| Abstract: | The effects of probiotics (Lactobacillus acidophilus and Bifidobacterium lactis), packaging (vacuum, 50% N2 + 50% CO2 or 100% CO2), storage temperature (4 and 10 °C) and storage time (90 d) on lipid oxidation, colour and microbial properties of sliced dry fermented sausage ‘sucuk’, which has a long storage time at low temperatures, was investigated. Probiotic‐added samples showed a significant reduction in the thiobarbituric acid‐reactive substances (TBARS) values compared with a control and starter culture groups. The analysis showed that control groups had the highest pH and that the pH was not affected by packaging or storage temperature. Probiotic use had a significant effect on total aerobic bacteria, lactic acid bacteria and Micrococcus/Staphylococcus counts, and bacterial counts decreased with storage time. The Enterobacteriaceae count was below detectable levels (<2.00 CFU g−1) throughout the storage period. The storage temperatures had no effect on the microbial counts. Packaging had a significant effect on lactic acid bacteria, and the highest value was determined with 50% N2 + 50% CO2. The addition of probiotics and the storage time resulted in a significant decrease of colour values (L*, a* and b*). Copyright © 2005 Society of Chemical Industry |
