Sucukta üretim sırasında meydana gelen mikrobiyolojik ve biyokimyasal değişmelere üretim sıcaklığının ve starter kültürün etkisi

Turkish

Calismada, sucukta uretim sirasinda meydana gelen mikrobiyolojik ve biyokimyasal degismelere starter kulturlerin ve uretim sicakliginin etkisi incelenmistir. Bu amacla, starter kultur icermeyen (kontrol) ve Pediococcus pentosaceus ve Staphylococcus xylosus (S1), Lactobacillus sakei ve Staphylococcus carnosus (S2), Staphylococcus xylosus (S3) starter kulturleri iceren dort farkli grup sucuk uretilmistir. Sucuklar 20-22oC ve 24-26oC uretim sicakliklarinda uretilmis ve uretim sirasinda meydana gelen mikrobiyolojik ve biyokimyasal degismeler arastirilmistir. Sucuklarda uretim suresince kurumaya bagli olarak nem miktarlarinda azalma, protein, yag ve kul miktarlarinda artis gorulmustur. Starter kultur, uretim sicakligi ve uretim suresi sucuklarda onemli duzeyde aw ve pH dususune, titrasyon asitliginde artisa, laktik asit ve asetik asit miktarlarinda artislara neden olmustur (P<0,01). S1 ve S2 starter kulturlerini iceren sucuklarda laktik asit ve asetik asit miktarinda meydana gelen artislar K ve S3 sucularindan daha fazla olmustur. Yuksek uretim sicakligi ve fermantasyon periyodu (2-5 gunler) daha hizli pH dususune ve asitlik artisina neden olmustur.TMAB ve LAB yuklerine starter kulturun ve uretim sicakliginin ve uretim suresinin birlikte etkisi onemli olmustur (P<0,01). Yuksek uretim sicakliginda ve fermantatif sus iceren S1 ve S2 gruplari en fazla TMAB ve LAB yukune sahip olmuslardir. Mikrokok-stafilokok (M-S) bakteri yuku her iki uretim sicakliginda da ilk iki gun artmis, fakat ortama LAB’nin hakim olmasiyla birlikte M-S yukunde dusus gozlenmistir. Dusuk sicaklikta uretilen K ve S3 sucuklarinda M-S yukunde daha fazla dusus meydana gelmistir (P<0,01).Cig sucuklarin duyusal degerlendirme sonuclari dusuk sicaklikta S3 sucuklarinin tum ozellikler yonunden en az begenildigini, K, S1 ve S2 sucuklarinin ise begenildigini gostermistir. Abstract    The effects of  starter cultures and processing temperatures on the microbial and biochemical changes in Turkish fermented sausages (sucuk) during processing were investigated. Three commercial starter cultures of Pediococcus pentosaceus and Staphylococcus xylosus (S1), Lactobacillus sakei and Staphylococcus carnosus (S2) and Staphylococcus xylosus (S3), and one control without starter (K) formulations were developed, and the sausages were fermented and dried at 20-22oC and 24-26oC temperatures.The decrease in moisture and increases in protein, fat and ash contents were observed during processing. Starter culture addition, processing temperature and processing time resulted in significant decreases in aw and pH and increases in titratable acidity, lactic acid and acetic acid (P<0,01). The sausages contained fermentative strains such as S1 and S2 had higher lactic acid and acetic acid than the sausages contained non fermentative strain or control sausages. A faster decline in pH and  increase in acid content was observed in high temperature and during fermentation (from day 2 to 5).Total viable bacteria (TVB) and lactic acid bacteria (LAB) load were significantly affected by the addition of starter culture, temperature and processing time (P<0,01). S1 and S2 sausages had the highest TVB and LAB counts in high processing temperature. Micrococcus-Staphylococcus counts increased during the first 2 days, and then decreased with the domination of LAB. These decreases were significant in K and S3 sausages processed at 20-22oC (P<0,01).Sensory evaluation in raw sausages showed that S3 sausages were less acceptable with respect to odor, color, texture, taste and overall acceptability compared to S1, S2 and K sausages.