Letter to Editor
BibTex RIS Cite

The effect of natural microbiota on colour, texture and sensory properties of sucuk during the production

Year 2018, , 137 - 143, 01.06.2018

Yağmur Nil Demirel Zeki Gürler

https://doi.org/10.1501/Vetfak_0000002838

Abstract

Fermentation occurs with the effect of starter cultures or microorganisms which origin from the raw material and environment during the sucuk (Turkish style fermented sausage) production named as ʽʽChance Inoculation’’. These microorganisms settle on sucuk dough better than commercial microorganisms because of their metabolic activities and properties of competition. This is one of the way for the development of desirable flavour and aroma in sucuks. In this study, Lactobacillus plantarum, Lactobacillus sake, Lactobacillus curvatus and Staphylococcus xylosus were isolated and molecularly identified from the traditionally produced sucuk doughs. Fermented sucuk was produced using various combinations of these microorganisms. It was aimed to determine the most desirable microorganism combination on colour, texture and sensory properties of sucuks. It was indicated that colour measurements were not affected by microorganisms (p>0.05). Hardness, cohesiveness and resilience values were significantly affected by microorganisms in texture profile analysis (p<0.05). One-way analysis of variance displayed that texture property was affected by microorganisms in raw sucuk groups at sensory evaluation (p<0.05). In cooked sucuk groups, colour of outer and inner surface (p<0.01), texture (p<0.01) and property of acceptability (p<0.05) were significantly different in intergroup analysis. As a result of the evaluation, it was detected that Lactobacillus sake, Lactobacillus curvatus and Staphylococcus xylosus were the most proper microorganism combination for consumer preference

