Sucuk and pastırma: Microbiological changes and formation of volatile compounds

- Traditional production processes of sucuk and pastırma were briefly explained.
- The microbiological changes in sucuk and pastırma were evaluated.
- Main sources of volatile compounds were discussed in these products.

There is an increasing interest in traditional foods in Turkey like other countries. Sucuk, dry-fermented sausage, and pastırma, a type of dry-cured meat product, are traditional Turkish meat products that are widely consumed. Sucuk is air-dried and neither smoked nor ripened by mold. In spite of increasing use of starter culture in production of sucuk in the industry, traditionally produced sucuk is generally preferred by the consumers because of its sensory characteristics. Pastırma is traditionally processed under natural conditions where air temperature and relative humidity depend on climate and weather conditions. Pastırma differs from other raw cured meat products made from whole pieces of meat in terms of manufacturing process, ingredients, microbial properties and flavor. In this study, microbiological changes and formation of volatile compounds in sucuk and pastırma were reviewed.