Araştırma Makalesi
Yıl 2019,
Cilt: 44 Sayı: 5, 819 - 825, 17.08.2019
Öz
In this study, the effect of
microencapsulated L. rhamnosus was investigated on biogenic amine
amounts in sucuk during the 6 months storage. Traditional and probiotic sucuk
production were occurred with L. plantarum and L. rhamnosus.
Probiotic sucuk was produced with free or microencapsulated L. rhamnosus.
Microencapsulation protected survival of L. rhamnosus in sucuk. It was
observed that biogenic amine amounts of sucuk increased with storage.
Putrescine, cadaverine, histamine, tyramine and tryptamine were detected as the
most abundant biogenic amines in sucuk.
It was also determined that addition of L. rhamnosus plus L.
plantarum were reduced effectively biogenic amine amounts in sucuk
samples. Total biogenic amine amounts in
sucuk without probiotic L. rhamnosus was found higher than in sucuk with
probiotic L. rhamnosus. In conclusion, short storage period and the use
of probiotic culture are recommended for the production of sucuk with low
biogenic amine level.
Anahtar Kelimeler
Kaynakça
- Bek Y, Efe E. Araştırma ve Deneme Metodları-I. Adana, Turkey: Çukurova University Agricultural Faculty; 1988 (in Turkish).
- Cavalheiro C.P., Ruiz-Capillas C, Herrero A.M., Jimenez-Colmenero F, deMenezes C.R., Fries L.L.M. (2015). Application of probiotic delivery systems in meat products. Trends Food Sci Tech, 46: 120-131.
- Champagne, C., Fustier, P. (2007). Microencapsulation for the improved delivery of bioactive compounds into foods. Curr Opin Biotech, 18: 184–190.
- Chen, M., Chen, K., Kuo, Y. (2007). Optimal thermotolerance of Bifidobacterium bifidum in gellan–alginate microparticles. Biotechnol Bioeng, 98 (2).
- De Vuyst, L., Falony, G., Leroy, F. (2008). Probiotics in fermented sausages. Meat Sci, 80: 75–78.
- De Prisco, A., Mauriello, G. (2016). Probiotication of foods: a focus on microencapsulation tool. Trends Food Sci Tech, 48: 27-39.
- Domínguez, R., Munekata, P.E., Agregan, R., Lorenzo, J.M. (2016). Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage. LWT-Food Sci Technol, 71: 47-53.
- Eerola, S., Hinkkanen, R., Lindfors, E., Hirvi, T. (1993). Liquid chromatographic determination of biogenic amines in dry sausages. J AOAC Int, 76(3): 575-577.
- Erkkila, S., Suihko, M.L., Eerola, S., Petaja, E., Mattila-Sandholm, T. (2001). Dry sausage fermented by Lactobacillus rhamnosus strains. Int J Food Microbiol, 64: 205–210.
- Espinoza, Y.R., Navarro, Y.G. (2010). Non-Dairy probiotic products. Food Microbiol, 27: 1–11.
- Genccelep, H., Aksu, M.I., Oz, F., Kaya, M. (2008). Determination of biogenic amines in sucuk. Food Control, 19: 868-872.
- Jairath, G., Singh, P.K., Dabur, R.S., Rani, M., Chaudhari, M. (2015). Biogenic amines in meat and meat products and its public health significance: a review. J Food Sci Technol, 52(11): 6835–6846.
- Kaban, G., Kaya, M. (2009). Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage "Sucuk". J Food Sci, 74(1): 58-S63.
- Kalkan S, Öztürk D, Selimoglu BS. (2018). Determining some of the quality characteristics of probiotic yogurts manufactured by using microencapsulated Saccharomyces cerevisiae var. boulardii. Turk J Vet Anim Sci, 42: 617-623.
- Kantachote, D., Ratanaburee, A., Sukhoom, A., Sumpradit, T., Asavaroungpipop, N. (2016). Use of amino butyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage(Nham) and their distribution during fermentation. LWT- Food Sci Technol, 70: 171-177.
- Kongkiattikajorn, J. (2015). Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage. J Ethnic Foods, 2: 186-194.
- Loizzo, M.R., Spizzirri, U.G., Bonesi, M., Tundis, R., Picci, N., Restuccia, D. (2016). Influence of packaging conditions on biogenic amines and fatty acids evolution during 15 months storage of a typical spreadable salami (‘Nduja). Food Chem, 213: 115–122.
- Lu, S., Ji, H., Wang, Q., Li, B., Li, K., Xu, C., Jiang, C. (2015). The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horse meat sausages. Food Control, 50: 869-875.
- Muthukumarasamy, P., Holley, R.A. (2006). Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri. Int J Food Microbiol, 111: 164–169.
- Özdemir H (1999): Türk fermente sucuğunun florasındaki dominant laktobasil türlerinin sucuğun organoleptik nitelikleri ile ilişkisi. Ankara Univ Vet Fak Derg, 46: 189-198.
- Rubio, R., Jofré, A., Aymerich, T., Guàrdia, M.D., Garriga, M. (2014). Nutritionally enhanced fermented sausages as a vehicle for potential probiotic Lactobacilli delivery. Meat Sci, 96: 937-942.
- Sidira, M., Karapetsas, A., Galanis, A., Kanellaki, M., Kourkoutas, Y. (2014). Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry fermented sausages and investigation of microbial dynamics. Meat Sci, 96: 948–955.
- Sun, Q., Chen, Q., Li, F., Zheng, D., Kong, B. (2016). Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum. Food Control, 68: 358-366.
- Unal, E. (2014). Probiyotik laktik asit bakterilerinden L. rhamnosus’un fermente sucuklarin bazi özellikleri üzerine etkisi. Çukurova Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, PhD thesis, 171p.
- Wang Y., Sun Y., Zhang X., Zhang Z., Song J., Gui M., Li P. (2015). Bacteriocin producing probiotics enhance the safety and functionality of sturgeon sausage. Food Control, 50: 729-735.
- Xie, C., Wang, H.H., Nie, X.K., Chen, L., Deng, S.L., Xu, X.L. (2015). Reduction of biogenic amine concentration in fermented sausage by selected starter cultures. CyTA-J Food, 13(4): 491-497.
Yıl 2019,
Cilt: 44 Sayı: 5, 819 - 825, 17.08.2019
Öz
Bu çalışmada 6 aylık depolama periyodu
sırasında sucuktaki biyojen amin miktarı üzerinde depolamanın ve mikroenkapsüle
L. rhamnosus’un etkisi araştırılmıştır. Geleneksel ve probiyotik sucuk
üretimi L. plantarum ve L. rhamnosus ile gerçekleştirilmiştir.
Probiyotik sucuk, serbest ve mikroenkapsüle L. rhamnosus ile
üretilmiştir. Mikroenkapsülasyon işlemi sucuktaki L. rhamnosus’un
canlılığını korumuştur. Sucuktaki biyojen amin miktarının depolamayla birlikte
arttığı gözlenmiştir. Putresin, kadaverin, histamin, tiramin ve triptamin’in
sucukta en bol bulunan biyojen aminler olduğu ortaya çıkarılmıştır. Ayrıca L.
plantarum’a ilave olarak L. rhamnosus ilavesinin sucuk
örneklerindeki biyojen amin miktarlarını etkin bir şekilde azalttığı
belirlenmiştir. Probiyotik L.
rhamnosus bulunmayan geleneksel sucuklardaki toplam biyojen amin miktarı L.
rhamnosus’lu probiyotik sucuklardan daha yüksek bulunmuştur. Sonuç olarak,
kısa depolama süresi ve probiyotik kültür kullanımı düşük biyojen amin seviyeli
sucuk üretimi için tavsiye edilmektedir.
Anahtar Kelimeler
Kaynakça
- Bek Y, Efe E. Araştırma ve Deneme Metodları-I. Adana, Turkey: Çukurova University Agricultural Faculty; 1988 (in Turkish).
- Cavalheiro C.P., Ruiz-Capillas C, Herrero A.M., Jimenez-Colmenero F, deMenezes C.R., Fries L.L.M. (2015). Application of probiotic delivery systems in meat products. Trends Food Sci Tech, 46: 120-131.
- Champagne, C., Fustier, P. (2007). Microencapsulation for the improved delivery of bioactive compounds into foods. Curr Opin Biotech, 18: 184–190.
- Chen, M., Chen, K., Kuo, Y. (2007). Optimal thermotolerance of Bifidobacterium bifidum in gellan–alginate microparticles. Biotechnol Bioeng, 98 (2).
- De Vuyst, L., Falony, G., Leroy, F. (2008). Probiotics in fermented sausages. Meat Sci, 80: 75–78.