Keywords

Colour natural microbiota sensory evaluation sucuk texture

References

  • Altuğ T (1993): Duyusal test teknikleri. E.Ü. Mühendislik Fakültesi Ders Kitapları Yayın No. 28, 56 s., İzmir. 2. Anon (1971): CIE international commission on illumination, recommendations on uniform color spaces, color-difference equations, psychometric color terms. Supplement No. 2 to CIE Publication No. 15, Colorimetry, 1971 and 1978.
  • Anon (2015): Simmon sitrat agarda üreme yetenekleri, oksidaz testi, jelatin testi. http://www.mikrobiyoloji.org. (Erişim tarihi: 03.04.2015).
  • Aymerich T, Martin B, Garriga M, et al. (2003): Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages. Appl Environ Microbiol, 69, 4583-4594.
  • Berthier F, Ehrlich SD (1998): Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region. FEMS Microbiol Lett, 161, 97-106.
  • Bourne MC (1978): Texture profile analysis. Food Technol, 32, 62-66.
  • Bozkurt H, Bayram M (2006): Colour and textural attributes of sucuk during ripening. Meat Sci, 73, 344-350.
  • Casaburi A, Aristoyb MC, Cavellaa S, et al. (2007): Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Sci, 76, 295- 307.
  • Coppola R, Giagnacovo B, Iorizzo M, et al. (1998): Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage. Food Microbiol, 15, 347-353.
  • Dinçer B, Mutluer B, Erol I, et al. (1995): Türk fermente sucuğuna özgü starter kültür bakterilerinin izolasyon, identifikasyon ve üretimleri. Ankara Univ Vet Fak Derg, 42, 285-293.
  • Ekşi H (2011): Sucuk üretiminde kaşar peyniri kullanımı. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi.
  • Ergönül B (2009): Farklı probiyotik kültürler kullanarak hindi sucuğu üretimi ve kalite üzerine etkileri. Doktora Tezi, Celal Bayar Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği A.B.D., Manisa.
  • Ertaş N, Doğruer Y (2010): Besinlerde tekstür. Erciyes Üniv Vet Fak Derg, 7, 35-42.
  • Essid I, Hassouna M (2013): Effect of inoculation of selected Staphylococcus plantarum strains on biochemical, microbiological and xylosus and Lactobacillus and Panton-Valentine leukocidin in
  • Gimeno O, Ansorena D, Astiasaran I, et al. (2000): Characterization of chorizo de Pamplona: Instrumental measurements of colour and texture. Food Chem, 69, 195- 200.
  • Gökalp HY, Kaya M, Zorba Ö (2004): Et ürünleri işleme mühendisliği. Atatürk Üniversitesi, Yayın No:786, Ziraat Fak. Yayın No: 320, Erzurum.
  • Gürakan GC, Bozoğlu TF, et al. (1995): Identification of Lactobacillus strains from Turkish-style dry fermented sausages. Lebensm Wissu-Technol, 28, 139-144.
  • Hammes WP, Hertel C (1998): New developments in meat starter cultures. Meat Sci, 49, 125-138.
  • Hugas M, Monfort JM (1997): Bacterial starter cultures for meat fermentation. Food Chem, 59, 547-554.
  • Iversen C, Waddington M, Farmer JJ, et al. (2006): The biochemical differentiation of Enterobacter sakazakii genotypes. BMC Microbiol, 6, 94.
  • Kaban G (2007): Geleneksel olarak üretilen sucuklardan laktik asit bakterileri ile katalaz pozitif kokların izolasyonu- identifikasyonu, üretimde kullanılabilme imkânları ve uçucu bileşikler üzerine etkileri. Doktora Tezi. Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı Erzurum.
  • Kaban G, Kaya M (2007): Staphylococcus xylosus ve Lactobacillus plantarum suşlarının sucuğun duyusal özellikleri ve renk değerleri üzerine etkileri. Atatürk Üniv Ziraat Fak Derg, 38, 83-89.
  • Leroy F, Verluyten J, De Vuyst L (2006): Functional meat starters cultures for improved sausages fermentation. Int J Food Microbiol, 106, 270-285.
  • Montel MC, Mason, F, et al. (1998): Bacterial role in flavour development. Meat Sci, 49, 111-123.
  • Moretti VA, Madonia G, Diaferia C, et al. (2004): Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions. Meat Sci, 66, 845-854.
  • Morot-Bizot S, Talon R, Leroy-Setrin S (2003): Development of specific PCR primers for a rapid and accurate identification of Staphylococcus xylosus, a species used in food fermentation. J Microbiol Methods, 55, 279- 286.
  • Morot-Bizot SC, Talon R, Leroy S (2004): Development of a multiplex PCR for the identification of Staphylococcus genus and four Staphylococcal species isolated from food. J Appl Microbiol, 97, 1087-1094.
  • Ordonez JA, Hierro EM, Bruna JM, et al. (1999): Changes in the components of dry-fermented sausages during ripening. Crc Cr Rev Food Sci, 39, 329-367.
  • Özdemir H, Çelik TH, Erol İ, et al. (1996): Yüksek sıcaklık derecesinde olgunlaştırılan Türk fermente sucuklarında laktobasillerin seyir, izolasyon ve identifikasyonu. Gıda Derg, 21, 465-470.
  • Öztürk İ (2013): Geleneksel fermente sucuklardan izole edilen mayaların tanımlanması, teknolojik ve fonksiyonel özelliklerinin belirlenmesive sucuk üretimine uygun izolatların seçilmesi. Doktora Tezi, Erciyes Üniversitesi Fen Bilimleri Enstitüsü, Kayseri.
  • Papamanoli E, Tzanetakis N, Litopoulou-Tzanetaki E, et al. (2003): Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Sci, 65, 859-867.
  • Samelis J, Metaxopoulos J, Vlassi M, et al. (1998): Stability and safety of traditional Greek salami-a microbiological ecology study. Int J Food Microbiol, 44, 69- 82.
  • Santos EM, Gonzalez-Fernandez C, Jaime I, et al. (1998): Comparative study of lactic acid bacteria house flora isolated in different varieties of chorizo. Int J Food Microbiol, 39, 123-128.
  • Stahnke LH (1995): Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different bacteriological data. Meat Sci, 41, 179-191. I. Chemical and
  • Talon R, Leroy S, Lebert I (2007): Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters. Meat Sci, 77, 55-62.
  • Urso R, Rantsiou K, Cantoni C, et al. (2006): Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production. Int J Food Microbiol, 110, 232-239.
  • Üren A, Babayiğit D (1997): Colour parameters of Turkish-type fermented sausage during fermentation and ripening. Meat Sci, 45, 539-549.
  • Winn W, Allen S, Janda W, et al. (2006): Color Atlas and Textbook of Diagnostic Microbiology. 6th ed. Lippincott, Williams and Wilkins, Philadelphia.

