Investigation of Some Characteristics Properties of Sucuk (Turkish Dry-Fermented Sausage) Produced With Different Proportion Buffalo Meat during the Ripening and Storage.
Abstract
Keywords
References
- Aksu Mİ, Kaya M. 2004. Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage, Food Control. 15: 591–595. 1993. Altuğ T. Duyusal E.Ü.Mühendislik Fakültesi Ders Kitapları Yayın No.28, 56 s., İzmir. test teknikleri.
- Anonim 1990. Method 926.08, 925.09. Association of Official Analytical Chemists. Official Methods of Analysis. 15th ed. AOAC, Arlington, USA.
- Anonim 2000. Et ürünleri tebliği, Türk Gıda Kodeksi Yönetmeliği, Tarım ve Köyişleri Bakanlığı, Ankara.
- Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. 1999. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages. International Journal of Food Microbiology. 46: 95-104.
- Christensen M, Purslow PP, Larsen LM. 2000. The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue. Meat Science. 55: 301–307.
- Ensoy Ü, Kolsarıcı N. 2004. Fermente et ürünlerinde flavor oluşumu. Standard; 43: 81- 93.
- Gelabert J, Gou P, Guerrero L, Arnau J. 2003. Effects of sodium chloride replacement on some characteristics of fermented sausages. Meat Science. 65: 833-839.
- Gök V, Obuz E, Şahin ME, Serteser A. 2011. The Effects of Some Natural Antioxidants On The Color, Chemical And Microbiological Properties of Sucuk (Turkish Dry-Fermented Sausage) During Ripening And Storage Periods. Journal of Food Processing and Preservation. 35 (5): 677-690.
- Gökalp HY, Kaya M, Zorba Ö. 1994. Et ürünleri işleme mühendisliği. A.Ü. Yayın No:786. Erzurum.
- Gökalp HY, Kaya M, Tülek Y, Zorba Ö. 1995. Et ve et ürünlerinde kalite kontrolü ve laboratuvar uygulama kılavuzu. A.Ü. Yayın No:751. Erzurum.
- Hammes WP, Bantleou A, Min S. 1990. Lactic acid bacteria in meat fermentation. FEMS Microbiol Rev. 87: 165– 174.
- Kandeepan G, Anjaneyulu ASR, Kondaiah N, Mendiratta SK, Lakshmanan V. 2009. Effect of age and gender on the processing characteristics of buffalo meat, Meat Science 83: 10–14.
- Kayaardı S, Gök V. 2003. Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk). Meat Science. 66: 249-257.
- Komprda T, Neznalova J, Standara S, Bover-Cid S. 2001. Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican. Meat Science. 59: 267-276.
- Korel F. 1996. Analyses of fermented sausages and the use of starer cultures and carbohydrate substrates in fermented turkey sausage. Clemson University, Thesis of Master of Science Animal and Food Industries. Clemson, USA.
- Misharina TA, Andreenkov VA, Vashchuk EA, 2001. Changes in the composition of volatile compounds during aging of dry-cured sausages. Microbiology. 37: 413–418. Biochemistry and
- Nortje GL, Nel L, Jordoan E, Bodenhorst K, Goedhart G, Hopzapfel WH, Grimbeek RJ. 1990. A quantitative survey of a meat production chain to determine the microbial profile of the final product. Journal Food Production. 53(5): 411-417.
- Olesen PT, Meyer AS, Stahnke LH. 2004. Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time. Meat Science. 66: 675–687.
- Olesen PT, Stahnke LH. 2000. The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces. Meat Science. 56: 357-368.
- Paleari MA, Beretta G. Colombo F. Foschini S. Bertolo G. Camisasca S. 2000. Buffalo meat as a salted and cured product. Meat Science. 54: 365-367.
- Paleari MA, Camisasca S, Beretta G, Renon P, Tessuto I, Benedetti G, Bertolo G. 1997. Comparison characteristics of buffalo and bovine meat Fleischwirtschaft International, 6: 11–13
- Pichhardt K. 1993. Lebensmittel-Mikrobiologie, Springer Verlag, Berlin.
