Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk”

Abstract

The effect of starter culture, containing the strains Lactobacillus plantarum GM77 and Staphylococcus xylosus GM92, isolated from traditional sucuk, on the quality characteristics of dry fermented sausage (sucuk) during ripening period was studied. The microbiological (lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae) and physicochemical (pH, a w , NPN, TBARS) properties and volatile compounds, extracted by solid phase microextraction and analyzed by gas chromatography-mass spectrometry, were determined in sucuk samples with starter culture and in the control group (without starter culture). Both starter culture and ripening period had significant effects on lactic acid bacteria, Micrococcus/Staphylococcus counts, and pH and a w values (P < 0.01). The highest value for nonprotein nitrogen (NPN) was observed to occur in samples with starter culture (P < 0.05). TBARS value increased during ripening, the highest value was determined at 14th day in samples with starter culture. Among volatile compounds, terpenes were the major group in sucuk. Other volatile compounds (aldehydes, ketones, sulfur compounds, acids, esters, aliphatic hydrocarbons, aromatic hydrocarbons, and alcohols) can be found in fewer amounts. While the use of starter culture was affecting a few compounds, ripening period had affected most of the compounds.

Farklı Oranlarda Portakal Lifi ve Yağ İçeren Sucukların Uçucu Bileşiklerinin Belirlenmesi

“…In parallel to our findings, Kaban [7] identified ninetytwo volatile compounds in sucuk belonging to different brands. In addition, forty volatile compounds were also identified in a different study on sucuk produced with same starter culture as in our study [1] . Besides, Olivares et al [5] identified ninety five volatile compounds by using SPME in dry-fermented sausages.…”

“…Besides, Olivares et al [5] identified ninety five volatile compounds by using SPME in dry-fermented sausages. These differences in number and amount of volatile compounds in various dry-fermented sausages can be explained by the differences in formulation, processing conditions, starter culture and biochemical reactions taking place during production [1,17,18] .…”

“…Nine sucuk batters were prepared for each experiment based on fat level (90% lean meat + 10% sheep tail fat, 85% lean meat + 15% sheep tail fat, and 80% lean meat + 20% sheep tail fat) and orange fiber (0%, 2% and 4%). As a parallel research project to that of Yalınkılıç et al [12] , the following ingredients (g/kg) and ripening conditions were used; 25 g/kg NaCl, 10 g/kg garlic, 7 g/kg red pepper, 4 g/kg sucrose, 5 g/kg black pepper, 2.5 g/kg pimento, 9 g/kg cumin, and 0.15 g/kg NaNO 2 [1] . The amount of orange fiber was calculated over the total mixture and added to batters at different levels (0, 2 and 4%).…”

“…The amount of orange fiber was calculated over the total mixture and added to batters at different levels (0, 2 and 4%). Lactobacillus plantarum GM77 and Staphylococcus xylosus GM92 strains [15] were used as starter culture approximately in the level of 10 6 cfu/g, as explained by Kaban and Kaya [1] . Sucuk batters were prepared in a laboratory-type cutter (MADO Typ MTK 662, Dornhan, Schwarzwald).…”

“…Curing ingredients (nitrite and/or nitrate), salt, sucrose, and various spices including cumin, garlic, pimento, red and black peppers are also used in sucuk production. After stuffing the mixture into natural sausage casings (air-dried bovine small intestines) or small casings of similar characteristics, fermentation and drying steps are carried out under controlled or natural climatic conditions [1,2] . According to Communique of Meat and Meat Products of Turkish Food Codex (No: 2012/74) [3] , sucuk must have 40% maximum moisture content and 5.4 maximum pH value.…”