Bağdatli Aytunga, Kundakci Akif
Department of Food Engineering, Celal Bayar University, 45140 Yunusemre, Manisa Turkey.
J Food Sci Technol. 2016 Mar;53(3):1679-89. doi: 10.1007/s13197-015-2098-3. Epub 2015 Nov 10.
In this study, the effects of different fat levels and different particle sizes on compositional and structural characteristics of probiotic fermented sausage were investigated. In order to obtain probiotic character, Lactobacillus casei CRL431 was added. The physicochemical, microbiological and sensory analysis were done. The effect of fat level x mincer hole diameter interaction on hardness values were statistically significant (p < 0.005). At the end of the fermentation-ripening period, L.casei CRL-431 count has reached to sufficient microbial count (10(6) cfu/g of probiotic bacteria) to demonstrate the character of probiotic food. A significant positive correlation was found between L.casei CRL431 count and surface appearance, texture and overall acceptability scores (r = 0.60, 0.52, 0.53). The values of TBARS number of probiotic sucuk samples increased during fermentation-ripening. A significant correlation between taste-aroma scores and fat level was detected (r = -0.61,p = 0.0008). Consiquently, the best sensorial quality was determined in L3 samples and the worst sensorial quality was determined in H8 samples.
本研究考察了不同脂肪水平和不同颗粒大小对益生菌发酵香肠成分及结构特性的影响。为赋予产品益生菌特性，添加了干酪乳杆菌CRL431。进行了理化、微生物和感官分析。脂肪水平与绞肉机孔径的交互作用对硬度值的影响具有统计学意义（p < 0.005）。在发酵成熟期末，干酪乳杆菌CRL - 431数量已达到足够的微生物数量（10⁶ cfu/g益生菌），足以证明该产品具有益生菌食品的特性。干酪乳杆菌CRL431数量与表面外观、质地和总体可接受性评分之间存在显著正相关（r = 0.60、0.52、0.53）。益生菌发酵肉肠样品的硫代巴比妥酸反应物（TBARS）值在发酵成熟过程中增加。检测到风味评分与脂肪水平之间存在显著相关性（r = -0.61，p = 0.0008）。因此，感官品质最佳的是L3组样品，最差的是H8组样品。
