Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage

Aksu, Muhammet İrfan; Kaya, Mükerrem

doi:10.1016/j.foodcont.2003.09.006

Cited by 71 publications

(80 citation statements)

References 7 publications

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“…LAB counts increased during the initial days and decreased slightly during the last days of the ripening period. Similar results were found by Aksu and Kaya (2004) and Gençcelep et al (2007) who confirmed again that short acidification times were mainly due to the use of starter cultures, and therefore it was a necessary step to produce safer and higher quality products (Coloretti et al, 2008). As presented in the Table 2, the LAB count of the control group sample was higher than that of the samples added with different concentrations of mushroom, indicating the effectiveness of the mushroom addition on the LAB conts of the sausage samples.…”

Section: Microbiological and Physicochemical Analysissupporting

confidence: 83%

“…This could have allowed the redox potential to reduce and made the nitrite more effective, thus restricting the growth of aerobic spoilage bacteria (Erkkila, 2001). Accordingly, Aksu and Kaya (2004) and Gençcelep et al (2007) was found similar results. The addition of different levels of mushroom in sucuk batters had increased (P <0.01) the Enterobacteriaceae count, and the lowest Enterobacteriaceae was found in the control sucuks (Table 2).…”

Section: Microbiological and Physicochemical Analysissupporting

confidence: 67%

“…Aksu and Kaya (2004) and Gençcelep et al (2007) reported that Enterobacteriaceae counts were found to be lower than <2.00 log cfu/g in sucuk on the 3 rd day. In this study, we found similar results with these authors.…”

Section: Microbiological and Physicochemical Analysismentioning

confidence: 98%

See 2 more Smart Citations

The Effect of Dried Mushroom (Agaricus Bisporus) Addition on Microbiological Quality and Biogenic Amine Contents in Sucuk Production

Gençcelep¹,

Zorba²

2017

GIDA

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Section: Microbiological and Physicochemical Analysissupporting

confidence: 83%

Section: Microbiological and Physicochemical Analysissupporting

confidence: 67%

See 1 more Smart Citation

The Effect of Dried Mushroom (Agaricus Bisporus) Addition on Microbiological Quality and Biogenic Amine Contents in Sucuk Production

Gençcelep¹,

Zorba²

2017

GIDA

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“…Sucuk is a popular fermented meat product in Turkey (Aksu & Kaya, 2004). It is made by mixing minced meat (i.e., water buffalo, beef, or sheep) with salt, sugar, garlic, herbs, and several additives (i.e., including nitrite and/or nitrate) and using this mixed meat to fill natural or artificial casings.…”

Section: Introductionmentioning

confidence: 99%

Enterotoxin production byStaphylococcus aureus(A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

Akkaya

Gök

Kara

et al. 2013

CyTA - Journal of Food

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This study was conducted to determine the capability of Staphylococcus aureus to produce toxins in Turkish sucuk. For this purpose, the ability of four different reference strains of S. aureus (i.e., SEA 10652 FDA 196E, SEB 10654 FDA 243, SEC 10655 137, and SED 10656 494) to produce A-, B-, C-, and D-type toxins, respectively, was investigated during the fermentation period of Turkish sucuk by inoculating sucuk batter with these strains at 10 5 CFU/g level. As a result, no SEA, SEB, and SEC toxins were detected in the A, B, and C groups, respectively, during fermentation. In group D, SED was detected after 24 h and at the 3, 7, and 12 days of ripening. In conclusion, these results indicate that Turkish sucuk may pose an important health risk related to possible contamination with S. aureus (SED) during the production processes.Keywords: fermentation; food poisoning; sucuk; Staphylococcus aureus; staphylococal enterotoxin El objetivo de este studio fue determinar la capacidad de producir toxinas de Staphylococcus aureus en "sucuk" fermentados. Para ello, se investigó la capacidad de cuatro cepas de referencia de S. aureus (es decir, SEA 10652 FDA 196E, SEB 10654 FDA 243, SEC 10655 137, y SED 10656 494) para producir toxinas de tipo A, B, C y D respectivamente, mediante inoculación de cada una de ellas en la masa a niveles de 10 5 ufc/g y durante el periodo de fermentación de este producto. No se detectaron toxinas A, B y C de las cepas productoras SEA, SEB y SEC durante el proceso de fermentación, pero sí se detectó la toxina D de la cepa productora SED tras 24 horas y en el 3, 7 y 12 día de maduración. En conclusión, estos resultados indican que este producto turco fermentado podría llegar a plantear un riesgo de salud importante en relación a su posible contaminación con S. aureus (procedente de SED) durante el proceso de elaboración.

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“…Sucuk is a dry-fermented sausage which is most popular meat product in Turkey. Kashar cheese, a semihard cheese, is one of the most consumed cheese varieties in Turkey (Gökalp and Ockerman 1985;Erkmen and Bozkurt 2004;Aksu and Kaya 2004;Kinik et al 2005). Sucuk and kashar are generally consumed together such as inside toasted sandwiches, baked foods or as appetizer.…”

Section: Introductionmentioning

confidence: 99%

Effect of cheese as a fat replacer in fermented sausage

Ercoşkun

2012

J Food Sci Technol

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The effects of beef fat substitution with kashar cheese were studied in traditional Turkish fermented sausage; sucuk. Six sucuk formulations were prepared by replacing 0, 10, 20, 30, 40 and 50% of beef fat was substituted with kashar cheese. The fat substitution of fat with kashar cheese decreased fat content and increased protein content of the product that affected the chemical, physical and sensorial characteristics of products. Saturated fatty acid content increased and unsaturated, mono-unsaturated and poly-unsaturated fatty acids amount were decreased as the cheese amount increased. The formulation with 10% substitution of beef fat with cheese took the best sensory overall acceptability scores followed by 20% and control groups.

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Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage

Cited by 71 publications

References 7 publications

The Effect of Dried Mushroom (Agaricus Bisporus) Addition on Microbiological Quality and Biogenic Amine Contents in Sucuk Production

The Effect of Dried Mushroom (Agaricus Bisporus) Addition on Microbiological Quality and Biogenic Amine Contents in Sucuk Production

Enterotoxin production byStaphylococcus aureus(A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

Effect of cheese as a fat replacer in fermented sausage

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