SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ

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 EFFECT OF DRIED MUSHROOM (AGARICUS BISPORUS) ADDITION ON MICROBIOLOGICAL QUALITY AND BIOGENIC AMINE CONTENTS IN SUCUK PRODUCTION

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.

Kaynakça

Aksu, M.İ., Kaya, M. (2004). Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage. Food Control, 15, 591-595. doi:10.1016/j.foodcont.2003.09.006

Ansorena, D., Montel, M.C., Rokka, M., Talon, R., Eerola, S., Rizzo, A. (2002). Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production. Meat Sci, 61, 141–147.

AOAC. (1997). Official Methods of Analysis, 15th edn. Association of Official Analytical Chemists, Washington, DC.

Ayhan, K., Kolsarıcı, N., Alsancak-Özkan, G. (1999). The effects of a starter culture on the formation of biogenic amines in Turkish Soudjoucks. Meat Sci, 53, 183–188.

Barros, L., Calhelha, R.C., Vaz, JA., Ferreira, I.C.F.R., Baptista, P., Estevinho, L.M. (2007). Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts. Eur Food Res Techno, 225,151–156. doi:10.1007/s00217-006-0394-x

Bobek, P., Ozdyn, L., Kuniak, L. (1995). The effect of oyster (Pleurotus ostreatus) its ethanolic extracts and extraction residues on cholesterol levels in serum lipoproteins and liver of rat. Hypocholesterolemic and anti-atherogenic effect of oyster mushroom (Pleurotus ostreatus) in rabbit. Nahrung, 39, 98–99.

Bover-Cid, S., Hugas, M., Izquierdo-Pulido, M., Vidal-Carou, MC. (2001). Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. I Journal of Food Microbiol, 66, 185–189.

Breene, W. (1990). Nutritional and medicinal value of speciality mushrooms. J of Food Protec, 53, 883–894.

Brink, B., Damink, C., Joosten, H.M.J.L., Huis in’t Veld, J.H.J. (1990). Occurrence and formation of biologically active amines in foods. I Journal of Food Microbiol, 11, 73-84.

Chang, S.T. (1991). Cultivated mushrooms. Handbook of applied mycology (Vol. 3). Marcel Dekker. New York, USA, 240 p.

Coloretti, F., Chiavari, C., Armaforte, E., Carri, S., Castagnetti, G.B. (2008). Combined use of starter cultures and preservatives to control production of biogenic amines and improve sensorial profile in low-acid salami. J Agri Food Chem, 56, 11238–11244. doi: 10.1021/jf802002z

Cook, N.C., Samman, S. (1996). Flavonoids-chemistry, metabolism, cardioprotective effects and dietary sources. J of Nutrit Biochem, 7, 66–76.

Durlu-Özkaya, F., Ayhan, K., Vural, N. (2001). Biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Sci, 58, 163–166.

Eerola, S., Hinkkanene, R., Lindfors, E., Hirvi, T. (1993). Liquid chromatographic determination of biogenic amines in dry sausages. J of AOAC Inter, 76, 575–578.

Erkkılä, S. (2001). Bioprotective and probiotic meat starter cultures for the fermentation of dry sausages. PhD. Dissertation. Department of Food Technology. University of Helsinki. Filland. 210 p.

Gao, Y.H., Tang, W.B., Gao, H., Chan, E., Lan, J., Li, X.T. (2005) Antimicrobial activity of the medicinal mushroom Ganoderma. Food Rev Inter, 21, 211–229. http://dx.doi.org/10.1081/FRI-200051893

Gençcelep, H., Kaban, G., Kaya, M. (2007). Effects of starter cultures and nitrite levels on formation of biogenic amines in Sucuk. Meat Sci, 77, 424–430. doi:10.1016/j.meatsci.2007.04.018

Gökalp, H.Y., Kaya, M., Zorba, Ö. (1999). Engineering of Meat Products Processing (3rd Press) (Turkish). Atatürk Univ. Publ. No: 786. Faculty of Agric. No: 320. Erzurum. 439 p.

Gökalp, H.Y., Ockerman, H.W. (1985). Turkish-type fermented sausage (soudjouk) manufactured by adding different starter culture and using different ripening temperatures. Fleischwirtschaft, 65, 1235–1240.

Gökalp, H.Y., Yetim, H., Kaya, M., Ockerman, HW. (1988). Saprophytic and pathogenic bacteria levels in turkish soudjoucks manufactured in Erzurum, Turkey. J of Food Protec, 51, 121–125.

Halasz, A., Barath, A., Simon-Sarkadi, L., Holzapfel, W. (1994). Biogenic amines and their production by microorganisms in food. Trend in Food Sci and Tech, 5, 42-49.

