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CHANGES IN PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF TRADITIONALLY PRODUCED TURKISH SUCUK DURING RIPENING AND STORAGE: NATURAL OR SYNTHETIC ADDITIVES?

Yıl 2020, Cilt: 45 Sayı: 2, 329 - 339, 15.01.2020
https://doi.org/10.15237/gida.GD20013

Öz

The effects of addition of nitrite, lactic acid bacteria and propolis on the physicochemical, microbiological and sensory characteristics of traditional Turkish sucuk were studied during the sun-drying and storage stages. Microbiological and physicochemical analysis were performed at the beginning of sun drying period (3rd day), at the end of the sun-drying period (14th day) and in the storage period (28th day). According to the microbiological evaluation of the samples, analyses show that total bacteria, total yeast and mould and lactic acid bacteria counts varied significantly (P <0.05) with nitrite, lactic acid bacteria and propolis addition and time. Propolis decreased the total bacteria, mould and yeast counts compared to the control sample at the end of the 28th day with acceptable sensory properties. Therefore, it can be concluded that as a natural strong antimicrobial, propolis can be added to traditional sucuk formulations to substitute nitrite to avoid negative health effects.

Kaynakça

  • Anonymous. (2000). Turkish food codex, Türk gıda kodeksi, Et ürünleri tebliği, Tebliğ No: 2012/74. Ankara: Agriculture and Rural Affairs Minister.
  • AOAC (1990). Official methods for the analysis (15th ed.). Washington, DC: Association of Official Analytical Chemists.
  • Bligh, E. G., & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Can. J. Biochem., 37: 911–917.
  • Bories, P. N. & Bories, C. (1995). Nitrate determination in biological fluids by an enzymatic one-step assay with nitrate reductase. Clin. Chem., 41: 904-907.
  • Bozkurt, H., & Bayram, M. (2006). Colour and textural attributes of sucuk during ripening. Meat Sci., 73(2): 344-350.
  • Bozkurt, H., & Erkmen, O. (2004). Effect of nitrate/nitrite on quality of sausage (sucuk) during ripening and storage. J.Sci. Food and Agric., 84: 279–286.
  • Bozkurt, H., & Erkmen, O. (2002). Effect of starter cultures and additives on the quality of Turkish style sausage (sucuk). Meat Sci., 61: 149–156.
  • Bozkurt, H. & O. Erkmen. (2007) Effects of some commercial additives on the quality of sucuk (Turkish dry-fermented sausage). Food Chem., 101: 1465–1473.
  • Bruna, J. M., Ordonez, J. A., Fernandez, M., Herranz, B., & De La Hoz, L. (2001). Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum. Meat Sci., 59: 87–96.
  • Burdock, G. A. (1998). Review of the biological properties and toxicity of bee propolis (propolis). Food Chem. Toxicol., 36: 347–363.
  • Cemek, M., Akkaya, L., Birdane, Y. O., Seyrek, K ., Bulut, S. & Konuk, M. (2007). Nitrate and nitrite levels in fruity and natural mineral waters marketed in western Turkey. ‎J. Food Compos. Anal., 20: 236-240.
  • Connolly, D. & Paul, B. (2001). Rapid determination of nitrate and nitrite in drinking water samples using ion-interaction liquid chromatography. Anal. Chim. Acta, 441: 53-62.
  • Çoşkuner, Ö. 2002. Türk sucuğunda lipid oksidasyonuna ve serbest yağ asitleri oluşumuna ısıl işlemin etkisi. MSc Thesis, Ankara University, Institute of Natural Sciences, Ankara, Turkey.
  • Ensoy, Ü., Kolsarıcı, N., Candoğan, K. ve Karslıoğlu, B., 2010. Changes in biochemical and microbiological characteristics of Turkey sucuks as affected by processing and starter culture utilization. J. Muscle Foods, 21(1): 142-165.
  • Ensoy, Ü., 2004. Hindi Sucuğu Üretiminde Starter Kültür Kullanımı ve Isıl İşlem Uygulamasının Ürün Karakteristikleri Üzerine Etkisi. (PhD Thesis), Ankara University, Institute of Natural Sciencesi Department of Food Engineering, Ankara, Turkey.
  • Erçoşkun, H. 2006. Isıl işlem uygulanarak üretilen sucukların bazı kalite özelliklerine fermantasyon süresinin etkisi. PhD Thesis. Ankara University, Institute of Natural Sciences, Ankara, Turkey.
