Fermente Sucuğun Depolama Sırasında Kalite Özelliklerindeki Değişimin Kinetik Modellemesi

Abstract

Citation of This ArticleÖzkal SG, Ercoşkun H: Kinetic modeling of quality aspects of fermented sausage (sucuk) during storage. Kafkas Univ Vet Fak Derg, 23 (2): 195-200, 2017. DOI: 10.9775/kvfd.2016 Abstract Quality characteristics of traditional fermented sausage (sucuk) including pH, free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), residual nitrite contents, colour values (L*, a*, b*, hue angle (Hue), browning index (BI), chroma and total colour difference (ΔE*)), total mesophilic aerobic bacteria (TMAB), lactic acid bacteria (LAB), total Enterobacteriacea (TE) and Staphylococcus and Micrococcus (SM) counts were investigated during storage period, and kinetic model estimation for the changes in these quality parameters were performed. After 9 days of fermentation period, the sucuk samples were stored for 90 days under controlled conditions. Analyses were done at the beginning, 30