Zobrazeno 1 - 10
of 555
pro vyhledávání: '"sucuk"'
Publikováno v:
Applied Microbiology, Vol 4, Iss 3, Pp 1215-1231 (2024)
Bio-protection is one of the most popular natural protection methods to control food safety and shelf life. Lactic acid bacteria, especially Lactobacilli strains, are used in the food industry for this purpose due to their probiotic properties and, a
Externí odkaz:
https://doaj.org/article/05f3dca68f3541278127c423b4b5f606
Autor:
Zeynep Feyza Yılmaz Oral, Selen Sallan
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 10, Pp 1855-1861 (2023)
The study aimed to evaluate the pH, water activity (aw), residual nitrite, lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae and yeast-mould in fermented sausage samples from different firms. A total of 30 sucuk and 30 heat-treated
Externí odkaz:
https://doaj.org/article/73756a56f81b411b9522dee8935cb77b
Autor:
Mükerrem Kaya, Güzin Kaban
Publikováno v:
Foods, Vol 13, Iss 23, p 3839 (2024)
The aim of this study was to determine the effects of ripening rate (slow or fast), usage autochthonous starter cultures (control—spontaneous fermentation, Lactiplantibacillus plantarum GM77, Staphylococcus xylosus GM92 or L. plantarum GM77 + S. xy
Externí odkaz:
https://doaj.org/article/677eae6948974fa2bd27077071c8f075
Publikováno v:
Foods, Vol 13, Iss 20, p 3306 (2024)
This study investigated the effect of using celery powder (CP) as source of pre-converted nitrite (treatments: A: 150 mg/kg NaNO2, B: 100 mg/kg NaNO2 + CP as 50 mg/kg NaNO2 equivalent, C: 50 mg/kg NaNO2 + CP as 100 mg/kg NaNO2 equivalent, D: CP as 15
Externí odkaz:
https://doaj.org/article/318f638eda8d483f958fa82ecc654a53
Autor:
Zeynep Feyza YILMAZ ORAL, Güzin KABAN
Publikováno v:
Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 29, Iss 6, Pp 705-715 (2023)
In this study, it was aimed to determine the effect of using rosemary extract together with green tea extract (RE/GTE) on nitrosamine content and quality characteristics of heat-treated sucuk. In addition, the influence of cooking time on the formati
Externí odkaz:
https://doaj.org/article/87677670f158422eb0fc2a19ca3684eb
Autor:
Zeynep Feyza YILMAZ ORAL
Publikováno v:
Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 29, Iss 5, Pp 545-550 (2023)
This study aimed to determine the effects of celery powder (nitrate converted to nitrite) and cooking time on the formation of nitrosamine in sucuk. The microbiological and physicochemical properties were also investigated. Four sucuk batters were pr
Externí odkaz:
https://doaj.org/article/f8dd9b02788341adb8e9a6eb55a9c7da
Akademický článek
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Autor:
Selen SALLAN
Publikováno v:
Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 29, Iss 2, Pp 171-176 (2023)
The study aimed to investigate the effect of sheep tail fat (STF) on the volatile nitrosamines in a dry fermented sausage (sucuk) with/without autochthonous starter culture (Lactiplantibacillus plantarum GM77 and Staphylococcus xylosus GM92). Beef fa
Externí odkaz:
https://doaj.org/article/c083b19c0b394939898a60effab9ce3a
Akademický článek
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Autor:
Zeynep Feyza Yılmaz Oral, Güzin Kaban
Publikováno v:
Foods, Vol 12, Iss 20, p 3876 (2023)
This study aimed to determine the influence of using black garlic (BG) at different levels on organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage. Three independent batches of sausages were prepared: control: 1% white
Externí odkaz:
https://doaj.org/article/803e06584e554d8fb4d7fc68e631a799