Sucuk (Turkish-Style Dry-Fermented Sausage) Quality as an Influence of Recipe Formulation and Inoculation of Starter Cultures

Abstract

Six variants of beef, mutton and goat sucuk without (B, M, G) and with (Bs, Ms, Gs) starter cultures were examined. Chemical composition, proteolytic changes, color and sensory quality were observed. Starter variants had greater (P < 0.05) weight loss (1.12–3.04%) and lower moisture content at production end (1.05–1.31%). pH reached minimum 4.80–4.91 (day 14) in variants with starters, while variants without starters 5.10–5.13 (day 30). Earlier disappearance of bands 100, 37–46 and 10 kDa was observed in sarcoplasmic protein pattern of starter variants. Starter cultures had no major effect on myofibrillar proteins. Starter variants had greater L* values (47.07, 49.28, 50.45 as opposed to 42.81, 42.92, 45.87) and b* values (except B/Bs – 9.62, 11.53, 10.48 as opposed to 8.54, 9.87, 9.02). Assessors noticed greatest influence of starters on color, texture and taste. Application of starters had positive effects. Goat meat and mutton can be used with slight recipe modifications. PRACTICAL APPLICATIONS Sucuk, dry‐fermented sausage, is very common in the Middle East, Middle Asia and Southeastern Europe, and is one of the three most widespread fermented sausages in Serbia. Manufacturing of sucuk varies regionally, but in general, sucuk recipes consist of beef and beef fat and/or sheep tail fat. Sheep and goat farming is traditional in some parts of Serbia, and during the past years it has been on the increase (in some other parts of the country as well) because of dairy products. It was deemed necessary to establish the possibility of use of other types of meat available in a certain area (not only in Serbia, but also worldwide). Furthermore, according to data in written sources, the use of starter cultures may contribute to safety and sensory quality of the product.

Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages

“…The lowest values of L* and b*, C* and H* were for sausages made exclusively with goat meat (formulation A). These values are consistent with the composition of the sausages, as it is known that goat meat is darker than pork meat due to a higher concentration of pigment [30]. On the third day, L*, b*, C*, and H* coordinates showed a significant decrease and the differences between formulations were significant ( P < 0.05) (Table 2).…”

Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties

“…where GF is the goat frankfurter; CON is the control. Texture profile analysis was performed in the same manner as described by Staji c et al (2018). One measurement was taken on each frankfurter.…”

“…The evaluation was performed on Days 0, 21 and 42, in two replicates. The training sessions, frankfurters preparation prior evaluation, evaluation procedures and statistical analysis were the same as described by Staji c et al (2018). Briefly, a 2.5-h session with the panel members was performed in order to train the panellists in using intensity scales and anchoring the minimum and maximum levels of defined sensory attributes.…”

“…Several studies evaluated the production of meat products with goat meat and fat. Goat meat can be used to produce dry‐fermented sausages and dry‐cured meats (Madruga & Bressan, ; Stajić et al ., ; Ivanovic et al ., ). As for emulsified meat products, goat meat can replace beef because of its similar content of salt‐soluble proteins, their higher emulsion capacity and similar emulsion stability (Chattoraj et al ., ; Turgut, ; Madruga & Bressan, ).…”

“…The main negative impact of goat meat and fat usage on properties of meat products (indicated in the research) is associated with fatty tissue characteristics. As for fermented sausages, some research studies indicated a negative influence of goat fatty tissue on taste acceptability (Stajić et al ., ). Goat fat decreases emulsion stability contributes to a smeary and greasy mouth‐coating problem and reduces the palatability of meat products (Chattoraj et al ., ; Mittal, ; Das et al ., ).…”