No abstract

The possibility of using Pediococcus acidilactici S147 as a starter culture in heat‐treated sucuk production has been investigated in the research. P. acidilactici S147 showed a good growth during fermentation and caused a rapid pH drop. In the starter culture group, a decrease in lactic acid bacteria count was determined by about 1 log unit during the heat treatment. In Microccoccus/Staphylococcus count, less reduction was observed during the heat treatment than the lactic acid bacteria count. In the final product, moisture content was 50.54 ± 0.62% in the control group and 48.53 ± 0.67% in the group with starter culture. However, it was determined that P. acidilactici S147 has a significant effect only on 4 of the total 66 volatile compounds identified in the heat‐treated sucuk. P. acidilactici S147 strain used in the production showed the desired decrease in pH and a limited effect on the volatile compounds. Practical applications Heat‐treated sucuk, categorized as a semi‐dry fermented sausage, has a short‐term fermentation. The use of lactic starter cultures is quite important for food safety as well as products' properties. In the present study, the possibilities of using autochthonous Pediococcus acidilactici S147 strain (isolated/identified from sucuk) as starter culture in heat‐treated sucuk production were investigated. This strain achieved the desired decrease of pH value during fermentation and can survive during the heat treatment. However, P. acidilactici S147 showed a limited effect on the volatile compounds.

Salted-dried goose is a traditional Turkish product with specific flavor that is produced by dry salting, post-salting, and subsequently air-drying of the goose carcass. In this study, the leg and breast parts of salted-dried goose carcasses were analyzed in terms of microbiological properties and volatile compounds. Lactic acid bacteria and Micrococcus-Staphylococcus bacteria constituted a significant part of microbiota in both leg and breast samples. The Enterobacteriaceae count was below the detectable level (<2 log cfu g -1 ) in 60% of the leg samples and in 47% of the breast samples. The yeast–mold count was less than 5 log cfu g -1 in 80% of both leg and breast samples. Many volatile compounds belonging to different chemical groups, including aldehydes, aliphatic and aromatic hydrocarbons, esters, alcohols, terpenes, ketones, sulfur compounds, and furans, were identified from samples. The breast samples showed a higher mean amount of hexanal than the leg samples. No significant difference was found between the breast and leg samples in terms of ketones and sulfur compounds. It was also determined that a considerable part of volatile compounds is formed by lipid oxidation.

Essential oils (EOs) are compounds that are biosynthesized autonomously by aromatic plants as their secondary metabolites. Vitex agnus-castus plant leaves, flowers and fruits are of pharmacological importance. In this study, the chemical composition determination of the essential oils of the Vitex agnus-castus flowers with different colors (white, pink, purple) growing in Aydin ecological conditions was carried out with the extraction using Clevenger hydro-distillation apparatus and then the essential oil composition was determined by Gas Chromatography-Mass Spectrometer (GC-MS). As a result of the study, ‘Çakmar’ pink-flowered population had the main component (-)-allospathulenol (14.59%), ‘Çakmar’ purple-flowered and ‘Koçarli’ purple-flowered populations had the main component pyrrolo (3,2,1-jk) carbazole (14.42% and 14.68%, respectively), while ‘Çakmar’ white flowered, ‘Koçarli’ white flowered and ‘Koçarli’ pink flowered populations had the main component caryophyllene (15.54%, 12.64%, and 19.05 respectively).

No abstract