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Year 2021, Volume 38, Issue 3, 329 - 336, 15.09.2021
https://doi.org/10.12714/egejfas.38.3.09

Abstract

References

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  • Adab, S.E., Wadda, W.B., Tekiki, A., Moussa, O.B., Boulares, M., Sadok, S. & Hossouna, M. (2020). Effect of mixed starter cultures on biogenic amine formation during the ripening of Tunisian dry fermented camel meat sausage. Italian Journal of Food Science, 32(2), 321-336. DOI: 10.14674/IJFS-1733
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  • Apaydın, G., Ceylan, Z.G., Kaya, M. (2009). The behaviour of E.coli O:157:H7 in sucuk. Journal of Food Processing and Preservation, 33, 827-836. DOI:10.1111/j.1745-4549.2008.00362.x
  • Arslan, A., Dincoglu, A.H. & Gönülalan, Z. (2001). Gümüş balığından fermente sucuk üretimi üzerine deneysel çalışmalar. Kafkas Üniversitesi Veterinerlik Fakültesi Dergisi, 7, 47-54.
  • Arslan, B. & Soyer, A. (2018). Effect of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages. Meat Science, 145, 107-113. DOI:10.1016/j.meatsci.2018.06.012
  • Atik, A. (2013). Keçi etlerinin sucuk üretiminde değerlendirilmesi. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü Yüksek lisans tezi. 85 sf.
  • Berik, N. & Kahraman, D. (2010). Determination of sensory and nutrient composition at mullet fish sausages. Kafkas Univ. Vet. Fak. Derg., 16 (Supl-A):S59-S63. DOI: 10.9775/kvfd.2009.1376
  • Bou, R., Cofrades, S. & Jimenez-Colmenero, F. (2017). Chapter 10: Fermented meat sausages. Fermented Foods in Health and Disease Prevention. 203-235. DOI: 10.1016/B978-0-12-802309-9.00010-8
  • Bozkurt, H. & Erkmen, O. (2002). Effects of starter cultures and additives on the quality of Turkish style (sausages). Meat Science, 61, 149-156. DOI:10.1016/s0309-1740(01)00176-0
  • Bozkurt, H. & Bayram, M. (2006). Colour and textural attributes of sucuk during ripening. Meat Science, 73, 344- 350. DOI:10.1016/j.meatsci.2006.01.001
  • Bozkurt, H. & Erkmen, O. (2007). Effects of some commercial additives on the quality of sucuk (Turkish dry fermentented sausages). Food Chemistry, 101,1465-1473. DOI: 10.1016/j.foodchem.2006.04.002
  • Con, A.H. & Gökalp, H.Y. (2000). Production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samples. Meat Science, 55, 1, 89-96. DOI: 10.1016/S0309-1740(99)00129-1
  • Cruxen, C.E.S., Funck, G. D., Haubert, L., Dannenberg, G.S., Marques, J.L., Chaves, F.C., Silva, W.P. & Fiorentini, A.M. (2019). Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects and emerging Technologies. Food Research International, 122, 371-382. DOI:10.1016/j.foodres.2019.04.018
  • Cunha, L.C.M., Monteiro, M.L.G., Lorenzo, J.M., Munecato, M.E.S., Muchenje, V., Carvalho, F.A.L. & Conte Junior, C.A. (2018). Natural antioxidants in processing and storage stabilility of sheep and goat meat products. Food Research International, 111, 379-390. DOI: 10.1016/j.foodres.2018.05.041
  • Çoban, Ö.E. (2020). Production of fresh fish sausages containing natural preservatives (Laurus nobilis L.) it’s nutritional composition and oxidative stability. Progress in Nutrition, 22 (2), 501-506. DOI:10.23751/pn.v22i2.8912
  • DeMan, J.C., Rogosa, M. & Sharpe, M.E. (1960). A Medium for cultivation of Lactobacilli, Journal of Applied Bacteriology, 23,130-135. DOI:10.1111/j.1365-2672.1960.tb00188.x
  • Dinçer, M.T., Çaklı, Ş. & Kılınç, B. (2007a). Fish sausages preparation from rainbow trout (Onchorhyncus mykiss) and quality changes during the refrigerator storage. 37 th WEFTA Meeting, Lizbon, Portekiz, October 24, 2007, p.64.
  • Dinçer, M.T., Çaklı, Ş. & Kılınç, B. (2007b). Mezgit (Pollachius virens) filetolarından balık sosis üretimi ve soğuk muhafazada kimyasal ve mikrobiyal kalite kontrolü, 14. Ulusal Su Ürünleri Sempozyumu, 04 Eylül 2007, Muğla, Türkiye. sf.190.
  • Dinçer, M.T. & Çaklı, Ş. (2015). Textural acceptability of prepared fish sausages by controlling textural indicators. Turkish Journal of Veterinary and Animal Sciences, 39, 364-368. DOI:10.3906/vet-1307-38
  • Dinçer, M.T., Yılmaz, E.B.Ş. & Çaklı, Ş. (2017). Determination of quality changes of fish sausage produced from saithe ( Pollachius virens L., 1758) during cold storage. Ege Journal of Fisheries & Aquatic Sciences, 34(4), 391-399. DOI:10.12714/egejfas.2017.34.4.05
  • Ekici, L., Ozturk, I., Kahraman, S. & Calıskan, O. (2015). Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausages. LWT-Food Science and Technology, 62, 718-726. DOI:10.1016/j.lwt.2014.12.025
  • Ekici, K. & Omer, A.K. (2018). The Determination of some biogenic amines in Turkish fermented sausages Consumed in Van, Toxicology Reports, 5, 639-643. DOI:10.1016/j.toxrep.2018.05.008
  • Ercoşkun, H. (2006). Effects of fermentation time on some quality characteristics of heat processed sucuks. PhD. Dissertation. Graduate School of Natural and Applied Science. Ankara University, Ankara.
  • Eren, F. (2011). Gökkuşağı alabalığı (Onchorhyncus mykiss W., 1792)’ndan jambon yapımı ve raf ömrünün belirlenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Su Ürünleri Avlama ve İşleme Teknolojisi ABD. Yüksek lisans Tezi, 59s.
  • Erkmen, O. & Bozkurt, H. (2004). Quality characteristics of retailed sucuk (Turkish dry-fermented sausage). Food Technology and Biotechnology, 42, 63-69.
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  • Gamgam, H. & Altunkaynak, B. (2017). Parametrik Olmayan Yöntemler, 6. Baskı, Seçkin Yayıncılık.
  • Gonzalez-Mohino, A., Perez-Palacios, T., Antequera, T., Ruiz-Carrascal, J., Olegario, L.S., Grassi, S. (2020). Monitoring the processing of dry-fermented sausages with a portable NIRS device. Foods, 9, 1294. DOI:10.3390/foods9091294
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Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities

