Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage

Meat Science

Volumn 97, Issue 1, 2014, Pages 104-114

  Kargozari, Mina ^a   Moini, Sohrab ^a   Basti, Afshin Akhondzadeh ^a   Emam Djomeh, Zahra ^a   Gandomi, Hassan ^a   Martin, Isabel Revilla ^b   Ghasemlou, Mehran ^c   Carbonell Barrachina, Ángel A ^d  

^a UNIVERSITY OF TEHRAN   (Iran)

^b UNIVERSITY OF SALAMANCA   (Spain)

^c Michigan State University   (United States)

^d MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Autochthonous starter cultures; Lactic acid bacteria; Siahmazgi cheese; Sucuk; Volatile compound profile

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ARTICLE; AUTOCHTHONOUS STARTER CULTURES; BACTERIAL COUNT; CHEESE; COLOR; DESICCATION; ENTEROBACTERIACEAE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; ISOLATION AND PURIFICATION; LACTIC-ACID BACTERIA; LACTOBACILLUS PLANTARUM; MASS FRAGMENTOGRAPHY; MEAT; METHODOLOGY; MICROBIOLOGY; ODOR; PHYSICAL CHEMISTRY; SIAHMAZGI CHEESE; SUCUK; TASTE; TURKEY (REPUBLIC); VOLATILE COMPOUND PROFILE;

AUTOCHTHONOUS STARTER CULTURES; LACTIC-ACID BACTERIA; SIAHMAZGI CHEESE; SUCUK; VOLATILE COMPOUND PROFILE;

CHEESE; COLONY COUNT, MICROBIAL; COLOR; DESICCATION; ENTEROBACTERIACEAE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LACTOBACILLUS PLANTARUM; MEAT PRODUCTS; ODORS; PHYSICOCHEMICAL PHENOMENA; TASTE; TURKEY; VOLATILE ORGANIC COMPOUNDS;

EID: 84894215523     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.01.013     Document Type: Article

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