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

Yıl 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

Öz

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.

Anahtar Kelimeler

Bifidobacterium animalis, Keçi sucuğu, Laktuloz, Lactobacillus acidophilus

Destekleyen Kurum

Burdur Mehmet Akif Ersoy University Scientific Research Projects Commission

Proje Numarası

0723-MP-21

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

Öz

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.

Anahtar Kelimeler

Bifidobacterium animalis, goat sausage, lactulose, Lactobacillus acidophilus

Proje Numarası

0723-MP-21

Kaynakça

• Saricoban C, Karakaya M, Caner C. (2006). Properties of Turkish‐style Sucuk Made with Different Combinations of Beef and Hen Meat. J Muscle Food. 17(1):1-8.
• Soyer A, Ertaş AH, Üzümcüoğlu Ü. (2005). Effect of Processing Conditions on The Quality of Naturally Fermented Turkish Sausages (Sucuks). Meat Sci. 69(1):135-141.
• Bozkurt H, Bayram M. (2006). Colour and Textural Attributes of Sucuk During Ripening. Meat Sci. 73(2):344-350.
• Demirgül F, Sağdıç O. (2017). Laktik Starter Kültür Üretim Teknolojisi. EJOSAT. 7(11):27-37.
• Cocconcelli PS. (2007). Starter cultures: bacteria. Handbook of fermented meat and poultry, 137-145.
• Cenci-Goga BT, Ranucci D, Miraglia D, Cioffi A. (2008). Use of Starter Cultures Of Dairy Origin in The Production of Salame Nostrano, an Italian Dry-Cured Sausage. Meat Sci. 78(4):381-390.
• Bis-Souza CV, Barba FJ, Lorenzo JM, Penna AB, Barretto ACS. (2019). New Strategies for The Development of Innovative Fermented Meat Products: A Review Regarding the Incorporation of Probiotics and Dietary Fibers. Food Rev Int. 35(5):467-484.
• Työppönen S, Petäjä E, Mattila-Sandholm T. (2003). Bioprotectives and Probiotics for Dry Sausages. Int J Food Microbiol. 83(3):233-244.
• Arihara K, Ota H, Itoh M, Kondo Y, Sameshim T, Ymanaka H. (1998). Lactobacillus Acidophilus Group Lavtic Acid Bacteria Applied to Meat Fermentation. J Food Sci. 63:544-547.
• Gürakan GC, Bozoğlu TF, Weiss N. (2005). Identification of Lactobacillus Strains from Turkish-Style Dry Fermented Sausages. LWT, 28:139-144.
• Kołożyn-Krajewska D, Dolatowski ZJ. (2009). Probiotics in Fermented Meat Products. Acta Sci Pol Technol Aliment. 8 (2):61-74.
• Venema K, Vermunt SHF, Brink EJ. (2005). D-tagatose Increases Butyrate Production by the Colonic Microbiota in Healthy Men and Women. Microb Ecol Health Dis. 17:47-57.
• Yılmaz-Ersan L, Özcan T, Akpınar-Bayizit A, Delikanlı B. (2016). Bifidojenik Faktör Olarak Laktoz Türevlerinin Önemi. Bursa Uludag Üniv Ziraat Fak Derg. 30(2):79-90.
• Ensoy U, Kolsarici N, Candoğan K, Karslıoğlu B. (2010). Changes in Biochemical and Microbiological Characteristics of Turkey Sucuks as Affected by Processing and Starter Culture Utilization. J Muscle Food. 21(1):142-165.
• Madruga MS, Bressan MC. (2011). Goat Meats: Description, Rational Use, Certification, Processing and Technological Developments. Small Rumin Res. 98(1-3):39-45.
• Pophiwa P, Webb EC, Frylinck L. (2020). A Review of Factors Affecting Goat Meat Quality and Mitigating Strategies. Small Rumin Res. 183:106035
• Dawkins NL, McMillian KW, Phelps O, Gebrelul S, Beyer AJ, Howard A. (2000). Palatability Studies as İnfluenced by Consumer Demographics and Chevon Characteristics. J Muscle Food. 11:45-49.
• International Organization for Standardization (2013). ISO4833-2:2013: Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of microorganisms. Colony-count technique at 30° C by the surface plating technique.
• International Organization for Standardization (2006). ISO 4832:2006: Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of coliforms Colony-count technique.
• International Organization for Standardization (1995). ISO 13681:1995: Meat and meat products Enumeration of yeasts and moulds Colony-count technique.
• International Organization for Standardization (2021). ISO6888-2:2021: Microbiology of the food chain Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part 2: Method using rabbit plasma fibrinogen agar medium.
• De Man JC, Rogosa M, Sharpe, ME. (1960). A Medium for the Cultivation of Lactobacilli. J Appl Bacteriol. 23(1): 130–135.
• Dave RI, Shah NP. (1996). Evaluation of Media for Selective Enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and Bifidobacteria. J Dairy Sci. 79(9):1529–1536.
• International Organization for Standardization (2006). ISO20128:2006 IDF 192:2006: Milk products Enumeration of presumptive Lactobacillus acidophilus on a selective medium Colony-count technique at 37C
• International Organization for Standardization (1999). ISO 2917:1999: Meat and meat products Measurement of pH Reference method.
• International Organization for Standardization (2008). ISO 21527-2:2008: Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of yeasts and moulds Part 2: Colony count technique in products with water activity less than or equal to 0,95.
