Journal of Animal and Veterinary Advances
ISSN: Online 1993-601XISSN: Print 1680-5593
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Effects of Disodium Dihydrogen Pyrophosphate and Sodium Tripolyphosphate on the Microbiological Quality and Enterobacteriaceae Species During Fermentation Period of Turkish Fermented Dry Sausage (Sucuk)
Mustafa Ardic, Nihat Telli and Ahmet Guner
Page: 1805-1811 | Received 21 Sep 2022, Published online: 21 Sep 2022
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Abstract
The effects of disodium dihydrogen pyrophosphate and sodium tripolyphosphate were investigated during ripening period of sausage. For this purpose, fermented dry sausages (sucuk) containing 0.3% disodium dihydrogen pyrophosphate (Group A), 0.3% sodium tripolyphosphate (Group B) and control group were manufactured. It was not determined any important effects of disodium dihydrogen pyrophosphate and sodium tripolyphosphate application on the pH value, Enterobacteriaceae, coagulase positive staphylococci and lactobacilli. On the other hand, the total aerobic mesophilic counts increased rapidly in Group A and B and found important (p<0.05) at the second day of fermentation. There was important effect of disodium dihydrogen pyrophosphate application (p<0.05) on the Micrococcus/Staphylococcus at the first day of fermentation. Enterobacter sakazakii and Enterobacter cloacae were found dominant species in each group and 48 of the 96 isolates was identified as E. sakazakii. Isolation rates of E. sakazakii in control group, Group A and B were determined as 39.39, 48.73 and 61.76%, respectively. In conclusion, it could be said that any important effects of disodium dihydrogen pyrophosphate and sodium tripolyphosphate on the microbiological quality of sucuk have not been determined.
How to cite this article:
Mustafa Ardic, Nihat Telli and Ahmet Guner. Effects of Disodium Dihydrogen Pyrophosphate and Sodium Tripolyphosphate on the Microbiological Quality and Enterobacteriaceae Species During Fermentation Period of Turkish Fermented Dry Sausage (Sucuk).
DOI: https://doi.org/10.36478/javaa.2012.1805.1811
URL: https://www.makhillpublications.co/view-article/1680-5593/javaa.2012.1805.1811