Bu çalışmanın amacı, sucuk
üretimine farklı oranlardaki (%0, 0.5, 1 ve 2) mantar (Agaricus bisporus) ilavesinin, sucuğun olgunlaşma dönemlerinde (0.,
3., 6., 9. ve 12. gün) mikrobiyolojik kalitesi ve biyojenik amin oluşumu
üzerine etkisini belirlemektir. Triptamin ve feniletilamin olgunlaşma
başlangıcında sırasıyla 11.42 ve 42.96 mg/kg bulunmuştur. Hem mantar
konsantrasyonu hem de olgunlaşma süresi, laktik asit bakterileri, Micrococcus ve Staphylococcus sayıları ve pH üzerinde önemli (P <0.01) etkiye sahiptir. Olgunlaşma
döneminin 3. gününden sonra Enterobacteriaceae,
maya ve küf sayıları tespit edilebilir seviyenin altında (<log 2.0 cfu / g)
bulunmuştur. Olgunlaşma başlangıcında pH değeri 5.82 olup, olgunlaşmanın
sonunda 4.82'ye düşmüştür (12. gün). Bu sonuçlar, mantarın tat ve lezzeti
iyileştirmek için doğal bir bileşen olarak kullanılabileceğini ve ayrıca
sucuğun raf ömrü stabilitesini artırabileceğini göstermektedir.
The aim of this study, the
effect of addition to mushroom into sucuk
at different concentrations (0, 0.5, 1 and 2%) on microbiological
quality and biogenic amine formation were investigated at different ripening
periods (0, 3, 6, 9 and 12 days). Tryptamine and phenylethylamine were found
11.42 and 42.96 mg/kg beginning of ripening time, respectively. Both mushroom
concentration and ripening period had significant (P <0.01) effect on lactic acid bacteria (LAB), Micrococcus and Staphylococcus counts and pH. The Enterobacteriaceae, yeast and mould counts were found to be under
the detectable level (<log 2.0 cfu/g) after the 3rd day of ripening period. The pH
value was determined as 5.82 at the beginning of ripening time and decreased to
4.82 at the end of ripening (12 days). These results suggest that mushroom can
be used as a natural functional ingredient to improve taste and flavor as well
as shelf-life stability of sucuk.
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