title: Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.
abstract: The effect of adding autochthonous starter cultures isolated from Siahmazgi cheese, on the physicochemical parameters and microbial counts of sucuk was investigated during the ripening period. SPME-GC/MS was used in volatile compound analysis and a trained group of panelists carried out sensory analysis of the final product. After preliminary screening, three strains of Lactobacillus plantarum, which possess desirable technological properties, were used to prepare three starter cultures: LBP7, LBP10 and LBP14. The addition of LBP7 and LBP14 starter cultures had a significant effect (P<0.05) on lightness, leading to higher L values compared to control sausages during the ripening period. Both LBP7 and LBP14 sausages showed higher counts of lactic acid bacteria, lower growth of Enterobacteriaceae and Gram-positive catalase-positive cocci and greatly lowered the pH value compared to control sausages throughout the ripening process. At the end of the ripening process, lactic acid bacteria counts were affected (P<0.05) by the addition of starter culture since higher counts were observed in sausages prepared with LBP7 (9.14logCFU/g) and LBP14 (8.96logCFU/g) batches. The decrease of water activity during the ripening of sausages was not affected by the various starters. The texture profiles of all sausages were similar except for LBP10, which showed lower hardness and gumminess during ripening. Under the conditions of the study, volatile compounds were mainly from spices, and no marked differences were found among inoculated sausages. However, sensory evaluation revealed that most of the sensory attributes were scored higher for inoculated sausages than for the control ones. Therefore, LBP7 and LBP14 could be promising candidates for inclusion as starter cultures for the manufacture of sucuk.
authors.affiliation: Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran. Electronic address: mina_kargozari@ut.ac.ir.
authors.forename: Mina
authors.initials: M
authors.lastname: Kargozari
authors.affiliation: Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran. Electronic address: smoini@ut.ac.ir.
authors.forename: Sohrab
authors.initials: S
authors.lastname: Moini
authors.affiliation: Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran. Electronic address: aakhond@ut.ac.ir.
authors.forename: Afshin
authors.initials: A
authors.lastname: Akhondzadeh Basti
authors.affiliation: Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran. Electronic address: emamj@ut.ac.ir.
authors.forename: Zahra
authors.initials: Z
authors.lastname: Emam-Djomeh
authors.affiliation: Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran. Electronic address: gandomih@ut.ac.ir.
authors.forename: Hassan
authors.initials: H
authors.lastname: Gandomi
authors.affiliation: Food Technology Area, Universidad de Salamanca, E.P.S. de Zamora. Avda. Requejo 33, 49022 Zamora, Spain. Electronic address: irevilla@usal.es.
authors.forename: Isabel
authors.initials: I
authors.lastname: Revilla Martin
authors.affiliation: School of Packaging, Michigan State University, East Lansing, MI 48824, USA. Electronic address: ghasemlo@msu.edu.
authors.forename: Mehran
authors.initials: M
authors.lastname: Ghasemlou
authors.affiliation: Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, 03312 Orihuela, Alicante, Spain. Electronic address: angel.carbonell@umh.es.
authors.forename: Angel A
authors.initials: AA
authors.lastname: Carbonell-Barrachina
mesh_terms: D002611:Cheese / Q000382:microbiology*; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D003116:Color; D003890:Desiccation; D004755:Enterobacteriaceae / Q000302:isolation & purification; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D008401:Gas Chromatography-Mass Spectrometry; D048191:Lactiplantibacillus plantarum / Q000302:isolation & purification; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D009812:Odorants / Q000032:analysis; D013649:Taste; D014421:Turkey; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds
keywords: Autochthonous starter cultures; Lactic-acid bacteria; Siahmazgi cheese; Sucuk; Volatile compound profile