Effects of autochthonous strains on volatile compounds and technological properties of heat-treated sucuk

YILMAZ ORAL Z. F., KABAN G.

FOOD BIOSCIENCE, cilt.43, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 43
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.fbio.2021.101140
  • Dergi Adı: FOOD BIOSCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Anahtar Kelimeler: Heat-treated sucuk, Autochthonous starter cultures, Volatile compound, PCA, DRY-FERMENTED SAUSAGE, LACTIC-ACID BACTERIA, CUMINUM-CYMINUM L., STARTER CULTURES, LACTOBACILLUS-SAKEI, SALMONELLA SPP., LISTERIA-MONOCYTOGENES, STAPHYLOCOCCUS-XYLOSUS, MEAT-PRODUCTS, ESSENTIAL OIL
  • Atatürk Üniversitesi Adresli: Evet

Özet

The study investigates the effects of using autochthonous Lactobacillus sakei S15 and Staphylococcus xylosus GM92 strains, used as starter cultures in heat-treated sucuk on the volatile compounds and technological properties of the product. Three different groups (control, L. sakei S15, and L. sakei S15+S. xylosus GM92) were produced. L. sakei S15 showed good growth during fermentation, while S. xylosus GM92 remained at the inoculation level. In the groups with starter culture, lactic acid bacteria and Micrococcus/Staphylococcus counts were decreased by 5 log units and 1 log unit, respectively, during heat treatment. Higher TBARS values were determined in the group with L. sakei S15+S. xylosus GM92 compared to the other groups. The strains increased L* value, taste and general acceptability scores. A total of 14 volatile compounds were affected by the strains. The production stage affected more compounds, and increases were observed during drying. According to the results of PCA, volatile compounds were more closely related to the L. sakei S15 + S. xylosus GM92 at the final product stage.