Year 2021, Volume 38, Issue 3, 329 - 336, 15.09.2021
https://doi.org/10.12714/egejfas.38.3.09

Abstract



In this study frozen-thawed rainbow trout (Onchorhynchus mykiss) and seabass (Dicentrarchus labrax) fillets were used for preparing of dry fermented fish sausages. The total mesophilic aerob bacteria (TMAB), total psychrophilic aerob bacteria (TPAB), yeast–mould (YM), lactic acid bacteria (LB), Enterobactericeae (EB), Staphylococcus aureus (SA) changes of these dry fermented sausages were examined in the refrigerated storage at 6-8˚C. At the end of the storage period of 90 days, the results of the TMAB, TPAB, YM, LB, EB and SA counts of dry fermented seabass sausages were determined as 6.25, 7.01, 3.61, 5.31, <1.0 ve <1.0 log cfu/g, while, TMAB, TPAB, YM, LB, EB and SA counts of dry fermented trout sausages were found as 6.57, 7.20, 4.44, 5.14, <1.0 ve <1.0 log cfu/g, respectively. In this study both fermented fish sausages were determined as too much dried and exceeded the microbiological limit of TMAB at the end of the storage period of 90 days in the refrigerator. However, fermented seabass sausage reached the maximum level of YM count on the 10 th day of storage, whereas fermented trout sausage reached this level on the 30 th day of storage. Therefore, it is suggested that they should be packaged in vacuum packaging because of preventing too much drying and the growth of undesirable moulds. Additionally, the identification of microorganisms in fermented fish sausages would also be advised to determine desirable and undesirable microorganisms. Dry fermented fish sausage would be an alternative product to traditional dry fermented meat sausage in Turkey because of the health benefits of fish. 


