Yazar "Topcu, Kubra Cinar" seçeneğine göre listele

Listeleniyor 1 - 3 / 3
  • Küçük Resim Yok
    Öğe
    Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)
    (Wiley, 2022) Kaban, Guzin; Sallan, Selen; Topcu, Kubra Cinar; Borekci, Bilge Sayin; Kaya, Mukerrem
    The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 10(8)-10(9) cfu g(-1) during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 10(6) cfu g(-1) during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15.
  • Küçük Resim Yok
    Öğe
    Effect of tarragon addition on volatile compound profile and some quality paramaters of sucuk
    (Pamukkale Univ, 2021) Kamiloglu, Aybike; Elbir, Tugba; Topcu, Kubra Cinar
    The goal of the present study was to investigate the effect of tarragon and ripening period on certain quality parameters and the volatile profile of sucuk (Turkish dry fermented sausage). Tarragon was used in sucuk samples at three distinct levels (0.25%, 0.50% and 0.75%), and tarragon-free samples were used as control. Analyses were performed on the 0., 3., 5., 7., 9. and 13. days of ripening time. Although the presence of tarragon did not affect L* and b* values, the pH, a* (P<0.01), aw (P<0.05), and TBARS values of the sucuk samples were statistically affected. Tarragon demonstrated antioxidant activity in sucuk in accordance with 90 % +/- 0.3 DPPH scavenging activity. When the volatile profile was evaluated, the key component affected by the addition of tarragon was determined as Anisole, p-allyl-. As a result, while an antioxidative effect was detected during ripening in the presence of tarragon in sausage, undesirable changes were not observed on some quality characteristics such as pH and a(w).
  • Küçük Resim Yok
    Öğe
    Probiotic properties of lactic acid bacteria strains isolated from pastirma
    (Elsevier, 2020) Topcu, Kubra Cinar; Kaya, Mukerrem; Kaban, Guzin
    In this study, the probiotic properties of 80 lactic acid bacteria (LAB) strains isolated from pastirma, a dry-cured meat product, were investigated. For this purpose, strains were investigated for their resistance to bile salt and hydrophobicity abilities. In 6 strains selected as a result of these analyses, development at high salt concentrations, auto-aggregation and co-aggregation, resistance to low pH, and adhesion analyses were performed. The growth percentage of all strains decreased with increasing bile salt concentration at both 25 degrees C and 37 degrees C. P. pentosaceus K7, K41, K44, K51 and K81 and P. acidilactici K99 gave the highest values in terms of hydrophobicity ability. The highest auto-aggregation and the highest co-aggregation were found in P. pentosaceus K41 (17.62%) and P. pentosaceus K44 strain (26.23%), respectively. These six strains showed tolerance to high acidity even at pH 2. The strains significantly maintained their viability in the simulated gastric and intestinal fluids. Furthermore, the strains had low adhesion capacity in Caco-2 and HT-29 cell lines and generally showed resistance under gastrointestinal system conditions. As a result, P. pentosaceus K44, P. acidilactici K99 and P. pentosaceus K41 could be considered as probiotic strains.