Design of probiotic dry fermented sausage (sucuk) production withmicroencapsulated and free cells of Lactobacillus rhamnosus
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چکیده
منابع مشابه
Quality Characteristics of Retailed Sucuk (Turkish Dry-Fermented Sausage)
Fifty sucuks (19 factory sucuks and 31 butcher’s sucuks) were collected from local markets and butchers. Chemical, microbiological and overall sensory qualities of sucuks were investigated. There was a great variation in the concentrations of biogenic amines and levels of residual nitrite in them. Aerobic plate, lactic acid bacteria, and mould and yeast counts of factory sucuks varied from 5.56...
متن کاملBiogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite.
BACKGROUND The effects of nitrite (0, 100, and 200 mg kg(-1)) and nisin (0, 250, and 500 mg kg(-1)) on biogenic amine formation in sucuk were investigated by utilising a central composite design of response surface methodology. RESULTS The addition of nitrite led to decreased levels of tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, and histamine, whereas nisin decreased the...
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In this study, the effects of grape seed flour on the physical-chemical properties, microbiological and sensory properties of Turkish dry fermented sausage, sucuk, was investigated. After the sausages produced with beef, beef fat, sheep tail fat and spices, they were ripened for 14 d. Then they were vacuum-packaged and stored for 80 d at 4℃. The effects of grape seed flour (GSF; 0%, 0.75%, 1.5%...
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In 1994, an outbreak of E. coli O157:H7 infection was linked to dry, fermented, pork and beef salami. In response to this first implication of a dry fermented sausage product, the United States Department of Agriculture/Food Safety Inspection Service developed guidelines requiring sausage manufacturers to validate that their processes achieve a five-log reduction of E. coli O157:H7. Various val...
متن کاملDestruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici During Low-temperature Fermentation of Turkish Dry Sausage (sucuk)
Effects of starter cultures, Lactobacillus sake and Pediococcus acidilactici, on the survival of Yersinia enterocolitica were studied in Turkish dry sausage (sucuk). Inoculated Y. enterocolitica (approximately 5.0 log CFU/ g) was eliminated completely in sausages by L. sake (about 7.0 log CFU/g) and P. acidilactici (about 7.0 log CFU/g) by the 3rd d of fermentation but was not totally eliminate...
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ژورنال
عنوان ژورنال: TURKISH JOURNAL OF VETERINARY AND ANIMAL SCIENCES
سال: 2017
ISSN: 1300-0128,1303-6181
DOI: 10.3906/vet-1701-76