Influence of Fermentation and Curing on Residual Nitrite, Physico-Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage.

The present study aimed to evaluate the influence of fermentation (starter culture addition), fermentation duration (24 and 72 h), and curing on volatile profile, physico-chemical, sensory and microbiological features of sucuk döner kebab. Five treatments were prepared: one control (no starter cultures and curing) and four with starter cultures including two semi-fermented (24 h) and two fermented (72 h) with and without curing. Fermentation reduced pH, with the lowest values observed in 72 h fermented treatments (p < 0.05). The highest cooking loss was obtained in uncured fermented treatments, whereas the lowest was found in their cured semi-fermented counterparts (p < 0.05). Fermented treatments, particularly uncured ones, exhibited the lowest water activity (p < 0.05). L* values were similar among treatments, whereas cured treatments had higher a* and lower b* values than others (p < 0.05). Fermentation had a significant effect on reducing thiobarbituric acid reactive substances compared to control (p < 0.05). The highest residual nitrite was found in cured treatments (p < 0.05). Several volatile compounds, including 2-methyl-1-butanol, allyl mercaptan and acetic acid, were dominant across treatments (p < 0.05). Fermented treatments, particularly those without nitrite, had higher acetaldehyde and ethanol. Sensory evaluations revealed that uncured semi-fermented treatments were most preferred for overall acceptability (p < 0.05). Regardless of fermentation duration or curing, fermentation increased total mesophilic aerobic bacteria, lactic acid bacteria, and Lactococcus-Streptococcus spp. counts compared to control (p < 0.05). Our findings demonstrated that fermentation, regardless of its duration or the curing process, played a crucial role in sucuk döner kebab production by improving its shelf life, quality, and safety.