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EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE

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Özet

In this study, effect of in situ exopolysaccharide (EPS) production on sensory properties of Turkish-type fermented sausage (sucuk) was determined. Sausage mixes were prepared as four groups: (a) Control group, control sausage samples produced without LAB addition, with natural flora, (b) Strain 1 group, sausage samples produced by using Strain 1 (EPS+ Lactobacillus plantarum 162 R strain), (c) Strain 2 group: sausage samples produced by using Strain 2 (EPS+ Leuconostoc mesenteroides N6) and (d) Mixture group, sausage samples produced by using mixture of Strain 1 and Strain 2. These mixes were fermented at 14, 16 and 18 degrees C for 8, 12 and 16 days. Fermentation conditions remarkably affected the sensory properties of the sausage using different EPS producing EPS. These results of this study demonstrated the importance of in situ EPS production on final sensory properties of sausage.

Anahtar Kelimeler

Sausageexopolysaccharidessensory properties
RDL Kalıcı Bağlantı (PID)
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Web of ScienceWeb of Science
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1
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Tam Kayıt
AlanDeğerDil
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorToker, Omer Said
dc.contributor.authorTatlisu, Nevruz Berna
dc.contributor.authorArici, Muhammet
dc.contributor.authorDertli, Enes
dc.date.accessioned2026-10-29T19:12:52.956418239Z
dc.date.available2026-10-29T19:12:52.956418239Z
dc.date.issued2016
dc.description.abstractIn this study, effect of in situ exopolysaccharide (EPS) production on sensory properties of Turkish-type fermented sausage (sucuk) was determined. Sausage mixes were prepared as four groups: (a) Control group, control sausage samples produced without LAB addition, with natural flora, (b) Strain 1 group, sausage samples produced by using Strain 1 (EPS+ Lactobacillus plantarum 162 R strain), (c) Strain 2 group: sausage samples produced by using Strain 2 (EPS+ Leuconostoc mesenteroides N6) and (d) Mixture group, sausage samples produced by using mixture of Strain 1 and Strain 2. These mixes were fermented at 14, 16 and 18 degrees C for 8, 12 and 16 days. Fermentation conditions remarkably affected the sensory properties of the sausage using different EPS producing EPS. These results of this study demonstrated the importance of in situ EPS production on final sensory properties of sausage.
dc.description.sponsorshipYildiz Technical University Scientific Research Projects Coordination Department [2012-07-05-KAP02]
dc.identifier.eissn1304-7191
dc.identifier.endpage267
dc.identifier.issn1304-7205
dc.identifier.issue2
dc.identifier.startpage261
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/bayburt/14079
dc.identifier.volume34
dc.identifier.wosWOS:000379848700012
dc.language.isoen
dc.publisherYILDIZ TECHNICAL UNIV
dc.relation.ispartofSIGMA JOURNAL OF ENGINEERING AND NATURAL SCIENCES-SIGMA MUHENDISLIK VE FEN BILIMLERI DERGISI
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectSausage
dc.subjectexopolysaccharides
dc.subjectsensory properties
dc.subject.classificationEngineering, Multidisciplinary
dc.subject.classificationEngineering
dc.subject.otherSUCUK
dc.subject.otherQUALITY
dc.titleEFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE
dc.typeArticle
rdl.citation.wos1
rdl.oa.statusclosed
rdl.source.indexWOS
rdl.wos.indexEmerging Sources Citation Index (ESCI)