The Optimization of Compositional and Structural Properties in Probiotic Sucuk Production

In this study, the effects of different fat levels and different particle sizes on compositional and structural characteristics of probiotic sucuk were invastigated. Three different fat levels (20%, 25% and 30%) used in sucuk production. Meat was minced from mincing machine with mincer plate hole diameter of 3 mm, 5 mm and 8 mm then three different particle sizes were obtained. Thus, nine sucuk group were obtained both compositional and structural properties are different each other. In order to give probiotic character to sucuk, L. casei CRL 431 was added in sucuk formulation. In order to determine the best structure and composition of the group of probiotic sucuk samples, some of the physical, chemical, microbiological and sensory analysis were done. pH values of the samples was decreased during the process of fermentation-ripening. pH values were found to comply with TS 1070 Turkish Sausage Standard (4.7?5.4). The effect of fat level x mincer plate hole diameter interaction on hardness values obtained from Texture Profile Analysis were significant (p<0.01). At the end of the fermentation-ripening period, L. casei CRL-431 count has been reached levels that make sucuk probiotic food. A significant positive correlation was found between L. casei CRL 431 count and cutaway surface appearance, texture and overall acceptability scores was observed (r=0.60, r=0.52 and r=0.53) (p<0.01). Probiotic L. casei CRL 431 growth showed a positive effect on the sensory quality. At any stage of the production of in probiotic sucuk, there was no mold-yeast and coliform bacteria due to fecal coliform bacteria. This is very important in terms of microbiological quality since probiotic sucuk must be consumed now. In this study, the best sensory quality was determined in L3 group samples and the worst sensory quality was determined in H8 group samples.