References

  • Adab, S.E., Zaghbib, I. Tekiki, A. & Hassouna, M. (2018). Shelf-life determination of dry fermented poultry mest sausage using Arrhenius model. International Journal of Advanced Engineering and Management Research, 3(2), 85-94.
  • Adab, S.E., Wadda, W.B., Tekiki, A., Moussa, O.B., Boulares, M., Sadok, S. & Hossouna, M. (2020). Effect of mixed starter cultures on biogenic amine formation during the ripening of Tunisian dry fermented camel meat sausage. Italian Journal of Food Science, 32(2), 321-336. DOI: 10.14674/IJFS-1733
  • Aksu, M.I. & Kaya, M. (2004). Effect of usage Urtica dioica, L. on microbiological properties of sucuk, A Turkish dry-fermented Sausages. Food Control, 15, 591-595. DOI: 10.1016/j.foodcont.2003.09.006
  • Apaydın, G., Ceylan, Z.G., Kaya, M. (2009). The behaviour of E.coli O:157:H7 in sucuk. Journal of Food Processing and Preservation, 33, 827-836. DOI:10.1111/j.1745-4549.2008.00362.x
  • Arslan, A., Dincoglu, A.H. & Gönülalan, Z. (2001). Gümüş balığından fermente sucuk üretimi üzerine deneysel çalışmalar. Kafkas Üniversitesi Veterinerlik Fakültesi Dergisi, 7, 47-54.
  • Arslan, B. & Soyer, A. (2018). Effect of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages. Meat Science, 145, 107-113. DOI:10.1016/j.meatsci.2018.06.012
  • Atik, A. (2013). Keçi etlerinin sucuk üretiminde değerlendirilmesi. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü Yüksek lisans tezi. 85 sf.
  • Berik, N. & Kahraman, D. (2010). Determination of sensory and nutrient composition at mullet fish sausages. Kafkas Univ. Vet. Fak. Derg., 16 (Supl-A):S59-S63. DOI: 10.9775/kvfd.2009.1376
  • Bou, R., Cofrades, S. & Jimenez-Colmenero, F. (2017). Chapter 10: Fermented meat sausages. Fermented Foods in Health and Disease Prevention. 203-235. DOI: 10.1016/B978-0-12-802309-9.00010-8
  • Bozkurt, H. & Erkmen, O. (2002). Effects of starter cultures and additives on the quality of Turkish style (sausages). Meat Science, 61, 149-156. DOI:10.1016/s0309-1740(01)00176-0
  • Bozkurt, H. & Bayram, M. (2006). Colour and textural attributes of sucuk during ripening. Meat Science, 73, 344- 350. DOI:10.1016/j.meatsci.2006.01.001
  • Bozkurt, H. & Erkmen, O. (2007). Effects of some commercial additives on the quality of sucuk (Turkish dry fermentented sausages). Food Chemistry, 101,1465-1473. DOI: 10.1016/j.foodchem.2006.04.002
  • Con, A.H. & Gökalp, H.Y. (2000). Production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samples. Meat Science, 55, 1, 89-96. DOI: 10.1016/S0309-1740(99)00129-1
  • Cruxen, C.E.S., Funck, G. D., Haubert, L., Dannenberg, G.S., Marques, J.L., Chaves, F.C., Silva, W.P. & Fiorentini, A.M. (2019). Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects and emerging Technologies. Food Research International, 122, 371-382. DOI:10.1016/j.foodres.2019.04.018
  • Cunha, L.C.M., Monteiro, M.L.G., Lorenzo, J.M., Munecato, M.E.S., Muchenje, V., Carvalho, F.A.L. & Conte Junior, C.A. (2018). Natural antioxidants in processing and storage stabilility of sheep and goat meat products. Food Research International, 111, 379-390. DOI: 10.1016/j.foodres.2018.05.041
  • Çoban, Ö.E. (2020). Production of fresh fish sausages containing natural preservatives (Laurus nobilis L.) it’s nutritional composition and oxidative stability. Progress in Nutrition, 22 (2), 501-506. DOI:10.23751/pn.v22i2.8912
  • DeMan, J.C., Rogosa, M. & Sharpe, M.E. (1960). A Medium for cultivation of Lactobacilli, Journal of Applied Bacteriology, 23,130-135. DOI:10.1111/j.1365-2672.1960.tb00188.x
  • Dinçer, M.T., Çaklı, Ş. & Kılınç, B. (2007a). Fish sausages preparation from rainbow trout (Onchorhyncus mykiss) and quality changes during the refrigerator storage. 37 th WEFTA Meeting, Lizbon, Portekiz, October 24, 2007, p.64.
