grape (Vitis Vinifera L.) Pomace Powder on Physicochemical and Textural Properties of Sucuk

This study aimed to evaluate the effect of grape pomace powder as a natural antioxidant on the quality characteristics of sucuk samples. Grape pomace powder was added to the sucuk doughs at various concentrations (0, 1, 2, and 3%), and sucuk fermentation was carried out under controlled conditions. The study investigated the effects of grape pomace powder on the chemical composition, total phenolic content, antioxidant activity, texture profile, and color characteristics of the sucuk samples. Results showed a significant impact (P