Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)

Meat Science

Volumn 121, Issue , 2016, Pages 156-165

  Dertli, Enes ^a   Yilmaz, Mustafa Tahsin ^b   Tatlisu, Nevruz Berna ^c   Toker, Omer Said ^a   Cankurt, Hasan ^d   Sagdic, Osman ^a  

^a BAYBURT UNIVERSITY   (Turkey)

^b YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^c ISTANBUL GELISIM UNIVERSITY   (Turkey)

^d ERCIYES UNIVERSITY   (Turkey)

Author keywords

Exopolysaccharides; Microstructure; Sucuk; Texture

Indexed keywords

FERMENTATION; METABOLITES; MICROSTRUCTURE; STRAIN; TEXTURES;

EXOPOLYSACCHARIDES; FERMENTED SAUSAGE (SUCUK); MICRO-STRUCTURAL PROPERTIES; MICROSTRUCTURAL ANALYSIS; PHYSICOCHEMICAL PROPERTY; RESPONSE SURFACE METHODOLOGY; SUCUK; TECHNOLOGICAL PROPERTIES;

MEATS;

BACTERIAL POLYSACCHARIDE;

ANALYSIS; ANIMAL; BACTERIAL COUNT; FERMENTATION; FOOD CONTROL; FOOD HANDLING; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; MEAT; METABOLISM; MICROBIOLOGY; PIG; SCANNING ELECTRON MICROSCOPY; TEMPERATURE;

ANIMALS; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; MEAT PRODUCTS; MICROSCOPY, ELECTRON, SCANNING; POLYSACCHARIDES, BACTERIAL; SWINE; TEMPERATURE;

EID: 84974574827     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.06.008     Document Type: Article

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