Effect of Starter Cultures on Several Chemical, Sensory and Textural Attributes of Turkish Fermented Sausage

被引：0
|
作者：
Ergoenuel, Buelent
Kundakci, Akif
机构：
来源：
INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2012年 / 8卷 / 03期
关键词：
lactobacillus casei; lactobacillus acidophilus; probiotic; texture; fermented sausage; BIOGENIC-AMINES; STAPHYLOCOCCI; RAW;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Two different probiotic cultures (Lactobacillus casei and Lactobacillus acidophilus) were used in the formulation of dry fermented Turkish sausages. Proximate compositions, TBA values, residue nitrite contents, fatty acid profiles, textural and sensorial scores of sausages were determined. As results of sensorial and statistical analyses, it was concluded that the most preferred sample was the one fermented by using probiotic Lactobacillus casei strains. Also suggestions for further industrial practices were given in the text.
引用
收藏
页数：14
相关论文
共 50 条
  • [1] Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)
    Kaban, Guzin
    Sallan, Selen
    Topcu, Kubra Cinar
    Borekci, Bilge Sayin
    Kaya, Mukerrem
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (07): : 4392 - 4399
  • [2] Effect of bacteriocinogenic starter cultures on the growth of Listeria monocytogenes in Turkish fermented sausage (sucuk)
    Erol, I
    Çelik, TH
    Sireli, UT
    Özdemir, H
    [J]. TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, 1999, 23 : 793 - 802
  • [3] Effect of Mixed Starter Cultures on the Quality of Fermented Sausage
    Huang J.
    Wang F.
    Wu X.
    Liu S.
    Li C.
    Li X.
    Xu B.
    [J]. Xu, Baocai (baocaixu@163.com), 1600, Chinese Chamber of Commerce (41): : 95 - 101
  • [4] PROCESSING OF FERMENTED SAUSAGE - THE EFFICIENCY OF STARTER CULTURES
    SHARMA, N
    MUKHOPADHYAY, R
    [J]. FLEISCHWIRTSCHAFT, 1995, 75 (04): : 477 - 479
  • [5] Use of starter cultures in dry-fermented sausage (chorizo) and their influence on the sensory properties
    GonzalezFernandez, C
    Santos, EM
    Jaime, I
    Rovira, J
    [J]. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 1997, 3 (01) : 31 - 42
  • [6] Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage
    Lu, Shiling
    Xu, Xinglian
    Zhou, Guanghong
    Zhu, Zhiyuan
    Meng, Yong
    Sun, Yuanming
    [J]. FOOD CONTROL, 2010, 21 (04) : 444 - 449
  • [7] Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage
    Rai, Krishna P.
    Zhang, Chunhui
    Xia, Wen Shui
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2010, 47 (02): : 188 - 194
  • [8] Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage
    Krishna P. Rai
    Chunhui Zhang
    Wen Shui Xia
    [J]. Journal of Food Science and Technology, 2010, 47 : 188 - 194
  • [9] Fermented italian sausage elaborated with native starter cultures
    Cirolini, Andreia
    Martins Fries, Leadir Lucy
    Terra, Nelcindo Nascimento
    Guidolin Milani, Liana Ines
    Urnau, Diala
    dos Santos, Bibiana Alves
    Cervo, Giovanna Dotta
    de Souza Rezer, Ana Paula
    [J]. CIENCIA E TECNOLOGIA DE ALIMENTOS, 2010, 30 : 171 - 179
  • [10] EFFECT OF STARTER CULTURES IN PROTEOLYSIS AND SENSORY CHARACTERISTICS IN FERMENTED SAUSAGES
    Aro Aro, Juan Marcos
    Gallegos Rojas, Edgar
    [J]. REVISTA INVESTIGACIONES ALTOANDINAS-JOURNAL OF HIGH ANDEAN RESEARCH, 2013, 15 (01): : 13 - 22
12345