Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type

KAYA M., KABAN G.

Foods, vol.13, no.23, 2024 (SCI-Expanded, Scopus) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 13 Issue: 23
  • Publication Date: 2024
  • Doi Number: 10.3390/foods13233839
  • Journal Name: Foods
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Keywords: fermented sausage, sucuk, volatile compounds, starter culture, sheep tail fat
  • Ataturk University Affiliated: Yes

Abstract

The aim of this study was to determine the effects of ripening rate (slow or fast), usage autochthonous starter cultures (control—spontaneous fermentation, Lactiplantibacillus plantarum GM77, Staphylococcus xylosus GM92 or L. plantarum GM77 + S. xylosus GM92) and type of fat (beef fat-BF, sheep tail fat-STF and BF+STF) on the volatile compounds of sucuk (a Turkish dry fermented sausage). A total of 74 volatile compounds were identified, including groups of aliphatic hydrocarbons, aldehydes, ketones, alcohols, sulfide compounds, esters, aromatic hydrocarbons, nitrogenous compounds, acids and terpenes in sucuk. Slow ripening resulted in significant increases in the abundance of ethanol, acetic acid, ethyl acetate, acetoin and diacetyl. A similar situation was determined for a mixed culture (L. plantarum + S. xylosus). Correlation analysis showed that the effects of slow ripening and mixed culture use were more pronounced in terms of volatile compound content. Although the effect of fat type on volatile compounds was quite limited compared to other factors, correlation analysis showed that STF had a different volatile compound profile.