Tarhana dough as a source of probiotics in processing of functional fermented meat sausage (as a home made trial).

摘要

Tarhana dough (which made from a wheat flour combined with barley whole meal in ratio (1:1) after 5 days of fermentation in wet form) as a function fermented food product was used in manufacturing of fermented sausage to add nutritional value as source of probiotic. Physicochemical parameters, lactic acid bacteria, enterobacteriaceae count and detection of some pathogenic bacteria were determined in fresh samples and during ripening at 25 degrees C for 35 days in different fermented sausage treatments (control treatment with Lactobacillus plantarum (LS), yoghourt treatment (YS), and tarhana dough treated with levels 25, 50 and 75 g/kg mix. TS1, TS2 and TS3, respectively). The respective contribution of tarhana dough in fermented sausage ripening was determined significantly decreasing both pH value and moisture content of samples with high concentration of tarhana dough. The puncture force and elasticity throughout the ripening period of this product were not intense according to tarhana adding except for puncture force value which was higher in the sample processed with 75 g tarhana/Kg mix. The study revealed that a desired Increase in lactic acid bacteria count as well as reduction in enterobacteriaceae count and staphylococci detection can be achieved with increasing adding of tarhana dough in sausage mixture and when compared with samples without tarhana dough. Salmonella was not detected in any samples from the beginning of experiment and during 35 days of ripening. Adding of tarhana dough improved most sensory attributes of fermented sausage especially in the highest level of tarhana addition as indicated by panelists. Results suggest that tarhana dough could be successfully utilized for meat fermentation to produce safe, with good sensory attributes and highly nutritious synbiotic fermented sausage.