- Shahidi F, Rubin LJ. 1987. Control of lipid oxidation in cooked meats by combination of antioxidants and chelators. Food Chem. 23: 151-157.
- Soyer A, 1995. Dondurulmuş kolyoz (Scomber japonicus) balıklarında lipid oksidasyonu üzerine bazı antioksidanların ve vakum paketlemenin etkisi. Doktora Tezi. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara, 90s.
- Sönmez S, 1986. Fermente Sucuklarda Kullanılan Bazı Katkı Maddelerinin Kalite Üzerine Etkileri, İstanbul Üniv. Vet. Fak. Besin Hij. Ve Tekn. Anabilim Dalı Doktora Tezi.
- Tarladgis BG, Pearson AM, Dugan LL. 1964. Chemistry of the 2-thiobarbituric acid test for determination of oxidative rancidity in foods II Formation of the TBA–malonaldehyde complex without acid-heat treatment. Journal of the Science of Food and Agriculture. 15: 602–607.
- Tarladgis BG, Watts BM, Younathan MT, Dugan LR. 1960. A distillation method for the malonaldehyde in rancid foods. Journal of American Oil Chemistry Society. 37: 44–48.
- Toldra F, Sanz Y, Lores M. 2001. Meat Fermentation Technology, In Hui, Y. H.Ed.. Meat Science Applications. Marcel Dekker Incorporated New York, USA.
- Yaman A, Gökalp HY, Çön AH. 1998. Some characteristics of lactic acid bacteria present in commercial sucuk samples. Meat Science. 49 (4): 387-397.
Farklı Oranlarda Manda Eti Kullanılarak Üretilen Sucukların Olgunlaşma ve Depolama Aşamalarındaki Bazı Özelliklerinin Araştırılması
Abstract
Yapılan bu çalışmada, farklı oranlarda (A: %100 sığır eti, B: %75 sığır + %25 manda eti, C: %50 sığır + %50 manda eti ve D: %100 manda eti) manda eti kullanılarak sucuk üretilmiştir. Olgunlaştırma süresi sonunda sucuk örnekleri vakum paketleme yöntemi ile +4 ºC’de 90 gün depolanmıştır. Olgunlaşma ve depolama süresi boyunca sucuk örneklerinin fiziko-kimyasal, mikrobiyolojik ve duyusal özellikleri incelenmiştir. Olgunlaştırma sonunda manda eti kullanılarak üretilen sucukların duyusal açıdan diğer sucuk örneklerine kıyasla daha fazla beğenildiği ve sucuk örneklerinin vakum paketleme ile raf ömrünü uzadığı tespit edilmiştir
Keywords
References
- Aksu Mİ, Kaya M. 2004. Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage, Food Control. 15: 591–595. 1993. Altuğ T. Duyusal E.Ü.Mühendislik Fakültesi Ders Kitapları Yayın No.28, 56 s., İzmir. test teknikleri.
- Anonim 1990. Method 926.08, 925.09. Association of Official Analytical Chemists. Official Methods of Analysis. 15th ed. AOAC, Arlington, USA.
- Anonim 2000. Et ürünleri tebliği, Türk Gıda Kodeksi Yönetmeliği, Tarım ve Köyişleri Bakanlığı, Ankara.
- Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. 1999. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages. International Journal of Food Microbiology. 46: 95-104.
- Christensen M, Purslow PP, Larsen LM. 2000. The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue. Meat Science. 55: 301–307.
- Ensoy Ü, Kolsarıcı N. 2004. Fermente et ürünlerinde flavor oluşumu. Standard; 43: 81- 93.
- Gelabert J, Gou P, Guerrero L, Arnau J. 2003. Effects of sodium chloride replacement on some characteristics of fermented sausages. Meat Science. 65: 833-839.
- Gök V, Obuz E, Şahin ME, Serteser A. 2011. The Effects of Some Natural Antioxidants On The Color, Chemical And Microbiological Properties of Sucuk (Turkish Dry-Fermented Sausage) During Ripening And Storage Periods. Journal of Food Processing and Preservation. 35 (5): 677-690.
- Gökalp HY, Kaya M, Zorba Ö. 1994. Et ürünleri işleme mühendisliği. A.Ü. Yayın No:786. Erzurum.