Hernandez-Jover, T., Izquierdo-Pulido, M., Veciana-Nogues, M.T., Marine-Font, A., Vidal-Carou, M.C. (1997). Biogenic amine and polyamine contents in meat meat products. J of Agri Food Chem, 45, 2098–2102.

Hirasawa, M., Shouji, N., Neta, T., Fukushima, K., Takada, K. (1999). Three kinds of antibacterial substances from Lentinus edodes (Berk.) Sing. (Shiitake, an edible mushroom). I Jour of Antimic Agent, 11, 151–157.

Kaban, G., Kaya, M. (2006). Effect on starter culture on growth of Staphylococcus aureus in sucuk. Food Control, 17, 797-801. doi:10.1016/j.foodcont.2005.05.003

Kandaswami, C., Middleton, E. (1997). Flavonoids as antioxidants. In F. Shahidi (Ed.). Natural antioxidants. Chemistry, health effects and practical applications. 174–194. Champaign, IL: AOCS Press.

Kaya, M. (1993). Effects of the use of different nitrite levels and starter cultures on the growth of Listeria monocytogenes during the manufacture technology of sucuk and other some qualitative characteristics of sucuk. PhD Thesis, (Turkish). Ataturk Univ. Graduate Institute of Science. Erzurum, Turkey.114s.

Kaya, M., Gareis, M., Kofoth, C. (1998). Verhalten von Escherichia coli O157:H7 in turkischer Rohwurst. Mittbl. Bundesanst. Fleischforsch. Kulmbach. 142, 506–519.

Kaya, M., Gökalp, H.Y. (2004). The behavior of L. monocytogenes in the sucuks produced with different lactic starter cultures. T J of Vet and Ani Sci, 28, 1113–1120.

Kim, S., Fung, D.Y.C. (2004). Antibacterial effect of water-soluble arrowroot ( Puerariae radix) tea extracts on foodborne pathogens in ground beef and mushroom soup. J of Food Protec, 67, 1953–1956. doi: http://dx.doi.org/10.4315/0362-028X-67.9.1953

Kurt, Ş., Zorba, Ö. (2009). The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of ‘‘sucuk”–A Turkish dry fermented sausage. Meat Sci, 82, 179–184. doi:10.1016/j.meatsci.2009.01.008

Latorre-Moratalla, ML., Veciana-Nogue´s, T., Bover-Cid, S., Garriga, M., Aymerich, T., Zanardi, E., Ianieri, A., Fraqueza, M.J., Patarata, L., Drosinos, E.H., Laukova, A., Talon, R., Vidal-Carou, M.C. (2008). Biogenic amines in traditional fermented sausages produced in selected European countries. Food Chem, 107, 912–921. doi:10.1016/j.foodchem.2007.08.046

Lee, S.J., Yeo, W.H., Yun, B.S., Yoo, I.D. (1999). Isolation and sequence analysis of new peptaibol, boletusin, from Boletus spp. J of Pep Sci, 5, 374–378.Lücke, F.K. (1994). Fermented meat products. Food Res Inter, 27, 299–307.

Maijala, R., Eerola, H.S., Aho, A.M., Hirn, A.J. (1993). The effects of GDL-induced pH decrease on the formation of biogenic amines in meat. J of Food Protec, 56, 125–129.

Manzi, P., Gambelli, L., Marconi, S., Vivanti, V., Pizzoferrato, L. (1999). Nutrients in edible mushrooms: an interspecies comparitive study. Food Chem, 65, 477–482.

Martuscelli, M., Crudele, MA., Gardini, F., Suzzi, G. (2000). Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages. Letters in App Microbiol, 31, 228–232.

Ruiz-Capillas, C., Jımenez-Colmenero, F. (2004). Biogenic amines in meat and meat products. Cri Rev in Food Sci and Nut, 44, 489–599. http://dx.doi.org/10.1080/ 10408690490489341

Sahu, S.C., Green, S. (1997). Food antioxidants: their dual role in carcinogenesis. In S. Baskin & H. Salem (Eds.), Oxidants, antioxidants and free radicals. Taylor & Francis. Washington,USA, 330 p.

Santos, M.H.S. (1996). Biogenic amines: Their importance in foods. I Journal of Food Microbiol, 29, 213–231.

Shalaby, A.R. (1996). Significance of biogenic amines to food safety and human health. Food Research Inter, 29, 675–690.

SPSS, (1996). SPSS for Windows Release 10.01. SPSS Inc.

Suzzi, G., Gardini, F. (2003). Biogenic amines in dry-fermented sausages: A review. I Journal of Food Microbiol, 88, 41–54. doi:10.1016/S0168-1605(03)00080-1

Taucmann, F. (1987). Methoden der chemischen analytik von fleisch und fleischwaren bundensanstalt für fleischgforschung. 80s, Klumbach.

