Effect of autochthonous Pediococcus acidilactici on volatile profile and some properties of heat‐treated sucuk
2018
Öz, Emel | Kabil, Emre | Kaban, Güzin | Kaya, Mükerrem
The possibility of using Pediococcus acidilactici S147 as a starter culture in heat‐treated sucuk production has been investigated in the research. P. acidilactici S147 showed a good growth during fermentation and caused a rapid pH drop. In the starter culture group, a decrease in lactic acid bacteria count was determined by about 1 log unit during the heat treatment. In Microccoccus/Staphylococcus count, less reduction was observed during the heat treatment than the lactic acid bacteria count. In the final product, moisture content was 50.54 ± 0.62% in the control group and 48.53 ± 0.67% in the group with starter culture. However, it was determined that P. acidilactici S147 has a significant effect only on 4 of the total 66 volatile compounds identified in the heat‐treated sucuk. P. acidilactici S147 strain used in the production showed the desired decrease in pH and a limited effect on the volatile compounds. PRACTICAL APPLICATIONS: Heat‐treated sucuk, categorized as a semi‐dry fermented sausage, has a short‐term fermentation. The use of lactic starter cultures is quite important for food safety as well as products' properties. In the present study, the possibilities of using autochthonous Pediococcus acidilactici S147 strain (isolated/identified from sucuk) as starter culture in heat‐treated sucuk production were investigated. This strain achieved the desired decrease of pH value during fermentation and can survive during the heat treatment. However, P. acidilactici S147 showed a limited effect on the volatile compounds.
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