Sucuk üretiminde doğal floranın renk, tekstür ve duyusal özellikler üzerine etkisi

Year 2018, , 137 - 143, 01.06.2018

Yağmur Nil Demirel Zeki Gürler

https://doi.org/10.1501/Vetfak_0000002838

Abstract

Sucuk üretiminde fermentasyon aşaması starter kültürlerin katkısıyla veya “Chance Inoculation” olarak adlandırılan üretim sırasında ham maddeden ve çevreden kaynaklı mikroorganizmalarla bulaşma sonucu gerçekleşmektedir. Ham madde ve çevre kaynaklı bu mikroorganizmalar metabolik aktiviteleri ve yarışmacı özellikleri sayesinde bulundukları ortamda endüstriyel kültürlere göre daha iyi adapte olmakta ve arzu edilen duyusal özelliklerin oluşumunda etkin rol oynamaktadırlar. Çalışmada, geleneksel metotlarla üretimi yapılan sucuk hamurlarından izole ve moleküler olarak identifiye edilen Lactobacillus plantarum, Lactobacillus sake, Lactobacillus curvatus ve Staphylococcus xylosus suş kombinasyonları kullanılarak yapılan sucuk üretiminde renk, tekstür ve duyusal özellikler üzerinde tüketici damak zevkine en uygun mikroorganizma kombinasyonunun belirlenmesi amaçlandı. Renk analiz sonuçlarına göre gruplar arası farkın önemli olmadığı sonucuna varıldı (p>0.05). Tekstür profil analizinde sertlik, iç yapışkanlık ve elastikiyet özellikleri istatistiksel fark gösterdi (p<0.05). Duyusal değerlendirmede ise çiğ sucuklar için sadece tekstür özelliği açısından istatistiksel fark belirlenirken (p<0.05); pişmiş sucuk değerlendirmesinde kesit yüzey rengi (p<0.01), dış yüzey rengi (p<0.01), tekstür (p<0.01) ve genel kabul edilebilirlik özellikleri (p<0.05) bakımından gruplar arası fark önemli bulundu. Değerlendirmeler sonucu, tüketici damak zevkine en uygun mikroorganizma kombinasyonunun Lactobacillus sake, Lactobacillus curvatus ve Staphylococcus xylosus olduğu sonucuna ulaşıldı

