Bozkurt Hüseyin, Erkmen Osman
Department of Food Engineering, Faculty of Engineering, Gaziantep University, 27310 Gaziantep, Turkey.
Meat Sci. 2002 Jun;61(2):149-56. doi: 10.1016/s0309-1740(01)00176-0.
The effects of starter cultures and additives on the quality of Turkish style sausage (sucuk) were investigated during ripening and storage. Total aerobic plate counts (aerobic bacteria), mould and yeast counts, pH, thiobarbituric acid (TBA) value and biogenic amine formation were followed. Aerobic bacteria increased (P<0.05) during the first 10 days of ripening to 9.26 log CFU/g and they decreased (P<0.05) to 5.70 at the end of the storage. Larger reductions (P<0.05) were observed in sausages made with high levels of potassium sorbate, nitrite and nitrate than in those containing low levels of additives and those without additives at the end of storage. During the first 3 days of ripening, the pH values of all sausages decreased (P<0.05) from 5.98 to about 4.53. Later, the pH values increased slowly, due to decomposition of acids to an approximately constant value of about 5.20. TBA values were higher (P<0.05) in the sausages made without additives than in the others. Sausages prepared using high concentration of additives had lower (P<0.05) concentrations of biogenic amines than the others. Addition of starter culture with high concentration of additives (nitrite, nitrate, α-tocopherol, ascorbic acid, potassium sorbate, potassium pyrophosphate and di-potassium hydrogenphosphate) decreased the formation of biogenic amine.
研究了发酵剂培养物和添加剂对土耳其风味香肠（苏朱克香肠）在成熟和储存过程中品质的影响。监测了需氧平板计数（需氧菌）、霉菌和酵母菌计数、pH值、硫代巴比妥酸（TBA）值以及生物胺的形成情况。在成熟的前10天，需氧菌数量增加（P<0.05）至9.26 log CFU/g，而在储存结束时减少（P<0.05）至5.70。在储存结束时，与添加剂含量低的香肠和无添加剂的香肠相比，含有高剂量山梨酸钾、亚硝酸盐和硝酸盐的香肠中需氧菌数量减少幅度更大（P<0.05）。在成熟的前3天，所有香肠的pH值从5.98下降（P<0.05）至约4.53。之后，由于酸的分解，pH值缓慢上升至约5.20的近似恒定值。无添加剂的香肠中TBA值高于其他香肠（P<0.05）。使用高浓度添加剂制备的香肠中生物胺浓度低于其他香肠（P<0.05）。添加高浓度添加剂（亚硝酸盐、硝酸盐、α-生育酚、抗坏血酸、山梨酸钾、焦磷酸钾和磷酸氢二钾）的发酵剂培养物可减少生物胺的形成。
