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Effects of types of casing with the different materials on volatile compounds (VCs) of sausages (sucuks) during the ripening

Year 2019, Volume: 24 Issue: 3, 308 - 316, 18.12.2019

Abstract

Aims: Sucuk is one
of the most popular traditional dry-fermented sausages in Turkey. The most
volatile compounds (VCs) formed by biochemical pathways or derived directly
from spices are essential for sucuk flavor. The object of this study was to
make a comparison between sucuks produced using natural casing (S-NC) or
synthetic casing (S-SC), in terms of VCs.

Methods and Results: The VCs were
analyzed using solid-phase-micro-extraction (SPME) technique with gas
chromatography-mass spectrometry (GC-MS). The common VCs identified in sucuks
were methyleugenol (14 %), 4-(1-methylethyl)-benzenmethanol (11 %), γ-terpinene
(11 %), trans-caryophylene (10 %),
cumin aldehyde (9 %), p-cymene (7 %), diallyl-disulphide (7 %),
3-hydroxy-2-butanone (4 %), eugenol (3 %), α-thujenal (2 %) and β-pinene (2 %),
accounted for approximately 80 % of total VCs. Of these VCs,
4-(1-methylethyl)-benzenmethanol, cumin aldehyde, γ-terpinene, p-cymene,
α-thujenal, β-pinene, eugenol, and 3-hydroxy-2-butanone were significantly
influenced by the ripening period. S-NC had significantly the higher
percentages of cumin aldehyde, α-thujenal and lower percentages of
4-(1-methylethyl)-benzenmethanol than those in S-SC.

Conclusions: Sucuks with
synthetic or natural casing had a similar volatile compound profile but there
were observed differences at the proportions of the most VCs between sucuks.
The terpenes except for limonene were not influenced by the types of casing.
When compared with natural casing, use of synthetic casing resulted in a decrease
in total ketones, total aldehydes and total sulfur compounds, especially at the
end of ripening. The synthetic casing may use for sucuk-making at the under
short-term storage conditions due to increases in the reduction products such
as alcohols.







Significance and
Impact of the Study
: Principle component analysis based on
VCs differentiated
sucuks according to
their ripening times and their casings. S-SC at Day 11 was completely different
from the other sucuks. Furthermore, a long-term goal of this research is to
determine the detailed biochemical and physical changes and also sensory
characteristics during the storage.

References

  • Çoksever E, Sarıçoban C (2010) Effects of bitter orange albedo addtion on the quality characteristics of naturally fermented Turkish style sausage (Sucuks). Journal of Food, Agriculture & Environment 8: 82-85.
  • Jelen HH, Gracka A (2015) Analysis of black pepper volatiles by solid phase microexrtaction-gas chromatography: A comparison of terpenes profiles with hydrodistillation. Journal of Chromatography A 1418: 200-209.
  • Kaban G (2010) Volatile compounds of traditional Turkish dery fermented sausage (Sucuk). International Journal of Food Properties 13: 525-534.
  • Kaban G, Kaya M (2009) Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage ‘’Sucuk’’. Journal of Food Science 74: 58-63.
  • Kargozari M, Moini S, Basti AA, Emam-Djomeh Z, Gandomi H, Martin IR, Ghasemlou M, Carbonell-Barrachina AA (2014) Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compoun profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage. Meat Science 97: 104-114.
  • Latorre-Moratalla ML, Bosch-Fuste J, Bover-Cid S, Aymerich T, Vidal-Carou MC (2011) Contribution of enterococci to the volatile profile of slightly-fermented sausages. LWT-Food Science and Technology 44: 145-152.
  • Li R, Jiang ZT (2004) Chemical composition of the essential oil of Cuminum cyminum L. from China. Flavor and Fragrance Journal 19: 311-313.
  • Marco A, Navarro JL, Flores M (2004) Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME). Food Chemistry 84: 633-641.
  • Montanari C, Bargossi E, Gardini A, Lanciotti R, Magnani R, Gardini F, Tabanelli G (2016) Correlation between volatile profiles of İtalian fermented sausages and their size and starter culture. Food Chemistry 192: 736-744.
  • Sidira M, Kandylis P, Kanellaki M, Kourkoutas Y (2015) Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausage during ripening. Meat Science 100: 41-51.
  • Sun W, Zhao Q, Zhao H, Zhao M, Yang B (2010) Volatile compounds of Cantonese sausage released at different stages of processing and storage. Food Chemistry 121: 319-325.
  • Sunesen LO, Trihaas J, Stahnke LH (2004) Volatiles in a sausage surface model-influence of Penicillium naliovense, Pediococcus pentosaceus, ascorbate, nitrate and temperature. Meat Science 66: 447-456.
  • Toldra F, Sanz Y, Flores M (2001) Meat fermentation technology, In: Meat Science and Applications (Eds. Hui YH, Nip WK, Rogers RW, Young OA), NewYork: Marcel Dekker, Inc. pp.538–561.
  • Yalınkılıç B, Kaban G, Kaya M (2015) Determination of volatile compounds of sucuk with different orange fiber and fat levels. The Journal of the Faculty of Veterinary Medicine Kafkas University 21: 233-239.

