Evaluating the Role of Autochthonous Lactic Acid Bacteria and Ripening Conditions on Nitrosamine Inhibition in Sucuk Over Storage Time

Abstract

The study determined the effects of lactic acid bacteria (LAB) (LS: Latilactobacillus sakei S15, LP: Lactiplantibacillus plantarum S91, PP: Pediococcus pentosaeceus S128b), ripening condition (slow or rapid ripening), and storage time (0, 30 or 90 days) on microbiological and physicochemical properties of sucuk, a kind of dry fermented sausage. In addition to these factors, the effect of cooking time (raw, 1 min or 3 min) on nitrosamine content was also investigated. LAB count showed a significant change during storage. LS and LP caused a greater decrease in pH than PP. In addition, LS and LP led to a higher a* value. Thiobarbituric acid reactive substances values of LS and LP groups were lower than those of control and PP groups. Rapid ripening caused lower residual nitrite. The starter culture did not show a significant effect on N-nitrosopiperidine (NPIP), N-nitrosopyrrolidine (NPYR), and N-nitrosomethylethylamine (NMEA). In the presence of LS, LP, or PP, N-nitrosodimethylamine (NDMA) decreased on the 30th day, and no significant change was observed on the 90th day. A significant decrease was detected in NDMA, NPYR, and NPIP as the storage period progressed. At the 0th day of storage, the NDMA level increased when cooked for 1 min, but an increase was observed only after 3 min of cooking in the samples stored for 90 days. In conclusion, the autochthonous strains showed good adaptation in sucuk and affected only NDMA.

Keywords: NDMA; NPIP; fermented sausage; lactic acid bacteria; nitrosamine; ripening rate.

FIGURE 1

The effects of the interactions of ripening rate × storage time on the lactic acid bacteria counts (A), ripening rate × starter culture on the Micrococcus/Staphylococcus counts (B), and storage time × starter culture on the Micrococcus/Staphylococcus counts (C). (A) a and b: Different lowercase letters indicate significant differences between samples produced in the different ripening rate for the storage time. A–B: Different capital case letters indicate significant differences between samples during the storage time for different ripening rates; (B) a and b: Different lowercase letters indicate significant differences between samples produced in the different ripening rate for starter culture, A–B: Different capital letters indicate significant differences between samples produced with different starter culture for ripening rate; (C) a–c: Different lowercase letters indicate significant differences between samples during storage time for starter culture, A–C: Different capital letters indicate significant differences between samples produced with different starter culture for storage time (p < 0.05).

FIGURE 2

The effects of the interactions of the factors (ripening rate, storage time, or starter culture) on pH (A), a_w (B, C), TBARS (D), residual nitrite (E, F), or b* value (G). a and b: Different lower case letters indicate significant differences between samples produced at different ripening rates for starter culture. A–C: Different capital letters indicate significant differences between samples produced with different starter cultures for the ripening rate (for A, B, and E). a and b: Different lower case letters indicate significant differences between samples produced at the different ripening rates for the storage time. A and B: Different capital case letters indicate significant differences between samples during the storage time for the ripening rates (for C, D, F, and G) (p < 0.05).

FIGURE 3

The effects of the interactions of the factors (ripening rate, storage time, starter culture, or cooking time) for NDMA (A–C), NPIP (D, E), NPYR (F–H), or NMEA (I). a and b: Different lowercase letters indicate significant differences between samples produced at the different ripening rates for the storage time. A and B: Different capital case letters indicate significant differences between samples during the storage time for the ripening rate (for A, D, F, I). a and b: Different lowercase letters indicate significant differences between samples produced with or without starter culture for the storage time. A and B: Different capital case letters indicate significant differences between samples during the storage time for with or without starter culture (for B). a and b: Different lowercase letters indicate significant differences during the storage time for the cooking degree. A and B: Different capital case letters indicate significant differences between samples cooked with different degrees or not for storage time (for C, E, H). a and b: Different lowercase letters indicate significant differences between samples produced at the different ripening rates for the cooking degree. A and B: Different capital case letters indicate significant differences between samples cooked with different degrees or not for ripening rate (for G) (p < 0.05).