Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate

Abstract

This study aimed to investigate the effects of autochthonous starter cultures (spontaneous fermentation, Lactiplantibacillus plantarum GM77, Staphylococcus xylosus GM92 or L. plantarum GM77 + S. xylosus GM92) isolated from sucuk (a traditional Turkish dry fermented sausage), the use of sheep tail fat (beef fat-control, sheep tail fat and beef fat + sheep tail fat) and the ripening rate (slow or fast) on the microbiological, physicochemical and sensorial changes during the ripening of sucuk. L. plantarum GM77 as a monoculture or mixed culture with S. xylosus GM92 exhibited good growth during fermentation and following days of ripening. S. xylosus GM92 remained at the inoculation level of 106 CFU/g. L. plantarum GM77 as a monoculture inhibited the growth of spontaneous Micrococcus/Staphylococcus in both the slow and fast ripening conditions. In the presence of L. plantarum GM77, the pH value decreased under 5.0 after the first three days of fermentation. The fast ripening yielded a lower mean aw and TBARS values compared to the slow ripening. Regarding TBARS value, the lowest mean value was determined in the presence of L. plantarum GM77 + S. xylosus GM92. The use of sheep tail fat caused an increase in TBARS; the highest mean value was determined in sucuk prepared with only sheep tail fat. The groups with L. plantarum GM77 yielded a higher mean L* value, while the highest a* value was determined in the group with L. plantarum GM77 + S. xylosus GM92. In addition, fast ripening caused an increase in the a* value. The L*, a* and b* values were not affected by the use of sheep tail fat. L. plantarum GM77 + S. xylosus GM92 groups demonstrated the best results in terms of general acceptability in both slow and fast ripening.