Effect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab

Denktas, Sevgul; Yalçın, Seda; Kayaardı, Semra; Şevik, Ramazan

doi:10.1016/j.foodchem.2021.129549

Cited by 4 publications

(3 citation statements)

References 25 publications

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“…In our case, the salchichones were produced following traditional artisanal methods typical of Andalusia, which likely positively influenced the evaluation carried out by the panelists. The results obtained showed an improvement in parameters related to positive characteristics of the food produced with BPF2 and ST6 strains, such as the intensity and persistence of its characteristic flavor ( Denktas et al, 2021 ). Furthermore, these salchichones exhibit a reduced level of taste and aroma rancidity, which is considered undesirable by consumers in this particular food category ( Bryhni et al, 2002 ).…”

Section: Resultsmentioning

confidence: 98%

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages

García-López,

Barbieri,

Baños

et al. 2023

Current Research in Food Science

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Section: Resultsmentioning

confidence: 98%

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages

García-López,

Barbieri,

Baños

et al. 2023

Current Research in Food Science

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“…Nitrate in vegetables can be reduced to nitrite under the action of nitrate reducing bacteria. With the extension of storage time, more nitrite is produced (Denktas et al, 2021). The nitrite content of each vegetable SFP stored at 4 o C was lower than that at 20 o C. Under low temperature, not only the metabolism of vegetables is reduced, but also the activities of microorganisms such as molds and bacteria are inhibited, which reduces the rate of nitrate to nitrite (Duan et al, 2020).…”

Section: Effects Of Cooking Methods and Storage Temperature On Nitrit...mentioning

confidence: 98%

Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products

2022

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Green vegetable semi-finished products (SFP) are deeply welcomed in daily life, but their quality will change during cooking and storage. This study investigated the effects of cooking method and storage temperature on quality of three green vegetable SFP. Fresh broccoli, green pepper and French bean were selected as research materials. They were blanched, microwaved and stir-fried to prepare the SFP, respectively. Then, the SFP were stored at 4 o C and 20 o C for seven days, respectively. The sensory score, weightlessness rate and chlorophyll content were determined. Results indicate that, the comprehensive quality of three green vegetable SFP shows a downward trend during the storage. The cooking method and storage temperature have significant effect on the quality.

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“…Colour, flavour and tenderness of the roasted meat are influenced by the composition of the meat (Bassam et al ., 2022) and the internal electronic redox properties (Krasulya et al ., 2021). The above edible qualities are also subject to reactions such as the Maillard and myoglobin oxidation under different conditions (Bowers et al ., 2012; Denktas et al ., 2021), which result in characteristic colour, flavour and textural qualities.…”

Section: Introductionmentioning

confidence: 99%

Effects of combined chlorogenic acid and cold plasma on the colour and flavour of roasted mutton patties

Yang,

Sun

et al. 2023

Int J of Food Sci Tech

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SummaryPolyphenol addition and cold plasma (CP) treatment are both potential technologies in the meat industry. In this study, six treatments, control (without chlorogenic acid and plasma treatment), CA (with only chlorogenic acid addition), CA‐CP‐15, CA‐CP‐30, CA‐CP‐45 and CA‐CP‐60 (cold plasma treated chlorogenic acid solution for 15, 30, 45 and 60 min), were used to investigate the effect of cold plasma treated chlorogenic acid solution on the quality of roasted mutton. The results showed that the redness (a*) of CA‐CP‐15 was increased by 40.7% compared to the control group. The synergistic treatment promoted the unfolding of α‐helix and formation of β‐fold in the roasted meat proteins, resulting in a 34.09% decrease in the shear force value of CA‐CP‐15 and differences in muscle fibre structure among the treatment groups. The significantly enhanced free radical scavenging capacity resulted in a 39.19–64.84% inhibition of lipid oxidation. Furthermore, the odour activity values indicated that thirteen volatile components such as 1‐Octen‐3‐ol, Hexanal, 2‐ethyl‐3,5‐dimethyl‐pyrazine and 2‐pentyl‐Furan could be considered as characteristic flavour compounds of roasted mutton. In conclusion, cold plasma treatment improved the quality of roasted mutton patties. This study provides a new idea for the application of cold plasma in meat processing.

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Effect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab

Cited by 4 publications

References 25 publications

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages

Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products

Effects of combined chlorogenic acid and cold plasma on the colour and flavour of roasted mutton patties

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