The use of commercial starter cultures in the production of Turkish semi-dry fermented sausages

European Food Research and Technology

Volumn 207, Issue 5, 1998, Pages 410-412

  Vural, H ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Drying; Fermentation; Heat processing; Semi dry sausage; Starter culture

Indexed keywords

EID: 54749146707     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050353     Document Type: Article

References (16)

1. Gökalp HY, Ockerman HW (1985) Fleischwirtschaft 65:1235-1240
2. Vural H, Öztan A (1992) Gida 17:53-60
3. Vural H, Öztan A (1993). Effect of pH, moisture content, lactic acid, water acitivity in color Turkish fermented sausages produced with starter cultures and GdL, 2nd edn. Meat Industry Symposium, April 8, Turkey
4. Wardlaw FB, Skelley GC, Johnson MG, Acton JC (1973) J Food Sci 38:1228-1231
5. Gokalp HY (1986) Fleischwirtschaft 66:573-575
6. Gokalp HY (1986) J Food Technol 21:615-625
7. Zaika LL, Zell TE, Smith JL, Palumbo SA, Kissinger JC (1976) J Food Sci 41:1457-1460
8. Paneras ED, Bloukas JG (1984) A study of commercial fermented sausage production using natural fermentation, starter cultures and glucono-delta- lactone. 30th European Meeting of the Meat Research Workshop, Bristol, 9-14 September
9. Demasi TW, Grimes LW, Dick RL, Acton JC (1989) J Food Prot 52:189-193
10. Acton JC, Keller JE (1974) J Milk Food Technol 37:570-576
11. Hornsey HC (1956) J Sci Food Agric 7:534-540
12. Berry BW, Cross HR, Joseph AL, Wagner SB, Maga JA (1979) J Food Sci 44:465-468, 474
13. Smith GL.(1988) Statistical analysis of sensory data. In: Piggott JR (ed) Sensory analysis of foods, 2nd edn. Elsevier, London, pp 335-380
14. Acton JC, Dick RL (1976) J Food Sci 41:971-972
15. Acton JC, Williams JG, Johnson MG (1972) J Milk Food Technol 35:264-268
16. Acton JC, Dick RL (1977) J Food Sci 42:895-897