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http://dx.doi.org/10.5851/kosfa.2020.e89

Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage "Sucuk"  

Ozturk, Ismet (Istanbul Arel University, Faculty of Fine Arts, Department of Gastronomy and Culinary Arts)
Sagdic, Osman (Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering)
Yetim, Hasan (Istanbul Sabahattin Zaim University, Faculty of Engineering and Natural Sciences, Department of Food Engineering)
Publication Information
Food Science of Animal Resources / v.41, no.2, 2021 , pp. 196-213 More about this Journal
Abstract
The objective of this study was to determine the effects of yeast cultures (Candida zeylanoides and Debaryomyces hansenii) isolated from traditionally dry fermented Turkish sucuks, on some physicochemical and microbiological properties of the product. Eight different batches of the sucuks were produced by the inoculation of yeast and lactic acid bacteria (LAB) cultures (Lactobacillus curvatus, Lactobacillus plantarum and Lactobacillus sakei) in different combinations. The sucuks were ripened for 12 days and analyzed at 1st, 6th, and 12th days of ripening. Percent moisture content, pH, water activity (aw) and residual nitrite values of the sucuk inoculated with the yeast cultures were higher at the end of the ripening. The use of yeast cultures decreased hardness, gumminess, and chewiness values of the sucuk while increased adhesiveness values. Major volatile groups were aldehydes, terpenes, and sulphur compounds in the sucuk samples. The most noticeable results were for sensory properties of the sucuk that were positively improved by the yeast cultures.
Keywords
Turkish fermented sucuk; indigenous yeast; texture; volatile;
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