• Yılmazer M, Seçilmiş H. (2006). Gaz kromatografisi headspace sistemi ile süt ürünlerinde bazı aroma bileşenlerinin analizi. Türkiye, 9:24-26.
• Güzel-Seydim ZB, Seydim AC, Greene AK, Bodine AB. (2000). Determination of Organic Acids and Volatile Flavor Substances in Kefir During Fermentation. J Food Compos Anal. 13(1):35-43.
• International Organization for Standardization (2016). ISO 13299:2016: Sensory analysis Methodology General guidance for establishing a sensory profile.
• Topcam MMY, Arslan B, Soyer A. (2023). Sucuk, Turkish-Style Fermented Sausage: Evaluation of the Effect of Bioprotective Starter Cultures on Its Microbiological, Physicochemical, and Chemical Properties. Appl Microbiol. 4(3):1215-1231.
• Gönülalan Z, Arslan A, Köse A. (2004). Farklı Starter Kültür Kombinasyonlarının Fermente Sucuklardaki Etkileri. Turk J Vet Anim Sci. 28:7-16.
• Tekinşen OC, Dinçer B, Kaymaz Ş, Yücel A. (1982). Türk Sucuğunun Olgunlaşması Sırasında Mikrobiyel Flora ve Organoleptik Niteliklerindeki Değişimler. Ankara Üniv Vet Fak Derg. 29:111-130.
• Wang D, Hu G, Wang H, Wang L. et al. (2021). Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages. Foods. 10(12):2939.
• Ozturk I, Sagdic O, Yetim H. (2021). Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”.Food Sci Anim Resour. 41(2):196.
• Banjara N, Suhr MJ, Hallen-Adams HE. (1998). Diversity of Yeast and Mold Species From a Variety of Cheese Types. Curr Microbiol. 70:792-800.
• Nazlı B. (1998). Researches on the Ripening of Turkish Fermented Sausage Using a Local Starter Culture Combination. Turk J Vet Anim Sci. 22(5):393-398.
• Akköse A, Oğraş ŞŞ, Kaya M, Kaban G. (2023). Microbiological, Physicochemical and Sensorial Changes During the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate. Ferment. 9(6):558.
• Kamiloğlu A. (2022). Functional and Technological Characterization of Lactic Acid Bacteria İsolated from Turkish Dry-Fermented Sausage (Sucuk). Braz J Microbiol. 53(2):959-968.
• Öksüztepe G, Güran HŞ, İncili GK, Gül SB. (2011). Elazığ’da Tüketime Sunulan Fermente Sucukların Mikrobiyolojik ve Kimyasal Kalitesi. FÜ Sağ Bil Vet Derg. 25(3): 107-117.
• Erkmen O, Bozkurt H. (2004). Quality Characteristics of Retailed Sucuk (Turkish Dry-Fermented Sausage). Food Technol Biotechnol. 42(1):63-69.
• Holko I, Hrabě J, Šalaková A, Rada V. (2013). The Substitution of a Traditional Starter Culture in Mutton Fermented Sausages by Lactobacillus Acidophilus and Bifidobacterium Animalis. Meat Sci. 94:275-279.
• Kaya M, Aksu MI. (2005). Effect of Modified Atmosphere and Vacum Packaging on Same Quality Characterictics of Sliced Sucuk Produced Using Probiotics Culture. J Sci Food Agric. 85:2281-2288.
• Coelho SR, Lima ÍA, Martins ML, Júnior AAB, et al. (2019). Application of Lactobacillus paracasei LPC02 and Lactulose as a Potential Symbiotic System in the Manufacture of Dry-Fermented Sausage. LWT, 102:254-259.
• Rouhi M, Sohrabvandi S, Mortazavian AM. (2013). Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics. Crit Rev Food Sci Nutr. 53(4):331-348.
• De Vuyst L. (2000). Technology aspects related to the application of functional starter cultures. Food Technol Biotechnol.38(2):105-112.
• Rebucci R, Sangalli L, Fava M, Bersani C, Cantoni C, Baldi A. (2007). Evaluation of Functional Aspects in Lactobacillus Strains Isolated From Dry Fermented Sausages. J Food Qual. 30(2):187-201.
• Zhang H, Wu J, Guo X. (2016). Effects of Antimicrobial and Antioxidant Activities of Spice Extracts on Raw Chicken Meat Quality., Food Sci Hum Wellness. 5(1):39-48.
• Kızılkaya MF, Oral ZFY, Sallan S, Kaban G, Kaya M. (2023). Volatile Nitrosamines ın a Dry Fermented Sausage" Sucuk": Occurrence and Effect of Cooking on their Formation. J Food Compos Anal. 119:105284.
• Dilek NM, Karakaya M. (2022). Natural Alternative Curing Agent in Fermented Sucuk Production: Sugar Beet (Beta vulgaris var. saccharifera L.) Molasses. Selcuk J Agric Food Sci. 36(3):380-386.
• Kim YHB, Warner RD, Rosenvold K. (2014). Influence of High Pre-Rigor Temperature and Fast Ph Fall on Muscle Proteins and Meat Quality: A Review. Anim Pro. Sci. 54(4):375-395.
• Ünal K, Karakaya M. (2017). The Effect of Clove and Cinnamon on Some Physicochemical Properties of Sucuk Produced by Different Animal Fat Types. J Tekirdag Agric Fac. 14(3):55-65.
• Slima SB, Ktari N, Trabelsi I, Triki M, et al. (2017). Effect of Partial Replacement of Nitrite With a Novel Probiotic Lactobacillus Plantarum TN8 on Color, Physico-Chemical, Texture And Microbiological Properties of Beef Sausages. LWT. 86:219-226.
• Kaban G, Sallan S, Çinar Topçu K, Sayın Börekçi B, Kaya M. (2022). Assessment of Technological Attributes of Autochthonous Starter Cultures in Turkish Dry Fermented Sausage (Sucuk). Int J Food Sci. 57(7):4392-4399.