Kinetic Modeling of Quality Aspects of Fermented Sausage (Sucuk) During Storage

Geleneksel fermente sucuğun pH, serbest yağ asidi değeri (FFA), tiyobarbütirik asit reaktif maddeler (TBARS), kalıntı nitrit içeriği, renk değerleri (Hunter L*, a*, b*, hue açısı (Hue), esmerleşme indeksi (BI), kroma ve toplam renk farkı (?E*)), toplam mesofilik aerobik bakteri (TMAB), laktik asit bakterisi (LAB), toplam Enterobacteriacea (TE) ile Staphylococcus ve Micrococcus (SM) sayısı değerlerindeki değişimler depolama süresince incelenmiş ve bu özelliklerdeki değişimlerin kinetik modellemesi gerçekleştirilmiştir. Sucuklar 9 günlük fermantasyonun ardından kontrollü koşullarda 90 gün boyunca depolanmıştır. Analizler depolamanın 0, 30, 60 ve 90. günlerinde yapılmıştır. Sucukların depolama sırasındaki kimyasal özellikleri ve renk değerlerindeki değişimleri 0, 1 ve 2. dereceden kinetik modeller başarılı bir şekilde ifade ederken mikrobiyal özelliklerindeki değişimleri doğrusal (birinci dereceden) kinetik modelin iyi bir şekilde temsil etiği saptanmıştır

Fermente Sucuğun Depolama Sırasında Kalite Özelliklerindeki Değişimin Kinetik Modellemesi

Quality characteristics of traditional fermented sausage (sucuk) including pH, free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), residual nitrite contents, colour values (L*, a*, b*, hue angle (Hue), browning index (BI), chroma and total colour difference (ΔE*)), total mesophilic aerobic bacteria (TMAB), lactic acid bacteria (LAB), total Enterobacteriacea (TE) and Staphylococcus and Micrococcus (SM) counts were investigated during storage period, and kinetic model estimation for the changes in these quality parameters were performed. After 9 days of fermentation period, the sucuk samples were stored for 90 days under controlled conditions. Analyses were done at the beginning, 30th, 60thand 90th days of the storage period. Zero, first and second order kinetic model equations represented successfully the changes in chemical and colour properties. A linear (first order) kinetic model equation demonstrated the kinetics of microbial changes well in the sucuk samples during storage period

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