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.authoridSagdic, Osman/0000-0002-2063-1462
dc.authoridTATLISU, Nevruz Berna/0000-0001-7460-1560
dc.authoridYilmaz, Mustafa Tahsin/0000-0002-5385-8858
dc.authoridToker, Omer Said/0000-0002-7304-2071
dc.contributor.authorDertli, Enes
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorTatlisu, Nevruz Berna
dc.contributor.authorToker, Omer Said
dc.contributor.authorCankurt, Hasan
dc.contributor.authorSagdic, Osman
dc.date.accessioned2024-09-11T19:51:09Z
dc.date.available2024-09-11T19:51:09Z
dc.date.issued2016
dc.departmentİstanbul Gelişim 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. (C) 2016 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TOVAG) [1120169]en_US
dc.description.sponsorshipThis work was supported by the Scientific and Technological Research Council of Turkey (TOVAG, project no: 1120169).en_US
dc.identifier.doi10.1016/j.meatsci.2016.06.008
dc.identifier.endpage165en_US
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.pmid27318460en_US
dc.identifier.scopus2-s2.0-84974574827en_US
dc.identifier.startpage156en_US
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2016.06.008
dc.identifier.urihttps://hdl.handle.net/11363/7743
dc.identifier.volume121en_US
dc.identifier.wosWOS:000382269900022en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofMeat Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240903_Gen_US
dc.subjectSucuken_US
dc.subjectExopolysaccharidesen_US
dc.subjectTextureen_US
dc.subjectMicrostructureen_US
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

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu