Effect of modified atmosphere and vacuum packaging on some quality characteristics of sliced 'sucuk' produced using probiotics culture
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.85, sa.13, ss.2281-2288, 2005 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 85 Sayı: 13
- Basım Tarihi: 2005
- Doi Numarası: 10.1002/jsfa.2251
- Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.2281-2288
- Anahtar Kelimeler: probiotic, Lactobacillus acidophilus, Bifidobacterium lactis, sucuk, dry fermented sausage, lipid oxidation, colour, microbial properties, ESCHERICHIA-COLI O157-H7, URTICA-DIOICA L., STARTER CULTURES, TURKISH, SAUSAGE, LACTOBACILLUS, FERMENTATION, STABILITY, NITRITE, GROWTH
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Atatürk Üniversitesi Adresli: Evet
Özet
The effects of probiotics (Lactobacillus acidophilus and Bifidobacterium lactis), packaging (vacuum, 50% N-2 + 50% CO2 or 100% CO2), storage temperature (4 and 10 degrees C) and storage time (90 d) on lipid oxidation, colour and microbial properties of sliced dry fermented sausage 'sucuk', which has a long storage time at low temperatures, was investigated. Probiotic-added samples showed a significant reduction in the thiobarbituric acid-reactive substances (TBARS) values compared with a control and starter culture groups. The analysis showed that control groups had the highest pH and that the pH was not affected by packaging or storage temperature. Probiotic use had a significant effect on total aerobic bacteria, lactic acid bacteria and Micrococcus/Staphylococcus counts, and bacterial counts decreased with storage time. The Enterobacteriaceae count was below detectable levels (< 2.00 CFU g(-1)) throughout the storage period. The storage temperatures had no effect on the microbial counts. Packaging had a significant effect on lactic acid bacteria, and the highest value was determined with 50% N2 + 50% CO2. The addition of probiotics and the storage time resulted in a significant decrease of colour values (L*, a* and b*). (c) 2005 Society of Chemical Industry.