Effect of modified atmosphere and vacuum packaging on some quality characteristics of sliced 'sucuk' produced using probiotics culture

Kaya M., Aksu M. İ.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.85, no.13, pp.2281-2288, 2005 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 85 Issue: 13
  • Publication Date: 2005
  • Doi Number: 10.1002/jsfa.2251
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2281-2288
  • Keywords: probiotic, Lactobacillus acidophilus, Bifidobacterium lactis, sucuk, dry fermented sausage, lipid oxidation, colour, microbial properties, ESCHERICHIA-COLI O157-H7, URTICA-DIOICA L., STARTER CULTURES, TURKISH, SAUSAGE, LACTOBACILLUS, FERMENTATION, STABILITY, NITRITE, GROWTH
  • Eskisehir Osmangazi University Affiliated: No


The effects of probiotics (Lactobacillus acidophilus and Bifidobacterium lactis), packaging (vacuum, 50% N-2 + 50% CO2 or 100% CO2), storage temperature (4 and 10 degrees C) and storage time (90 d) on lipid oxidation, colour and microbial properties of sliced dry fermented sausage 'sucuk', which has a long storage time at low temperatures, was investigated. Probiotic-added samples showed a significant reduction in the thiobarbituric acid-reactive substances (TBARS) values compared with a control and starter culture groups. The analysis showed that control groups had the highest pH and that the pH was not affected by packaging or storage temperature. Probiotic use had a significant effect on total aerobic bacteria, lactic acid bacteria and Micrococcus/Staphylococcus counts, and bacterial counts decreased with storage time. The Enterobacteriaceae count was below detectable levels (< 2.00 CFU g(-1)) throughout the storage period. The storage temperatures had no effect on the microbial counts. Packaging had a significant effect on lactic acid bacteria, and the highest value was determined with 50% N2 + 50% CO2. The addition of probiotics and the storage time resulted in a significant decrease of colour values (L*, a* and b*). (c) 2005 Society of Chemical Industry.