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    EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE
    (Yildiz Technical Univ, 2016) Yilmaz, Mustafa Tahsin; Toker, Omer Said; Tatlisu, Nevruz Berna; Arici, Muhammet; Dertli, Enes
    In this study, effect of in situ exopolysaccharide (EPS) production on sensory properties of Turkish-type fermented sausage (sucuk) was determined. Sausage mixes were prepared as four groups: (a) Control group, control sausage samples produced without LAB addition, with natural flora, (b) Strain 1 group, sausage samples produced by using Strain 1 (EPS+ Lactobacillus plantarum 162 R strain), (c) Strain 2 group: sausage samples produced by using Strain 2 (EPS+ Leuconostoc mesenteroides N6) and (d) Mixture group, sausage samples produced by using mixture of Strain 1 and Strain 2. These mixes were fermented at 14, 16 and 18 degrees C for 8, 12 and 16 days. Fermentation conditions remarkably affected the sensory properties of the sausage using different EPS producing EPS. These results of this study demonstrated the importance of in situ EPS production on final sensory properties of sausage.
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    Effect of oil type and concentration on solid fat contents and rheological properties of watery oleogels
    (Innovhub Ssi-Area Ssog, 2021) Pehlivanoglu, Halime; Akcicek, Alican; Can, Asli Muslu; Karasu, Salih; Demirci, Mehmet; Yilmaz, Mustafa Tahsin
    This study aims at evaluating the effect of oil type and concentration on solid fat contents and rheological properties of oleogels (OGs) prepared using different types of oils; namely, HOSO (High oleic sunflower oil), HO (Hazelnut oil), OO (Olive oil) and BF (Blend Fat) as well as food-grade carnauba wax (CW) as an oleogelator at different concentrations (5 and 7%). The rheological analysis showed that all OGs samples exhibited viscoelastic solid-like gel behaviour. Both oil and wax concentrations significantly (p<0.05) affected the viscoelastic rheological properties. K' values of the samples increased with increased wax and aqueous phase concentration. The type of oils and their ratio in an oil phase could significantly (p<0.05) affect the K' values and solid fat content (SFC). At 5% of wax concentration, the sample A4 prepared with 100% HOSO had the lowest SFC at all temperature levels. At 7% of wax concentration, the sample C3 prepared with 100% HOSO had the lowest SFC at the temperature levels ranging between 10 and 30 degrees C; however, the sample (coded as B4) prepared with 100% HOSO had the lowest SFC at 35 degrees C. These results suggest that wax/OGs blends could be produced by using wax and different types of oils at different concentrations. The use of oleogels could be further suggested in terms of healthy nutrition given the possibility to decrease the level of saturated fatty acids in people's diet.
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    Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)
    (Elsevier Sci Ltd, 2016) Dertli, Enes; Yilmaz, Mustafa Tahsin; Tatlisu, Nevruz Berna; Toker, Omer Said; Cankurt, Hasan; Sagdic, Osman
    In 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.