Probiyotik Kültürün Sucuğun Kalite Karakteristikleri Üzerine Etkisi

Yıl 2025, Sayı: 33, 51 - 61

İrem Ece Kayar , Güzin Kaban , Barış Yalınkılıç

https://doi.org/10.56833/gidaveyem.1620807

Öz

Amaç: Kuru fermente bir et ürünü olan sucuk, doğası gereği bünyesinde yüksek sayıda laktik asit bakterisi içermektedir. Bu çalışmada, probiyotik laktik asit bakteri suşu Lacticaseibacillus casei 431’in sucuk üretiminde kullanılabilirliği araştırılmıştır.
Materyal ve yöntem: Bu maksatla çalışma kapsamında üç grup sucuk hazırlanmıştır: Grup 1: starter kültür (Latilactobacillus sakei S15 + Staphylococcus xylosus GM92); grup 2: probiyotik kültür (L. casei 431); grup 3: starter kültür + probiyotik kültür (L. sakei S15 + S. xylosus GM92 + L. casei 431). Sucuk örneklerine üretimi müteakip depolamanın 0., 30. ve 60. günlerinde fiziksel, kimyasal, mikrobiyolojik ve duyusal analizler uygulanmıştır.
Tartışma ve sonuç: Araştırma sonuçlarına göre mikrobiyal kültür faktörü sucuk örneklerinin pH, L*, a*, TBARS, koku, tat ve genel kabul edilebilirlik değerleri ile laktik asit bakteri, Micrococcus/Staphylococcus, maya-küf ve L. casei sayıları üzerinde önemli düzeyde etkili olmuştur (P < 0.01). Buna karşın mikrobiyal kültür faktörü sucuk örneklerinin su aktivitesi, b*, renk ve tekstür parametreleri üzerinde önemli (P > 0.05) etkiye sahip değildir. Depolama periyodu faktörü ise örneklerin tiyobarbitürik asit reaktif maddeleri (TBARS), L* değeri, laktik asit bakteri (P < 0.05) ve L. casei (P < 0.01) parametreleri üzerinde önemli etki sergilemiştir. Buna karşın depolama periyodunun incelenen diğer parametreler üzerinde ise önemli etkisi (P > 0.05) olmamıştır.

Anahtar Kelimeler

Lacticaseibacillus casei, probiyotik sucuk, fermente sosis, starter kültür

The Effect of Probiotic Culture on Quality Characteristics of Sucuk

Öz

Objective: Sucuk is a dry fermented meat product that naturally contains high numbers of lactic acid bacteria. This study investigated the feasibility of incorporating the probiotic lactic acid bacteria strain Lacticaseibacillus casei 431 in sucuk production.
Material and methods: For this purpose, three groups of sucuk were prepared: Group 1 with a starter culture (Latilactobacillus sakei S15 + Staphylococcus xylosus GM92), Group 2 with the probiotic culture (L. casei 431), and Group 3 combining both starter and probiotic cultures (L. sakei S15 + S. xylosus GM92 + L. casei 431). Then, the sucuk samples were subjected to physical, chemical, microbiological, and sensory analyses on the 0th, 30th, and 60th days of storage.
Results and conclusion: The results demonstrated that the microbial culture factor significantly influenced the sucuk samples’ pH, L* value, a* value, thiobarbituric acid reactive substances (TBARS), odor, taste, and overall acceptability scores, as well as the counts of lactic acid bacteria, Micrococcus/Staphylococcus, yeasts-molds, and L. casei (P < 0.01). However, it had no significant impact (P > 0.05) on water activity, b* value, color, or texture parameters. The storage period notably affected the TBARS, L* value and lactic acid bacteria (P < 0.05) and L. casei counts (P < 0.01), whereas it did not significantly alter other examined parameters (P > 0.05).

Anahtar Kelimeler

Lacticaseibacillus casei, probiotic sucuk, fermented sausage, starter culture

Kaynakça

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