The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks
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| Název: | The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks |
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| Autoři: | Tagi, S., Ertaş, A.H., Ercoşkun, Hüdayi |
| Zdroj: | Meat Science. 85:174-181 |
| Informace o vydavateli: | Elsevier BV, 2010. |
| Rok vydání: | 2010 |
| Témata: | Hot Temperature, Time Factors, analysis, Food Handling, bacterial count, Colony Count, Animals, Bacteria/*isolation & purification, Cattle, Colony Count, Microbial, Color, Fatty Acids, Nonesterified/analysis, Fermentation, Food Handling/methods, Food Microbiology, Hydrogen-Ion Concentration, Meat Products/*analysis/microbiology/standards, Sensation, Thiobarbituric Acid Reactive Substances, Water, Fatty Acids, Nonesterified, meat, Microbial, animal, fermentation, Bacteria (microorganisms), time, pH, Fatty Acids, article, standard, methodology, 04 agricultural and veterinary sciences, Microbial reduction, Fermentation intervals, bacterium, Meat Products, standards, Sucuk, food handling, thiobarbituric acid reactive substance, water, Heat treatment, Bovinae, food control, 0404 agricultural biotechnology, Enterobacteriaceae, sensation, procedures, Bacteria, isolation and purification, microbiology, 0402 animal and dairy science, Quality attributes, color, cattle, Nonesterified, fatty acid, heat |
| Popis: | 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 |
| Druh dokumentu: | Article |
| Jazyk: | English |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2009.12.022 |
| Přístupová URL adresa: | https://pubmed.ncbi.nlm.nih.gov/20374882 https://www.ncbi.nlm.nih.gov/pubmed/20374882 https://www.sciencedirect.com/science/article/pii/S0309174009004021 https://pubmed.ncbi.nlm.nih.gov/20374882/ https://pubag.nal.usda.gov/catalog/778825 https://www.cabdirect.org/cabdirect/abstract/20103221409 https://europepmc.org/abstract/MED/20374882 http://acikerisim.pau.edu.tr:8080/xmlui/handle/11499/6410 |
| Rights: | Elsevier TDM |
| Přístupové číslo: | edsair.doi.dedup.....1321fda7fc3966a487a8ea4699c7649a |
| Databáze: | OpenAIRE |
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Nájsť tento článok vo Web of Science | Abstrakt: | 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 |
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| ISSN: | 03091740 |
| DOI: | 10.1016/j.meatsci.2009.12.022 |