Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties

The effects of different chloride salt mixtures (I-control: 100% NaCl, II: 50:50—NaCl:KCl, III: 50:30:20—NaCl:KCl:MgCl2, IV: 50:30:20—NaCl:KCl:CaCl2, V: 50:30:10:10—NaCl:KCl:MgCl2:CaCl2) on the quality properties sucuk (a dry fermented beef sausage) during ripening were investigated. Lactic acid bacteria reached 8 log cfu/g in 3 days fermentation all treatments. However, including MgCl2 caused an increase Micrococcus/Staphylococcus. control group showed lowest mean aw value at end ripening. mixture with 20% CaCl2 pH 4.97. TBARS varied between 6.34 and 6.97 µmol MDA/kg but was not affected by (p > 0.05). According to results PCA, I, II III had a positive correlation PC1, PC1 also separated (IV V) from other groups. In addition, strong (50:30:20—NaCl:KCl:MgCl2) for sensory determined heatmap clustering analysis. principal component analysis that control, II, groups stronger each volatile compounds.