Keywords

Doğal mikrobiyota duyusal değerlendirme renk sucuk tekstür

References

  • Altuğ T (1993): Duyusal test teknikleri. E.Ü. Mühendislik Fakültesi Ders Kitapları Yayın No. 28, 56 s., İzmir. 2. Anon (1971): CIE international commission on illumination, recommendations on uniform color spaces, color-difference equations, psychometric color terms. Supplement No. 2 to CIE Publication No. 15, Colorimetry, 1971 and 1978.
  • Anon (2015): Simmon sitrat agarda üreme yetenekleri, oksidaz testi, jelatin testi. http://www.mikrobiyoloji.org. (Erişim tarihi: 03.04.2015).
  • Aymerich T, Martin B, Garriga M, et al. (2003): Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages. Appl Environ Microbiol, 69, 4583-4594.
  • Berthier F, Ehrlich SD (1998): Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region. FEMS Microbiol Lett, 161, 97-106.
  • Bourne MC (1978): Texture profile analysis. Food Technol, 32, 62-66.
  • Bozkurt H, Bayram M (2006): Colour and textural attributes of sucuk during ripening. Meat Sci, 73, 344-350.
  • Casaburi A, Aristoyb MC, Cavellaa S, et al. (2007): Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Sci, 76, 295- 307.
  • Coppola R, Giagnacovo B, Iorizzo M, et al. (1998): Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage. Food Microbiol, 15, 347-353.
  • Dinçer B, Mutluer B, Erol I, et al. (1995): Türk fermente sucuğuna özgü starter kültür bakterilerinin izolasyon, identifikasyon ve üretimleri. Ankara Univ Vet Fak Derg, 42, 285-293.
  • Ekşi H (2011): Sucuk üretiminde kaşar peyniri kullanımı. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi.
  • Ergönül B (2009): Farklı probiyotik kültürler kullanarak hindi sucuğu üretimi ve kalite üzerine etkileri. Doktora Tezi, Celal Bayar Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği A.B.D., Manisa.
  • Ertaş N, Doğruer Y (2010): Besinlerde tekstür. Erciyes Üniv Vet Fak Derg, 7, 35-42.
  • Essid I, Hassouna M (2013): Effect of inoculation of selected Staphylococcus plantarum strains on biochemical, microbiological and xylosus and Lactobacillus and Panton-Valentine leukocidin in
  • Gimeno O, Ansorena D, Astiasaran I, et al. (2000): Characterization of chorizo de Pamplona: Instrumental measurements of colour and texture. Food Chem, 69, 195- 200.
  • Gökalp HY, Kaya M, Zorba Ö (2004): Et ürünleri işleme mühendisliği. Atatürk Üniversitesi, Yayın No:786, Ziraat Fak. Yayın No: 320, Erzurum.
  • Gürakan GC, Bozoğlu TF, et al. (1995): Identification of Lactobacillus strains from Turkish-style dry fermented sausages. Lebensm Wissu-Technol, 28, 139-144.
  • Hammes WP, Hertel C (1998): New developments in meat starter cultures. Meat Sci, 49, 125-138.
  • Hugas M, Monfort JM (1997): Bacterial starter cultures for meat fermentation. Food Chem, 59, 547-554.
  • Iversen C, Waddington M, Farmer JJ, et al. (2006): The biochemical differentiation of Enterobacter sakazakii genotypes. BMC Microbiol, 6, 94.
  • Kaban G (2007): Geleneksel olarak üretilen sucuklardan laktik asit bakterileri ile katalaz pozitif kokların izolasyonu- identifikasyonu, üretimde kullanılabilme imkânları ve uçucu bileşikler üzerine etkileri. Doktora Tezi. Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı Erzurum.
  • Kaban G, Kaya M (2007): Staphylococcus xylosus ve Lactobacillus plantarum suşlarının sucuğun duyusal özellikleri ve renk değerleri üzerine etkileri. Atatürk Üniv Ziraat Fak Derg, 38, 83-89.
  • Leroy F, Verluyten J, De Vuyst L (2006): Functional meat starters cultures for improved sausages fermentation. Int J Food Microbiol, 106, 270-285.
  • Montel MC, Mason, F, et al. (1998): Bacterial role in flavour development. Meat Sci, 49, 111-123.
  • Moretti VA, Madonia G, Diaferia C, et al. (2004): Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions. Meat Sci, 66, 845-854.
  • Morot-Bizot S, Talon R, Leroy-Setrin S (2003): Development of specific PCR primers for a rapid and accurate identification of Staphylococcus xylosus, a species used in food fermentation. J Microbiol Methods, 55, 279- 286.
  • Morot-Bizot SC, Talon R, Leroy S (2004): Development of a multiplex PCR for the identification of Staphylococcus genus and four Staphylococcal species isolated from food. J Appl Microbiol, 97, 1087-1094.
  • Ordonez JA, Hierro EM, Bruna JM, et al. (1999): Changes in the components of dry-fermented sausages during ripening. Crc Cr Rev Food Sci, 39, 329-367.
  • Özdemir H, Çelik TH, Erol İ, et al. (1996): Yüksek sıcaklık derecesinde olgunlaştırılan Türk fermente sucuklarında laktobasillerin seyir, izolasyon ve identifikasyonu. Gıda Derg, 21, 465-470.
  • Öztürk İ (2013): Geleneksel fermente sucuklardan izole edilen mayaların tanımlanması, teknolojik ve fonksiyonel özelliklerinin belirlenmesive sucuk üretimine uygun izolatların seçilmesi. Doktora Tezi, Erciyes Üniversitesi Fen Bilimleri Enstitüsü, Kayseri.
  • Papamanoli E, Tzanetakis N, Litopoulou-Tzanetaki E, et al. (2003): Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Sci, 65, 859-867.
  • Samelis J, Metaxopoulos J, Vlassi M, et al. (1998): Stability and safety of traditional Greek salami-a microbiological ecology study. Int J Food Microbiol, 44, 69- 82.
  • Santos EM, Gonzalez-Fernandez C, Jaime I, et al. (1998): Comparative study of lactic acid bacteria house flora isolated in different varieties of chorizo. Int J Food Microbiol, 39, 123-128.
  • Stahnke LH (1995): Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different bacteriological data. Meat Sci, 41, 179-191. I. Chemical and
  • Talon R, Leroy S, Lebert I (2007): Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters. Meat Sci, 77, 55-62.
  • Urso R, Rantsiou K, Cantoni C, et al. (2006): Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production. Int J Food Microbiol, 110, 232-239.
  • Üren A, Babayiğit D (1997): Colour parameters of Turkish-type fermented sausage during fermentation and ripening. Meat Sci, 45, 539-549.
  • Winn W, Allen S, Janda W, et al. (2006): Color Atlas and Textbook of Diagnostic Microbiology. 6th ed. Lippincott, Williams and Wilkins, Philadelphia.
There are 37 citations in total.

