scholarly journals The Microbiological Quality of Turkish Dry Fermented Sausage (Sucuk), as Affected by Ripening Period, Nitrite Level and Heat Treatment

2010 ◽  
Vol 16 (3) ◽  
pp. 191-196
Author(s):  
Şükrü KURT ◽  
Ömer ZORBA
Keyword(s):  
Heat Treatment ◽  
Microbiological Quality ◽  
Fermented Sausage ◽  
Ripening Period ◽  
Nitrite Level ◽  
Dry Fermented Sausage

Response Surface Evaluation of the Sensory Quality of Turkish Dry Fermented Sausage (sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment

2012 ◽  
Vol 8 (4) ◽  
Author(s):  
Şükrü Kurt ◽  
Ömer Zorba
Keyword(s):  
Heat Treatment ◽  
Response Surface ◽  
Sensory Quality ◽  
Fermented Sausage ◽  
Ripening Period ◽  
Overall Acceptability ◽  
Nitrite Level ◽  
Quadratic Effects ◽  
Sensory Parameters

Abstract In order to determine the potential for the reduction of nitrite levels and ripening period with heat treatment, the effects of the ripening period (1, 3, 7, 11 and 13 days), nitrite level (45, 70, 120, 170 and 195 ppm) and heat treatment (30, 40, 60, 80 and 90 °C) on the sensory quality of sucuk were investigated using central composite rotatable design setup based upon response surface methodology. The linear and quadratic effects of the ripening period and heat treatment were found to be significant for the sensory quality. However, the effects of higher nitrite levels on the sensory parameters of sucuk were not found to be significant (p>0.05). Optimum values for the ripening period, heat level and nitrite level for overall acceptability were 8 days, 59.3 °C and 109.4 ppm, respectively.

scholarly journals Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles

LWT ◽  
2021 ◽  
pp. 112723
Author(s):  
Yingying Hu ◽  
Yongjie Li ◽  
Xiang-ao Li ◽  
Hongwei Zhang ◽  
Qian Chen ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Reduced Salt

Effect of Moringa oleifera Aqueous Extracts on the Physicochemical Characteristics, Microbiological quality and Biogenic Amines of Semi-dry Fermented Sausage

2020 ◽  
Keyword(s):  
Biogenic Amines ◽  
Aqueous Extract ◽  
Moringa Oleifera ◽  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Aqueous Extracts ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Moringa Oleifera Leaves ◽  
And Control

The main objective of the current study was to investigate the effect of Moringa oleifera leaves and seeds aqueous extracts on the physicochemical properties, microbiological quality and biogenic amines content of semi-dry fermented sausage during ripening process and storage at 4ºC for 3 months. Semi-dry fermented sausages were formulated by using M. oleifera leaves and seeds aqueous extracts at a rate of 1.5% in comparison to control. Incorporation of M. oleifera leaves aqueous extracts during the formulation of fermented sausage resulted in a significant (P<0.05) decrease in pH, lipid oxidation and total volatile nitrogen content while significant (P<0.05) increase in the lactic acid bacteria when compared with those formulated with seeds and control groups. However, the yeast, mold and biogenic amines content of sausages formulated with M. oleifera seeds aqueous extract were significantly (P<0.05) lower than those formulated with leaves and the control. From this study, we can conclude that M. oleifera leaves aqueous extract exhibited potent antioxidant activity while that of seeds exhibited potent antimicrobial activity. Therefore, both M. oleifera extracts can be used as natural additives to improve the quality and safety of semi-dry fermented sausage.

The Effect of theLactobacillus CaseiLock 0900 Probiotic Strain on the Quality of Dry-Fermented Sausage During Chilling Storage

2012 ◽  
Vol 35 (5) ◽  
pp. 353-365 ◽  
Author(s):  
K.M. Wójciak ◽  
Z.J. Dolatowski ◽  
D. Kołożyn-Krajewska ◽  
M. Trząskowska
Keyword(s):  
Probiotic Strain ◽  
Fermented Sausage ◽  
Dry Fermented Sausage
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