  • Dinçer, M.T., Çaklı, Ş. & Kılınç, B. (2007b). Mezgit (Pollachius virens) filetolarından balık sosis üretimi ve soğuk muhafazada kimyasal ve mikrobiyal kalite kontrolü, 14. Ulusal Su Ürünleri Sempozyumu, 04 Eylül 2007, Muğla, Türkiye. sf.190.
  • Dinçer, M.T. & Çaklı, Ş. (2015). Textural acceptability of prepared fish sausages by controlling textural indicators. Turkish Journal of Veterinary and Animal Sciences, 39, 364-368. DOI:10.3906/vet-1307-38
  • Dinçer, M.T., Yılmaz, E.B.Ş. & Çaklı, Ş. (2017). Determination of quality changes of fish sausage produced from saithe ( Pollachius virens L., 1758) during cold storage. Ege Journal of Fisheries & Aquatic Sciences, 34(4), 391-399. DOI:10.12714/egejfas.2017.34.4.05
  • Ekici, L., Ozturk, I., Kahraman, S. & Calıskan, O. (2015). Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausages. LWT-Food Science and Technology, 62, 718-726. DOI:10.1016/j.lwt.2014.12.025
  • Ekici, K. & Omer, A.K. (2018). The Determination of some biogenic amines in Turkish fermented sausages Consumed in Van, Toxicology Reports, 5, 639-643. DOI:10.1016/j.toxrep.2018.05.008
  • Ercoşkun, H. (2006). Effects of fermentation time on some quality characteristics of heat processed sucuks. PhD. Dissertation. Graduate School of Natural and Applied Science. Ankara University, Ankara.
  • Eren, F. (2011). Gökkuşağı alabalığı (Onchorhyncus mykiss W., 1792)’ndan jambon yapımı ve raf ömrünün belirlenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Su Ürünleri Avlama ve İşleme Teknolojisi ABD. Yüksek lisans Tezi, 59s.
  • Erkmen, O. & Bozkurt, H. (2004). Quality characteristics of retailed sucuk (Turkish dry-fermented sausage). Food Technology and Biotechnology, 42, 63-69.
  • Fernandez, M., Ordonez, J.A., Bruna, J.M., Herranz, B. & Hoz, L. (2000). Accelerated ripening of dry fermented sausages. Trends in Food Science & Technology, 11, 201-209. DOI:10.1016/S0924-2244(00)00077-7
  • Gamgam, H. & Altunkaynak, B. (2017). Parametrik Olmayan Yöntemler, 6. Baskı, Seçkin Yayıncılık.
  • Gonzalez-Mohino, A., Perez-Palacios, T., Antequera, T., Ruiz-Carrascal, J., Olegario, L.S., Grassi, S. (2020). Monitoring the processing of dry-fermented sausages with a portable NIRS device. Foods, 9, 1294. DOI:10.3390/foods9091294
  • Harrigan, W.F. & McCance, M.E (1976). Laboratory Methods in Food Dairy Microbiology. London. Academic Press Inc.
  • Haouet, M.N., Altissimi, M.S., Mercuri, M.L., Baldassarri, C., Osimani, A., Clementi, F. & Ortenzi, R. (2017). Evaluation of the safety of Milano-type dry fermented sausages produced by a fast drying technology. Italian Journal of Food Science, 29(3), 550-558.
  • Holck, A., Axelsson, L., McLeod, A., Rode, T.M. & Heir, E. (2017). Health and safety considerations of fermented sausages. Journal of Food Quality. Article ID 9753894, 25 pages. DOI: 10.1155/2017/9753894
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Details

Primary Language English
Subjects Food Science and Technology
Journal Section Articles
Authors

Berna KILINÇ> (Primary Author)
Ege Üniversitesi Su Ürünleri Fakültesi
0000-0002-4663-5082
Türkiye


Şükran ÇAKLI>
EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ
0000-0002-2419-9064
Türkiye

Supporting Institution Ege University Scientific Research Projects Coordination Unit
Project Number 10-SÜF-014
Publication Date September 15, 2021
Application Date February 17, 2021
Acceptance Date May 6, 2021
Published in Issue Year 2021, Volume 38, Issue 3

Cite

APA Kılınç, B. & Çaklı, Ş. (2021). Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities . Ege Journal of Fisheries and Aquatic Sciences , 38 (3) , 329-336 . DOI: 10.12714/egejfas.38.3.09