Effects of Starter Cultures on the Physicochemical and Nutritional Characteristics of Fermented Fish Sausages

Fatma Öztürk; Hatice Gündüz; Fettah Gündüz

doi:10.31466/kfbd.1654864

TR EN

Starter Kültürlerin Fermente Balık Sucukların Fizikokimyasal ve Besinsel Özellikleri Üzerine Etkileri

Abstract

Bu çalışmada, amin negatif starter kültürler olan Lactobacillus sakei subsp. sakei, Staphylococcus xylosus ve Pediococcus pentosaceus'un, olgunlaşma ve depolama süresince balık sucuklarının besin bileşimi, tekstür, renk ve amino asit profili üzerindeki etkileri ayrı ayrı ve birlikte incelenmiştir. Fermantasyon sırasında nem içeriğinde anlamlı farklılıklar gözlenmiş ancak depolama sürecinde fark tespit edilmemiştir (P> 0.05). En yüksek kül içeriği S. xylosus içeren sucuklarda bulunmuş ve bu içerik depolama sonunda artmıştır. Renk ölçümleri, L* ve b* değerlerinde azalma olduğunu, a* değerlerinin ise değişkenlik gösterdiğini ortaya koymuştur. Tekstür analizinde gruplar arasında sertlik açısından fark bulunmamıştır. Amino asit analizinde, fermantasyondan sonra toplam serbest amino asit içeriğinde anlamlı bir artış gözlenmiş ve en yüksek seviyeler karışık kültürlerle aşılanmış sucuklarda kaydedilmiştir (P< 0.05). Özellikle lezzet gelişiminde önemli amino asitlerin P. pentosaceus ve karışık kültürlerde daha yüksek olduğu tespit edilmiştir. Sonuçlar, S. xylosus, P. pentosaceus ve karışık kültürlerin, kalite, stabilite ve lezzet geliştirme açısından balık sucuklarında kullanımı için uygun olduğunu göstermektedir.

Keywords

Balık sucuğu, Mikrobiyal fermentasyon, Organoleptik özellikler, Biyokimyasal özellikler

Effects of Starter Cultures on the Physicochemical and Nutritional Characteristics of Fermented Fish Sausages

Abstract

This study investigated the effects of amine-negative starter cultures, Lactobacillus sakei subsp. sakei, Staphylococcus xylosus, and Pediococcus pentosaceus, both individually and in combination, on the nutritional composition, texture, color, and amino acid profile of fish sausages during ripening and storage. The moisture content differences were significant during fermentation but not during storage (P> 0.05). Sausages with S. xylosus had the highest ash content, which increased by the end of storage. Color measurements showed declines inrevealed decreases in the L* and b* values, whereas the a* values varied with bacterial addition. Texture analysis revealed no significant differences in hardness between the groups. Amino acid analysis demonstrated a notable increase in total free amino acids postfermentation, particularly in sausages inoculated with mixed cultures (P< 0.05). Significant increases in flavor-related amino acids such as alanine, valine, and leucine were observed in sausages with P. pentosaceus and mixed cultures. The results highlight the potential of S. xylosus, P. pentosaceus, and mixed cultures to improve fish sausage quality, stability, and flavor development during storage.

Keywords

Fish sausage, Microbial fermentation, Organoleptic attributes, Biochemical properties

Supporting Institution

Izmir Katip Celebi University Scientific Research Project Coordination

Project Number

2021-GAP-SUÜF-0003

Ethical Statement

The authors declares that this study complies with Research and Publication Ethics.

Thanks

This study was supported by Izmir Katip Celebi University Scientific Research Project Coordination (Project number: 2021-GAP-SUÜF-0003).

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Fatma Öztürk
0000-0003-4763-3801
Türkiye

Hatice Gündüz ^*
0000-0002-9899-8635
Türkiye

Fettah Gündüz
0000-0002-0968-3755
Türkiye

Publication Date

June 15, 2025

Submission Date

March 10, 2025

Acceptance Date

April 27, 2025

Published in Issue

Year 2025 Volume: 15 Number: 2

DOI

https://doi.org/10.31466/kfbd.1654864

IZ

https://izlik.org/JA62WH29LM

APA

Öztürk, F., Gündüz, H., & Gündüz, F. (2025). Effects of Starter Cultures on the Physicochemical and Nutritional Characteristics of Fermented Fish Sausages. Karadeniz Fen Bilimleri Dergisi, 15(2), 865-880. https://doi.org/10.31466/kfbd.1654864

AMA

1.Öztürk F, Gündüz H, Gündüz F. Effects of Starter Cultures on the Physicochemical and Nutritional Characteristics of Fermented Fish Sausages. KFBD. 2025;15(2):865-880. doi:10.31466/kfbd.1654864

Chicago

Öztürk, Fatma, Hatice Gündüz, and Fettah Gündüz. 2025. “Effects of Starter Cultures on the Physicochemical and Nutritional Characteristics of Fermented Fish Sausages”. Karadeniz Fen Bilimleri Dergisi 15 (2): 865-80. https://doi.org/10.31466/kfbd.1654864.

EndNote

Öztürk F, Gündüz H, Gündüz F (June 1, 2025) Effects of Starter Cultures on the Physicochemical and Nutritional Characteristics of Fermented Fish Sausages. Karadeniz Fen Bilimleri Dergisi 15 2 865–880.

IEEE

[1]F. Öztürk, H. Gündüz, and F. Gündüz, “Effects of Starter Cultures on the Physicochemical and Nutritional Characteristics of Fermented Fish Sausages”, KFBD, vol. 15, no. 2, pp. 865–880, June 2025, doi: 10.31466/kfbd.1654864.

ISNAD

Öztürk, Fatma - Gündüz, Hatice - Gündüz, Fettah. “Effects of Starter Cultures on the Physicochemical and Nutritional Characteristics of Fermented Fish Sausages”. Karadeniz Fen Bilimleri Dergisi 15/2 (June 1, 2025): 865-880. https://doi.org/10.31466/kfbd.1654864.

JAMA

1.Öztürk F, Gündüz H, Gündüz F. Effects of Starter Cultures on the Physicochemical and Nutritional Characteristics of Fermented Fish Sausages. KFBD. 2025;15:865–880.

MLA

Öztürk, Fatma, et al. “Effects of Starter Cultures on the Physicochemical and Nutritional Characteristics of Fermented Fish Sausages”. Karadeniz Fen Bilimleri Dergisi, vol. 15, no. 2, June 2025, pp. 865-80, doi:10.31466/kfbd.1654864.

Vancouver

1.Fatma Öztürk, Hatice Gündüz, Fettah Gündüz. Effects of Starter Cultures on the Physicochemical and Nutritional Characteristics of Fermented Fish Sausages. KFBD. 2025 Jun. 1;15(2):865-80. doi:10.31466/kfbd.1654864

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Starter Kültürlerin Fermente Balık Sucukların Fizikokimyasal ve Besinsel Özellikleri Üzerine Etkileri

Abstract

Keywords

Effects of Starter Cultures on the Physicochemical and Nutritional Characteristics of Fermented Fish Sausages

Abstract

Keywords

Supporting Institution

Project Number

Ethical Statement

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

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