Kaya Mükerrem, Kaban Güzin
Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Türkiye.
Foods. 2024 Nov 28;13(23):3839. doi: 10.3390/foods13233839.
The aim of this study was to determine the effects of ripening rate (slow or fast), usage autochthonous starter cultures (control-spontaneous fermentation, GM77, GM92 or GM77 + GM92) and type of fat (beef fat-BF, sheep tail fat-STF and BF+STF) on the volatile compounds of sucuk (a Turkish dry fermented sausage). A total of 74 volatile compounds were identified, including groups of aliphatic hydrocarbons, aldehydes, ketones, alcohols, sulfide compounds, esters, aromatic hydrocarbons, nitrogenous compounds, acids and terpenes in sucuk. Slow ripening resulted in significant increases in the abundance of ethanol, acetic acid, ethyl acetate, acetoin and diacetyl. A similar situation was determined for a mixed culture ( + . Correlation analysis showed that the effects of slow ripening and mixed culture use were more pronounced in terms of volatile compound content. Although the effect of fat type on volatile compounds was quite limited compared to other factors, correlation analysis showed that STF had a different volatile compound profile.
本研究的目的是确定成熟速率（慢或快）、使用本地发酵剂（对照 - 自然发酵、GM77、GM92 或 GM77 + GM92）和脂肪类型（牛肉脂肪 - BF、羊尾脂肪 - STF 以及 BF + STF）对苏朱克（一种土耳其干发酵香肠）挥发性化合物的影响。共鉴定出74种挥发性化合物，包括苏朱克中的脂肪族烃类、醛类、酮类、醇类、硫化物类、酯类、芳香烃类、含氮化合物、酸类和萜类。缓慢成熟导致乙醇、乙酸、乙酸乙酯、3 - 羟基 - 2 - 丁酮和双乙酰的含量显著增加。混合培养（ + ）也有类似情况。相关性分析表明，就挥发性化合物含量而言，缓慢成熟和使用混合培养的影响更为显著。尽管与其他因素相比，脂肪类型对挥发性化合物的影响相当有限，但相关性分析表明，STF具有不同的挥发性化合物谱。
