The effect of dried mushroom (agaricus bisporus) addition on microbiological quality and biogenic amine contents in sucuk production
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Tarih
2017
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info:eu-repo/semantics/openAccess
Özet
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
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
Açıklama
Anahtar Kelimeler
Mushroom (Agaricus Bisporus), Biogenic Amines, Microbiological Properties, Sucuk, Mantar (Agaricus Bisporus), Biyojenik Amin, Mikrobiyolojik Özellikler
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
42
Sayı
6
