Balık sosu üretiminde kullanılan Lactobacillus sakei ve Staphylococcus carnosus bakterilerinin antioksidan aktivite kapasitesine etkisi

Abstract

Balık sosu fermantasyon tekniği ile üretilen, nitelikli fonksiyonel bir üründür. Kehribar renginde lezzetli bir sıvı olan ürünün yapısal özellikleri ortamda bulunan mikroorganizma ve enzim faaliyetleri ile şekillenmektedir. Yapılan bu çalışmada, hamsiden (Engraulis encrasicolus) geleneksel yöntem ve starter kültürle; Lactobacillus sakei ve Staphylococcus carnosus (BFL-F06, Almanya), balık sosu üretimi gerçekleştirilmiştir. Starter kullanımı, üründe geleneksel üretimden farklı olarak hem tuz oranın düşük olmasını hem de lezzet gelişiminin iyileştirilmesini vaat eden bir üretim şeklidir. Çalışmada, geleneksel üretimde % 20 oranında, starter ilaveli üretimde ise % 3 oranında tuz kullanılmış, sonuçta elde edilen ürün grupları, kalite özellikleri açısından da değerlendirilmiştir. Sos gruplarında sırasıyla; ham protein oranı % 10,72-12,43, ham yağ içeriği ise % 3,21-2,17 olarak belirlenmiştir. Duyusal açıdan, starter grubunda ekşi tadın, geleneksel sos grubunda ise tuzlu ve balıksı tadın baskın olduğu belirlenmiştir. DPPH (2,2-diphenyl-1-picrylhydrazyl) temizleme aktivitesi açısından ise, geleneksel üretimle elde edilen sos grubunda daha güçlü antioksidan aktivite belirlenmiştir.

Keywords

• Engraulis encrasicolus
• balık sosu
• Lactobacillus sakei
• Staphylococcus carnosus
• kalite
• antioksidan aktivite

The effect of Lactobacillus sakei and Staphylococcus carnosus bacteria on the antioxidant activity capacity in fish sauce production

Abstract

Fish sauce is a high-quality functional product produced through fermentation techniques. The structural properties of this amber-colored, flavorful liquid are shaped by the microorganisms and enzyme activities present in the environment. In this study, fish sauce was produced using anchovy (Engraulis encrasicolus) with traditional methods and starter cultures of Lactobacillus sakei and Staphylococcus carnosus (BFL-F06, Germany). The use of starters represents a production method that promises both a lower salt content and improved flavor development compared to traditional production. In the study, 20 % salt was used in traditional production and 3% in starter-added production, and the resulting product groups were also evaluated in terms of quality characteristics. In the sauce groups, the crude protein content was determined as 10.72-12.43 % and the crude fat content as 3.21-2.17 %, respectively. Sensory evaluation revealed that the starter culture group had a sour taste, while the traditional sauce group had a salty and fishy taste. In terms of DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity, the traditional production method resulted in sauces with stronger antioxidant activity.

Keywords

• Engraulis encrasicolus
• fish sauce
• Lactobacillus sakei
• Staphylococcus carnosus
• quality
• antioxidant activity

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