Production of Functional Fermented Sausage from Goat Meat with the Addition of Lactulose, Lactobacillus acidophilus, and Bifidobacterium animalis

Authors : Zühal Çalışkan, Ahmet Hulusi Dinçoğlu, Erdi Şen, Ozen Yurdakul, Erhan Keyvan, Hatice Ahu Kahraman

Pages : 1-10

Doi:10.47027/duvetfd.1491641

View : 46 | Download : 23

Publication Date : 2024-12-17

Article Type : Research Paper

Abstract :The main goal of this study is to create safe and functional fermented sausages (Turkish dry-fermented sausage) from goat meat by combining probiotics and lactulose (1%) with traditional starter cultures. Group A was created with sausage dough to which only starter culture and spice mixture were added. Bifidobacterium animalis and Lactobacillus acidophilus cultures were added to group B, and 1% lactulose was added to group C, in addition to the control group\\\'s combination. By adding Bifidobacterium animalis and Lactobacillus acidophilus cultures, as well as lactulose, to group D, four distinct sausage samples were formed. Lactic acid bacteria levels increased throughout ripening, ranging from 5.27 to 6.98, and remained steady during storage, from 4.96 to 5.84. During ripening, the quantity of B. animalis increased, especially in groups B and D, which included lactulose. Water activity decreased during ripening and further decreased during storage. The latest water activity values fell below 0.79. pH values also decreased during ripening and storage. The final pH values were measured between 5.31 and 5.42. When the physico-chemical properties such as pH, dry matter, and water activity of the sausage samples were evaluated throughout the shelf life, although significant differences were observed in these parameters between the groups, they could not be associated with probiotic and prebiotic contributions. On the last day of storage, the samples with the addition of probiotic cultures and lactulose showed the lowest hardness values. In sensory analyses, it was observed that the groups containing lactulose received the highest scores and were generally accepted. The data obtained showed that adding probiotics and prebiotics to sausage caused positive changes in the quality of the product.
Keywords : Bifidobacterium animalis, Keçi sucuğu, Laktuloz, Lactobacillus acidophilus

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