Effects of utilization on physochemical and microbiological properties of Turkish dry fermented sausage.

UNLABELLED

The study aimed to determine the minimum inhibitory concentration of extracts obtained by different extraction methods on eight strains from five different pathogens (, , spp., and ) in the first phase and utilize extract in sausage processing in the second phase. Sausages were evaluated for thiobarbituric acid reactive substances (TBARS), physicochemical and microbiological properties. The first phase results indicated that the highest inhibition was determined in 472 regardless of tested extract doses and extraction methods (Tukey HSD,  < 0.05). The highest 472 levels reached was 0.38 log cfu/g. The second phase results revealed that containing treatments of sausage had lower pH than others after storage (ANOVA,  < 0.05). Dry matter, protein, fat and ash contents of sausage dough increased in all treatments after fermentation (ANOVA,  < 0.05). After 30 d storage, 48 and 45% TBARS reductions were obtained in sausages with only nitrite and those with only extract compared to control respectively. The lowest TBARS (68% reduction) were obtained in extract and nitrite incorporated sausages (Tukey HSD,  < 0.05). Result showed that the use of extract and nitrite combination in sausage formulation is a useful approach to control lipid oxidation in the product.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s13197-021-05183-5.