Kurt Şükrü
Department of Food Engineering, Faculty of Engineering, University of Adiyaman, TR-02040, Adiyaman Turkey.
Korean J Food Sci Anim Resour. 2016;36(3):300-8. doi: 10.5851/kosfa.2016.36.3.300. Epub 2016 Jun 30.
In this study, the effects of grape seed flour on the physical-chemical properties, microbiological and sensory properties of Turkish dry fermented sausage, sucuk, was investigated. After the sausages produced with beef, beef fat, sheep tail fat and spices, they were ripened for 14 d. Then they were vacuum-packaged and stored for 80 d at 4℃. The effects of grape seed flour (GSF; 0%, 0.75%, 1.5%, 3%) on the physical-chemical properties (pH, moisture, fat, protein, free fatty acids, thiobarbituric acids, diameter reduction, ripening yield, instrumental colour), microbiological properties (total aerobic mesophilic and lactic acid bacteria, Enterobacteriaceae, mould and yeast) and sensory properties of the sausages were investigated. Grape seed flour decreased moisture, TBA, diameter reduction, instrumental colour (a, b) values and sensory analysis scores during the ripening period; it also decreased TBA, instrumental colour (L, a, b) values, total aerobic mesophilic and lactic acid bacteria counts during the storage period. It was concluded that grape seed flour has a potential application as an additive in dry fermented sausages.
在本研究中，研究了葡萄籽粉对土耳其干发酵香肠sucuk的物理化学性质、微生物性质和感官性质的影响。用牛肉、牛脂肪、羊尾脂肪和香料制作香肠后，将其熟化14天。然后进行真空包装，并在4℃下储存80天。研究了葡萄籽粉（GSF；0%、0.75%、1.5%、3%）对香肠的物理化学性质（pH值、水分、脂肪、蛋白质、游离脂肪酸、硫代巴比妥酸、直径减小、熟化产率、仪器颜色）、微生物性质（总需氧嗜温菌和乳酸菌、肠杆菌科、霉菌和酵母菌）和感官性质的影响。葡萄籽粉在熟化期降低了水分、硫代巴比妥酸、直径减小、仪器颜色（a、b）值和感官分析得分；在储存期也降低了硫代巴比妥酸、仪器颜色（L、a、b）值、总需氧嗜温菌和乳酸菌数量。得出结论，葡萄籽粉作为一种添加剂在干发酵香肠中具有潜在的应用价值。
