Determination of in vitro digestibility and some quality characteristics of fermented sucuk foods produced for dogs

Abstract

The aim of current study was to determine in vitro digestibility, some microbiological properties and shelf life of fermented sucuk foods consisting mixture of animal and vegetable natural foods produced for dogs. Grain-inclusive and grain-free (GF) formulations were prepared. Grain-inclusive group was subgrouped as cooked (CG) and uncooked grain (UCG). In vitro digestibility, nutrient composition, pH and thiobarbituric acid reactive substances (TBARS) values of 3 groups of sucuk foods were determined at 0, 1, 3, and 6 months after production. Microbiological characteristics (Aerobic colony number, E. coli, coagulase positive Staphylococcus, coliform bacteria, yeast mold, Salmonella spp.) and lactic acid levels of sucuks were determined at the end of 1, 3, and 6-months of storage (+4°C). There were differences in nutrient compositions of groups and storage times within groups (P<0.05). All sucuk foods were negative for E. coli and Salmonella spp. Count of aerobic colonies were 5.8x107, 3.0x107 and 3.1x109 CFU/g in CG, UCG and GF, respectively. Total yeast-mold counts were between 5.5x103-9.6x104 CFU/g. The highest pH drop (5.38 to 4.25) and in vitro organic matter digestibility (92.02%) were determined in CG sucuk (P<0.05). TBARS value of UCG group was the highest at the end of the 6-months storage (P<0.05). Lactic acid levels were not different between storage times and groups (P>0.05). As a result, healthy and highly digestible sucuk foods were obtained for dogs, which contain sufficient and balanced nutrients and have a long shelf life.

Keywords

• Characteristic
• Digestibility
• dog
• fermented sucuk food
• shelf life
• Microbiological shelf life

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