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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Dertli, Enes Yilmaz, Mustafa Tahsin Tatlisu, Nevruz Berna Toker, Omer Said Cankurt, Hasan Sagdic, Osman |
| Description | Country affiliation: Turkey Author Affiliation: Dertli E ( Bayburt University, Engineering Faculty, Food Engineering Department, 69000 Bayburt, Turkey.); Yilmaz MT ( Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210, Istanbul, Turkey. Electronic address: mtyilmaz@yildiz.edu.tr.); Tatlisu NB ( Istanbul Gelisim University, Vocational School, Food Technology Division, 34310Istanbul, Turkey.); Toker OS ( Bayburt University, Engineering Faculty, Food Engineering Department, 69000 Bayburt, Turkey.); Cankurt H ( Erciyes University, Safiye Cikrikcioglu Vocational School, Food Science Division, Kayseri, Turkey.); Sagdic O ( Bayburt University, Engineering Faculty, Food Engineering Department, 69000 Bayburt, Turkey.) |
| Abstract | In this work, the role of in situ exopolysaccharide (EPS) production under different fermentation conditions on physicochemical, microbiological, textural and microstructural properties of sucuk was determined. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 14, 16 and 18°C and time; 8, 12 and 16days) on physicochemical, microbiological, textural and microstructural properties were investigated using response surface methodology. In situ EPS production was observed to remarkably affect these properties while fermentation conditions were also seen to dominantly influence the physicochemical properties of sucuk, revealing that the ripening temperature appeared to be more determinant factor. EPS producing cultures enhanced the textural properties of sucuk which became harder, less adhesive and tougher. The microstructural analysis revealed the formation of web-like structure by in situ EPS production in sucuk mix during fermentation process. This study revealed the importance of in situ EPS production on final technological properties of sucuk. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Journal | Meat Science |
| Volume Number | 121 |
| e-ISSN | 18734138 |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2016-11-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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