Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)
Küçük Resim Yok
Tarih
2016
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this work, the role of in situ exopolysaccharide (EPS) production under different fermentation conditions on physicochemical, microbiological, textural and microstructural properties of sucuk was determined. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 14, 16 and 18 °C and time; 8, 12 and 16 days) on physicochemical, microbiological, textural and microstructural properties were investigated using response surface methodology. In situ EPS production was observed to remarkably affect these properties while fermentation conditions were also seen to dominantly influence the physicochemical properties of sucuk, revealing that the ripening temperature appeared to be more determinant factor. EPS producing cultures enhanced the textural properties of sucuk which became harder, less adhesive and tougher. The microstructural analysis revealed the formation of web-like structure by in situ EPS production in sucuk mix during fermentation process. This study revealed the importance of in situ EPS production on final technological properties of sucuk. © 2016 Elsevier Ltd.
Açıklama
Anahtar Kelimeler
Exopolysaccharides, Microstructure, Sucuk, Texture, Fermentation, Metabolites, Microstructure, Strain, Textures, Exopolysaccharides, Fermented sausage (sucuk), Micro-structural properties, Microstructural analysis, Physicochemical property, Response surface methodology, Sucuk, Technological properties, Meats, bacterial polysaccharide, analysis, animal, bacterial count, fermentation, food control, food handling, Lactobacillus plantarum, Leuconostoc mesenteroides, meat, metabolism, microbiology, pig, scanning electron microscopy, temperature, Animals, Colony Count, Microbial, Fermentation, Food Handling, Food Microbiology, Lactobacillus plantarum, Leuconostoc mesenteroides, Meat Products, Microscopy, Electron, Scanning, Polysaccharides, Bacterial, Swine, Temperature, Exopolysaccharides, Microstructure, Sucuk, Texture, Fermentation, Metabolites, Microstructure, Strain, Textures, Exopolysaccharides, Fermented sausage (sucuk), Micro-structural properties, Microstructural analysis, Physicochemical property, Response surface methodology, Sucuk, Technological properties, Meats, bacterial polysaccharide, analysis, animal, bacterial count, fermentation, food control, food handling, Lactobacillus plantarum, Leuconostoc mesenteroides, meat, metabolism, microbiology, pig, scanning electron microscopy, temperature, Animals, Colony Count, Microbial, Fermentation, Food Handling, Food Microbiology, Lactobacillus plantarum, Leuconostoc mesenteroides, Meat Products, Microscopy, Electron, Scanning, Polysaccharides, Bacterial, Swine, Temperature
Kaynak
Meat Science
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
121
