Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)

Kaban, Güzin; Sallan, Selen; Topçu, Kübra Çinar; Börekçi, Bilge Sayın; Kaya, Mükerrem

doi:10.1111/ijfs.15770

Cited by 11 publications

(12 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To determine a w, a water activity device (Novasina AG CH-8853, Lachen, Switzerland) was used and calibrated at 25 °C with six different salt solutions before use. a w values were determined at 25 °C [ 35 ].…”

Section: Methodsmentioning

confidence: 99%

“…The pH value of the homogenate was measured with a pH meter (Mettler Toledo, Greifensee, Switzerland). Before using the pH meter, it was calibrated with appropriate buffer solutions (pH 4.0 and 7.0) [ 35 ].…”

Section: Methodsmentioning

confidence: 99%

“…A nine-point hedonic scale (one = strongly dislike, nine = strongly like) was used to score the samples. Evaluations were carried out under natural light in a quiet laboratory at room temperature (22 ± 2 °C) [ 35 ].…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage

Akansel

Oral

Sallan

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

This study was conducted with the aim of determining the effects of different black garlic (BG) levels (1%, 2% and 3%) on quality characteristics of a semi-dry fermented sausage (heat-treated sucuk). In addition, the effect of cooking time (0, 1 or 3 min at 180 °C on a hot plate) on nitrosamine formation was investigated. Fresh garlic (FG, 1%) was evaluated as the control group. BG (2% and 3%) caused a reduction in the count of lactic acid bacteria while leading to an increase in pH. FG1% gave the highest number of Micrococcus/Staphylococcus, as well as aw value. The thiobarbituric acid reactive substance (TBARS) value increased with increasing BG levels. FG (1%) showed the highest residual nitrite amount (p < 0.05). The scores for color, taste and general acceptability were reduced by the use of BG (p < 0.05). No significant difference was observed between the garlic treatments in terms of N-Nitrosodimethylamine (NDMA) and N-Nitrosodiethylamine (NDEA) when no additional cooking was applied. Cooking time was determined to have no significant effect on NDMA in 3% BG. The use of BG caused an increase in N-Nitrosopiperidine (NPIP) (p < 0.05). As for PCA, a closer correlation between NPIP and the groups containing BG was observed, while there was a strong correlation between NDMA and the FG group cooked for 3 min. The use of BG caused an increase in NPIP, but affected NDMA and NDEA depending on the cooking time.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage

Akansel

Oral

Sallan

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Non‐protein nitrogen ( NPN ) was determined according to the method of Kaban (2009), and the results were expressed as g per 100 g of samples. The 2‐thiobarbituric acid reactive substances ( TBARS ) formed as a result of lipid oxidation in the samples was determined spectrophotometrically and the results were expressed in μmol malondialdehyde (MDA) kg −1 sample (Kaban et al ., 2022).…”

Section: Methodsmentioning

confidence: 99%

A comparative study of cold drying conditions on the physicochemical, microbial and sensory properties of dried chicken slices

Aykın‐Dinçer

Erbaş

2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryThe aim of this study was to produce high‐quality dried chicken meat slices by a low‐temperature vacuum drying system. Chicken meat slices were cut in 2 and 4 mm thicknesses and then dried at the temperatures of 10 and 20 °C and the pressures of 1, 0.85 and 0.70 atm. The mean moisture content, water activity (aw) and pH values of the low‐temperature vacuum dried chicken slices were 41%, 0.90% and 6.23%, respectively. Depending on the temperature increase, the non‐protein nitrogen (NPN) (P < 0.01) value increased from 5.49 g per 100 g to 6.13 g per 100 g, and the thiobarbituric acid reactive substances (TBARS) (P < 0.01) value increased from 13.33 to 17.89 μmol MDA kg−1. The colour of samples changed from a lighter and yellow to a darker and brownish as the drying temperature, pressure and thickness increased. The cutting force was higher at 2 mm thickness (18.42 N) (P < 0.01) and 0.70 atm pressure (17.12 N) (P < 0.05) conditions. The samples dried at 10 °C, 0.70 atm and 2 mm had higher microbiological quality and the highest overall acceptability score (7.57).

show abstract

“…Kaban et al [112] assessed the VOC formation for autochthonous strains L. sakei S15, Lactobacillus plantarum S24, L. plantarum S91, P. pentosaceus S128b and S. carnosus G109 in the Turkish dry fermented sausage Sucuk and observed that most compounds were positively correlated with the products containing only L. sakei S15.…”

Section: Effect Of Autochthonous Microbial Cultures On Safety and Qua...mentioning

confidence: 99%

Autochthonous Cultures to Improve Safety and Stabilize Quality of Traditional Dry Fermented Meats

Rossi¹,

Tucci²,

Matto³

et al. 2023

Preprint

View full text Add to dashboard Cite

Traditional dry fermented meat products are obtained artisanally in many countries, where they represent a gastronomic heritage well distinguished from industrial counterparts. This food category is most often obtained from red meat, a food commodity that is under attack because of evidences of increased risk of cancer and degenerative diseases with high consumption. However, traditional fermented meat products are intended for moderate consumption and gastronomic experience and, as such, their production must be continued also to safeguard culture and economy of the geographical areas of origin. In this review, the main risks attributed to these products are considered and how these risks are minimized by following precise production norms, respectful of the ancient manufacturing processes is described. Moreover, results obtained in studies reporting use of autochthonous microbial cultures of lactic acid bacteria (LAB), coagulase negative staphylococci (CNS), Debaryomyces hansenii and Penicillium nalgiovense to improve safety and quality of traditional fermented meats are summarized. The role of these products as a source of microorganisms that can be beneficial to the host are also considered. From the results of the studies reviewed here it appears that the development of autochthonous cultures for these foods ensure safety and stabilize sensory characteristics with possibility to be extended to the large variety of traditional productions.

show abstract

Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)

Cited by 11 publications

References 25 publications

Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage

Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage

A comparative study of cold drying conditions on the physicochemical, microbial and sensory properties of dried chicken slices

Autochthonous Cultures to Improve Safety and Stabilize Quality of Traditional Dry Fermented Meats

Contact Info

Product

Resources

About