COMPARATIVE EVALUATION OF PHYSICOCHEMICAL, MICROBIOLOGICAL, AND VOLATILE AROMA PROFILES IN FERMENTED, HEAT-TREATED, AND BUTCHER-STYLE SUCUK

Abstract

This study compared the physicochemical, microbiological, and volatile aroma profiles of fermented (FS), heat-treated (HS), and butcher-style (BS) sucuk sold in Türkiye. The aim was to evaluate how production method and standardization affect product quality and safety. FS and HS showed consistent pH, water activity, and microbiological properties, generally aligning with TS 1070, TS 13297, and Turkish Food Codex. In contrast, BS exhibited higher microbial counts, with total mesophilic aerobic bacteria, molds-yeasts, and Staphylococcus spp. reaching 7.63, 6.06, and 4.29 log CFU/g, respectively; the Staphylococcus spp. count exceeded the 3 log CFU/g limit, indicating a potential health risk. Aldehydes, alcohols, and acids were predominant volatile compounds in all groups. FS and HS had more consistent aroma profiles, reflecting better process control, whereas BS showed variability linked to unstandardized production. These results highlight the importance of controlled fermentation and heat treatment, and the need for stronger oversight of butcher-style products.

Keywords

• Sucuk
• quality characteristics
• aroma profile
• food safety
• regulatory compliance

FERMENTE, ISIL İŞLEM GÖRMÜŞ VE KASAP TİPİ SUCUK ÖRNEKLERİNDE FİZİKOKİMYASAL, MİKROBİYOLOJİK VE UÇUCU AROMA PROFİLLERİNİN KARŞILAŞTIRMALI DEĞERLENDİRİLMESİ

Abstract

Bu çalışma, Türkiye’de satışa sunulan fermente (FS), ısıl işlem görmüş (HS) ve kasap tipi (BS) sucukların fizikokimyasal, mikrobiyolojik ve uçucu aroma profillerini karşılaştırmıştır. Çalışmanın amacı, üretim yöntemi ve standardizasyonun ürün kalitesi ve güvenliği üzerindeki etkilerini değerlendirmektir. FS ve HS örnekleri, pH, su aktivitesi ve mikrobiyolojik özellikler açısından tutarlı sonuçlar göstermiş ve genel olarak TS 1070, TS 13297 ve Türk Gıda Kodeksi ile uyumlu bulunmuştur. Buna karşılık, BS örneklerinde toplam mezofilik aerob bakteri, küf-maya ve Staphylococcus spp. sayıları sırasıyla 7.63, 6.06 ve 4.29 log CFU/g düzeylerine ulaşmış; Staphylococcus spp. sayısı 3 log CFU/g sınırını aşarak olası bir halk sağlığı riski oluşturmuştur. Tüm gruplarda aldehitler, alkoller ve asitler başlıca uçucu bileşenler olarak belirlenmiştir. Sonuçlar, mikrobiyal güvenlik ve aroma kalitesinin sağlanmasında kontrollü fermentasyon ve ısıl işlemin önemini ve kasap tipi ürünlerde daha güçlü denetim gerekliliğini vurgulamaktadır.

Keywords

• Sucuk
• kalite özellikleri
• aroma profili
• gıda güvenliği
• mevzuata uygunluk

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