Residual NO⁻₃ NO⁻₂, carbonyl and TBA values of Turkish soudjouk manufactured by adding different starter cultures and using different ripening temperatures

Abstract

No standard technologically based manufacturing method exists for dry, fermented, spicy Turkish style sausage (soudjouk) and current techniques yield unacceptable, mostly rancid and putrid products with high levels of residual NO, and NO;. A standard method of soudjouk processing was developed. Three different starter cultures (Lactobacillus plantarum, L . plantarum+ Micrococcus aurantiacus, L. plantarum +M. aurantiacus+ Debaryomyces hansenii) were added to the soudjouk mixture and ripened at three different temperatures (12-14, 16-18 and 20-22°C). The addition of mixed cultures significantly reduced the residual NO; and NO; levels, increased the lipid soluble carbonyl levels, and produced low thiobarbituric acid values in the ripened soudjouks. For better quality characteristics, addition of D. hansenii is advisable and a ripening temperature of 20-22°C should be used.

Effect of starter culture on growth of Staphylococcus aureus in sucuk

“…The sausages were produced as described previously (Gö kalp, 1982) with the following modifications. For the production of 1 kg of sausage mixture, 800 g/kg beef meat, 200 g/kg beef meat fat, 25 g/kg salt, 10 g/kg garlic, 4 g/kg sucrose, 7 g/kg red pepper, 5 g/kg black pepper, 9 g/kg cumin, 2.5 g/kg pimento and 150 ppm NaNO 2 were used (Kaya & Gö kalp, 2004a).…”

“…Staphylococcus aureus is an important foodborne pathogen in sucuk and in other fermented meat products as well (Kang & Fung, 2000;Turantas ß, 1991). In retail product surveys, high S. aureus counts have been determined (Ç on, Dogu, & Gö kalp, 2002;Gö kalp et al, 1998). For S. aureus to grow, production methods play a very important role in dry and semi-dry sausage.…”

“…It is a traditional dry-fermented sausage made from beef and water buffalo meat, sheep tail fat, sugar, salt, nitrite and/or nitrate and various spices (Aksu & Kaya, 2004;Gö kalp, Yetim, Kaya, & Ockerman, 1998). Staphylococcus aureus is an important foodborne pathogen in sucuk and in other fermented meat products as well (Kang & Fung, 2000;Turantas ß, 1991).…”

The Effect of External Mass Transfer Resistance during Drying of Fermented Sausage

“…During the ripening step, some physical, microbiological, and biochemical reactions that are responsible for the appearance, flavor, and aroma typical of these products take place [2] and the moisture content of the product decreased as a result of moisture loss at a definite temperature and low RH%. [3][4][5][6] Ripening periods and temperatures for sucuk change from 6 to 20 days and from 12-14 to 18-20 C, respectively. [7,8] Dehydration during the ripening process contributes to stabilizing the product by decreasing the water activity (a w ) value and increases the shelf-life.…”

The Effect of Dried Mushroom (Agaricus Bisporus) Addition on Microbiological Quality and Biogenic Amine Contents in Sucuk Production

“…As also can be seen in the Table 5, pH values decreased (P <0.01) during the ripening period by ranging from 5.82 to 4.48. During this period, a rapid and sharp reduction in pH in sausages was reported to be due to the increase in growth rate of the LAB and other acid-producing bacteria (Gökalp and Ockerman, 1985;Lücke, 1994). pH is one of the important technological quality traits for the fermented meat products, in order to be considered "shelf-stable" the ultimate pH of finished products must be around 5.3 or lower (Ba et al, 2017).…”