Fermente Sucukların Fizikokimyasal ve Mikrobiyolojik Kalitesi Üzerine Gamma Işınlamanın Etkisi

Abstract

Heat treated sausages are not in demand by consumer although production of there are technologically more efficient. In our country, fermented sausage preferred by consumers is unfortunately a weak product in terms of microbial quality. It is an important issue to make fermented sausage safe from microbial aspect without adversely affecting its flavor. In our study, we aimed on obtaining faster and better quality products by using gamma irradiation. In this context, the effect of gamma irradiation (0, 2, 4 and 6 kGy) on the microbial and chemical properties of fermented sausage samples belonging to 10 different brands selected according to random sampling method was investigated. Fermented sausage samples were analyzed in terms of Escherichia coli, Staphylococcus aureus, lactic acid bacteria (LAB), spore bacteria and yeast-mold count, pH value, % protein content, Hunter Lab color values and fatty acids composition. According to results of microbiological analysis; irradiation of 4 kGy were inhibited all pathogenic microorganisms (E.coli and S.aureus). Irradiation of 6 kGy provided to reduction of lactic acid bacteria and yeast-mold count .respectively 93% and 90% in samples. A maximum level in E. coli of inhibition was achieved by irradiation of 4 kGy. When effect of irradiation on microorganisms was examined, the inhibition of pathogenic bacteria was been lower dose than lactic acid bacteria and yeast molds. When the effect of irradiation on the chemical properties of samples was examined, irradiation of 6 kGy was found to cause statistically significant (p<0.05) changes in the fatty acid composition of samples but, no significant change was observed in the other properties of fermented sausage samples. This change can be explained by the increase in trans fatty acid as a result of formation of C14: 1 trans, C16: 1 trans, C17: 1 trans and C18: 1 trans fatty acid.