Farklı materyallerden üretilen kılıf çeşitlerinin olgunlaşma sırasında sucukların uçucu bileşenleri üzerine etkileri

Year 2019, Volume: 24 Issue: 3, 308 - 316, 18.12.2019

Abstract

Amaç: Sucuk,
ülkemizde en yaygın üretilen geleneksel kuru fermente et ürünlerinden biridir.
Sucuk üretiminde kullanılan baharatların ya da olgunlaşma sırasında meydana
gelen biyokimyasal reaksiyonlardan oluşan uçucu bileşenler sucuk aroması için
önemlidir. Çalışmada, hem doğal bağırsak (S-DK) hem de sentetik kılıf (S-SK)
kullanılarak üretilen sucukların uçucu bileşenlerinin karşılaştırılması
amaçlanmıştır.

Yöntemler ve Bulgular: Uçucu
bileşenler, katı-faz mikro-ekstraksiyon tekniği (KFME) kullanılarak gaz
kromatografisi-kütle spektrofotometresinde (GK-KS) analizlenmiştir. Sucuklarda
en fazla oranda belirlenen uçucu bileşenler metilöjenol (% 14),
4-(1-metiletil)-benzenmetanol (% 11),
γ-terpinen (% 11), trans-karyofilen (% 10), kumin aldehit
(% 9), p-simen (% 7), diallildisülfit (% 7), 3-hidroksi-2-bütanon (% 4), öjenol
(% 3), α-tujenal (% 2) ve β-pinen (% 2) olup; toplam uçucu bileşenlerin
yaklaşık % 80’ini oluşturmuşlardır. Anılan bileşenler arasında,
4-(1-metilletil)-benzenmetanol, kumin aldehit, γ-terpinen, p-simen, α-tujenal,
β-pinen, öjenol, and 3-hidroksi-2-bütanon oranları olgunlaşma süresi boyunca
önemli farklılıklar göstermiştir. S-SK ile karşılaştırıldığında, S-DK
istatistiksel olarak daha yüksek oranda kumin aldeit, α-tujenal; daha düşük
oranda 4-(1-metilletil)-benzenmetanol içermiştir.

Genel Yorum: Doğal
bağırsak ya da sentetik kılıf ile üretilen sucuklar, benzer uçucu bileşen
profile göstermesine ragmen sucuklar arasında çoğu uçucu bileşenlerin
oranlarında farklılıklar gözlemlenmiştir. Kullanılan kılıflar limonen hariç
diğer terpen bileşenlerinin oranlarını etkilememişlerdir. Ancak doğal kılıf ile
karşılaştırıldığında, sentetik kılıf sucuklarda keton, aldehit ve sülfür
bileşenlerinde özellikle olgunlaşmanın sonunda önemli bir azalmaya neden
olmuştur. Sentetik kılıf ise, alkoller gibi indirgenme ürünlerinde bir artış meydana
getirmesi nedeniyle kısa süreli depolanan sucukların üretiminde kullanılabilir.







