Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk).
In this work, the role of in situ exopolysaccharide (EPS) production under different fermentation conditions on physicochemical, microbiological, textural and microstructural properties of sucuk was determined. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 14, 16 and 18°C and time; 8, 12 and 16days) on physicochemical, microbiological, textural and microstructural properties were investigated using response surface methodology. In situ EPS production was observed to remarkably affect these properties while fermentation conditions were also seen to dominantly influence the physicochemical properties of sucuk, revealing that the ripening temperature appeared to be more determinant factor. EPS producing cultures enhanced the textural properties of sucuk which became harder, less adhesive and tougher. The microstructural analysis revealed the formation of web-like structure by in situ EPS production in sucuk mix during fermentation process. This study revealed the importance of in situ EPS production on final technological properties of sucuk.
Bayburt University, Engineering Faculty, Food Engineering Department, 69000 Bayburt, Turkey.
Enes
E
Dertli
Yıldız Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210, İstanbul, Turkey. Electronic address: mtyilmaz@yildiz.edu.tr.
Mustafa Tahsin
MT
Yilmaz
İstanbul Gelişim University, Vocational School, Food Technology Division, 34310Istanbul, Turkey.
Nevruz Berna
NB
Tatlisu
Bayburt University, Engineering Faculty, Food Engineering Department, 69000 Bayburt, Turkey.
Omer Said
OS
Toker
Erciyes University, Safiye Cikrikcioglu Vocational School, Food Science Division, Kayseri, Turkey.
Hasan
H
Cankurt
Bayburt University, Engineering Faculty, Food Engineering Department, 69000 Bayburt, Turkey.
Osman
O
Sagdic
D000818:Animals; D015169:Colony Count, Microbial; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D048191:Lactiplantibacillus plantarum / Q000378:metabolism; D000070007:Leuconostoc mesenteroides / Q000378:metabolism; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology*; D008855:Microscopy, Electron, Scanning; D011135:Polysaccharides, Bacterial / Q000378:metabolism*; D013552:Swine; D013696:Temperature
D011135:Polysaccharides, Bacterial
Exopolysaccharides; Microstructure; Sucuk; Texture