EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE

Basit Öğe Kaydı
dc.authoridTATLISU, Nevruz Berna/0000-0001-7460-1560
dc.authoridARICI, MUHAMMET/0000-0003-4126-200X
dc.authoridYilmaz, Mustafa Tahsin/0000-0002-5385-8858;
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorToker, Omer Said
dc.contributor.authorTatlisu, Nevruz Berna
dc.contributor.authorArici, Muhammet
dc.contributor.authorDertli, Enes
dc.date.accessioned2024-09-11T19:53:44Z
dc.date.available2024-09-11T19:53:44Z
dc.date.issued2016
dc.departmentİstanbul Gelişim Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipYildiz Technical University Scientific Research Projects Coordination Department [2012-07-05-KAP02]en_US
dc.description.sponsorshipThis research has been supported by Yildiz Technical University Scientific Research Projects Coordination Department. Project Number: 2012-07-05-KAP02.en_US
dc.identifier.endpage267en_US
dc.identifier.issn1304-7205
dc.identifier.issn1304-7191
dc.identifier.issue2en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage261en_US
dc.identifier.urihttps://hdl.handle.net/11363/8186
dc.identifier.volume34en_US
dc.identifier.wosWOS:000379848700012en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherYildiz Technical Univen_US
dc.relation.ispartofSigma Journal of Engineering And Natural Sciences-Sigma Muhendislik Ve Fen Bilimleri Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240903_Gen_US
dc.subjectSausageen_US
dc.subjectexopolysaccharidesen_US
dc.subjectsensory propertiesen_US
dc.titleEFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGEen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu