Laktuloz, Lactobacillus acidophilus ve Bifidobacterium animalis İlavesiyle Keçi Etinden Fonksiyonel Fermente Sucuk Üretimi

Year 2024, , 1 - 10, 17.12.2024

Zühal Çalışkan , Ahmet Hulusi Dinçoğlu , Erdi Şen , Ozen Yurdakul , Erhan Keyvan , Hatice Ahu Kahraman

https://doi.org/10.47027/duvetfd.1491641

Abstract

Bu çalışmanın temel amacı, geleneksel starter kültürlerin yanında probiyotik ve laktuloz (%1) eklenmesiyle keçi etinden güvenli ve fonksiyonel niteliklere sahip fermente sucuk elde etmektir. Yalnızca starter kültür ve baharat karışımı eklenerek A grubu sucuk örnekleri oluşturuldu. B grubuna Bifidobacterium animalis ve Lactobacillus acidophilus kültürleri eklenirken C grubuna kontrol grubunun kombinasyonuna ek olarak %1 laktuloz ilave edildi. Grup D, probiyotik kültürlerinin yanı sıra laktuloz da eklenerek dört farklı sucuk örneği oluşturuldu. Laktik asit bakterilerinin miktarı, olgunlaşma süresince artış göstermiştir. Laktik asit bakterilerinin son seviyeleri 5.27 ile 6.98 arasında değişmiştir. Depolama süresince bu seviyeler 4.96 ile 5.84 arasında sabit kalmıştır. B. animalis miktarı, olgunlaşma süresince artmış ve özellikle laktuloz içeren B ve D gruplarında yüksek seviyelere ulaşmıştır. Su aktivitesi olgunlaşma süresince düşmüş ve depolama süresince daha da azalmıştır. Son su aktivitesi değerleri 0.79'un altına inmiştir. pH değerleri, olgunlaşma ve depolama süresince de düşmüştür. Son pH değerleri 5.31 ile 5.42 arasında ölçülmüştür. Raf ömrü boyunca sucuk örneklerinin pH, kurumadde ve su aktivitesi gibi fiziko-kimyasal özellikleri değerlendirildiğinde gruplar arası bu parametrelerde anlamlı farklılıklar gözlemlense de probiyotik ve prebiyotik katkıları ile ilişkilendirilememiştir. Muhafazanın son gününde, probiyotik kültürler ve laktuloz ilave örneklerin en düşük sertlik değerine sahip olduğu tespit edilmiştir. Duyusal analizlerde, özellikle laktuloz içeren grupların en yüksek puanları aldığı ve genel olarak kabul gördüğü gözlemlenmiştir. Elde edilen veriler, sucuğa probiyotik ve prebiyotik eklenmesi ile ürünün niteliklerinde olumlu değişimler meydana getirdiğini göstermiştir.

Keywords

Bifidobacterium animalis, Keçi sucuğu, Laktuloz, Lactobacillus acidophilus

Supporting Institution

Burdur Mehmet Akif Ersoy University Scientific Research Projects Commission

Project Number

0723-MP-21

Production of Functional Fermented Sausage from Goat Meat with the Addition of Lactulose, Lactobacillus acidophilus, and Bifidobacterium animalis

Abstract

The main goal of this study is to create safe and functional fermented sausages (Turkish dry-fermented sausage) from goat meat by combining probiotics and lactulose (1%) with traditional starter cultures. Group A was created with sausage dough to which only starter culture and spice mixture were added. Bifidobacterium animalis and Lactobacillus acidophilus cultures were added to group B, and 1% lactulose was added to group C, in addition to the control group's combination. By adding Bifidobacterium animalis and Lactobacillus acidophilus cultures, as well as lactulose, to group D, four distinct sausage samples were formed. Lactic acid bacteria levels increased throughout ripening, ranging from 5.27 to 6.98, and remained steady during storage, from 4.96 to 5.84. During ripening, the quantity of B. animalis increased, especially in groups B and D, which included lactulose. Water activity decreased during ripening and further decreased during storage. The latest water activity values fell below 0.79. pH values also decreased during ripening and storage. The final pH values were measured between 5.31 and 5.42. When the physico-chemical properties such as pH, dry matter, and water activity of the sausage samples were evaluated throughout the shelf life, although significant differences were observed in these parameters between the groups, they could not be associated with probiotic and prebiotic contributions. On the last day of storage, the samples with the addition of probiotic cultures and lactulose showed the lowest hardness values. In sensory analyses, it was observed that the groups containing lactulose received the highest scores and were generally accepted. The data obtained showed that adding probiotics and prebiotics to sausage caused positive changes in the quality of the product.

Keywords

Bifidobacterium animalis, goat sausage, lactulose, Lactobacillus acidophilus

Project Number

0723-MP-21

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