Investigation of fermented soudjouk döner production possibilities

In this thesis study, the effect of storage of fermented uncooked and cooked soudjouk döners at two different temperature (+4°C; -18°C) with different commercial and isolated starter culture combinations on microbiological and chemical properties of soudjouk döners was examined. Preparing soudjouk döner dough evenly divided into four pieces, one of these doughs was prepared as starter culture-free control sample, and other pieces were prepared as B sample containing commercial starter culture Lactabacillus curvatus+Staphylococcus xylosus+Lactabacillus sakei, C sample containing isolated starter cultures of the same combination, and D sample containing isolated starter culture Lactabacillus plantarum+Staphylococcus xylosus+Lactabacillus sakei. A total of eight samples were obtained from each sample group divided into two. All samples were fermented with 25°C temperature 95% relative humidity for 20 hours. To examine the effect of cooking on the samples, the cooked fermented soudjouk döner sample group was formed by taking one of the two samples belong to each sample group and the other remaining samples formed the fermented soudjouk döner sample group. The cooking process was carried out by heating the samples at 82°C in the water bath until the internal temperature reached to 65°C. The storage part of the study was conducted in two different ways, as "Test 1" and "Test 2". In the days 0th, 7th, 14th and 21th of storage period at +4°C in Test 1; and in months of 0th, 1th, 3th and 6th of storage period at -18°C in Test 2. The results of microbiological and chemical analyses were evaluated. Sensual and textural analysis in the final product (Day 0th of the storage) were examined. The fastest pH drop has been in D sample containing isolated L.sakei+S.xylosus+L.plantarum starter cultures. pH was increased by cooking and storage. There was less pH increase in storage at -18°C than at +4°C. The use of isolated starter culture was more effective in reducing residual nitrite- nitrate quantities. The lowest L* values were determined in Group A with no starter culture. The use of starter culture and the cooking process increased the L* values of the samples. The difference total mesophilic aerob bacteria numbers of samples containing starter culture and control was not found significant. The highest lactic acid bacteria counts were found in B sample containing commercial starter culture; the highest micrococcus-staphylococcus counts were found in D sample containing isolated starter culture. The applied cooking process has been sufficient in inhibiting Enterobacteriaceae group microorganisms. Fermented soudjouk döner samples were found to be effective in cooking process and starter culture use in other texturing criteria besides external springiness. The cooking process increased the sensory evaluation scores of the samples, and the effect of cooking on all other sensory properties other than odor and taste was found to be significant. In terms of both texture and sensory properties, it was concluded that the best sample has been the sample C containing cooked isolated starter culture.