PROPERTIES OF A FERMENTED, SEMIDRY TURKEY SAUSAGE DURING PRODUCTION WITH LYOPHILIZED AND FROZEN CONCENTRATES OF Pediococcus cerevisiae

Abstract

S Turkey sausage mixes utilizing breast, thigh and skin tissues were inoculated with either lyophilized or frozen concentrate starter cultures of Pediococcus cerevisiae. Main phases of production were examined to determine where and at what rate compositional, microbial and physical changes occur. Fermentation of the sausages was more rapid with the frozen concentrate (6–8 hr lag phase) than with the lyophilized culture (12–14 hr lag phase), as determined by the rates of pH reduction and lactic acid production. The sausage meat waterholding capacity during fermentation using either culture form showed a minimum at pH 5.0, the approximate isoelectric point of major muscle proteins. During heat processing to 71°C internally, counts of total viable bacteria and lactic acid bacteria were reduced by 5 log cycles. Changes in concentrations of chemical components (protein, fat, moisture, salt) and shear force values during the drying phase were highly correlated with the amount of shrinkage and moisture removed. A semidry product was attained in 10–12 days.

Properties of Turkish‐style Sucuk Made With Different Combinations of Beef and Hen Meat

“…Mean shrinkage of sucuk samples at day 6 was 10.35%. This result is lower than those of Keller and Acton (1974) and Wilson (1960). Although there was no difference between the second and third days of fermentation with regard to shrinkage of sucuk diameter, nor between the fourth and fifth days, there was a difference ( P < 0.01) between the first day and third, fourth, fifth and sixth days of the fermentation.…”

Laboratory Method for Fermentation of Meat and Poultry Sausages in Fibrous Casings1

“…Studies of microbiological, meat chemistry, physical, and processing parameters involving fermentation with the above system have been reported elsewhere (5)(6)(7). Rates of pH reduction during summer sausage fermentation at 38 C in fermentation cabinet (A) and in smokehouse (0).…”

Experimentally Fermented Sausage From Goose Meat and Quality Attributes

“…Thus, we have seen a palpable increase of consumption of winged animal meat (Kondaiah and Panda 1991) and a growth in the production of its side products such as sausage, salami and pastrami (Baker et al. 1968; Keller and Acton 1974; Anıl et al. 1995; Bostan et al.…”