Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Sucuk Production
2.3. Sampling Procedure
2.4. Microbiological Analyses
2.5. Physicochemical Analysis
2.6. Sensory Analysis
2.7. Statistical Analysis
3. Results and Discussion
3.1. Lactic Acid Bacteria
3.2. Micrococcus/Staphylococcus
3.3. Enterobacteriaceae
3.4. pH
3.5. Water Activity (aw)
3.6. Thiobarbituric Acid Reactive Substances (TBARS)
3.7. Color
3.8. Sensorial Properties
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Factors | N | Lactic Acid Bacteria (CFU/g) | Micrococcus/ Staphylococcus (CFU/g) | pH | aw | TBARS (µmol MDA/kg) |
---|---|---|---|---|---|---|
Ripening rate (RR) | ||||||
Slow (18 °C) | 144 | 7.35 ± 1.48 a | 6.32 ± 1.22 a | 5.29 ± 0.48 a | 0.914 ± 0.044 a | 7.15 ± 2.94 a |
Fast (24 °C) | 144 | 7.29 ± 1.30 b | 6.05 ± 1.30 b | 5.30 ± 0.45 a | 0.891 ± 0.055 b | 5.95 ± 2.29 b |
Significance | ** | ** | ns | ** | ** | |
Sheep tail fat (STF) | ||||||
Beef fat- control | 96 | 7.41 ± 1.30 a | 6.23 ± 1.24 a | 5.30 ± 0.45 a | 0.902 ± 0.052 b | 5.66 ± 1.32 c |
Sheep tail fat | 96 | 7.23 ± 1.50 c | 6.17 ± 1.31 b | 5.29 ± 0.46 a | 0.903 ± 0.051 a | 7.68 ± 3.80 a |
Beef fat + sheep tail fat | 96 | 7.33 ± 1.38 b | 6.14 ± 1.25 b | 5.30 ± 0.48 a | 0.902 ± 0.052 b | 6.30 ± 1.92 b |
Significance | ** | ** | ns | * | ** | |
Starter culture (SC) | ||||||
Control without starter | 72 | 6.62 ± 1.58 c | 5.91 ± 1.01 c | 5.55 ± 0.24 a | 0.905 ± 0.048 a | 7.89 ± 3.92 a |
L.plantarum | 72 | 8.14 ± 0.66 a | 4.58 ± 0.67 d | 5.05 ± 0.50 b | 0.900 ± 0.054 b | 6.50 ± 2.42 b |
S.xylosus | 72 | 6.61 ± 1.62 c | 7.46 ± 0.45 a | 5.55 ± 0.23 a | 0.905 ± 0.051 a | 6.29 ± 1.95 b |
L.plantarum + S. xylosus | 72 | 7.91 ± 0.51 b | 6.77 ± 0.25 b | 5.04 ± 0.49 b | 0.899 ± 0.054 c | 5.51 ± 1.22 c |
Significance | ** | ** | ** | ** | ** | |
Ripening time (RT) (day) | ||||||
0 | 48 | 5.55 ± 1.55 d | 5.59 ± 1.20 f | 5.78 ± 0.04 a | 0.954 ± 0.002 a | 4.30 ± 0.39 e |
1 | 48 | 6.31 ± 1.57 c | 5.87 ± 1.28 e | 5.76 ± 0.15 b | 0.949 ± 0.004 b | 5.45 ± 0.75 d |
3 | 48 | 8.03 ± 0.48 a | 6.69 ± 0.94 a | 5.18 ± 0.46 c | 0.935 ± 0.011 c | 6.05 ± 1.45 c |
7 | 48 | 8.07 ± 0.37 a | 6.46 ± 1.14 b | 4.98 ± 0.35 e | 0.900 ± 0.024 d | 7.33 ± 2.62 b |
11 | 48 | 8.06 ± 0.42 a | 6.28 ± 1.36 c | 4.99 ± 0.34 e | 0.851 ± 0.022 e | 7.21 ± 2.05 b |
14 | 48 | 7.92 ± 0.44 b | 6.20 ± 1.35 d | 5.09 ± 0.34 d | 0.825 ± 0.015 f | 8.95 ± 4.13 a |
Significance | ** | ** | ** | ** | ** | |
Interactions | ||||||
RR × STF | ns | ns | ** | * | ** | |
RR × SC | ns | ** | ** | ns | ** | |
RR × RT | ** | ** | ** | ** | ** | |
STF × SC | ns | ns | ** | ns | ** | |
STF × RT | ** | ns | ns | ** | ** | |
SC × RT | ** | ** | ** | ** | ** | |
RR × STF × SC | ns | * | ns | ns | ** | |
RR × STF × RT | ns | ns | ns | * | ** | |
RR × SC × RT | * | ** | ** | ** | ** | |
STF × SC × RT | ** | ns | ns | ns | ** | |
RR × STF × SC × RT | ns | ns | ns | ns | ** |
Factors | N | L* | a* | b* |
---|---|---|---|---|
Ripening rate (RR) | ||||
Slow (18 °C) | 144 | 40.28 ± 2.95 a | 14.56 ± 2.97 b | 12.33 ± 5.96 a |
Fast (24 °C) | 144 | 40.17 ± 2.95 a | 16.28 ± 3.07 a | 7.49 ± 2.41 a |
Significance | ns | ** | ns | |
Sheep tail fat (STF) | ||||
Beef fat- control | 96 | 40.21 ± 2.93 a | 15.47 ± 2.98 a | 7.81 ± 2.25 a |
Sheep tail fat | 96 | 39.99 ± 3.17 a | 15.34 ± 3.29 a | 7.69 ± 2.39 a |
