« Previous AbstractAbsorption and release of pheromone ofEpiphyas postvittana (Lepidoptera: Tortricidae) by apple leaves    Next AbstractApplication of bromocresol purple nanofilm and laser light to detect mutton freshness »

Meat Sci

Title:		"Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage"
Author(s):		Kargozari M; Moini S; Akhondzadeh Basti A; Emam-Djomeh Z; Gandomi H; Revilla Martin I; Ghasemlou M; Carbonell-Barrachina AA;
Address:		"Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran. Electronic address: mina_kargozari@ut.ac.ir. Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran. Electronic address: smoini@ut.ac.ir. Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran. Electronic address: aakhond@ut.ac.ir. Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran. Electronic address: emamj@ut.ac.ir. Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran. Electronic address: gandomih@ut.ac.ir. Food Technology Area, Universidad de Salamanca, E.P.S. de Zamora. Avda. Requejo 33, 49022 Zamora, Spain. Electronic address: irevilla@usal.es. School of Packaging, Michigan State University, East Lansing, MI 48824, USA. Electronic address: ghasemlo@msu.edu. Departamento Tecnologia Agroalimentaria, Universidad Miguel Hernandez, Carretera de Beniel, 03312 Orihuela, Alicante, Spain. Electronic address: angel.carbonell@umh.es"
Journal Title:		Meat Sci
Year:		2014
Volume:		20140126
Issue:		1
Page Number:		104 - 114
DOI:		10.1016/j.meatsci.2014.01.013
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The effect of adding autochthonous starter cultures isolated from Siahmazgi cheese, on the physicochemical parameters and microbial counts of sucuk was investigated during the ripening period. SPME-GC/MS was used in volatile compound analysis and a trained group of panelists carried out sensory analysis of the final product. After preliminary screening, three strains of Lactobacillus plantarum, which possess desirable technological properties, were used to prepare three starter cultures: LBP7, LBP10 and LBP14. The addition of LBP7 and LBP14 starter cultures had a significant effect (P<0.05) on lightness, leading to higher L values compared to control sausages during the ripening period. Both LBP7 and LBP14 sausages showed higher counts of lactic acid bacteria, lower growth of Enterobacteriaceae and Gram-positive catalase-positive cocci and greatly lowered the pH value compared to control sausages throughout the ripening process. At the end of the ripening process, lactic acid bacteria counts were affected (P<0.05) by the addition of starter culture since higher counts were observed in sausages prepared with LBP7 (9.14logCFU/g) and LBP14 (8.96logCFU/g) batches. The decrease of water activity during the ripening of sausages was not affected by the various starters. The texture profiles of all sausages were similar except for LBP10, which showed lower hardness and gumminess during ripening. Under the conditions of the study, volatile compounds were mainly from spices, and no marked differences were found among inoculated sausages. However, sensory evaluation revealed that most of the sensory attributes were scored higher for inoculated sausages than for the control ones. Therefore, LBP7 and LBP14 could be promising candidates for inclusion as starter cultures for the manufacture of sucuk"
Keywords:		"Cheese/*microbiology *Chemical Phenomena Colony Count, Microbial Color Desiccation Enterobacteriaceae/isolation & purification Fermentation Food Handling/methods Food Microbiology Gas Chromatography-Mass Spectrometry Lactobacillus plantarum/isolation & pu;"
Notes:		"MedlineKargozari, Mina Moini, Sohrab Akhondzadeh Basti, Afshin Emam-Djomeh, Zahra Gandomi, Hassan Revilla Martin, Isabel Ghasemlou, Mehran Carbonell-Barrachina, Angel A eng Research Support, Non-U.S. Gov't England 2014/02/21 Meat Sci. 2014 May; 97(1):104-14. doi: 10.1016/j.meatsci.2014.01.013. Epub 2014 Jan 26"