The effect of microencapsulated Lactobacillus rhamnosus and storage period on aroma properties of Turkish dry-fermented sausage (sucuk)

2017 ◽  
Vol 11 (4) ◽  
pp. 2131-2141 ◽  
Author(s):  
Emel Unal Turhan ◽  
Zerrin Erginkaya ◽  
Serkan Selli
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Storage Period ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
And Storage

Effects of Temperature, Humidity and Additives on the Formation of Biogenic Amines in Sucuk during Ripening and Storage Periods

2004 ◽  
Vol 10 (1) ◽  
pp. 21-28 ◽  
Author(s):  
H. Bozkurt ◽  
O. Erkmen
Keyword(s):  
Biogenic Amines ◽  
Histamine Concentration ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Effects Of Temperature ◽  
And Storage

The effects of temperature (20, 30 and 40 C), humidity (50, 65 and 80% RH) and additives on the formation of biogenic amines (tryptamine, -phenyl ethylamine, putrescine, cadaverine, histamine, 1,7-diamino heptane, serotonin, tyramine, spermidine and spermine) in sucuk (Turkish dry-fermented sausage) were studied during ripening and storage periods. Cadaverine was not detected in any sausage. Tryptamine, -phenyl ethylamine, 1,7-diamino heptane, serotonin, spermidine and spermine were the minor biogenic amines found in sucuk. The formation of tryptamine, -phenyl ethylamine, histamine, 1,7-diamino heptane and spermidine were affected significantly (P<0.05) by temperature and% RH during the storage. Preservatives had also a significant effect (P<0.05) on the formation of biogenic amines. The lowest putrescine formation was observed in sucuk type containing the highest amount of additives after 60 days of storage, whereas the highest putrescine formation was obtained in the control sucuk made without additives. Histamine concentration ranged from 0.0 to 242.2 mg/kg and 0.0 to 135.8 mg/kg during ripening and storage periods, respectively. In general, tryptamine formation increased during ripening and decreased during the storage periods. Temperature and% RH of the storage might be used as hurdle factors to control the formation of biogenic amines in sucuk.

scholarly journals Mycopopulations and ochratoxin A: Potential contaminants of Petrovská klobása

2011 ◽  
pp. 73-82
Author(s):  
Marija Skrinjar ◽  
Nevena Nemet ◽  
Ljiljana Petrovic ◽  
Slavica Veskovic-Moracanin ◽  
Ivana Cabarkapa ◽  
...  
Keyword(s):  
Production Process ◽  
Ochratoxin A ◽  
Elisa Method ◽  
Fermented Sausage ◽  
Negative Results ◽  
Toxic Metabolites ◽  
Dry Fermented Sausage ◽  
And Storage ◽  
Vojvodina Province ◽  
Isolated Species

Petrovsk? klob?sa is traditionally produced dry fermented sausage from the area of Backi Petrovac (Vojvodina Province, Serbia) that has been protected with designation of origin (PDO) according to Serbian legislation. Contamination of this kind of sausage casings by different mould species often occur during the production process, mainly during the ripening and storage. The aim of this study was to isolate and identify moulds that contaminate ingredients used for Petrovsk? klob?sa production and its casings during different phases of ripening and storage. Sampling was done during the production process and after 2, 6, 9, 11, 14, 34, 65, 90, 120, 217 and 270 days. Total mould counts in components ranged from 1.60 (mechanically mixed filling) to 4.14 (red hot paprika powder) log10 CFU/g, while the number of moulds isolated from sausage casing surfaces ranged from 0.01 (C3 sausage, 217th day) to 1.60 (C1 sausage, 270th day) log10 CFU/cm2. After total mould counts were determined, isolates were identified and classified in five genera for components (Penicillium - 7 species; Fusarium - 2 species; Aspergillus - 1 species; Alternaria - 1 species; Verticilium - 1 species) and 3 genera for casings surfaces (Penicllium - 3 species; Aspergillus - 1 species; Eurotium - 1 species). It was appointed that 83.33% of isolated species are potential producers of toxic metabolites. The analyses of ingredients and sausages on the presence of ochratoxin A, following the ELISA method, gave the negative results.

scholarly journals Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage

2020 ◽  
Vol 9 (2) ◽  
Author(s):  
Luca Pennisi ◽  
Enrica Verrocchi ◽  
Domenico Paludi ◽  
Alberto Vergara
Keyword(s):  
Sensory Evaluation ◽  
Storage Period ◽  
Potassium Nitrate ◽  
Microbiological Analysis ◽  
Fermented Sausage ◽  
Evaluation Scores ◽  
Dry Fermented Sausage ◽  
Significant Difference ◽  
Residual Nitrite ◽  
Lactic Bacteria

