Kinetics of traditional Turkish sausage quality aspects during fermentation

Ercoşkun, Hüdayi; Özkal, Sami Gökhan

doi:10.1016/j.foodcont.2010.06.015

Cited by 38 publications

(35 citation statements)

References 36 publications

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“…An increase in FFA content of sucuk during fermentation was also reported in a previous study [9] . This increase is faster than the increase in FFA content during storage, because the rate constants reported for fermentation period are greater than the rate constants obtained for storage period.…”

Section: Discussionsupporting

confidence: 87%

“…Sucuk production was done according to method reported previously [9] . After fermentation the sucuk samples were vacuum packed in polyethylene bags and stored at 4°C during the storage period.…”

Section: Methodsmentioning

confidence: 99%

“…pH, free fatty acid, thiobarbituric acid reactive substances, residual nitrite content, instrumental colour and total mesophilic aerobic bacterial (TMAB), total Enterobacteriacea (TE), Staphylococcus and Micrococcus (SM) and lactic acid bacteria (LAB) counts were analyzed at the beginning, 30 th , 60 th and 90 th days of storage. Determination of the chemical, color and microbial parameters were carried out according to the methods reported previously [9] .…”

Section: Methodsmentioning

confidence: 99%

“…Numerous studies exist about kinetic modeling of quality changes in foods. Kinetic modeling of quality parameters of sucuk during fermentation was reported previously [9] . However, changes in quality parameters in sucuk like other food products continue during storage period after production processes.…”

Section: Introductionmentioning

confidence: 99%

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Fermente Sucuğun Depolama Sırasında Kalite Özelliklerindeki Değişimin Kinetik Modellemesi

Özkal¹,

Ercoşkun²

2017

Kafkas Univ Vet Fak Derg

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Citation of This ArticleÖzkal SG, Ercoşkun H: Kinetic modeling of quality aspects of fermented sausage (sucuk) during storage. Kafkas Univ Vet Fak Derg, 23 (2): 195-200, 2017. DOI: 10.9775/kvfd.2016 Abstract Quality characteristics of traditional fermented sausage (sucuk) including pH, free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), residual nitrite contents, colour values (L*, a*, b*, hue angle (Hue), browning index (BI), chroma and total colour difference (ΔE*)), total mesophilic aerobic bacteria (TMAB), lactic acid bacteria (LAB), total Enterobacteriacea (TE) and Staphylococcus and Micrococcus (SM) counts were investigated during storage period, and kinetic model estimation for the changes in these quality parameters were performed. After 9 days of fermentation period, the sucuk samples were stored for 90 days under controlled conditions. Analyses were done at the beginning, 30

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Section: Discussionsupporting

confidence: 87%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Fermente Sucuğun Depolama Sırasında Kalite Özelliklerindeki Değişimin Kinetik Modellemesi

Özkal¹,

Ercoşkun²

2017

Kafkas Univ Vet Fak Derg

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“…Sucuk is a Turkish-style dry fermented sausage, very popular in Turkey and a number of Middle East countries, as well as Europe (Ercoskun and Özkal, 2011). As for Serbia, it is traditionally produced in the western mountainous regions, primarily in small plants or village households in autumn and winter when weather conditions (temperature and relative humidity) are favourable.…”

Section: Introductionmentioning

confidence: 99%

The influence of strain and age on some egg quality parameters of commercial laying hens

2011

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The experiment was conducted to evaluate the influence of strain and age on some egg quality parameters (egg weight and egg shell strength) of commercial laying hens. Layers of lines ISA Brown and DeKalb White were examined in period of nine months. Both lines were at same age (28 weeks) and were confined in common facility in battery cages. Laying hens were reared and fed according to standard breeding technology. Once a month 25 eggs of each line were taken to be examined for eggshell strength and egg weight, or in other words, total 450 table eggs were tested. Analises were done in Laboratory for testing egg quality by gaudges Egg Multi Tester EMT 5200 and Egg shell Gauge (Robotmation Co. Ltd., Tokyo, Japan) which have computerised equipment to examine quality and physical characteristics of eggs. Statistic analyses on results were done by computer sub-programme ANOVA and Fisher's LSD test to determine the level of statistical significant difference between examined factors. Egg weight was under significant impact of age (P ? 0,05), but not under the influence of strain, although eggs of ISA Brown line were insignificantly heavier than eggs of DeKalb White line. Eggs were heaviest at layers with older age, while they were lightest at younger birds. The results have shown significant differences (P ? 0,05) in eggshell strength compared to line influence (genotype) and months of age. Eggs from ISA Brown laying hens had much better and eggshell strength than those eggs from DeKalb White. Correlations between eggshell strength and egg weight were with significant (R < 0,05) negative value, which indicating that with increasing egg weight decreases of eggshell strength.

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Fermented Sausages from Other Meats

Özvural

Vural

2014

Handbook of Fermented Meat and Poultry

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Kinetics of traditional Turkish sausage quality aspects during fermentation

Cited by 38 publications

References 36 publications

Fermente Sucuğun Depolama Sırasında Kalite Özelliklerindeki Değişimin Kinetik Modellemesi

Fermente Sucuğun Depolama Sırasında Kalite Özelliklerindeki Değişimin Kinetik Modellemesi

The influence of strain and age on some egg quality parameters of commercial laying hens

Fermented Sausages from Other Meats

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