Guzin Kaban
University of Atatürk, Turkey
Title: Effects of Lactobacillus sakei S15 and Staphylococcus xylosus GM92 on volatile compounds and sensory characteristics of heat-treated sucuk
Biography
Biography: Guzin Kaban
Abstract
In this research, effects of Lactobacillus sakei S15 and Staphylococcus xylosus GM92, isolated from sucuk, a traditional Turkish dry-fermented sausage, on volatile compounds and sensory characteristics of heat-treated sucuk (semi-dry fermented sausage) were investigated. Three different heat-treated sucuk groups (control, L. sakei S15 and L. sakei S15+S. xylosus GM92) were produced under controlled conditions. The profile of volatile compounds were analyzed by gas chromatography/mass spectrometry (GC-MS) using a solid phase microextraction (SPME). Samples were taken from the batters, after fermentation (48 hours at 22 °C), heat-treatment (inner temperature at 68 °C) and drying stages. Sensory analysis was carried out on the final product. A total of 66 compounds (9 sulfur compounds, 3 alcohols, 4 ketones, 7 aliphatic hydrocarbons, 6 esters, 8 aldehydes, 6 aromatic hydrocarbons, 1 furan and 22 terpenes) were identified from sucuk samples. Use of L. sakei S15 or L. sakei S15+S. xylosus GM92 showed very significant or significant effects on 14 volatile compounds. Some volatile compounds occurred during the heat treatment stage. Significant increases were observed in the amounts of volatile compounds in drying stage. L. sakei S15+S. xylosus GM92 showed a higher sensory score than the control and L. sakei S15 in terms of color.