Fermente Sucuğun Depolama Sırasında Kalite Özelliklerindeki Değişimin Kinetik Modellemesi

Quality characteristics of traditional fermented sausage (sucuk) including pH, free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), residual nitrite contents, colour values (L*, a*, b*, hue angle (Hue), browning index (BI), chroma and total colour difference (Delta E*)), total mesophilic aerobic bacteria (TMAB), lactic acid bacteria (LAB), total Enterobacteriacea (TE) and Staphylococcus and Micrococcus (SM) counts were investigated during storage period, and kinetic model estimation for the changes in these quality parameters were performed. After 9 days of fermentation period, the sucuk samples were stored for 90 days under controlled conditions. Analyses were done at the beginning, 30th, 60th and 90th days of the storage period. Zero, first and second order kinetic model equations represented successfully the changes in chemical and colour properties. A linear (first order) kinetic model equation demonstrated the kinetics of microbial changes well in the sucuk samples during storage period.