Effects of some commercial additives on the quality of sucuk (Turkish dry-fermented sausage)

被引：50

作者：

Bozkurt, Huseyin ^{[1
]}

Erkmen, Osman ^{[1
]}

机构：

[1] Gaziantep Univ, Dept Food Engn, Fac Engn, TR-27310 Gaziantep, Turkey

来源：

FOOD CHEMISTRY | 2007年 / 101卷 / 04期

关键词：

sucuk; quality; safety; biogenic amines;

D O I：

10.1016/j.foodchem.2006.04.002

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of some commercial additives on the quality of sucuk (Turkish dry-fermented sausage) were investigated during the ripening and storage periods. Microbial, chemical and sensory changes were followed for 15 days of ripening and 36 days of storage. Aerobic plate count (APC) increased (P < 0.05) from 5.19 to 6.09 log CFU/g during the first 10 days of ripening and afterwards decreased (P < 0.05) to 3.69 log CFU/g. APC and lactic acid bacteria (LAB) changed significantly (P < 0.05) with time and additives. LAB increased (P < 0.05) from 4.62 log CFU/g to about 5.47 log CFU/g during the first 10 days of the ripening period and decreased to 1.79 log CFU/g at the end of storage. Control sucuk without additives had the highest level of mould and yeast counts (5.09 log CFU/g). TBARS values increased gradually (P < 0.05) from 0.61 to 1.73 mg/kg and tyramine concentrations varied from 56.8 to 419 mg/kg. Control sucuk was found to have the lowest overall sensory quality (P < 0.05), and nitrate/nitrite concentration increased (P < 0.05) the overall sensory quality of the sausages. Pearson's correlation test indicated that there was a link (P < 0.01) between the overall sensory quality and pH, TBARS values, mould and yeast counts, and putrescine concentration. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：1465 / 1473

页数：9

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