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

Mustafa Tahsin Yılmaz; Ömer Said Toker; Nevruz Berna Tatlısu; Muhammet Arıcı; Enes Dertli

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

Abstract

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°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.

Keywords

References

[1] Bozkurt, H., Erkmen, O., “Effects of starter cultures and additives on the quality of Turkish style sausage (sausage)”, Meat Sci., 61, 149-156, 2002
[2] Rantsiou, K., Cocolin, L., “Fermented meat products. In Molecular techniques in the microbial ecology of fermented foods (pp. 91-118)”. Springer New York. 2008
[3] De Vuyst, L., Degeest, B., “Heteropolysaccharides from lactic acid bacteria”, FEMS Microbiol. Rev., 23, 153-177, 1999.
[4] Dertli, E., Colquhoun, I.J. , Gunning, A. P. , Bongaerts, R.J., Le Gall, G., Bonev, B. B., Mayer, M. J.,Narbad, A., “Structure and biosynthesis of two exopolysaccharides produced by Lactobacillus johnsonii FI9785”, J. Biol. Chem. 288, 31938–31951, 2013.
[5] Duboc, P., Mollet, B., “Applications of exopolysaccharides in the dairy industry”, Int. Dairy J. 11:759–768, 2001.
[6] Gokalp, H.Y., Kaya, M., Zorba, O, “Processing Engineering for Meat Products”, 2nd Ed., No: 786, Atatürk University, Agriculture Faculty Pub., Erzurum, Turkey, 1997.
[7] Yilmaz, M.T., Karaman, S., Cankurt, H., Kayacier, A., Sagdic, O., “Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration”, J. Food Eng., 103, 197–210, 2011.
[8] Muir, D. D., Hunter, E. A., “Sensory evaluation of Cheddar cheese: order of testing and carryover effects”, Food Qual. Pref., 3, 141-145, 1991.

Details

Primary Language

English

Subjects

-

Journal Section

Research Article

Authors

Mustafa Tahsin Yılmaz This is me
Türkiye

Ömer Said Toker This is me
Türkiye

Nevruz Berna Tatlısu This is me
Türkiye

Muhammet Arıcı This is me
Türkiye

Enes Dertli This is me
Türkiye

Publication Date

June 1, 2016

Submission Date

February 21, 2016

Acceptance Date

April 28, 2016

Published in Issue

Year 2016 Volume: 34 Number: 2

IZ

https://izlik.org/JA83MP88UN

Cite

RIS / Bibtex

APA

Yılmaz, M. T., Toker, Ö. S., Tatlısu, N. B., Arıcı, M., & Dertli, E. (2016). EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE. Sigma Journal of Engineering and Natural Sciences, 34(2), 261-267. https://izlik.org/JA83MP88UN

AMA

1.Yılmaz MT, Toker ÖS, Tatlısu NB, Arıcı M, Dertli E. EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE. SIGMA. 2016;34(2):261-267. https://izlik.org/JA83MP88UN

Chicago

Yılmaz, Mustafa Tahsin, Ömer Said Toker, Nevruz Berna Tatlısu, Muhammet Arıcı, and Enes Dertli. 2016. “EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE”. Sigma Journal of Engineering and Natural Sciences 34 (2): 261-67. https://izlik.org/JA83MP88UN.

EndNote

Yılmaz MT, Toker ÖS, Tatlısu NB, Arıcı M, Dertli E (June 1, 2016) EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE. Sigma Journal of Engineering and Natural Sciences 34 2 261–267.

IEEE

[1]M. T. Yılmaz, Ö. S. Toker, N. B. Tatlısu, M. Arıcı, and E. Dertli, “EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE”, SIGMA, vol. 34, no. 2, pp. 261–267, June 2016, [Online]. Available: https://izlik.org/JA83MP88UN

ISNAD

Yılmaz, Mustafa Tahsin - Toker, Ömer Said - Tatlısu, Nevruz Berna - Arıcı, Muhammet - Dertli, Enes. “EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE”. Sigma Journal of Engineering and Natural Sciences 34/2 (June 1, 2016): 261-267. https://izlik.org/JA83MP88UN.

JAMA

1.Yılmaz MT, Toker ÖS, Tatlısu NB, Arıcı M, Dertli E. EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE. SIGMA. 2016;34:261–267.

MLA

Yılmaz, Mustafa Tahsin, et al. “EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE”. Sigma Journal of Engineering and Natural Sciences, vol. 34, no. 2, June 2016, pp. 261-7, https://izlik.org/JA83MP88UN.

Vancouver

1.Mustafa Tahsin Yılmaz, Ömer Said Toker, Nevruz Berna Tatlısu, Muhammet Arıcı, Enes Dertli. EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE. SIGMA [Internet]. 2016 Jun. 1;34(2):261-7. Available from: https://izlik.org/JA83MP88UN