Effect of Penicillium chrysogenum SO30 on Turkish type fermented sausages - physicochemical properties

Donderici Z. S., ERGİNKAYA Z., Oztan A.

ARCHIV FUR LEBENSMITTELHYGIENE, vol.59, no.2, pp.65-69, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 59 Issue: 2
  • Publication Date: 2008
  • Doi Number: 10.2377/0003-925x-59-65
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.65-69
  • Hacettepe University Affiliated: Yes


In this study the effect of Penicillium chrysogenum SO30 on Turkish type fermented sausage production was examined. On day 0, 7 and 14 of fermentation pH, water activity, moisture, fat, salt, total free fatty acid, nitrosomyoglobin, remnant nitrite, TBA, remnant potassium sorbate analyses were carried out. In the control sausages pH values between 5.1 and 4.2 were found, values between 5.1 and 4.5 were determined in moulded sausages. The moisture content was between 45.2 % and 17.6 % in control samples, between 45.2 % and 20.0 % in mould treated samples, nitrosomyoglobin ranged from 63.1 % to 41.0 % and from 63.1 % to 36.6 %, respectively. Thiobarbituric acid was between 0.50 mu g MA/kg and 1.57 mu g MA/kg in control sausages and between 0.50 mu g MA/kg and 0.86 mu g MA/kg in moulded sausages. In control samples salt and fat contents of 2.83 % to 5.40 %, respectively 8.0 % to 30.0 % were determined, while in mould treated samples the salt and fat contents ranged from 2.83 % to 5.33 %, and from 8.0 % to 23.6 %, respectively. The analysis of total free fatty acid resulted in values between 1.0 % and 3.3 % (control) and between 1.0 % and 2.5 % (moulded). The water activity of the control sausages was between 0.94 and 0.86, while the water activity of mould treated sausages was between 0.94 and 0.87. On day 14 the remnant nitrite amount of the control samples was lower (0.06 ppm) than that of the moulded samples (0.15 ppm). No remnant sorbate amount could be determined on the 1411, day in control samples. Only concerning texture and sensory analysis differences were found between the samples with the use of mould improving the sensory quality of the sausages. As a result, Penicillium chrysogenum is found to be appropriate as a starter/protective culture according to physicochemical properties in production of Turkish type fermented sausages.