The Sensory Properties of Fermented Turkey Sausages: Effects of Processing Methodologies and Starter Culture

Abstract

In this research, the effects of utilizing different commercial starter culture mixes (S1 and S2) and processing methodologies (traditional and heat process) on the color and sensory properties of fermented turkey sausages were examined. For this purpose, C, S1 and S2 groups were subdivided into two groups, just following the fermentation stage. Traditionally manufactured groups were named as C-T, S1-T and S2-T; while heat-processed groups were named as C-H, S1-H and S2-H. S1-T had lower pH value than C-T and S2-T groups (P < 0.05). Fermented sausage groups manufactured with starter culture mixes in both manufacturing methodologies had lower water activity values in comparison with control groups (P < 0.05). While utilizing starter culture mix had no effect on L* and b* values (P > 0.05), S1-T had the highest red color intensity among the traditional style fermented turkey sausages (P < 0.05). S1 groups of both manufacturing methodologies generally had higher overall acceptance scores. Practical Applications The results of water activity and sensory analyses showed that utilizing commercial starter culture mix, especially the mix containing Lactobacillus sake, Staphylococcus carnosus and S. xylosus II, improved the sensory characteristics of fermented turkey sausages. Thus, the tangy taste is characteristic for fermented sausages; this starter culture mix could be used to improve the sensory characteristics of fermented turkey sausages.