Article

Effects of autochthonous yeast cultures on some quality characteristics of traditional Turkish fermented sausage “Sucuk”

Ismet Ozturk1,*, Osman Sagdic2, Hasan Yetim3
Author Information & Copyright
1Istanbul Arel University, Faculty of Fine Arts, Department of Gastronomy and Culinary Arts, Istanbul, Turkey
2Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul-Turkey
3Istanbul Sabahattin Zaim University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Istanbul-Turkey
*Corresponding Author: Ismet Ozturk, E-mail: iozturk34@gmail.com.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Sep 24, 2020 ; Revised: Nov 02, 2020 ; Accepted: Nov 08, 2020

Published Online: Nov 11, 2020

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, L. plantarum and L. 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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