Starter Kültürlerin Fermente Balık Sucukların Fizikokimyasal ve Besinsel Özellikleri Üzerine Etkileri

Year 2025, Volume: 15 Issue: 2, 865 - 880, 15.06.2025

Fatma Öztürk , Hatice Gündüz , Fettah Gündüz

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

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

Project Number

2021-GAP-SUÜF-0003

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

Ethical Statement

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

Supporting Institution

Izmir Katip Celebi University Scientific Research Project Coordination

Project Number

2021-GAP-SUÜF-0003

Thanks

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

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