Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties.

The effects of different chloride salt mixtures (I-control: 100% NaCl, II: 50:50-NaCl:KCl, III: 50:30:20-NaCl:KCl:MgCl2, IV: 50:30:20-NaCl:KCl:CaCl2, V: 50:30:10:10-NaCl:KCl:MgCl2:CaCl2) on the quality properties of sucuk (a dry fermented beef sausage) during ripening were investigated. Lactic acid bacteria reached 8 log cfu/g in the 3 days of fermentation in all treatments. However, salt mixtures including MgCl2 caused an increase in Micrococcus/Staphylococcus. The control group showed the lowest mean aw value at the end of ripening. The salt mixture with 20% CaCl2 showed the lowest mean pH value of 4.97. The mean TBARS value varied between 6.34 and 6.97 µmol MDA/kg but was not affected by the salt mixtures (p > 0.05). According to the results of PCA, salt mixtures I, II and III had a positive correlation in PC1, and PC1 also separated salt mixtures with CaCl2 (IV and V) from other groups. In addition, a strong positive correlation between the control and III group (50:30:20-NaCl:KCl:MgCl2) for sensory properties was determined by heatmap clustering analysis. In addition, the principal component analysis showed that the control, II, and III groups had a stronger correlation with each other for volatile compounds.

The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk.

This study aimed to determine the influence of using black garlic (BG) at different levels on organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage. Three independent batches of sausages were prepared: control: 1% white garlic (WG): WG-1%; BG-1%: 1% BG; BG-2%: 2% BG; and BG-3%: 3% BG. After stuffing, the sausages were subjected to fermentation, heat treatment (internal temperature of 64 °C), and drying, respectively. After production, the final products were analyzed for volatile compounds. A solid-phase microextraction technique was used for the extraction of volatile compounds, and identification was carried out by a gas chromatograph/mass spectrometer. A total of 47 volatile compounds, including sulfur compounds, alcohols, esters, ketones, aliphatic hydrocarbons, acids, aromatic hydrocarbons, aldehydes, and terpenes, were identified from the sausages. The use of BG in HTS had no significant effect on aliphatic hydrocarbons, acids, ketones, aromatic hydrocarbons, and esters. BG increased the abundances of 2-propen-1-ol, allyl methyl sulfide, methyl 2-propenyl-disulfide, sabinene, ß-pinene, and ß-phellandrene regardless of the increase in the addition rate. BG-3% increased the level of hexanal. According to the PCA results, BG-containing groups showed positive correlation with esters, sulfur compounds, aldehydes, aromatic hydrocarbons, and alcohols, but these chemical groups were more closely correlated with BG-3%. In addition, diallyl disulfide, which is one of the main factors that causes the pungent and spicy smell of garlic, showed a close correlation with WG-1%.

The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs.

This study aimed to determine the effects of fat type (sheep tail fat (STF) and beef fat (BF)), fat levels (10, 20, or 30%), and cooking time (0, 2, 4, and 6 min, dry heat cooking at 180 °C) on the carboxymethyl lysine (CML) content in meatballs. pH, thiobarbituric acid reactive substance (TBARS), and volatile compound analyses were also performed on the samples. The use of STF and the fat level had no significant effect on the pH value. The highest TBARS value was observed with the combination of a 30% fat level and STF. CML was not affected by the fat level. The highest CML content was determined in meatballs with STF at a cooking time of 6 min. In the samples cooked for 2 min, no significant difference was observed between STF and BF in terms of the CML content. STF generally increased the abundance of aldehydes. Aldehydes were also affected by the fat level and cooking time. A PCA provided a good distinction between groups containing STF and BF regardless of the fat level or cooking time. Pentanal, octanal, 2,4-decadienal, hexanal, and heptanal were positively correlated with CML.

Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage.

This study was conducted with the aim of determining the effects of different black garlic (BG) levels (1%, 2% and 3%) on quality characteristics of a semi-dry fermented sausage (heat-treated sucuk). In addition, the effect of cooking time (0, 1 or 3 min at 180 °C on a hot plate) on nitrosamine formation was investigated. Fresh garlic (FG, 1%) was evaluated as the control group. BG (2% and 3%) caused a reduction in the count of lactic acid bacteria while leading to an increase in pH. FG1% gave the highest number of Micrococcus/Staphylococcus, as well as aw value. The thiobarbituric acid reactive substance (TBARS) value increased with increasing BG levels. FG (1%) showed the highest residual nitrite amount (p < 0.05). The scores for color, taste and general acceptability were reduced by the use of BG (p < 0.05). No significant difference was observed between the garlic treatments in terms of N-Nitrosodimethylamine (NDMA) and N-Nitrosodiethylamine (NDEA) when no additional cooking was applied. Cooking time was determined to have no significant effect on NDMA in 3% BG. The use of BG caused an increase in N-Nitrosopiperidine (NPIP) (p < 0.05). As for PCA, a closer correlation between NPIP and the groups containing BG was observed, while there was a strong correlation between NDMA and the FG group cooked for 3 min. The use of BG caused an increase in NPIP, but affected NDMA and NDEA depending on the cooking time.

A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages.

Nitrosamines are N-nitroso compounds with carcinogenic, mutagenic and teratogenic properties. These compounds could be found at certain levels in fermented sausages. Fermented sausages are considered to be a suitable environment for nitrosamine formation due to acid formation and reactions such as proteolysis and lipolysis during ripening. However, lactic acid bacteria (spontaneous or starter culture), which constitute the dominant microbiota, contribute significantly to nitrosamine reduction by reducing the amount of residual nitrite through nitrite degradation, and pH decrease has an important effect on the residual nitrite amount as well. These bacteria also play an indirect role in nitrosamine reduction by suppressing the growth of bacteria that form precursors such as biogenic amines. In recent years, research interest has focused on the degradation or metabolization of nitrosamines by lactic acid bacteria. The mechanism by which these effects are seen has not been fully understood yet. In this study, the roles of lactic acid bacteria on nitrosamine formation and their indirect or direct effects on reduction of volatile nitrosamines are discussed.