Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)

Basit Öğe Kaydı
dc.authorid36815706500
dc.authorid8396971300
dc.authorid56059967700
dc.authorid53878618900
dc.authorid36622790700
dc.authorid6701802186
dc.contributor.authorDertli E.
dc.contributor.authorYilmaz M.T.
dc.contributor.authorTatlisu N.B.
dc.contributor.authorToker O.S.
dc.contributor.authorCankurt H.
dc.contributor.authorSagdic O.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:29Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:29Z
dc.date.issued2016
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.1016/j.meatsci.2016.06.008
dc.identifier.endpage165
dc.identifier.issn0309-1740
dc.identifier.pmid27318460en_US
dc.identifier.scopus2-s2.0-84974574827en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage156
dc.identifier.urihttps://dx.doi.org/10.1016/j.meatsci.2016.06.008
dc.identifier.urihttps://hdl.handle.net/20.500.12403/577
dc.identifier.volume121
dc.identifier.wosWOS:000382269900022en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Ltd
dc.relation.ispartofMeat Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectExopolysaccharides
dc.subjectMicrostructure
dc.subjectSucuk
dc.subjectTexture
dc.subjectFermentation
dc.subjectMetabolites
dc.subjectMicrostructure
dc.subjectStrain
dc.subjectTextures
dc.subjectExopolysaccharides
dc.subjectFermented sausage (sucuk)
dc.subjectMicro-structural properties
dc.subjectMicrostructural analysis
dc.subjectPhysicochemical property
dc.subjectResponse surface methodology
dc.subjectSucuk
dc.subjectTechnological properties
dc.subjectMeats
dc.subjectbacterial polysaccharide
dc.subjectanalysis
dc.subjectanimal
dc.subjectbacterial count
dc.subjectfermentation
dc.subjectfood control
dc.subjectfood handling
dc.subjectLactobacillus plantarum
dc.subjectLeuconostoc mesenteroides
dc.subjectmeat
dc.subjectmetabolism
dc.subjectmicrobiology
dc.subjectpig
dc.subjectscanning electron microscopy
dc.subjecttemperature
dc.subjectAnimals
dc.subjectColony Count, Microbial
dc.subjectFermentation
dc.subjectFood Handling
dc.subjectFood Microbiology
dc.subjectLactobacillus plantarum
dc.subjectLeuconostoc mesenteroides
dc.subjectMeat Products
dc.subjectMicroscopy, Electron, Scanning
dc.subjectPolysaccharides, Bacterial
dc.subjectSwine
dc.subjectTemperature
dc.subjectExopolysaccharides
dc.subjectMicrostructure
dc.subjectSucuk
dc.subjectTexture
dc.subjectFermentation
dc.subjectMetabolites
dc.subjectMicrostructure
dc.subjectStrain
dc.subjectTextures
dc.subjectExopolysaccharides
dc.subjectFermented sausage (sucuk)
dc.subjectMicro-structural properties
dc.subjectMicrostructural analysis
dc.subjectPhysicochemical property
dc.subjectResponse surface methodology
dc.subjectSucuk
dc.subjectTechnological properties
dc.subjectMeats
dc.subjectbacterial polysaccharide
dc.subjectanalysis
dc.subjectanimal
dc.subjectbacterial count
dc.subjectfermentation
dc.subjectfood control
dc.subjectfood handling
dc.subjectLactobacillus plantarum
dc.subjectLeuconostoc mesenteroides
dc.subjectmeat
dc.subjectmetabolism
dc.subjectmicrobiology
dc.subjectpig
dc.subjectscanning electron microscopy
dc.subjecttemperature
dc.subjectAnimals
dc.subjectColony Count, Microbial
dc.subjectFermentation
dc.subjectFood Handling
dc.subjectFood Microbiology
dc.subjectLactobacillus plantarum
dc.subjectLeuconostoc mesenteroides
dc.subjectMeat Products
dc.subjectMicroscopy, Electron, Scanning
dc.subjectPolysaccharides, Bacterial
dc.subjectSwine
dc.subjectTemperature
dc.titleEffects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)en_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu