Şimşek Derya, Yılmaz Oral Zeynep Feyza, Jaberi Rahimeh, Kaya Mükerrem, Kaban Güzin
Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Türkiye.
Department of Food Technology, Erzurum Vocational School, Atatürk University, 25240 Erzurum, Türkiye.
Foods. 2023 Sep 22;12(19):3525. doi: 10.3390/foods12193525.
The effects of different chloride salt mixtures (I-control: 100% NaCl, II: 50:50-NaCl:KCl, III: 50:30:20-NaCl:KCl:MgCl, IV: 50:30:20-NaCl:KCl:CaCl, V: 50:30:10:10-NaCl:KCl:MgCl:CaCl) on the quality properties of sucuk (a dry fermented beef sausage) during ripening were investigated. Lactic acid bacteria reached 8 log cfu/g in the 3 days of fermentation in all treatments. However, salt mixtures including MgCl caused an increase in . The control group showed the lowest mean a value at the end of ripening. The salt mixture with 20% CaCl showed the lowest mean pH value of 4.97. The mean TBARS value varied between 6.34 and 6.97 µmol MDA/kg but was not affected by the salt mixtures ( > 0.05). According to the results of PCA, salt mixtures I, II and III had a positive correlation in PC1, and PC1 also separated salt mixtures with CaCl (IV and V) from other groups. In addition, a strong positive correlation between the control and III group (50:30:20-NaCl:KCl:MgCl) for sensory properties was determined by heatmap clustering analysis. In addition, the principal component analysis showed that the control, II, and III groups had a stronger correlation with each other for volatile compounds.
研究了不同氯化物盐混合物（I-对照：100%氯化钠，II：50:50-氯化钠:氯化钾，III：50:30:20-氯化钠:氯化钾:氯化镁，IV：50:30:20-氯化钠:氯化钾:氯化钙，V：50:30:10:10-氯化钠:氯化钾:氯化镁:氯化钙）对发酵牛肉香肠（一种干发酵牛肉香肠）成熟过程中品质特性的影响。在所有处理中，乳酸菌在发酵3天内达到8 log cfu/g。然而，含有氯化镁的盐混合物导致……增加。对照组在成熟结束时显示出最低的平均a*值。含有20%氯化钙的盐混合物显示出最低的平均pH值4.97。平均硫代巴比妥酸反应物（TBARS）值在6.34至6.97 μmol丙二醛/千克之间变化，但不受盐混合物的影响（P＞0.05）。根据主成分分析（PCA）结果，盐混合物I、II和III在主成分1（PC1）上呈正相关，PC1也将含有氯化钙的盐混合物（IV和V）与其他组分开。此外，通过热图聚类分析确定对照组和III组（50:30:20-氯化钠:氯化钾:氯化镁）在感官特性上有很强的正相关。此外，主成分分析表明，对照组、II组和III组在挥发性化合物方面彼此之间的相关性更强。
