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The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks
- Ercoşkun, Hüdayi, Tağı, Şeref, Ertaş, Ahmet Hamdi
- Meat science 2010 v.85 no.1 pp. 174-181
- traditional foods, fermented foods, meat products, heat treatment, cooking, physicochemical properties, sensory evaluation, microbiological quality, fermentation, meat aging, duration, pH, dry matter content, lipid peroxidation, thiobarbituric acid-reactive substances, plate count, bacterial contamination, food pathogens, lactic acid bacteria, Staphylococcus, Micrococcus, Enterobacteriaceae, food spoilage
- Fermentation time has an influence on the quality characteristics of fermented meat products. The effect of heat treatment on physicochemical, sensory and microbiological properties of sucuk was determined during fermentation and after heat application, and the properties of heat-treated sucuk samples were compared with those of traditional sucuk. Optimum fermentation period was determined for sucuk samples with desirable characteristics. Heat-treated sucuks were fermented at different fermentation intervals (0, 1, 2, 3, 4 and 5days). Nine days of fermentation was included for traditional sucuks. All process parameters were applied under industrial conditions. Heat treatment increased the pH values, dry matter contents (protein, fat and salt), thiobarbituric acid reactive substances of sucuks while decreasing the moisture content, free fatty acidity, and all bacterial counts (total viable and lactic acid bacteria, Staphylococcus/Micrococcus and Enterobacteriaceae) (P <0.05). Significant differences in the instrumental color properties of heat-treated and traditional sucuk were found (P <0.05). In terms of physicochemical, sensory and microbial properties, fermentation for three or more days before heat treatment resulted in sucuk samples with better acceptability, and produced sucuk samples with quality characteristics similar to those of traditional sucuks.