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The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks

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dc.contributor.author Ercoşkun, Hüdayi
dc.contributor.author Taǧi, S.
dc.contributor.author Ertaş, A.H.
dc.date.accessioned 2019-08-16T12:06:59Z
dc.date.available 2019-08-16T12:06:59Z
dc.date.issued 2010
dc.identifier.issn 03091740 (ISSN)
dc.identifier.uri http://acikerisim.pau.edu.tr:8080/xmlui/handle/11499/6410
dc.description.abstract Fermentation time has an influence on the quality characteristics of fermented meat products. The effect of heat treatment on physicochemical, sensory and microbiological properties of sucuk was determined during fermentation and after heat application, and the properties of heat-treated sucuk samples were compared with those of traditional sucuk. Optimum fermentation period was determined for sucuk samples with desirable characteristics. Heat-treated sucuks were fermented at different fermentation intervals (0, 1, 2, 3, 4 and 5 days). Nine days of fermentation was included for traditional sucuks. All process parameters were applied under industrial conditions. Heat treatment increased the pH values, dry matter contents (protein, fat and salt), thiobarbituric acid reactive substances of sucuks while decreasing the moisture content, free fatty acidity, and all bacterial counts (total viable and lactic acid bacteria, Staphylococcus/Micrococcus and Enterobacteriaceae) (P < 0.05). Significant differences in the instrumental color properties of heat-treated and traditional sucuk were found (P < 0.05). In terms of physicochemical, sensory and microbial properties, fermentation for three or more days before heat treatment resulted in sucuk samples with better acceptability, and produced sucuk samples with quality characteristics similar to those of traditional sucuks. © 2009 Elsevier Ltd. All rights reserved.
dc.language.iso English
dc.relation.isversionof 10.1016/j.meatsci.2009.12.022
dc.rights info:eu-repo/semantics/closedAccess
dc.subject Fermentation intervals
dc.subject Heat treatment
dc.subject Microbial reduction
dc.subject Quality attributes
dc.subject Sucuk
dc.subject fatty acid
dc.subject thiobarbituric acid reactive substance
dc.subject water
dc.subject animal
dc.subject article
dc.subject bacterial count
dc.subject bacterium
dc.subject cattle
dc.subject color
dc.subject fermentation
dc.subject food control
dc.subject food handling
dc.subject heat
dc.subject isolation and purification
dc.subject meat
dc.subject methodology
dc.subject microbiology
dc.subject pH
dc.subject sensation
dc.subject standard
dc.subject time
dc.subject analysis
dc.subject Bacteria
dc.subject Bovinae
dc.subject procedures
dc.subject standards
dc.subject Animals
dc.subject Cattle
dc.subject Colony Count, Microbial
dc.subject Color
dc.subject Fatty Acids, Nonesterified
dc.subject Fermentation
dc.subject Food Handling
dc.subject Food Microbiology
dc.subject Hot Temperature
dc.subject Hydrogen-Ion Concentration
dc.subject Meat Products
dc.subject Sensation
dc.subject Thiobarbituric Acid Reactive Substances
dc.subject Time Factors
dc.subject Water
dc.subject Bacteria (microorganisms)
dc.subject Enterobacteriaceae
dc.title The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks
dc.type Article
dc.relation.journal Meat Science
dc.contributor.authorID 0000-0002-1788-8400
dc.identifier.volume 85
dc.identifier.issue 1
dc.identifier.startpage 174
dc.identifier.endpage 181
dc.relation.publicationCategory Uluslararası Hakemli Dergi
dc.identifier.index Scopus
dc.identifier.index WOS
dc.identifier.index PubMed


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