  • Erkmen, O. (2000). Basic Methods for the Microbiological Analysis of Foods. Gaziantep, Turkey: University of Gaziantep Press.
  • Erkmen, O., & Bozkurt, H. (2004). Quality characteristics of retailed sucuk (Turkish dry-fermented sausage). Food Tech. Biotech., 42: 63–69.
  • Ertas, A.H. (2010). The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks, Meat Sci., 85: 174–181.
  • Gokalp, H. Y., Kaya, M. & Zorba, O. (1999). Et ürünleri İşleme Mühendisliği (3rd ed.), Erzurum Atatürk University, Faculty of Agriculture, Food Engineering Department.
  • Gökalp, H. Y. (1986). Turkish style fermented sausage (soudjuck) manufactured by adding different starter cultures and using different ripening temperatures. II. Ripening period, some chemical analysis, pH values, weight loss, color values and organoleptic evaluations. Fleischwirtschaft, 66: 573–575.
  • Gökalp, H. Y., & Ockerman, H. W. (1985). Turkish-type fermented sausage (soudjouk) manufactured by adding different starter culture and using different ripening temperatures. Fleischwirtschaft, 65: 1235–1240.
  • Gonzalez, B., & Diez, V. (2002). The effect of nitrite and starter culture on microbiological quality of ‘‘chorizo’’– a Spanish dry cured sausage. Meat Sci., 60: 295–298.
  • Holko, I., Hrabě,J., Šalaková, A., & Rada, V. (2013). The substitution of a traditional starter culture inmutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis. Meat Sci., 94(3): 275–279.
  • Kayaardi, S., & Gök, V. (2004). Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk). Meat Sci., 66(1): 249-257.
  • Kilic, B. (2009). Current trends in traditional Turkish meat products and cuisine. LWT— Food Sci. Tech., 42(10): 1581–1589.
  • Leroy, F., & De Vuyst, L. (2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci. & Tech., 15(2): 67–78.
  • Lücke, F. K. (1994). Fermented meat products. Food Research International, 27: 299–307.
  • Öztan, A., 2005. Sucuk. Et Bilimi ve Teknolojisi. Gıda Mühendisleri Odası Yayınları.
  • Roig-Sagues, A., & Eerola, S. (1997). Biogenic amines in meat inoculated with Lactobacillus sake starter strains and an amine-positive lactic acid bacterium. Zeitschrift für Lebensmittel-Untersuchung und-Forschung. A, 205: 227–231.
  • Salgado, A., Fontan, M. C. G., Franco, I., Lopez, M., Carballo, J. (2005). Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial). Food Chem., 92: 413-424.
  • Samelis, J., Metaxopoulos, J., Vlassi, M., & Pappa, A. (1998). Stability and safety of traditional Greek salami – a microbiological ecology study. Int J Food Microbiol., 44: 69–82.
  • Saricoban, C., Karakaya, M., & Caner, C. (2006). Properties of Turkish-style sucuk made with different combinations of beef and hen meat. J. Muscle Foods, 17(1): 1-8.
  • Soyer, A., Ertaş, A. H., & Üzümcüoğlu, Ü. (2005). Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks). Meat Sci., 69: 135-141.
  • Tosi, E. A., Ré, E., Ortega, M. E., & Cazzoli, A. F. (2007). Food preservative based on propolis: Bacteriostatic activity of propolis polyphenols and flavonoids upon Escherichia coli. Food Chem., 104(3): 1025-1029.
  • TS 6580. (1989). Mikrobiyoloji-Maya ve küf sayımında genel kurallar - 25°C'da koloni sayım tekniği, Türk Standartları Enstitüsü, Ankara, 8s.
  • TS ISO 4832. (2010). Gıda ve hayvan yemleri mikrobiyolojisi - Koliformların sayımı için yatay yöntem - Koloni sayım tekniği. Türk Standartları Enstitüsü, Ankara, 14 s.
  • Wang, F. S. (2000). Effect of three preservative agents on the shelf life of vacuum packaged Chinese-style sausage stored at 20 ˚C. Meat Sci., 56: 67–71.
  • Yildiz-Turp, G., & Serdaroǧlu, M. (2008). Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk e a Turkish fermented sausage. Meat Sci., 78(4): 447-454.
  • Zanardi, E., S. Ghidini, A. Battaglia and R. Chizzolini. 2004. Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants. Meat Sci., 66: 415-423.