- De Prisco, A., Mauriello, G. (2016). Probiotication of foods: a focus on microencapsulation tool. Trends Food Sci Tech, 48: 27-39.
- Domínguez, R., Munekata, P.E., Agregan, R., Lorenzo, J.M. (2016). Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage. LWT-Food Sci Technol, 71: 47-53.
- Eerola, S., Hinkkanen, R., Lindfors, E., Hirvi, T. (1993). Liquid chromatographic determination of biogenic amines in dry sausages. J AOAC Int, 76(3): 575-577.
- Erkkila, S., Suihko, M.L., Eerola, S., Petaja, E., Mattila-Sandholm, T. (2001). Dry sausage fermented by Lactobacillus rhamnosus strains. Int J Food Microbiol, 64: 205–210.
- Espinoza, Y.R., Navarro, Y.G. (2010). Non-Dairy probiotic products. Food Microbiol, 27: 1–11.
- Genccelep, H., Aksu, M.I., Oz, F., Kaya, M. (2008). Determination of biogenic amines in sucuk. Food Control, 19: 868-872.
- Jairath, G., Singh, P.K., Dabur, R.S., Rani, M., Chaudhari, M. (2015). Biogenic amines in meat and meat products and its public health significance: a review. J Food Sci Technol, 52(11): 6835–6846.
- Kaban, G., Kaya, M. (2009). Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage "Sucuk". J Food Sci, 74(1): 58-S63.
- Kalkan S, Öztürk D, Selimoglu BS. (2018). Determining some of the quality characteristics of probiotic yogurts manufactured by using microencapsulated Saccharomyces cerevisiae var. boulardii. Turk J Vet Anim Sci, 42: 617-623.
- Kantachote, D., Ratanaburee, A., Sukhoom, A., Sumpradit, T., Asavaroungpipop, N. (2016). Use of amino butyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage(Nham) and their distribution during fermentation. LWT- Food Sci Technol, 70: 171-177.
- Kongkiattikajorn, J. (2015). Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage. J Ethnic Foods, 2: 186-194.
- Loizzo, M.R., Spizzirri, U.G., Bonesi, M., Tundis, R., Picci, N., Restuccia, D. (2016). Influence of packaging conditions on biogenic amines and fatty acids evolution during 15 months storage of a typical spreadable salami (‘Nduja). Food Chem, 213: 115–122.
- Lu, S., Ji, H., Wang, Q., Li, B., Li, K., Xu, C., Jiang, C. (2015). The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horse meat sausages. Food Control, 50: 869-875.
- Muthukumarasamy, P., Holley, R.A. (2006). Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri. Int J Food Microbiol, 111: 164–169.
- Özdemir H (1999): Türk fermente sucuğunun florasındaki dominant laktobasil türlerinin sucuğun organoleptik nitelikleri ile ilişkisi. Ankara Univ Vet Fak Derg, 46: 189-198.
- Rubio, R., Jofré, A., Aymerich, T., Guàrdia, M.D., Garriga, M. (2014). Nutritionally enhanced fermented sausages as a vehicle for potential probiotic Lactobacilli delivery. Meat Sci, 96: 937-942.
- Sidira, M., Karapetsas, A., Galanis, A., Kanellaki, M., Kourkoutas, Y. (2014). Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry fermented sausages and investigation of microbial dynamics. Meat Sci, 96: 948–955.
- Sun, Q., Chen, Q., Li, F., Zheng, D., Kong, B. (2016). Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum. Food Control, 68: 358-366.
- Unal, E. (2014). Probiyotik laktik asit bakterilerinden L. rhamnosus’un fermente sucuklarin bazi özellikleri üzerine etkisi. Çukurova Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, PhD thesis, 171p.
- Wang Y., Sun Y., Zhang X., Zhang Z., Song J., Gui M., Li P. (2015). Bacteriocin producing probiotics enhance the safety and functionality of sturgeon sausage. Food Control, 50: 729-735.
- Xie, C., Wang, H.H., Nie, X.K., Chen, L., Deng, S.L., Xu, X.L. (2015). Reduction of biogenic amine concentration in fermented sausage by selected starter cultures. CyTA-J Food, 13(4): 491-497.
Toplam 26 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 17 Ağustos 2019 |
| Yayımlandığı Sayı | Yıl 2019 Cilt: 44 Sayı: 5 |
