Design of probiotic dry fermented sausage (sucuk) production with microencapsulated and free cells of Lactobacillus rhamnosus

Turhan E. U., ERGİNKAYA Z., POLAT S., Ozer E. A.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.41, sa.5, ss.598-603, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41 Sayı: 5
  • Basım Tarihi: 2017
  • Doi Numarası: 10.3906/vet-1701-76
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.598-603
  • Anahtar Kelimeler: Sucuk, microencapsulation, probiotic, L. rhamnosus, response surface method, STARTER CULTURES, QUALITY, THERMOTOLERANCE, ATTRIBUTES, CASEI
  • Çukurova Üniversitesi Adresli: Evet

Özet

The present study was performed to design sucuk production with microencapsulated and free cells of Lactobacillus rhamnosus and to investigate the effect of this production method on probiotic viability and quality characteristics on the final product. L. rhamnosus was microencapsulated with an optimal coating material combination by using response surface methodology and subsequently used in sucuk production as a probiotic culture. Microencapsulation protected L. rhamnosus against gastric and other stress conditions in sucuk composition. Sucuk production with microencapsulated L. rhamnosus was found to be similar to traditional sucuk in terms of textural, physicochemical, and sensorial properties. Novel sucuk production was developed with the use of free or microencapsulated probiotics. The addition of probiotics to the sucuk promoted the health benefits associated with lactic acid bacteria and contributed to an increase in the consumption of such products. In summary, the results of this study can provide data to the meat industry for the possible utilization of microencapsulated or free probiotics in sucuk processing as demanded by conscientious consumers.