1
|
Babaoğlu AS, Karakaya M. Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
2
|
Bilenler T, Karabulut I, Candogan K. Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
3
|
Dragoev SG, Balev DK, St. Nenov N, Vassilev KP, Vlahova‐Vangelova DB. Antioxidant capacity of essential oil spice extracts versus ground spices and addition of antioxidants in Bulgarian type dry‐fermented sausages. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500445] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Stefan G. Dragoev
- Department of Meat and Fish Technology, Technological FacultyUniversity of Food TechnologiesPlovdivBulgaria
| | - Dessislav K. Balev
- Department of Meat and Fish Technology, Technological FacultyUniversity of Food TechnologiesPlovdivBulgaria
| | - Nenko St. Nenov
- Department of Heat Engineering, Technical FacultyUniversity of Food TechnologiesPlovdivBulgaria
| | - Kiril P. Vassilev
- Department of Meat and Fish Technology, Technological FacultyUniversity of Food TechnologiesPlovdivBulgaria
| | | |
Collapse
|
4
|
Çiçek Ü, Polat N. Investigation of physicochemical and sensorial quality of a type of traditional meat product: Bez sucuk. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.07.049] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
5
|
Çiçek Ü, Kolsarici N, Candoğan K. The Sensory Properties of Fermented Turkey Sausages: Effects of Processing Methodologies and Starter Culture. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ü. Çiçek
- Faculty of Engineering and Natural Sciences; Department of Food Engineering; Gaziosmanpaşa University; Tokat Turkey
| | - N. Kolsarici
- Faculty of Engineering; Department of Food Engineering; Ankara University; Ankara Turkey
| | - K. Candoğan
- Faculty of Engineering; Department of Food Engineering; Ankara University; Ankara Turkey
| |
Collapse
|
6
|
Karsloğlu B, Çiçek ÜE, Kolsarici N, Candoğan K. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment. Korean J Food Sci Anim Resour 2014; 34:40-8. [PMID: 26760744 PMCID: PMC4597819 DOI: 10.5851/kosfa.2014.34.1.40] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2012] [Revised: 07/22/2013] [Accepted: 01/10/2014] [Indexed: 11/06/2022] Open
Abstract
In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between 0.220-0.450 mg·kg(-1), and TBA values of heat processed fermented sausages were in a range of 0.405-0.795 mg·kg(-1). Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.
Collapse
Affiliation(s)
- Betül Karsloğlu
- Department of Food Engineering, University of Ankara, 06110, D ¸skap , Ankara, Turkey
| | - Ümran Ensoy Çiçek
- Department of Food Engineering, University of Ankara, 06110, D ¸skap , Ankara, Turkey
| | - Nuray Kolsarici
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, University of Gaziosmanpaşa, Tasliciftlik Campus, 60240 Tokat, Turkey
| | - Kezban Candoğan
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, University of Gaziosmanpaşa, Tasliciftlik Campus, 60240 Tokat, Turkey
| |
Collapse
|
7
|
Kargozari M, Moini S, Akhondzadeh Basti A, Emam-Djomeh Z, Gandomi H, Revilla Martin I, Ghasemlou M, Carbonell-Barrachina AA. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage. Meat Sci 2014; 97:104-14. [PMID: 24553492 DOI: 10.1016/j.meatsci.2014.01.013] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Revised: 01/15/2014] [Accepted: 01/21/2014] [Indexed: 11/30/2022]
Abstract
The effect of adding autochthonous starter cultures isolated from Siahmazgi cheese, on the physicochemical parameters and microbial counts of sucuk was investigated during the ripening period. SPME-GC/MS was used in volatile compound analysis and a trained group of panelists carried out sensory analysis of the final product. After preliminary screening, three strains of Lactobacillus plantarum, which possess desirable technological properties, were used to prepare three starter cultures: LBP7, LBP10 and LBP14. The addition of LBP7 and LBP14 starter cultures had a significant effect (P<0.05) on lightness, leading to higher L values compared to control sausages during the ripening period. Both LBP7 and LBP14 sausages showed higher counts of lactic acid bacteria, lower growth of Enterobacteriaceae and Gram-positive catalase-positive cocci and greatly lowered the pH value compared to control sausages throughout the ripening process. At the end of the ripening process, lactic acid bacteria counts were affected (P<0.05) by the addition of starter culture since higher counts were observed in sausages prepared with LBP7 (9.14logCFU/g) and LBP14 (8.96logCFU/g) batches. The decrease of water activity during the ripening of sausages was not affected by the various starters. The texture profiles of all sausages were similar except for LBP10, which showed lower hardness and gumminess during ripening. Under the conditions of the study, volatile compounds were mainly from spices, and no marked differences were found among inoculated sausages. However, sensory evaluation revealed that most of the sensory attributes were scored higher for inoculated sausages than for the control ones. Therefore, LBP7 and LBP14 could be promising candidates for inclusion as starter cultures for the manufacture of sucuk.
Collapse
Affiliation(s)
- Mina Kargozari
- Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
| | - Sohrab Moini
- Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
| | | | - Zahra Emam-Djomeh
- Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
| | - Hassan Gandomi
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
| | - Isabel Revilla Martin
- Food Technology Area, Universidad de Salamanca, E.P.S. de Zamora. Avda. Requejo 33, 49022 Zamora, Spain.
| | - Mehran Ghasemlou
- School of Packaging, Michigan State University, East Lansing, MI 48824, USA.
| | - Angel A Carbonell-Barrachina
- Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, 03312 Orihuela, Alicante, Spain.
| |
Collapse
|
8
|
STAJIĆ SLAVIŠA, PERUNOVIĆ MARIJA, STANIŠIĆ NIKOLA, ŽUJOVIĆ MIROSLAV, ŽIVKOVIĆ DUŠAN. SUCUK (TURKISH-STYLE DRY-FERMENTED SAUSAGE) QUALITY AS AN INFLUENCE OF RECIPE FORMULATION AND INOCULATION OF STARTER CULTURES. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00709.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|