- Gökalp HY, Kaya M, Tülek Y, Zorba Ö. 1995. Et ve et ürünlerinde kalite kontrolü ve laboratuvar uygulama kılavuzu. A.Ü. Yayın No:751. Erzurum.
- Hammes WP, Bantleou A, Min S. 1990. Lactic acid bacteria in meat fermentation. FEMS Microbiol Rev. 87: 165– 174.
- Kandeepan G, Anjaneyulu ASR, Kondaiah N, Mendiratta SK, Lakshmanan V. 2009. Effect of age and gender on the processing characteristics of buffalo meat, Meat Science 83: 10–14.
- Kayaardı S, Gök V. 2003. Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk). Meat Science. 66: 249-257.
- Komprda T, Neznalova J, Standara S, Bover-Cid S. 2001. Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican. Meat Science. 59: 267-276.
- Korel F. 1996. Analyses of fermented sausages and the use of starer cultures and carbohydrate substrates in fermented turkey sausage. Clemson University, Thesis of Master of Science Animal and Food Industries. Clemson, USA.
- Misharina TA, Andreenkov VA, Vashchuk EA, 2001. Changes in the composition of volatile compounds during aging of dry-cured sausages. Microbiology. 37: 413–418. Biochemistry and
- Nortje GL, Nel L, Jordoan E, Bodenhorst K, Goedhart G, Hopzapfel WH, Grimbeek RJ. 1990. A quantitative survey of a meat production chain to determine the microbial profile of the final product. Journal Food Production. 53(5): 411-417.
- Olesen PT, Meyer AS, Stahnke LH. 2004. Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time. Meat Science. 66: 675–687.
- Olesen PT, Stahnke LH. 2000. The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces. Meat Science. 56: 357-368.
- Paleari MA, Beretta G. Colombo F. Foschini S. Bertolo G. Camisasca S. 2000. Buffalo meat as a salted and cured product. Meat Science. 54: 365-367.
- Paleari MA, Camisasca S, Beretta G, Renon P, Tessuto I, Benedetti G, Bertolo G. 1997. Comparison characteristics of buffalo and bovine meat Fleischwirtschaft International, 6: 11–13
- Pichhardt K. 1993. Lebensmittel-Mikrobiologie, Springer Verlag, Berlin.
- Shahidi F, Rubin LJ. 1987. Control of lipid oxidation in cooked meats by combination of antioxidants and chelators. Food Chem. 23: 151-157.
- Soyer A, 1995. Dondurulmuş kolyoz (Scomber japonicus) balıklarında lipid oksidasyonu üzerine bazı antioksidanların ve vakum paketlemenin etkisi. Doktora Tezi. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara, 90s.
- Sönmez S, 1986. Fermente Sucuklarda Kullanılan Bazı Katkı Maddelerinin Kalite Üzerine Etkileri, İstanbul Üniv. Vet. Fak. Besin Hij. Ve Tekn. Anabilim Dalı Doktora Tezi.
- Tarladgis BG, Pearson AM, Dugan LL. 1964. Chemistry of the 2-thiobarbituric acid test for determination of oxidative rancidity in foods II Formation of the TBA–malonaldehyde complex without acid-heat treatment. Journal of the Science of Food and Agriculture. 15: 602–607.
- Tarladgis BG, Watts BM, Younathan MT, Dugan LR. 1960. A distillation method for the malonaldehyde in rancid foods. Journal of American Oil Chemistry Society. 37: 44–48.
- Toldra F, Sanz Y, Lores M. 2001. Meat Fermentation Technology, In Hui, Y. H.Ed.. Meat Science Applications. Marcel Dekker Incorporated New York, USA.
- Yaman A, Gökalp HY, Çön AH. 1998. Some characteristics of lactic acid bacteria present in commercial sucuk samples. Meat Science. 49 (4): 387-397.
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| Primary Language | Turkish |
|---|---|
| Authors | |
| Publication Date | March 1, 2012 |
| IZ | https://izlik.org/JA28SZ73WN |
| Published in Issue | Year 2012 Volume: 5 Issue: 1 |
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