Beef fat + sheep tail fat | 96 | 40.47 ± 2.72 a | 15.44 ± 3.15 a | 14.23 ± 6.42 a |
Significance | ns | ns | ns | |
Starter culture (SC) | ||||
Control without starter | 72 | 39.18 ± 2.19 b | 15.00 ± 2.36 c | 7.44 ± 2.37 a |
L.plantarum | 72 | 41.81 ± 3.06 a | 14.71 ± 3.77 c | 8.03 ± 2.34 a |
S.xylosus | 72 | 38.66 ± 2.46 b | 15.49 ± 3.14 b | 7.64 ± 2.47 a |
L.plantarum + S. xylosus | 72 | 41.24 ± 2.76 a | 16.48 ± 2.85 a | 16.52 ± 7.04 a |
Significance | ** | ** | ns | |
Ripening time (RT) (day) | ||||
0 | 48 | 38.36 ± 1.79 c | 14.83 ± 3.74 c | 11.49 ± 1.05 a |
1 | 48 | 39.06 ± 2.18 c | 15.24 ± 3.62 c | 9.19 ± 1.31 a |
3 | 48 | 40.20 ± 3.06 b | 17.31 ± 2.43 a | 8.24 ± 1.17 a |
7 | 48 | 41.03 ± 3.12 a | 16.14 ± 2.77 b | 6.73 ± 1.07 a |
11 | 48 | 41.22 ± 3.12 a | 15.13 ± 2.50 c | 5.89 ± 0.90 a |
14 | 48 | 41.47 ± 2.82 a | 13.87 ± 2.41 d | 17.93 ± 8.61 a |
Significance | ** | ** | ns | |
Interactions | ||||
RR × STF | * | ns | ns | |
RR × SC | * | ** | ns | |
RR × RT | ns | ** | ns | |
STF × SC | ns | ns | ns | |
STF × RT | * | ** | ns | |
SC × RT | ns | ns | ns | |
RR × STF × SC | ns | ns | ns | |
RR × STF × RT | ns | ns | ns | |
RR × SC × RT | ns | ** | ns | |
STF × SC × RT | ns | ** | ns | |
RR × STF × SC × RT | ns | ns | ns |
Factors | N | Color | Texture | Taste | Odor | General Acceptability |
---|---|---|---|---|---|---|
Ripening rate (RR) | ||||||
Slow (18 °C) | 24 | 7.12 ± 0.79 a | 6.99 ± 0.33 a | 6.81 ± 0.37 a | 6.86 ± 0.51 a | 7.07 ± 0.47 a |
Fast (24 °C) | 24 | 6.97 ± 0.79 a | 6.75 ± 0.91 b | 6.84 ± 0.70 a | 6.81 ± 0.68 a | 6.74 ± 0.83 b |
Significance | ns | ** | ns | ns | ** | |
Sheep tail fat (STF) | ||||||
Beef fat- control | 16 | 7.26 ± 0.63 a | 7.04 ± 0.50 a | 7.00 ± 0.42 a | 7.06 ± 0.46 a | 7.16 ± 0.47 a |
Sheep tail fat | 16 | 7.01 ± 0.84 ab | 6.77 ± 0.85 b | 6.71 ± 0.68 a | 6.74 ± 0.64 b | 6.73 ± 0.82 b |
Beef fat + sheep tail fat | 16 | 6.86 ± 0.86 b | 6.80 ± 0.68 b | 6.78 ± 0.54 a | 6.71 ± 0.64 b | 6.83 ± 0.67 b |
Significance | * | * | ns | * | ** | |
Starter culture (SC) | ||||||
Control without starter | 12 | 6.82 ± 0.65 b | 6.53 ± 0.68 b | 6.66 ± 0.48 b | 6.55 ± 0.51 b | 6.63 ± 0.72 c |
L.plantarum | 12 | 6.77 ± 0.91 b | 7.19 ± 0.45 a | 7.02 ±0.50 a | 6.85 ±0.58 b | 7.02 ±0.52 b |
S.xylosus | 12 | 7.01 ± 0.83 b | 6.49 ± 0.77 b | 6.58 ± 0.65 b | 6.70 ± 0.57 b | 6.57 ± 0.79 c |
L.plantarum + S. xylosus | 12 | 7.58 ± 0.48 a | 7.28 ± 0.45 a | 7.06 ± 0.48 a | 7.24 ± 0.56 a | 7.41 ± 0.31 a |
Significance | ** | ** | ** | ** | ** | |
Interactions | ||||||
RR × STF | ns | ns | ns | ns | ns | |
RR × SC | ** | ** | ** | ** | ** | |
STF × SC | ns | ns | ns | ns | ns | |
RR × STF × SC | ns | ns | ns | ns | ns |
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Akköse, A.; Oğraş, Ş.Ş.; Kaya, M.; Kaban, G. Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate. Fermentation 2023, 9, 558. https://doi.org/10.3390/fermentation9060558
Akköse A, Oğraş ŞŞ, Kaya M, Kaban G. Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate. Fermentation. 2023; 9(6):558. https://doi.org/10.3390/fermentation9060558
Chicago/Turabian StyleAkköse, Ahmet, Şeyma Şişik Oğraş, Mükerrem Kaya, and Güzin Kaban. 2023. "Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate" Fermentation 9, no. 6: 558. https://doi.org/10.3390/fermentation9060558