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Optimization of compositional and structural properties in probiotic sausage production

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Abstract

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 (106 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.

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Acknowledgments

This work was supported by “Celal Bayar University Research Project Funds,” Turkey under Grant Project number 2011-022. The authors thank PINAR Integrated Meat and Feed Industries Inc., Kemalpaşa, İzmir for the manufacture of the sucuk.

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  1. Department of Food Engineering, Celal Bayar University, 45140, Yunusemre, Manisa, Turkey

    Aytunga Bağdatli & Akif Kundakci

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  1. Aytunga Bağdatli
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  2. Akif Kundakci
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Correspondence to Aytunga Bağdatli.

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Bağdatli, A., Kundakci, A. Optimization of compositional and structural properties in probiotic sausage production. J Food Sci Technol 53, 1679–1689 (2016). https://doi.org/10.1007/s13197-015-2098-3

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  • DOI: https://doi.org/10.1007/s13197-015-2098-3

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