Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)

被引：18

作者：

Kaban, Guzin ^{[1
]}

Sallan, Selen ^{[2
]}

Topcu, Kubra Cinar ^{[3
]}

Borekci, Bilge Sayin ^{[4
]}

Kaya, Mukerrem ^{[1
]}

机构：

[1] Ataturk Univ, Dept Food Engn, Fac Agr, TR-25240 Erzurum, Turkey

[2] Bandirma Onyedi Eylul Univ, Bandirma Vocat Sch, Dept Food Proc, TR-10200 Bandirma, Balikesir, Turkey

[3] Bayburt Univ, Aydintepe Vocat Sch, Dept Food Proc, TR-69500 Bayburt, Turkey

[4] Ardahan Univ, Fac Engn, Dept Food Engn, TR-75000 Ardahan, Turkey

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022年 / 57卷 / 07期

关键词：

Colour; Lactobacillus sakei; Pediococcus pentosaceus; Staphylococcus carnosus; sucuk; TBARS; volatile compounds; LACTIC-ACID BACTERIA; VOLATILE COMPOUNDS; QUALITY CHARACTERISTICS; SENSORY CHARACTERISTICS; STAPHYLOCOCCUS-XYLOSUS; PROFILE; CHORIZO;

D O I：

10.1111/ijfs.15770

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 10(8)-10(9) cfu g(-1) during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 10(6) cfu g(-1) during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15.

引用

页码：4392 / 4399

页数：8

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