Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2026-06-01 Epub Date: 2026-03-12 DOI:10.1002/jsfa.70568

Gülsüme Bıçakcı, Ömer Eren

{"title":"Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk.","authors":"Gülsüme Bıçakcı, Ömer Eren","doi":"10.1002/jsfa.70568","DOIUrl":null,"url":null,"abstract":"Background: Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about their main effects on quality attributes and microbial ecology in sucuk is limited. This study evaluated the main effects of AA levels (0, 500, and 1000 mg kg-1) and selected organic acids or salts (acetic, lactic, citric, and sorbic acids, and potassium sorbate; 1000 mg kg-1) on sucuk quality and safety.Results: The pH, moisture, protein, fat content, lipolysis, proteolysis, thiobarbituric acid (TBA) values, and color parameters were not affected significantly by treatments (P > 0.05), whereas water activity was influenced significantly (P < 0.05). Increasing AA levels were associated with higher nitrate concentrations, whereas other anions, cations, and biogenic amine content did not differ among treatments. Higher AA levels, as well as sorbic acid and potassium sorbate treatments, increased shear force, shear work, hardness, and chewiness (P < 0.05). Lactic acid bacteria counts were affected significantly, whereas Micrococcus and Staphylococcus populations were not. Enterobacteriaceae and yeast and mold counts remained below the detection limit.Conclusion: These results show that AA levels and organic acid or salt type influenced water activity, texture, and lactic acid bacteria populations selectively in sucuk without markedly affecting basic composition or biogenic amine content, providing practical guidance for improving microbial stability and technological quality in fermented sausages. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"4942-4950"},"PeriodicalIF":3.5000,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Science of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/jsfa.70568","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2026/3/12 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

Background: Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about their main effects on quality attributes and microbial ecology in sucuk is limited. This study evaluated the main effects of AA levels (0, 500, and 1000 mg kg^-1) and selected organic acids or salts (acetic, lactic, citric, and sorbic acids, and potassium sorbate; 1000 mg kg^-1) on sucuk quality and safety.

Results: The pH, moisture, protein, fat content, lipolysis, proteolysis, thiobarbituric acid (TBA) values, and color parameters were not affected significantly by treatments (P > 0.05), whereas water activity was influenced significantly (P < 0.05). Increasing AA levels were associated with higher nitrate concentrations, whereas other anions, cations, and biogenic amine content did not differ among treatments. Higher AA levels, as well as sorbic acid and potassium sorbate treatments, increased shear force, shear work, hardness, and chewiness (P < 0.05). Lactic acid bacteria counts were affected significantly, whereas Micrococcus and Staphylococcus populations were not. Enterobacteriaceae and yeast and mold counts remained below the detection limit.

Conclusion: These results show that AA levels and organic acid or salt type influenced water activity, texture, and lactic acid bacteria populations selectively in sucuk without markedly affecting basic composition or biogenic amine content, providing practical guidance for improving microbial stability and technological quality in fermented sausages. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

查看原文本刊更多论文

抗坏血酸水平和有机酸类型对susuk理化性质、微生物种群、质地和生物胺形成的主要影响。

背景：Sucuk是一种传统的土耳其干发酵香肠，其质量和安全性取决于发酵和成熟过程中的理化、微生物和生化变化。有机酸及其盐类和抗坏血酸（AA）等抗氧化剂广泛用于发酵肉制品；然而，关于它们对苏果品质属性和微生物生态的主要影响的信息有限。本研究评估了AA水平（0、500和1000 mg kg-1）和选定的有机酸或盐类（乙酸、乳酸、柠檬酸、山梨酸和山梨酸钾；1000 mg kg-1）对豆浆质量和安全性的主要影响。结果：pH、水分、蛋白质、脂肪含量、脂解、蛋白解、硫代巴比妥酸（TBA）值、颜色参数受不同处理影响不显著（P < 0.05），而水活度受影响显著（P < 0.05）。综上所述，AA水平和有机酸或盐类型对发酵香肠水分活性、质构和乳酸菌种群数量有选择性影响，而对发酵香肠的基本组成和生物胺含量无显著影响，为提高发酵香肠的微生物稳定性和工艺质量提供了实践指导。©2026作者。约翰威利父子有限公司代表化学工业协会出版的《食品与农业科学杂志》。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.