Manufacturing hindi soudjouck by using different starter cultures and their effects on quality

In this PhD research, it was aimed to develop a fermented meat product which has probioticcharacteristics and which will be consumed without cooking. Lactobacillus casei CRL 431 andLactobacillus aciodophilus LA-5 probiotic cultures were added both seperately and togetherinto sucuk starter culture. Several chemical and microbiological attributes of sucuk sampleswere determined both before fermantation and after fermentation-drying period, and textural,sensorial and biogenic amine determination analysis were performed on sucuk samples.Vacuum packaged sucuk samples were kept at +4±1ºC for 8 months and analysis wereperformed at 2 months intervals.All of the 3 sucuk group samples containing L.casei or L.acidophilus in addition to starterculture kept their probiotic chracteristics during storage for 8 months and it was determined thatproduction of probiotic sucuk is possible at these conditions. Biogenic amine contents of thesamples were all under the legal limits and the most preferred sample determined according tosensorial analysis results is the one containing L.casei.As results of the sensorial and microbiological analysis results, this new product has probioticcaharacteristic and can be consumed without cooking. Especially by evaluating the sensorialcharacteristics of the product, it is thought that optimization of sausage manufacturing by usingL.casei CRL 431 probiotic culture is of great importance to probiotic meat products industry.Keywords: Sucuk, biogenic amine, probiotic