GELENEKSEL OLARAK ÜRETİLEN TÜRK SUCUĞUNUN OLGUNLAŞMA VE DEPOLAMA SIRASINDAKİ FİZİKOKİMYASAL, MİKROBİYOLOJİK VE DUYUSAL ÖZELLİKLERİNDEKİ DEĞİŞİKLİKLER: DOĞAL VEYA SENTETİK KATKILAR?

Yıl 2020, Cilt: 45 Sayı: 2, 329 - 339, 15.01.2020
https://doi.org/10.15237/gida.GD20013

Öz

Nitrit, laktik asit bakteri ve propolis ilavesinin, geleneksel Türk sucuklarının fizikokimyasal, mikrobiyolojik ve duyusal özelliklerine etkileri güneşte kurutma ve depolama aşamalarında incelenmiştir. Mikrobiyolojik ve fizikokimyasal analizler güneşte kurutma periyodunun başında (3. gün), güneşte kurutma periyodunun sonunda (14. gün) ve depolama sürecinde (28. gün) yapılmıştır. Örneklerin mikrobiyolojik analiz sonuçlarına göre, toplam bakteri, toplam maya, küf ve laktik asit bakteri sayıları nitrit, laktik asit bakterisi ve propolis ilavesiyle ve bunun yanında zaman ile istatistiksel olarak anlamlı bir değişiklik (p <0.05) göstermektedir. Propolisin, toplam bakteri, küf ve maya sayılarını kontrol numunesine kıyasla, 28. günün sonunda, kabul edilebilir duyusal özelliklere sahip olarak azalttığı sonucuna varılmıştır. Bu nedenle, doğal ve güçlü bir antimikrobiyal olarak, olumsuz sağlık etkilerinden kaçınmak amacıyla nitrit yerine geleneksel Türk sucuğu formülasyonlarına propolis ilave edilebileceği sonucuna varılmıştır.

