GELENEKSEL OLARAK ÜRETİLEN TÜRK SUCUĞUNUN OLGUNLAŞMA VE DEPOLAMA SIRASINDAKİ FİZİKOKİMYASAL, MİKROBİYOLOJİK VE DUYUSAL ÖZELLİKLERİNDEKİ DEĞİŞİKLİKLER: DOĞAL VEYA SENTETİK KATKILAR?

Nitrit, laktik asit bakteri ve propolis ilavesinin, geleneksel Türk sucuklarının fizikokimyasal, mikrobiyolojik ve duyusal özelliklerine etkileri güneşte kurutma ve depolama aşamalarında incelenmiştir. Mikrobiyolojik ve fizikokimyasal analizler güneşte kurutma periyodunun başında (3. gün), güneşte kurutma periyodunun sonunda (14. gün) ve depolama sürecinde (28. gün) yapılmıştır. Örneklerin mikrobiyolojik analiz sonuçlarına göre, toplam bakteri, toplam maya, küf ve laktik asit bakteri sayıları nitrit, laktik asit bakterisi ve propolis ilavesiyle ve bunun yanında zaman ile istatistiksel olarak anlamlı bir değişiklik (p <0.05) göstermektedir. Propolisin, toplam bakteri, küf ve maya sayılarını kontrol numunesine kıyasla, 28. günün sonunda, kabul edilebilir duyusal özelliklere sahip olarak azalttığı sonucuna varılmıştır. Bu nedenle, doğal ve güçlü bir antimikrobiyal olarak, olumsuz sağlık etkilerinden kaçınmak amacıyla nitrit yerine geleneksel Türk sucuğu formülasyonlarına propolis ilave edilebileceği sonucuna varılmıştır.

Anahtar Kelimeler:

Geleneksel sucuk, sentetik katkılar, doğal katkılar, laktik asit bakterisi, propolis

CHANGES IN PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF TRADITIONALLY PRODUCED TURKISH SUCUK DURING RIPENING AND STORAGE: NATURAL OR SYNTHETIC ADDITIVES?

The effects of addition of nitrite, lactic acid bacteria and propolis on the physicochemical, microbiological and sensory characteristics of traditional Turkish sucuk were studied during the sun-drying and storage stages. Microbiological and physicochemical analysis were performed at the beginning of sun drying period (3rd day), at the end of the sun-drying period (14th day) and in the storage period (28th day). According to the microbiological evaluation of the samples, analyses show that total bacteria, total yeast and mould and lactic acid bacteria counts varied significantly (P <0.05) with nitrite, lactic acid bacteria and propolis addition and time. Propolis decreased the total bacteria, mould and yeast counts compared to the control sample at the end of the 28th day with acceptable sensory properties. Therefore, it can be concluded that as a natural strong antimicrobial, propolis can be added to traditional sucuk formulations to substitute nitrite to avoid negative health effects.

Keywords:

Traditional sucuk, synthetic additives, natural additives, lactic acid bacteria, propolis,

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