Çalışmanın Önemi ve
Etkisi
: Uçucu bileşenler ile gerçekleştirilen temel bileşen
analizinde, sucuklar olgunlaşma dönemi ve kılıflara göre ayrılmıştır. Sentetik
kılıflarda üretilen sucukların olgunlaşmanın 11. gününde diğer sucuklardan
tamamen ayrıldığı belirlenmiştir. Bu çalışmanın uzun dönemdeki diğer bir amacı
da, sucuğun depolanma süresince daha detaylı biyokimyasal ve fiziksel aynı
zamanda duyusal niteliklerindeki değişimlerin belirlenmesidir.

References

  • Çoksever E, Sarıçoban C (2010) Effects of bitter orange albedo addtion on the quality characteristics of naturally fermented Turkish style sausage (Sucuks). Journal of Food, Agriculture & Environment 8: 82-85.
  • Jelen HH, Gracka A (2015) Analysis of black pepper volatiles by solid phase microexrtaction-gas chromatography: A comparison of terpenes profiles with hydrodistillation. Journal of Chromatography A 1418: 200-209.
  • Kaban G (2010) Volatile compounds of traditional Turkish dery fermented sausage (Sucuk). International Journal of Food Properties 13: 525-534.
  • Kaban G, Kaya M (2009) Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage ‘’Sucuk’’. Journal of Food Science 74: 58-63.
  • Kargozari M, Moini S, Basti AA, Emam-Djomeh Z, Gandomi H, Martin IR, Ghasemlou M, Carbonell-Barrachina AA (2014) Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compoun profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage. Meat Science 97: 104-114.
  • Latorre-Moratalla ML, Bosch-Fuste J, Bover-Cid S, Aymerich T, Vidal-Carou MC (2011) Contribution of enterococci to the volatile profile of slightly-fermented sausages. LWT-Food Science and Technology 44: 145-152.
  • Li R, Jiang ZT (2004) Chemical composition of the essential oil of Cuminum cyminum L. from China. Flavor and Fragrance Journal 19: 311-313.
  • Marco A, Navarro JL, Flores M (2004) Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME). Food Chemistry 84: 633-641.
  • Montanari C, Bargossi E, Gardini A, Lanciotti R, Magnani R, Gardini F, Tabanelli G (2016) Correlation between volatile profiles of İtalian fermented sausages and their size and starter culture. Food Chemistry 192: 736-744.
  • Sidira M, Kandylis P, Kanellaki M, Kourkoutas Y (2015) Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausage during ripening. Meat Science 100: 41-51.
  • Sun W, Zhao Q, Zhao H, Zhao M, Yang B (2010) Volatile compounds of Cantonese sausage released at different stages of processing and storage. Food Chemistry 121: 319-325.
  • Sunesen LO, Trihaas J, Stahnke LH (2004) Volatiles in a sausage surface model-influence of Penicillium naliovense, Pediococcus pentosaceus, ascorbate, nitrate and temperature. Meat Science 66: 447-456.
  • Toldra F, Sanz Y, Flores M (2001) Meat fermentation technology, In: Meat Science and Applications (Eds. Hui YH, Nip WK, Rogers RW, Young OA), NewYork: Marcel Dekker, Inc. pp.538–561.
  • Yalınkılıç B, Kaban G, Kaya M (2015) Determination of volatile compounds of sucuk with different orange fiber and fat levels. The Journal of the Faculty of Veterinary Medicine Kafkas University 21: 233-239.
There are 14 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Araştırma Makalesi
Authors

Ahmet Dursun 0000-0003-1889-9379

Zehra Güler This is me 0000-0003-1889-9379

Publication Date December 18, 2019
Submission Date November 4, 2019
Acceptance Date November 29, 2019
Published in Issue Year 2019 Volume: 24 Issue: 3

Cite

APA Dursun, A., & Güler, Z. (2019). Effects of types of casing with the different materials on volatile compounds (VCs) of sausages (sucuks) during the ripening. Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi, 24(3), 308-316.

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