Kaynakça

  • Anonymous. (2000). Turkish food codex, Türk gıda kodeksi, Et ürünleri tebliği, Tebliğ No: 2012/74. Ankara: Agriculture and Rural Affairs Minister.
  • AOAC (1990). Official methods for the analysis (15th ed.). Washington, DC: Association of Official Analytical Chemists.
  • Bligh, E. G., & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Can. J. Biochem., 37: 911–917.
  • Bories, P. N. & Bories, C. (1995). Nitrate determination in biological fluids by an enzymatic one-step assay with nitrate reductase. Clin. Chem., 41: 904-907.
  • Bozkurt, H., & Bayram, M. (2006). Colour and textural attributes of sucuk during ripening. Meat Sci., 73(2): 344-350.
  • Bozkurt, H., & Erkmen, O. (2004). Effect of nitrate/nitrite on quality of sausage (sucuk) during ripening and storage. J.Sci. Food and Agric., 84: 279–286.
  • Bozkurt, H., & Erkmen, O. (2002). Effect of starter cultures and additives on the quality of Turkish style sausage (sucuk). Meat Sci., 61: 149–156.
  • Bozkurt, H. & O. Erkmen. (2007) Effects of some commercial additives on the quality of sucuk (Turkish dry-fermented sausage). Food Chem., 101: 1465–1473.
  • Bruna, J. M., Ordonez, J. A., Fernandez, M., Herranz, B., & De La Hoz, L. (2001). Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum. Meat Sci., 59: 87–96.
  • Burdock, G. A. (1998). Review of the biological properties and toxicity of bee propolis (propolis). Food Chem. Toxicol., 36: 347–363.
  • Cemek, M., Akkaya, L., Birdane, Y. O., Seyrek, K ., Bulut, S. & Konuk, M. (2007). Nitrate and nitrite levels in fruity and natural mineral waters marketed in western Turkey. ‎J. Food Compos. Anal., 20: 236-240.
  • Connolly, D. & Paul, B. (2001). Rapid determination of nitrate and nitrite in drinking water samples using ion-interaction liquid chromatography. Anal. Chim. Acta, 441: 53-62.
  • Çoşkuner, Ö. 2002. Türk sucuğunda lipid oksidasyonuna ve serbest yağ asitleri oluşumuna ısıl işlemin etkisi. MSc Thesis, Ankara University, Institute of Natural Sciences, Ankara, Turkey.
  • Ensoy, Ü., Kolsarıcı, N., Candoğan, K. ve Karslıoğlu, B., 2010. Changes in biochemical and microbiological characteristics of Turkey sucuks as affected by processing and starter culture utilization. J. Muscle Foods, 21(1): 142-165.
  • Ensoy, Ü., 2004. Hindi Sucuğu Üretiminde Starter Kültür Kullanımı ve Isıl İşlem Uygulamasının Ürün Karakteristikleri Üzerine Etkisi. (PhD Thesis), Ankara University, Institute of Natural Sciencesi Department of Food Engineering, Ankara, Turkey.
  • Erçoşkun, H. 2006. Isıl işlem uygulanarak üretilen sucukların bazı kalite özelliklerine fermantasyon süresinin etkisi. PhD Thesis. Ankara University, Institute of Natural Sciences, Ankara, Turkey.
  • Erkmen, O. (2000). Basic Methods for the Microbiological Analysis of Foods. Gaziantep, Turkey: University of Gaziantep Press.
  • Erkmen, O., & Bozkurt, H. (2004). Quality characteristics of retailed sucuk (Turkish dry-fermented sausage). Food Tech. Biotech., 42: 63–69.
  • Ertas, A.H. (2010). The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks, Meat Sci., 85: 174–181.
  • Gokalp, H. Y., Kaya, M. & Zorba, O. (1999). Et ürünleri İşleme Mühendisliği (3rd ed.), Erzurum Atatürk University, Faculty of Agriculture, Food Engineering Department.
  • Gökalp, H. Y. (1986). Turkish style fermented sausage (soudjuck) manufactured by adding different starter cultures and using different ripening temperatures. II. Ripening period, some chemical analysis, pH values, weight loss, color values and organoleptic evaluations. Fleischwirtschaft, 66: 573–575.
  • Gökalp, H. Y., & Ockerman, H. W. (1985). Turkish-type fermented sausage (soudjouk) manufactured by adding different starter culture and using different ripening temperatures. Fleischwirtschaft, 65: 1235–1240.
  • Gonzalez, B., & Diez, V. (2002). The effect of nitrite and starter culture on microbiological quality of ‘‘chorizo’’– a Spanish dry cured sausage. Meat Sci., 60: 295–298.
  • Holko, I., Hrabě,J., Šalaková, A., & Rada, V. (2013). The substitution of a traditional starter culture inmutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis. Meat Sci., 94(3): 275–279.
  • Kayaardi, S., & Gök, V. (2004). Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk). Meat Sci., 66(1): 249-257.
  • Kilic, B. (2009). Current trends in traditional Turkish meat products and cuisine. LWT— Food Sci. Tech., 42(10): 1581–1589.
  • Leroy, F., & De Vuyst, L. (2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci. & Tech., 15(2): 67–78.
  • Lücke, F. K. (1994). Fermented meat products. Food Research International, 27: 299–307.
  • Öztan, A., 2005. Sucuk. Et Bilimi ve Teknolojisi. Gıda Mühendisleri Odası Yayınları.
  • Roig-Sagues, A., & Eerola, S. (1997). Biogenic amines in meat inoculated with Lactobacillus sake starter strains and an amine-positive lactic acid bacterium. Zeitschrift für Lebensmittel-Untersuchung und-Forschung. A, 205: 227–231.
  • Salgado, A., Fontan, M. C. G., Franco, I., Lopez, M., Carballo, J. (2005). Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial). Food Chem., 92: 413-424.
  • Samelis, J., Metaxopoulos, J., Vlassi, M., & Pappa, A. (1998). Stability and safety of traditional Greek salami – a microbiological ecology study. Int J Food Microbiol., 44: 69–82.
  • Saricoban, C., Karakaya, M., & Caner, C. (2006). Properties of Turkish-style sucuk made with different combinations of beef and hen meat. J. Muscle Foods, 17(1): 1-8.
  • Soyer, A., Ertaş, A. H., & Üzümcüoğlu, Ü. (2005). Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks). Meat Sci., 69: 135-141.
  • Tosi, E. A., Ré, E., Ortega, M. E., & Cazzoli, A. F. (2007). Food preservative based on propolis: Bacteriostatic activity of propolis polyphenols and flavonoids upon Escherichia coli. Food Chem., 104(3): 1025-1029.
  • TS 6580. (1989). Mikrobiyoloji-Maya ve küf sayımında genel kurallar - 25°C'da koloni sayım tekniği, Türk Standartları Enstitüsü, Ankara, 8s.
  • TS ISO 4832. (2010). Gıda ve hayvan yemleri mikrobiyolojisi - Koliformların sayımı için yatay yöntem - Koloni sayım tekniği. Türk Standartları Enstitüsü, Ankara, 14 s.
  • Wang, F. S. (2000). Effect of three preservative agents on the shelf life of vacuum packaged Chinese-style sausage stored at 20 ˚C. Meat Sci., 56: 67–71.
  • Yildiz-Turp, G., & Serdaroǧlu, M. (2008). Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk e a Turkish fermented sausage. Meat Sci., 78(4): 447-454.
  • Zanardi, E., S. Ghidini, A. Battaglia and R. Chizzolini. 2004. Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants. Meat Sci., 66: 415-423.
Toplam 40 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Tugba Ozdal

