Effects of Staphylococcus carnosus on Quality Characteristics of Sucuk (Turkish Dry-Fermented Sausage) During Ripening

被引：0

作者：

Kaban, Guezin ^{[1
]}

Kaya, Muekerrem ^{[1
]}

机构：

[1] Ataturk Univ, Dept Food Engn, Fac Agr, TR-25240 Erzurum, Turkey

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2009年 / 18卷 / 01期

关键词：

Staphylococcus carnosus; volatile compound; Turkish dry-fermented sausage (sucuk); gas chromatography/mass spectrometry; solid phase microextraction; CATALASE-POSITIVE COCCI; LACTIC-ACID BACTERIA; STARTER CULTURES; FLAVOR COMPOUNDS; MICROCOCCACEAE; XYLOSUS; GROWTH; PROTEOLYSIS; COMPONENTS; STRAINS;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, Staphylococcus carnosus isolated from traditional sucuk (Turkish dry-fermented sausage) was used in combination with Lactobacillus plantarum as a lactic culture in sucuk production. Sucuk produced with only L. plantarum was evaluated as a control group. Microbiological, physicochemical, and volatile profile characteristics of sucuk samples were investigated during ripening. In both sausages with S. carnosus and control group, pH value decreased to below 5.0 at the 3(rd) day. In all samples, Aw value decreased as the ripening time progressed. Sausages with S. carnosus showed the higher nonprotein nitrogen (NPN) value than control group. However, the highest mean value for thiobarbituric acid reactive substances (TBARS) was observed in control group. Enterobacteriaceae dropped to undetectable levels at the 3(rd) day in both groups. S. carnosus increased approximately 1 log unit within the first 3 days of the fermentation. In the presence of S. carnosus, significant changes were observed in only a few volatile compounds.

引用

页码：150 / 156

页数：7

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