Uppuluri, V.M., Akella, V.S.S., Satyanarayana, K.V.S., Anita, M., Wenkui, L., Richard, B.V.B. (2006). Chemical and analytical screening of some edible mushrooms. Food Chem, 95, 58–64. doi:10.1016/j.foodchem.2004.12.018

Kaynak Göster

Bibtex @araştırma makalesi { gida305597, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2017}, volume = {42}, pages = {787 - 798}, doi = {}, title = {SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ}, key = {cite}, author = {Gençcelep, Hüseyin and Zorba, Ömer} }
APA Gençcelep, H , Zorba, Ö . (2017). SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ . Gıda , 42 (6) , 787-798 . Retrieved from https://dergipark.org.tr/tr/pub/gida/issue/31926/305597
MLA Gençcelep, H , Zorba, Ö . "SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ" . Gıda 42 (2017 ): 787-798 <https://dergipark.org.tr/tr/pub/gida/issue/31926/305597>
Chicago Gençcelep, H , Zorba, Ö . "SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ". Gıda 42 (2017 ): 787-798
RIS TY - JOUR T1 - SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ AU - Hüseyin Gençcelep , Ömer Zorba Y1 - 2017 PY - 2017 N1 - DO - T2 - Gıda JF - Journal JO - JOR SP - 787 EP - 798 VL - 42 IS - 6 SN - 1300-3070-1309-6273 M3 - UR - Y2 - 2017 ER -
EndNote %0 Gıda SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ %A Hüseyin Gençcelep , Ömer Zorba %T SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ %D 2017 %J Gıda %P 1300-3070-1309-6273 %V 42 %N 6 %R %U
ISNAD Gençcelep, Hüseyin , Zorba, Ömer . "SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ". Gıda 42 / 6 (Aralık 2017): 787-798 .
AMA Gençcelep H , Zorba Ö . SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ. GIDA. 2017; 42(6): 787-798.
Vancouver Gençcelep H , Zorba Ö . SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ. Gıda. 2017; 42(6): 787-798.

76388 33379

Arşiv
Sayıdaki Diğer Makaleler

HAMSİ'NİN LTHV (DÜŞÜK SICAKLIK VE YÜKSEK HIZ) KURUTMA KARAKTERİSTİKLERİ VE MATEMATİKSEL MODELLENMESİ (Engraulis encrasicolus)

Aydin KILIC

ET EMÜLSİYONLARININ BAZI FİZİKSEL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE FARKLI MODİFİYE NİŞASTALARIN ETKİLERİ

Hüseyin GENÇCELEP, Münir ANIL, Furkan Türker SARICAOĞLU, Berrin AĞAR

HİDROKOLLOİDLERİN VE KEÇİBOYNUZU UNUNUN HAMURUN REOLOJİK ÖZELLİKLERİ VE KEKİN KALİTESİNE OLAN ETKİSİ

Gülüm SUMNU, Serpil SAHİN, Eda BERK

LİYOFİLİZE BAZI MİKROALG TÜRLERİNİN SAKIZ BİLEŞİMİNDE DOĞAL RENKLENDİRİCİ OLARAK KULLANIMI

İbrahim PALABIYIK

SOMATİK HÜCRELER VE ENDOJEN ENZİMLERİNİN SÜT TEKNOLOJİSİNDEKİ ÖNEMİ

Elif ÖZER, Ayşe Sibel AKALIN, Harun KESENKAŞ, Gülfem ÜNAL

LAKTİK ASİT BAKTERİLERİNİN AFLATOKSİN B1 BAĞLAYICI VE ANTİKANSEROJEN ÖZELLİKLERİ

Şebnem Kurhan, İbrahim ÇAKIR

SOĞAN DİLİMLERİNİN KURUTULMASI ESNASINDA RENK DEĞİŞİMİNE ETKİ EDEN FAKTÖRLERİN YANIT YÜZEY YÖNTEMİ İLE BELİRLENMESİ

Hande Demir, Özge Süfer, Seda Sezer

ELEKTROEĞİRME YÖNTEMİ VE GIDA ALANINDAKİ NANOSENSÖR UYGULAMALARI

Aylin ALTAN METE, Meryem YILMAZ

LACTOBACİLLUS SANFRANCİSCENSİS’İN GELİŞMESİNDE ETKİLİ BİYOPROSES PARAMETRELERİNİN BELİRLENMESİ VE OPTİMİZASYONU

Yekta Göksungur, Filiz Döner

KİLİS YAĞLIK VE MEMECİK ZEYTİNYAĞLARININ KİMYASAL VE DUYUSAL ÖZELLİKLERİNE ZEYTİNİN OLGUNLUK DERECESİ VE HASAT YILININ ETKİSİ

Elif Burçin BÜYÜKGÖK, Aytaç SAYGIN GÜMÜŞKESEN