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http://dx.doi.org/10.5851/kosfa.2014.34.1.40

Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment  

Karslioglu, Betul (Department of Food Engineering, University of Ankara)
Cicek, Umran Ensoy (Department of Food Engineering, University of Ankara)
Kolsaric, Nuray (Department of Food Engineering, Faculty of Engineering and Natural Sciences, University of Gaziosmanpasa, Tasliciftlik Campus)
Candogan, Kezban (Department of Food Engineering, Faculty of Engineering and Natural Sciences, University of Gaziosmanpasa, Tasliciftlik Campus)
Publication Information
Food Science of Animal Resources / v.34, no.1, 2014 , pp. 40-48 More about this Journal
Abstract
In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between $0.220-0.450mg{\cdot}kg^{-1}$, and TBA values of heat processed fermented sausages were in a range of $0.405-0.795mg{\cdot}kg^{-1}$. Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.
Keywords
traditional fermented sausages; turkey meat; Lactobacillus sake; Pediococcus pentosaceus; lipid oxidation;
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