The aim of this work was to study the effects of reformulation of an Italian dry fermented sausage by replacing nitrite with celery or spinach powder alone or in combination with beet powder on some quality characteristics of the product. Five different sausage formulations were produced: i) Control negative (CN): no nitrate added; ii) Control positive (CP) 150 mg/kg potassium nitrate; Group with celery powder (GSe): 3 g/kg celery powder; iii) Group with celery powder and beet powder (GSeB): 3 g/kg of celery and beet powder, respectively; iv) Group with spinach powder and beet powder (GSpB): 3 g/kg of spinach and beet powder, respectively. There was no significant difference between the residual nitrite contents of the samples at the end of the storage period. From microbiological analysis no target pathogenic bacterium has been isolated and the lactic bacteria microflora showed a similar trend in all of the lots. Suggested storage periods for CP, GSe and GSeB were over 60 days by taking into consideration the microbiology and sensory evaluation. Sensory evaluation scores of samples with celery powder, in fact, were comparable to those of CP during storage. The GSpB samples showed similar and higher values regarding the structural attributes, the related attribute to colour showed decidedly lower values due to a greenish coloration of the slice to the presence of spinach.

scholarly journals Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage

2014 ◽  
Vol 68 (1) ◽  
pp. 27-34 ◽  
Author(s):  
Branislav Sojic ◽  
Ljiljana Petrovic ◽  
Anamarija Mandic ◽  
Ivana Sedej ◽  
Natalija Dzinic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Storage Period ◽  
Fermented Sausage ◽  
Dry Fermented Sausage

The influence of drying and ripeninig conditions (traditional and industrial) in the production of dry fermented sausage Petrovsk? klob?sa, on fatty-acid composition and oxidative changes in lipids, during 7 months of storage, was investigated. During the storage period, the sum of unsaturated fatty acids and the content of free fatty acids were significantly higher (p<0.05), while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions of drying and ripening. At the end of the storage period, contents of pentanal and hexanal in the sausage subjected to traditional conditions of drying and ripening (4.03 ?g/g and 1.67 ?g/g, respectively) were significantly lower (p<0.05) in comparison with these contents in the sausage subjected to industrial conditions of drying and ripening. Traditional conditions of drying and ripening at lower temperatures have led to lower oxidative changes in lipids in traditional dry fermented sausage Petrovsk? klob?sa during storage period.

scholarly journals Effect of chitosan-caraway coating on color stability and lipid oxidation of traditional dry fermented sausage

2013 ◽  
pp. 57-65 ◽  
Author(s):  
Nevena Hromis ◽  
Branislav Sojic ◽  
Snezana Skaljac ◽  
Vera Lazic ◽  
Natalija Dzinic ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lipid Oxidation ◽  
Storage Period ◽  
Color Stability ◽  
Fermented Sausage ◽  
Coating Application ◽  
Slowing Down ◽  
Dry Fermented Sausage ◽  
Positive Results ◽  
Life Prolongation

Chitosan, the second most abundant polysaccharide in nature, after cellulose, has been tested for numerous applications, among which for edible film and coating. Chitosan-based coating showed positive results for shelf life prolongation of meet products. In this paper, dry fermented sausage (Petrovsk? klob?sa) was coated with chitosan-caraway film. The effect of coating on the moisture content, color and lipid oxidation was investigated during a fivemonth period of storage. The moisture content decreased rapidly during the storage and the coating did not slow down the loss of moisture. The Lightness (L*) of the sausage surface increased by the coating application, while the redness (a*) and yellowness (b*) did not change. The coated sausages showed a better color stability of the sausage core through the storage time. Also, coated sausage showed a better oxidative stability till the 60th day of storage, while this difference was not detected at the end of the storage period. Apart from slowing down sausage drying during the storage, chitosan-caraway coating was effective in preserving the sausage quality.

scholarly journals Legumes as Potential Plants for Probiotic Strain Lactobacillus rhamnosus GG

2015 ◽  
Vol 63 (5) ◽  
pp. 1505-1511 ◽  
Author(s):  
Monika Petruláková ◽  
Ľubomír Valík
Keyword(s):  
Metabolic Activity ◽  
Ph Value ◽  
Mechanistic Model ◽  
Lactobacillus Rhamnosus ◽  
Storage Period ◽  
Probiotic Strain ◽  
Chickpea Flour ◽  
White Bean ◽  
Red Bean ◽  
And Storage

The aim of the study was evaluation of growth and metabolic activity of Lactobacillus rhamnosus GG during fermentation of leguminous porridges (soybean flour, soybean, chickpea flour, chickpea, white bean, red bean, speckled bean, green lentil, husked lentil, yellow pea), and the evaluation of their stability during storage. A mixture of leguminous sample with water was inoculated after sterilization with equal number of L. rhamnosus GG, to obtain 5 log cfu/g in the porridge. Fermentation was led at 37 °C during 10 hours and storage at 5 °C for 21 days. Monitoring of the lactobacilli counts, pH value, and concentration of organic acids during fermentation and storage was done. Calculation of growth and metabolic parameters during fermentation and storage period was performed by the mechanistic model of Baranyi and Roberts. L. rhamnosus GG was able to grow up to 6.8–7.9 log cfu/g during fermentation, cell density during storage period was stable, except whole soybean, yellow pea and red bean. Metabolic activity of L. rhamnosus GG during fermentation caused decrease of pH value to the final 5.6–6.0, increase of lactic and acetic acid concentration to 89.3–341.7 mg/kg and 129.2–525.2 mg/kg, respectively. During storage period, metabolic activity of L. rhamnosus GG continued.

Sign in / Sign up

Export Citation Format

Share Document