Details

Primary Language English
Subjects Veterinary Surgery
Other ID JA65FS55FN
Journal Section Research Article
Authors

Yağmur Nil Demirel

Zeki Gürler

Publication Date June 1, 2018
Published in Issue Year 2018

Cite

APA Demirel, Y. N., & Gürler, Z. (2018). The effect of natural microbiota on colour, texture and sensory properties of sucuk during the production. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 65(2), 137-143. https://doi.org/10.1501/Vetfak_0000002838
AMA Demirel YN, Gürler Z. The effect of natural microbiota on colour, texture and sensory properties of sucuk during the production. Ankara Univ Vet Fak Derg. June 2018;65(2):137-143. doi:10.1501/Vetfak_0000002838
Chicago Demirel, Yağmur Nil, and Zeki Gürler. “The Effect of Natural Microbiota on Colour, Texture and Sensory Properties of Sucuk During the Production”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 65, no. 2 (June 2018): 137-43. https://doi.org/10.1501/Vetfak_0000002838.
EndNote Demirel YN, Gürler Z (June 1, 2018) The effect of natural microbiota on colour, texture and sensory properties of sucuk during the production. Ankara Üniversitesi Veteriner Fakültesi Dergisi 65 2 137–143.
IEEE Y. N. Demirel and Z. Gürler, “The effect of natural microbiota on colour, texture and sensory properties of sucuk during the production”, Ankara Univ Vet Fak Derg, vol. 65, no. 2, pp. 137–143, 2018, doi: 10.1501/Vetfak_0000002838.
ISNAD Demirel, Yağmur Nil - Gürler, Zeki. “The Effect of Natural Microbiota on Colour, Texture and Sensory Properties of Sucuk During the Production”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 65/2 (June 2018), 137-143. https://doi.org/10.1501/Vetfak_0000002838.
JAMA Demirel YN, Gürler Z. The effect of natural microbiota on colour, texture and sensory properties of sucuk during the production. Ankara Univ Vet Fak Derg. 2018;65:137–143.
MLA Demirel, Yağmur Nil and Zeki Gürler. “The Effect of Natural Microbiota on Colour, Texture and Sensory Properties of Sucuk During the Production”. Ankara Üniversitesi Veteriner Fakültesi Dergisi, vol. 65, no. 2, 2018, pp. 137-43, doi:10.1501/Vetfak_0000002838.
Vancouver Demirel YN, Gürler Z. The effect of natural microbiota on colour, texture and sensory properties of sucuk during the production. Ankara Univ Vet Fak Derg. 2018;65(2):137-43.