Document Detail

The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks.
MedLine Citation:
PMID:  20374882     Owner:  NLM     Status:  MEDLINE    
Fermentation time has an influence on the quality characteristics of fermented meat products. The effect of heat treatment on physicochemical, sensory and microbiological properties of sucuk was determined during fermentation and after heat application, and the properties of heat-treated sucuk samples were compared with those of traditional sucuk. Optimum fermentation period was determined for sucuk samples with desirable characteristics. Heat-treated sucuks were fermented at different fermentation intervals (0, 1, 2, 3, 4 and 5 days). Nine days of fermentation was included for traditional sucuks. All process parameters were applied under industrial conditions. Heat treatment increased the pH values, dry matter contents (protein, fat and salt), thiobarbituric acid reactive substances of sucuks while decreasing the moisture content, free fatty acidity, and all bacterial counts (total viable and lactic acid bacteria, Staphylococcus/Micrococcus and Enterobacteriaceae) (P<0.05). Significant differences in the instrumental color properties of heat-treated and traditional sucuk were found (P<0.05). In terms of physicochemical, sensory and microbial properties, fermentation for three or more days before heat treatment resulted in sucuk samples with better acceptability, and produced sucuk samples with quality characteristics similar to those of traditional sucuks.
Hüdayi Ercoşkun; Seref Taği; Ahmet Hamdi Ertaş
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2009-12-28
Journal Detail:
Title:  Meat science     Volume:  85     ISSN:  1873-4138     ISO Abbreviation:  Meat Sci.     Publication Date:  2010 May 
Date Detail:
Created Date:  2010-04-08     Completed Date:  2010-09-30     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  174-81     Citation Subset:  IM    
Copyright Information:
Copyright (c) 2009 Elsevier Ltd. All rights reserved.
Faculty of Engineering, Department of Food Engineering, Pamukkale University, 20020 Denizli, Turkey.
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MeSH Terms
Bacteria / isolation & purification*
Colony Count, Microbial
Fatty Acids, Nonesterified / analysis
Food Handling / methods
Food Microbiology*
Hot Temperature*
Hydrogen-Ion Concentration
Meat Products / analysis*,  microbiology,  standards
Thiobarbituric Acid Reactive Substances
Time Factors
Reg. No./Substance:
0/Fatty Acids, Nonesterified; 0/Thiobarbituric Acid Reactive Substances; 7732-18-5/Water

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