Akademik Veri Yönetim Sistemi
Food Science and Nutrition, cilt.13, sa.9, 2025 (SCI-Expanded)
The study determined the effects of lactic acid bacteria (LAB) (LS: Latilactobacillus sakei S15, LP: Lactiplantibacillus plantarum S91, PP: Pediococcus pentosaeceus S128b), ripening condition (slow or rapid ripening), and storage time (0, 30 or 90 days) on microbiological and physicochemical properties of sucuk, a kind of dry fermented sausage. In addition to these factors, the effect of cooking time (raw, 1 min or 3 min) on nitrosamine content was also investigated. LAB count showed a significant change during storage. LS and LP caused a greater decrease in pH than PP. In addition, LS and LP led to a higher a* value. Thiobarbituric acid reactive substances values of LS and LP groups were lower than those of control and PP groups. Rapid ripening caused lower residual nitrite. The starter culture did not show a significant effect on N-nitrosopiperidine (NPIP), N-nitrosopyrrolidine (NPYR), and N-nitrosomethylethylamine (NMEA). In the presence of LS, LP, or PP, N-nitrosodimethylamine (NDMA) decreased on the 30th day, and no significant change was observed on the 90th day. A significant decrease was detected in NDMA, NPYR, and NPIP as the storage period progressed. At the 0th day of storage, the NDMA level increased when cooked for 1 min, but an increase was observed only after 3 min of cooking in the samples stored for 90 days. In conclusion, the autochthonous strains showed good adaptation in sucuk and affected only NDMA.