Yayımlanma Tarihi 15 Ocak 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 45 Sayı: 2

Kaynak Göster

APA Ozdal, T. (2020). CHANGES IN PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF TRADITIONALLY PRODUCED TURKISH SUCUK DURING RIPENING AND STORAGE: NATURAL OR SYNTHETIC ADDITIVES?. Gıda, 45(2), 329-339. https://doi.org/10.15237/gida.GD20013
AMA Ozdal T. CHANGES IN PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF TRADITIONALLY PRODUCED TURKISH SUCUK DURING RIPENING AND STORAGE: NATURAL OR SYNTHETIC ADDITIVES?. GIDA. Ocak 2020;45(2):329-339. doi:10.15237/gida.GD20013
Chicago Ozdal, Tugba. “CHANGES IN PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF TRADITIONALLY PRODUCED TURKISH SUCUK DURING RIPENING AND STORAGE: NATURAL OR SYNTHETIC ADDITIVES?”. Gıda 45, sy. 2 (Ocak 2020): 329-39. https://doi.org/10.15237/gida.GD20013.
EndNote Ozdal T (01 Ocak 2020) CHANGES IN PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF TRADITIONALLY PRODUCED TURKISH SUCUK DURING RIPENING AND STORAGE: NATURAL OR SYNTHETIC ADDITIVES?. Gıda 45 2 329–339.
IEEE T. Ozdal, “CHANGES IN PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF TRADITIONALLY PRODUCED TURKISH SUCUK DURING RIPENING AND STORAGE: NATURAL OR SYNTHETIC ADDITIVES?”, GIDA, c. 45, sy. 2, ss. 329–339, 2020, doi: 10.15237/gida.GD20013.
ISNAD Ozdal, Tugba. “CHANGES IN PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF TRADITIONALLY PRODUCED TURKISH SUCUK DURING RIPENING AND STORAGE: NATURAL OR SYNTHETIC ADDITIVES?”. Gıda 45/2 (Ocak 2020), 329-339. https://doi.org/10.15237/gida.GD20013.
JAMA Ozdal T. CHANGES IN PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF TRADITIONALLY PRODUCED TURKISH SUCUK DURING RIPENING AND STORAGE: NATURAL OR SYNTHETIC ADDITIVES?. GIDA. 2020;45:329–339.
MLA Ozdal, Tugba. “CHANGES IN PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF TRADITIONALLY PRODUCED TURKISH SUCUK DURING RIPENING AND STORAGE: NATURAL OR SYNTHETIC ADDITIVES?”. Gıda, c. 45, sy. 2, 2020, ss. 329-3, doi:10.15237/gida.GD20013.
Vancouver Ozdal T. CHANGES IN PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF TRADITIONALLY PRODUCED TURKISH SUCUK DURING RIPENING AND STORAGE: NATURAL OR SYNTHETIC ADDITIVES?. GIDA. 2020;45(2):329-3.

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