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

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.